MIAMI'S BEST BURGERS - NATIONAL

BURGER MONTH
Author: Anita Roman
The origins of Americas quintessential comfort food might still be
controversial, but one thing is pretty clear Americans love burgers.
In fact, we devour almost 50 billion burgers each year! Thanks to
Miamis ever-evolving food scene, burgers are receiving more T-L-C
than ever before with all sorts of variations to choose from, but what
makes a good burger GOOD? Toppings can really kick up the flavors a
notch, but some might agree thats just masking what a burger might
be lacking.
During National Burger Month, well reveal our favorites based on the
following criteria: the MEAT and the BUN. No toppings are necessary
if you can strip down a burger to these two basic components and find
yourself reveling in every juicy, flavorsome bite.
Take a look at this first round of top picks with more to follow
throughout the remainder of this month:

BLT Prime - The Monster ($18)

21 day aged, 100% 1855 Black Angus beef sourced from Halperns
farm is grilled to a perfect medium rare and finished with a brush of
butter for this monstrosity of a burger, hence the name. Take a bite of
this juicy patty, simply seasoned with salt and black pepper and you

can taste nothing but classic American goodness held together by a

fluffy Brioche bun topped with sesame seeds as you relax with a
breathtaking view of Trump National Dorals golf course.

Bobbys Burger Palace - Palace Classic ($7.95)

When Bobby Flay is the man behind your burger, you have to believe
its going to be a great one. The Palace Classic at Bobbys Burger
Palace inside of Dadeland Mall is American simplicity at its finest. 6
ounces of certified Angus beef (delivered daily) is cooked to medium
rare on a canola oil based flat top griddle and lightly seasoned with salt
and pepper. Martins Big Marty large white rolls with sesame seeds
hold this classic together, with a soft, yet stable structure, perfect for
catching all the juicy goodness of the patty while maintaining its
consistency. Bobby, youve done it again.

Burgers & Shakes - The Classic Burger ($7)

100% Prime Angus Beef is simply seasoned and hand-pressed. The
bun is fluffy enough to withhold this juicy (not greasy) burger. Unlike
many casual burger joints, these flat grill pros will cook your patty to
your liking. Bonus: Burgers & Shakes is located at the corner of 74th
and Collins with ample parking and public beach access. Listen to
classic rock tunes while you take in the oceanfront views.

Devon Seafood + Steak - Creekstone Farms Black Angus

Burger ($11)
This 80% lean, 20% fat blend of wood-fire mesquite grilled burger is
aged for 20 days, then composed into a sandwich masterpiece by
Devons executive chef, Rod Chitikov. 8 ounces of organic, free-range

grass-fed Angus Beef from Creekstone Farms in Arkansas City, Kansas

are cooked to medium rare and lightly seasoned with just salt and
pepper. No toppings overpower the taste of this exquisite patty,
encompassed by a plain Brioche bun and presented open-face style, in
case you feel like adding condiments. In our opinion, no condiments
are necessary with the already added sharp cheddar, lettuce, tomato
and applewood smoked bacon toppings.

Earls Kitchen & Bar - Rodeo Blue Burger ($18)

We decided to spotlight Earls Rodeo Burger for one simple reason:
the chorizo infused patty. Angus grade ground chuck beef is saturated
with fresh jalapeo, onions, fresno peppers, strong blue cheese, garlic
and hand pressed on to a flat top griddle. This particular burger is
cooked medium well to well done because of the chorizo in the patty.
Slightly charred and extremely flavorful, this burger is compiled on to
a freshly baked and toasted Brioche bun. Earls bakers start each day
at 5AM and make these beautiful creations by hand. If thats not
dedication to quality, we dont know what is! Earls Rodeo Blue Burger
is only available until June 16th, so make your move soon!

EDGE Steak & Bar - EDGE Burger ($19)

Seasoned with EDGEs very own house-blend signature steak rub,
Executive Sous Chef Jose Gamez sears the Creekstone Farms 70%
chuck, 30% steak patty on the grill to release its smoky flavors. The
burgers cooking process is carefully concluded on an infrared grill,
reaching temperatures up to 1600 degrees, to seal in the meats
flavorful juices before being set atop a Brioche bun. European Bread
Company in Miami bakes these buns daily, given size specifications

from the team at EDGE. The buns are lightly brushed with butter and
then quickly seared on the flattop making a delicious vessel for this
patty. Bonus toppings include lettuce, tomatoes, homemade pickles,
red onion and aged cheddar cheese. Were at the EDGE of our seats for
another.

Five Guys - The Little Hamburger ($4.39)

As simple as it gets. A ground chuck patty that is actually good, fast
and cheap! Perhaps not as fabulous as some of our more extravagant
favorites, but it certainly dethrones some of those larger chains. Your
basic burger on a classic bun. All we can say is, "Dayum! Dayum!
Dayum!"

jugofresh - Burgerlacha and Fries ($12.50)

Vegans rejoice! Jugofresh reveals their newest dish just in time for
National Burger Month and just as you might expect, it is
tremendously healthy for you. The Burgerlacha is a combination of
beet and quinoa yielding a solid texture with a nice moist center. Red
onion, garlic, kelp flake and grey sea salt add a touch of flavor to this
vegan alternative which is served with a side of cashew chimichurri
and raw ketchup. Of course a burger isnt complete without a side of
fries, Zucchini Fries in this case, which are lightly dusted in Flax Meal.

Kush - Frita Burger ($13)

Seven ounces of twice-ground, 100% hormone-free chuck is hand
pressed daily at the ever popular Kush in Wynwood. Cowart Ranch in
Sumterville, Florida provides the patties for their decadent, juicy
burgers. Lightly coated with their secret burger seasoning blend and

grilled to medium rare on a flat top, the Fritas toppings are held
together by a Cusanos Bakery Challah bun. The toppings include
melted Gruyere, potato stix, crispy bacon, LoKal sauce and get ready
for this guava jelly. Kitchen Manager, Gabe Esquijarosa starts
compiling this masterpiece on the flat top, and the trick to neatly
holding all of the toppings is to press the burger (a la Cuban sandwich
style) on the flat top. Pressing the Challah calls for crispy on the
outside and a delicately soft texture on the inside. Pair this delight
with J. Wakefield Brewings Its a Trappe! Belgian Quad Trappe. The
subtle cherry notes in the beer pair perfectly with the guava in the
burger.

Le Tub - Sirloinburger ($11)

13 ounces of savory ground sirloin goodness served on a Kaiser bun.
Service is slow, but this giant flame-broiled burger is worth the wait.
The venue is eclectic with silly odds and ends throughout, including
actual tubs and toilets filled with plants, but step inside and youll
discover a gorgeous oasis on the intracoastal waterway.

MC Kitchen- Half Pound Harris Ranch Angus Burger

($15)
Conveniently located in Miamis Design District, MC Kitchen executes
one of the top five burgers in Miami. A half pound of 100% Harris
Ranch Angus Beef is simply seasoned with sea salt and peppercorn
before grilling to your preference. Chef/owner Dena Marino says, Its
the best quality meat the trick is to sear it at a really high
temperature to give it a nice char and retain all that juicy flavor.
Although this patty can hold its own, MC Kitchen tops it with

caramelized onion, melted provolone, and two slices of thick-cut

bacon to give it an extra kick before sliding this half-pounder onto a
freshly baked brioche bun. (Buns are baked in-house daily) Dont
overlook the other classic toppings served with this dish including
pickles that are also made in house with Duke Bourbon along with
fresh and locally harvested tomatoes and a crisp, tender leaf of Bibb
lettuce.

Meat Market - Meat Market Classic Burger ($17)

A sexier and more glamorous take on the traditional steak house, Meat
Market offers a delicious certified Angus Beef Classic Burger. A chuck
skirt burger blend, sourced from Buckhead Beef out of Atlanta, is
freshly ground and seasoned with Meat Markets very own steak
seasoning (kosher salt, black pepper and Herbes de Provence).
Executive Chef Sean Brasel cooks the patty on the char broiler to get
that crunchy, charred, steak flavor and sets it atop a Kaiser-style
brioche bun. Added bonuses include high-end pecan smoked bacon
and gouda cheese toppings.

Michael Mina 74 - Dry Aged Steak Burger ($26)

Did you know the Fontainebleau Hotel in Miami Beach houses their
very own butcher shop where beef is dry aged? That includes the
prime sirloin that is aged for a minimum of 30 days before it's ground
into a savorous, meaty patty with wagyu brisket and short rib for
Michael Mina 74s Dry Aged Steak Burger and served on a buttery,
brioche baked fresh daily on the hotel's property. It is incredible and
worth every dime. Although were rating our top burger picks on the
bun and meat, we gotta hand it to Chef Thomas Griese for always

adding a touch of his ingenious creativity. This decadent burger

deserves to be topped with bacon, a secret sauce and heck, why not
add some melted gouda cheese?! But we discovered there is a hidden
ingredient in that cheese that makes it so gooey and rich - can you
guess what it is? Head over, ask the chef and he might just tell you...
and while you're there, try one of the special burgers being featured
weekly only during the month of May including the Indy 500 available
May 22nd - May 31st.

Normans Tavern- Chipotle Guac ($11.50)

There have only been a couple of owners since this classic sports bar
opened in 1970 and they are serious about their burgers. Our favorite
is the Chipotle Guac - an 8 ounce blend of brisket, short rib and
ground chuck. Challah! as in a fresh baked Challah bun to hold this
bad boy. Toppings are a bonus here including a tangy chipotle sauce,
fresh guacamole and a crispy onion ring. Now add ample wall space
covered in flat screens and youve got yourself the perfect pairing to a
bad ass burger.

Pincho Factory - Pincho Burger ($6.99)

Three guys from Miami decided they were tired of eating burgers that
we have no idea what they are made from. So, they opened up
Pincho Factory. Aside from serving up delicious skewers of chicken,
steak or shrimp, the Pincho Burger surpasses many other burgers
when it comes to quality. A custom blend of chuck, brisket and short
rib is seared on a flat top, creating a chamber where the delicious juice
is in captivity until you take a bite. The simple egg-washed brioche
bun, sweet and buttery, is soft yet stable enough to sustain the weight

and juice of the 80% lean, 20% fat patty.

Shake Shack - ShackBurger (Single $5.19, Double $7.99)

We have to give it up to Shake Shack for their philosophy on portion
control. Their single ShackBurger is the perfect size to satisfy any
hungry burger-seeker. Made with premium muscle cuts of 100% allnatural Angus beef, their proprietary Shack blend is vegetarian-fed,
source verified, humanely raised and ground fresh daily. Held together
by a buttery and toasted Martins potato roll, which are now nonGMO, this burger is New Yorks gift to Florida and various locations
throughout the U.S.

Swine Southern Table & Bar - The Swine Burger ($18)

Ahhh! The aromatic scent of smoked meat greets us at the popular
Swine Southern Table & Bar in Coral Gables where a mouthwatering
burger awaits. The Swine Burger- TWO short rib, brisket and smoked
pork blend patties topped with American cheese. Cooked all the way
through (pork alert!), this enormous burger is simply seasoned with
salt and pepper before seared on a flattop. Cured and smoked pork
belly is thickly cut and set on the burger, Swines own version of bacon
as a topping. Finished with Swine's secret sauce, a buttered and
toasted Martins potato bun holds this monumental burger together.
The necessary accoutrement- lettuce, tomato and pickled red onionsare served on the side for your convenience, as well as Swine-seasoned
wedge-cut potato fries. Heres a fun fact: last month, Swine sold over
1,200 of these burgers; we can taste why.

Vega's Burger Bar - The Fireman ($11)

There are two reasons why this little corner bar in North Miami
continues to satisfy regulars and newcomers day after day: delicious
burgers and a huge selection of craft beer. That makes it a winner for
us. Their best selling burger, The Fireman, is 10 ounces of a special
meat blend of chuck and clod from Bush Brothers Meats, a well
established provision company in West Palm Beach. Their patties are
an 80/20 ratio of lean meat to fat, seasoned with a housemade blend
of secret spices and grilled to medium-rare perfection. Set atop a
sweet, buttery and fluffy Brioche bun, the burger is neatly held
together with added bonus toppings like pepper jack cheese,
homemade chipotle BBQ sauce, fresh jalapeo slices and crunchy
onion strings.