A Little Bit About a Lot of Things

Voting is open May 13th to July 8th. Just when I thought that I had tasted my fair share of burgers in this town, I see this list and realize I have a lot more places to add to my list. Here is what Boston Magazine says, “On July 8^th, we will announce the top 20 restaurants that will battle it out at our live burger competition in August. Tickets include the tasting of all 20 burgers, meeting famous Boston chefs, delicious Amstel^® Light, and of course your vote on who you think has the best burger! At the end of the evening the votes will be tallied and one chef/restaurant will be deemed the burger champion!”

Here are the choices, click on the link above and vote:
5 Napkin Burger
5 Napkin Burger by Andy D’Amico: Ground beef topped with gruyere cheese, caramelized onions and rosemary aioli
@5napkinburger
Abby Lane
Kobe Beef Sliders by Jason Santos: Smoked onion aioli, pepper jack cheese and shredded lettuce
@AbbyLaneBoston
Anthem Kitchen + Bar
Wicked Spicy Burger by Ben Hennemuth: 8 oz. ground chuck, honey habañero bbq sauce, cherry peppers and pepper jack cheese on a toasted bun
@AnthemKitchen
Audubon Circle
Bacon Cheeseburger by Chris Lutes: 100% beef patty, cheddar, bacon, housemade spicy ketchup
@AudubonCircle
Back Deck
Bellissimo Burger by Paul Sussman: Beef burger topped with grilled portobello, prosciutto, fresh mozzarella and aioli served on a potato roll
@BackDeckBoston
Barrio Cantina
Barrio Burger by Michael Schlow: Barrio Burger with jack cheese, avocado, bacon and jalapenos
@barrioboston
Beantown Pub
Beantown Burger by Willie Z: In house freshly ground blend of sirloin, filet and bacon topped with our unique specialties
@beantownpub
Bistro du Midi
Grass Fed Black Angus Burger by Robert Sisca: Three different typed of grass fed beef, hanger steak mixed together, topped with boucheron goat cheese, spicy pimento aioli, half sour pickle, lettuce and tomato
@BistroDuMidi
Blue, Inc.
The Red Hot and Blue Burger by Jason Santos: Peppered bacon, hand cut French fries, house made pickles
@BlueIncBoston
The Blue Ox
Sin Burger by Matt O’Neil: USDA prime beef burger, applewood smoked bacon, truffle aioli, tomato, lettuce, brioche bun
@theblueoxlynn
BoMA Restaurant + Bar
BoMA Black Bean Burger by Ryan P. Kelly: Ground black beans bound by panko bread crumbs and fire roasted salsa
@BomaBar
BOND
The Whole-Y Cow by Mark Sapienza and Nick Gurski: Northeast Family Farms beef blend of locally raised ground brisket, short rib and chuck, grilled and served on a housemade salted pretzel roll, served with Amstel Wheat braised Vidalia onion, Thistle Hill Tarentaise cheese and housemade mustard
@BONDBoston1
Boston Burger Company
The Vermonster by Paul Malvone: Maple mayo, sharp cheddar cheese, caramelized granny smith apples, red onions, maple syrup and bacon
@BostonBurgerCo
Brasserie Jo
Crispy Lamb Burger by Nick Calias: Crispy fried lamb shoulder, harissa aioli and housemade bread and butter pickles, brioche bun
@brasseriejo
Brew City
Love Muffin by Stacy Murphy: All natural Angus burger with slow roasted pork, candied bacon, smoked peach jam and cream cheese aioli on an English muffin
Cafeteria Boston
The Lamb Burger by Antonio Perez: Ground lamb, tzatziki, kalamata olives, tomatoes, lettuce, onions and feta
@cafeteriaboston
Ceia Kitchen + Bar
Ceia Signature Kobe Burger by Patrick Soucy: Manchego, serrano, heirloom tomato, paprika aioli and fresh made Farmer’s Reserve ketchup
@ceiakitchenbar
Cheers Boston
Burger Meister by Markus Ripperger: Our famous burger topped with mushrooms and muenster cheese with lettuce, tomato AND Bermuda onions on a toasted bun
@Cheers_updt
Church
The Holy Grail by John Rush: Berkshire blue fondue, foie gras aioli, bacon jam, roasted mushrooms, watercress
@ChurchBoston
Citizen Public House
Rise and Shine by Brian Young: Ground sirloin burger topped with local cheddar, candied bacon and a sunny side egg
@citizenpub
Coda
The Coda Burger by Dave Schneller: Served on a brioche roll with cheddar, Swiss or Blue cheese
@codabarboston
Davio’s
The Foie Gras burger by Rodney Murillo: Mini Kobe burger, seared foie gras, onion-tomato balsamic jam, soft roll
@daviosboston
Del Frisco’s
Prime Gruyere Cheeseburger by Derek Barragan: Shaved roasted beef, gruyere cheese, topped with cherry peppers, sautéed mushrooms and a sherry shallot aioli on a brioche bun
@del_friscos
Eastern Standard
Standard Burger by Jeremy Sewall: Served on a housemade brioche with Vermont cheddar, pickles and lettuce
@ESKDBoston
El Centro
La Poblana by Allan Rodriguez: Imported Mexican ground beef on the grill topped with a fire-roasted Poblano pepper stuffed with a Oaxaca cheese, then topped with grilled onions, bacon, lettuce, tomato, fresh avocado and Chile Poblano mayonnaise with pickled carrots, onions and jalapenos, served on Mexican felera bread
The Fireplace
The Fireplace Burger by Jim Solomon: Shelburne Farms (VT) Cheddar stuffed grass-fed burger with thick cut bacon, caramelized onion, lettuce, tomato and house brined dill pickle on a homemade English muffin
@The_Fireplace
Forum
Forum Burger by Matthew Barros: Smoked gouda, crispy pancetta, pineapple relish, fried egg, served on a toasted sesame bun
@forum_boston
Foundry on Elm
Foundry Chef’s Burger by Derek Clough: 100% Maine grass fed beef, spicy house bbq, sweet bacon jam, great hill blue cheese, shaved dill pickles and pickled red onions on Iggy’s brioche bun
@foundryonelm
Four Burgers
The Battle Burger by Michael Bissanti: Grass fed beef with caramelized onions, Vermont cheddar, house cured pickles and chipotle mayo on a toasted white roll
@fourburgers
The Gallows
Radiator Charlie by Seth Morrison: Heirloom tomato, basil aioli, raw onion, American cheese
@SEGallows
Harvest Restaurant
The Mediterranean by Tyler Kinnett: Arched Farms all natural burger, boucheron, arugula, red onion, cucumber-black olive relish
@DineAtHarvest
Joe’s American Bar & Grill
All American BBQ Bacon Cheddar Burger by David Forbes: Fresh ground chuck, bbq basted, crispy pork belly, two year aged Vermont cheddar and maple Cajun bacon jam served on a griddled poppy bun served with house cured pickles
@Joes_American
Legal Test Kitchen
Niman Ranch Burger by Rich Vellante: Hand packed all natural beef with lettuce and tomato on a brioche bun
@legalseafoods
Lineage
Pimento Burger by Alex Saenz: Pimento cheese, housemade bacon bits and b and b pickles on a brioche roll
@LineageTweets
Market at W Boston
Market Cheeseburger by Brian Anderson: 8 oz. grilled burger on a sesame seed bun, housemade Russian dressing, housemade yuzu pickles and Boston bibb lettuce
@WBostonHotel
Miracle of Science
Miracle Burger by Ronie Bicalho: 100% beef patty, lettuce, tomato, housemade spicy ketchup
@MiracleScience
MJ O’Connor’s
City Bar Burger by Jamie Liberge: 8oz. ground chuck, jack cheese, applewood smoked bacon, chipotle mayo, onion strings, shredded lettuce, tomato and a pickle
@MJOConnorsH20
Mooo…
Mooo… Patty BBLT by David Hutton: Three thin slices of whole wheat bread, lettuce, tomatoes, bacon and blue cheese
@mooorestaurant
The Palm
Bozzy Burger by Karen Mitchell: Broiled to perfection, topped with aged gouda, smoky barbeque sauce and crispy fried onions
@PalmStkMan
Park Restaurant & Bar
Park Patty Melt by Jesse Perrin: Griddled burger on organic rye with Cholula spiked onions, American cheese and Russian dressing
@parkcambridge
Post 390
Tavern Burger by Eric Brennan: Maine grass fed “all natural” beef, cheddar, fries or slaw
@Post390
Saloon
Saloon Burger by Jonathan Schick: Grass fed beef, housemade bread and butter pickles, tomato jam, caramelized onion aioli and baby sweet gem lettuce topped with American cheese
@SaloonDavis
Salvatore’s
The Wicked Stuffed by Chuck Barbato: Black Angus stuffed with fresh mozzarella and raisin, topped with charred sweet onion, grilled smoked pancetta and sriracha mayo
@SalvatoresBOS
Shake Shack
ShackBurger by Mark Rosati: Cheeseburger topped with lettuce, tomato and Shacksauce
@ShakeShack
Smith & Wollensky
Cajun Gorgonzola Burger by Matt King: Prime beef, Cajun dressing, melted gorgonzola, arugula, red onion marmalade
@smithwollensky
Stephanie’s on Newbury
Oversized Stephi Burger by Corey Comeau: Ground sirloin topped with cheddar cheese, caramelized onions, thick bacon and sautéed mushrooms on a brioche bun
@stephaniesonnew
Stoddard’s
Stoddard’s Burger by Chris Witt: Fresh ground Meyer Ranch beef, aged cheddar, lettuce and onion, housemade b&b pickles and sauce
@StoddardsPub
Sweet Caroline’s
Sweet Caroline’s Grass Fed Burger by Joshua Smith: Locally sourced applewood smoked bacon, Painted Hills Farm grass fed burger with American cheese served on a toasted brioche bun, served with or without a fried egg
@Sweet_Carolins
Tasty Burger
Slap Yo Mamma! by Brian Reyelt: Our signature patty topped with cheese, fried pickles, jalapenos and BBQ sauce
@TastyBurgerUSA
TICO
TICO’s Bacon Cheesebuger by Michael Schlow: Cheeseburger topped with thick smoky bacon on a buttery brioche bun
@TicoRestaurant
Tommy Doyle’s
The Corky Pig Burger by Andrew McLendon: Named after Porky Pig and County Cork, Ireland, 8 oz. Angus beef topped with an Irish bacon rasher, American bacon, jalapenos, fried onion petals, bleu cheese crumbles, bleu cheese dressing and bacon jam (traditional southern jam made with bacon instead of fruit)
@tommydoyles
Trade
TRADE Burger by Andrew Hebert: All natural ground beef with pancetta, Vermont cheddar, grilled onions, homemade pickles, lettuce, and tomato on Iggy’s brioche bun
@tradeboston
Trina’s Starlite Lounge
Starlite Burger by Suzi Maitland: Two 5 oz. grilled patties, American cheese, topped with French fries and coleslaw, plus secret Starlite sauce
@trinastarlite
Union Bar and Grille
U2 (Umami Union) by Steven Morlino: Char-grilled Texas Wagyu cheeseburger, house bread-n-butter pickles, iceberg lettuce and caramelized onion-bacon jam on a buttered brioche bun
@UnionBoston
The Vault
Prime Beef Sliders by Matthew Barre: 100% prime grade beef chuck, brioche bun, iceberg, tomato aioli, deli pickles
@TheVaultBoston
Wahlburgers
OFD (Originally from Dorchester) Burger by Paul Wahlberg: 8 oz. patty with bacon, Swiss cheese, sautéed mushrooms and homemade tomato jam on a potato roll
@wahlburgers

As of 6/28/13, here is where the voting stands:

The 20 finalists that will be competing live at Battle of the Burger on August 13, 2013 in alphabetical order are:
5 Napkin Burger

5 Napkin Burger by Andy D’Amico: Ground beef topped with gruyere cheese, caramelized onions and rosemary aioli
Beantown Pub

Beantown Burger by Willie Z: In house freshly ground blend of sirloin, filet and bacon topped with our unique specialties
The Blue Ox

Sin Burger by Matt O’Neil: USDA prime beef burger, applewood smoked bacon, truffle aioli, tomato, lettuce, brioche bun
BOND

The Whole-Y Cow by Mark Sapienza and Nick Gurski: Northeast Family Farms beef blend of locally raised ground brisket, short rib and chuck, grilled and served on a housemade salted pretzel roll, served with Amstel Wheat braised Vidalia onion, Thistle Hill Tarentaise cheese and housemade mustard
Boston Burger Company

The Vermonster by Paul Malvone: Maple mayo, sharp cheddar cheese, caramelized granny smith apples, red onions, maple syrup and bacon
Brew City

Love Muffin: All natural Angus burger with slow roasted pork, candied bacon, smoked peach jam and cream cheese aioli on an English muffin
Cafeteria Boston

The Lamb Burger by Antonio Perez: Ground lamb, tzatziki, kalamata olives, tomatoes, lettuce, onions and feta
Ceia Kitchen + Bar

Ceia Signature Kobe Burger by Patrick Soucy: Manchego, serrano, heirloom tomato, paprika aioli and fresh made Farmer’s Reserve ketchup
El Centro

La Poblana by Allan Rodriguez: Imported Mexican ground beef on the grill topped with a fire-roasted Poblano pepper stuffed with a Oaxaca cheese, then topped with grilled onions, bacon, lettuce, tomato, fresh avocado and Chile Poblano mayonnaise with pickled carrots, onions and jalapenos, served on Mexican felera bread
The Fireplace

The Fireplace Burger by Jim Solomon: Shelburne Farms (VT) Cheddar stuffed grass-fed burger with thick cut bacon, caramelized onion, lettuce, tomato and house brined dill pickle on a homemade English muffin
Forum

Forum Burger by Matthew Barros: Brandt Family Farms all natural grass fed beef, crispy house cured pancetta, smoked gouda, spicy pineapple relish, fried egg, served on a brioche bun
Foundry on Elm

Foundry Chef’s Burger by Derek Clough: 100% Maine grass fed beef, spicy house bbq, sweet bacon jam, great hill blue cheese, shaved dill pickles and pickled red onions on Iggy’s brioche bun
Joe’s American Bar & Grill

All American BBQ Bacon Cheddar Burger by David Forbes: Fresh ground chuck, bbq basted, crispy pork belly, two year aged Vermont cheddar and maple Cajun bacon jam served on a griddled poppy bun served with house cured pickles
Salvatore’s

The Wicked Stuffed by Chuck Barbato: Black Angus stuffed with fresh mozzarella and raisin, topped with charred sweet onion, grilled smoked pancetta and sriracha mayo
Shake Shack

ShackBurger by Mark Rosati: Freshly ground 100% all-natural Angus beef cheeseburger—no hormones and no antibiotics ever—topped with lettuce, tomato and ShackSauce.
Smith & Wollensky

Cajun Gorgonzola Burger by Matt King: Prime beef, Cajun seasoning, melted gorgonzola, arugula and red onion marmalade
Tasty Burger

Slap Yo Mamma! by Brian Reyelt: Our signature patty topped with cheese, fried pickles, jalapenos and BBQ sauce
Tommy Doyle’s

The Corky Pig Burger by Andrew McLendon: Named after Porky Pig and County Cork, Ireland, 8 oz. Angus beef topped with an Irish bacon rasher, American bacon, jalapenos, fried onion petals, bleu cheese crumbles, bleu cheese dressing and bacon jam (traditional southern jam made with bacon instead of fruit)
Trade

TRADE Burger by Andrew Hebert: All natural ground beef with pancetta, Vermont cheddar, grilled onions, homemade pickles, lettuce, and tomato on Iggy’s brioche bun
Wahlburgers

OFD (Originally from Dorchester) Burger by Paul Wahlberg: 8 oz. patty with bacon, Swiss cheese, sautéed mushrooms and homemade tomato jam on a potato roll

Tags: boston