Over-the-Top Burgers

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Over-the-Top Burgers

Over-the-Top Burgers

Americans love burgers so much that chefs are doing everything they can to make their creations stand out, with surprising toppings like pastrami, smoked mayo and pulled pork. Here, Food & Wine highlights over-the-top burgers.

Image Credit: Smoke Restaurant

Las Vegas: Burger Bar

Rossini Burger

Anyone looking for a Kobe beef burger with sautéed foie gras, shaved truffles and truffle sauce can find it until 3 a.m. at superstar chef Hubert Keller’s burger joint on the Las Vegas Strip for the price of $60. At his fine-dining restaurant Fleur, Keller offers the Fleur Burger for $65, which has the same toppings but is made with wagyu beef; the Fleur Burger 5000 comes with a bottle of 1995 Château Petrus for $5,000. burger-bar.com

Image Credit: Burger Bar

New York City: db Bistro Moderne

The Original db Burger

Fusing French and American influences, chef Daniel Boulud created this now-famous burger at his relaxed midtown spot in 2001. The $32 ground prime rib burger is stuffed with braised short ribs, foie gras and truffles and served on a homemade Parmesan bun. danielnyc.com

Image Credit: ccho/Flickr

Cleveland: B Spot

The Porky Burger

Meat-on-meat burger pioneer and superstar chef Michael Symon offers the Porky, a burger topped with pulled pork, coleslaw, barbecue sauce and bacon. While the burger joint has a casual vibe, Symon’s standards remain as high as ever in the kitchens. “We have a truck bring in Pat LaFrieda meat from New York four times a week, because no one here can supply that kind of quality,” says Symon. “We cook 1,000 burgers a day and take the temperature in every single one.” bspotburgers.com

Image Credit: Paul Sobota

Los Angeles: Umamicatessen

Pastrami-Mami Burger

“A little grease on the griddle helps season the meat,” believes Umami Burger founder Adam Fleischman, who also incorporates flavor boosters into the company’s ground beef, like “umami dust,” a savory mix that includes ground kombu (a type of seaweed) and dried shiitake mushrooms. His newer outpost, Umamicatessen, ups the umami even further with kombu relish plus white American cheese, Dijon mustard and a thick slab of house-cured pastrami. umamicatessen.com

Image Credit: Umami Burger

Atlanta: Flip Burger Boutique

Steak Tartare Burger

At his Flip chain, Top Chef All-Stars winner Richard Blais serves unusual chef-driven items like the Steak Tartare Burger, a mix of hand-chopped beef tenderloin blended with garlic, chiles, capers, cornichons, pickled shallots, a fried egg and smoked mayonnaise. He uses a slew of molecular gastronomy techniques on his Raw Tuna Tartare burger, which is topped with a mango sphere that recalls an egg yolk and compressed julienned cucumbers that resemble translucent glass noodles. flipburgerboutique.com

Image Credit: Flip Burger Boutique

Dallas: Smoke

EB&D Loaded Up & Truckin’ Burger

Chef-owner Tim Byres (F&W People’s Best New Chef 2012) relies on an in-kitchen wood grill and smoke pit to smoke and cure almost every item on the menu. He serves his mega burger with a soft-cooked egg fritter, thick house-smoked bacon and smoked sharp cheddar on a homemade honey roll. smokerestaurant.com

Image Credit: Smoke Restaurant

Chicago: David Burke Primehouse

40 Day Dry Aged Prime Steak Burger

In its simplest incarnation, this juicy burger is topped with sautéed garlic spinach, crispy fried shallots and bacon mayonnaise. Additional toppings include fried pickles, a fried egg, superspicy “angry” shrimp and crab-and-asparagus hollandaise sauce. davidburkesprimehouse.com

Image Credit: David Burke Primehouse

Louisville, KY: Doc Crow's

The Bubba

Vietnamese brothers Michael and Steven Ton grew up in Texas and cooked in North Carolina. Now they make great barbecue at their casual restaurant in Kentucky, including this awesome half-pound steak burger topped with pulled pork, sliced beef brisket, a slice of fried green tomato, onion rings, a fried egg, coleslaw and barbecue sauce. doccrows.com

Image Credit: Doc Crow

Minneapolis: Eli's Donut Burgers

Donut Burger with Bacon & Cheese

The motto of this food truck that serves burgers on doughnuts is “Unapologetically bad for you…but oh so good!” Sides include deep-fried mayo, deep-fried mac and cheese, deep-fried green beans, deep-fried pickles and the classic deep-fried regular and sweet potato fries. elisdonutburgers.com

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Image Credit: Eli’s Donut Burgers

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Americans love burgers so much that chefs are doing everything they can to make their creations stand out, with surprising toppings like pastrami, smoked mayo and pulled pork. Here, Food & Wine highlights over-the-top burgers.

Check out the slideshow above to see nine extravagant burgers.

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