Bueno. This Basque beauty is a pinch sweet, a pintxo salty, and all kinds of Spanish lisp-y. Behold, this braised oxtail burger comes served in it’s own sherry fortified jus, topped with seared foie gras, candied Jamón Ibérico, and skewered to a crispy slice of country bread lathered in a roast physalis, shallot compote. San Sebastián… you complete me.
What’s more ‘Merica than a burger crafted from it’s capital’s very own culinary traditions. Ok, maybe taxation with representation… but that’s a different blog. This District denizen bleeds red, white, blue, and beef cheek chili. With a patty constructed from 13th Street Meat’s half smoke grind, Gordy’s pickle relish, and a DC Brau battered, french fry bun… drizzled in mumbo sauce—America, this star spangled beaut is for you.
This week’s burger might just be the perfect storm. A grass fed beef and pork sausage patty with whipped avocado crema, crispy chile ancho rubbed carnitas, purple cabbage slaw, and a slightly smokey grilled pineapple butter, make this lil’ piggy a true a force of nature.
This sultry stack of seduction is curvy in all the right places. Slow roasted lamb belly, slathered in strawberry harissa, offers a lingering kiss of sweet heat, blanced by a cool tarragon green goddess, and a schmear of fresh goat chèvre. In other words, this mature beauty is a real “s-lamb dunk”.
There’s no reason hotdogs should have all the fun. This boner of a burger builds off the American classic and achieves new heights with a cut of pickled beef frank and a slice of crispy pork belly, sandwiched between two smash-cooked beef patties, dipped in a jalapeño, whole kernel corn batter, fried, AND drizzled with honey. Because… Meat on a stick.
This summer sexpot has all it’s ducks in a row: Sous vide duck breast, encrusted in a smattering of peppercorns, smothered in a foie gras cognac cream sauce, and feathered with freshly sliced summer truffle. In other words… this burger is straight up quack cocaine.