So many choices, so little time. The Ten is your guide to the best of the best that D.C. has to offer.
Next time you go out to get your burger fix, think beyond the usual suspects. By playing around with peculiar proteins, tasty trimmings and bizarre buns, restaurants have come up with new spins on the iconic American favorite.
Wisconsin Grilled Cheeseburger
Just writing about this burger (seen above) from Farmers Fishers Bakers can cause a heart attack. Nearly half a pound of ground beef plus bacon, onions and tomatoes are crammed between two grilled cheese sandwiches.
Born To Be Wild
Thunder Burger loves to showcase unexpected beasts. Case in point is this boar burger with Havarti cheese, pineapple salsa and remoulade.
Sorry, Bugs. The rabbit burger at Lincoln is dressed up wiht pickled white asparagus, lemon arugula and apricot mustard jam. It arrives on a carrot brioche bun, of course.
Big ‘n’ Beefy
Rí Rá Georgetown believes that you can never have too much beef. That’s why they put shaved prime rib on top of their 202 Burger, plus Swiss cheese, caramelized onions and horseradish aioli.
No cows were harmed in the making of this burger. Instead, mussels are glued together with scallop mousse to create Et Voila’s sea-centric patty, which is schmeared with aioli and decked out with crispy onion straws.
Banh Mi Burger
You should always expect the unexpected at Barmini. Case in point is the pattification (to absolutely make up a word) of the Vietnamese banh mi sandwich, which is served in a miniature burger box.
Here’s one for the quack addicts. As if it wasn’t decadent enough to begin with, the duck burger at 2941 comes coronated with seared foie gras.
Want some extra carbs with your burger? At the soon-to-open TKO Burger you can get one loaded with mac ‘n’ cheese, cheddar and bacon. Defibrillator not included.
Degrees at the Ritz-Carlton Georgetown borrowed a trend from New York to make these Asian-accented sliders. Beefy pucks dressed with hoison sauce and sriracha aioli are sandwiched between buns made with fried ramen noodles.
India is not a country known for it’s hamburgers – for obvious reasons – but that doesn’t mean that they don’t like primo patties. These fish-focused sliders at Indique (seen left) arrive sandwiched between savory oothapam pancakes and pepped with sautéed onions and spicy tomato chutney.
Bonus Burger! Stuffed Mediterranean
This is one pumped up patty. Wildfire’s burger gets boosted with a spiced feta core before it’s topped off with shredded lettuce, a cucumber-tomato salad and yogurt.
Is your favorite missing? Disagree with one (or more) of my choices? Leave a comment below or hit me up on Twitter @nevinmartell.