How Zeitgeist Helped Me Understand the 'New Normal'
Life After Pop-Up: Oakland's Lovely's and San Francisco's Chicáno Nuevo Seek Permanence
Bay Area Bites Guide: The 15 Best Burger Spots in Oakland and Berkeley
Guide: The 27 Best Burgers in Sonoma
Get Your Grill On: Herbed Lamb Burgers Topped with Chopped Greek Salad
Bay Area Bites Memorial Day Summer Grilling Recipes
Bay Area Bites Guide to 10 Favorite South Bay Burger Spots
'Test Kitchen': How To Buy The Safest Meat And Make The Juiciest Steaks
'Human Flesh' Burger Is A Treat To Tempt The Walking Dead
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While studying journalism in college, Jeff’s curiosity landed him at a busy California bistro where he experienced a crash course in culinary training over two summer breaks, learning on the job with a very patient chef as his mentor. Around the same time, Jeff married his journalism degree to his appreciation for the restaurant world and determined food writing would be his career path. In his work Jeff most enjoys profiling chefs and learning their background, finding a new favorite restaurant and sharing his experiences with others through his reviews and social media. In addition to KQED's Bay Area Bites, Jeff writes restaurant reviews for Metro Silicon Valley and new restaurant guides for Eater National. Follow Jeff on Twitter \u003ca href=\"https://twitter.com/Cheffreycianci\" target=_blank\">@Cheffreycianci\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":"jeffcianci","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Jeff Cianci | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jeffcianci"},"ralexandra":{"type":"authors","id":"11242","meta":{"index":"authors_1591205172","id":"11242","found":true},"name":"Rae Alexandra","firstName":"Rae","lastName":"Alexandra","slug":"ralexandra","email":"ralexandra@kqed.org","display_author_email":false,"staff_mastheads":["arts"],"title":"Staff Writer","bio":"Rae Alexandra is Staff Writer for KQED Arts & Culture, and the creator/author of the \u003ca href=\"https://www.kqed.org/arts/program/rebel-girls-from-bay-area-history\">Rebel Girls From Bay Area History\u003c/a> and \u003ca href=\"https://www.kqed.org/bizarrebayarea\">Bizarre Bay Area\u003c/a> series. Born and raised in Wales, she started her career in London, as a music journalist for uproarious rock ’n’ roll magazine, \u003cem>\u003ca href=\"https://www.kerrang.com/features/an-oral-history-of-alternative-tentacles-40-years-of-keeping-punk-alive/\">Kerrang!\u003c/a>\u003c/em>. In America, she got her start at alt-weeklies including \u003ca href=\"https://archives.sfweekly.com/sanfrancisco/ArticleArchives?author=2127078&excludeCategoryType=Blog\">\u003cem>SF Weekly\u003c/em>\u003c/a> and the \u003ca href=\"https://www.villagevoice.com/author/raealexandra/\">\u003cem>Village Voice\u003c/em>\u003c/a>, and freelanced for a great many other publications. Her undying love for San Francisco has, more recently, turned her into \u003ca href=\"https://www.kqed.org/arts/tag/bayareahistory/\">a history nerd\u003c/a>. In 2023, Rae was awarded an SPJ Excellence in Journalism Award for Arts & Culture.","avatar":"https://secure.gravatar.com/avatar/d5ef3d663d9adae1345d06932a3951de?s=600&d=blank&r=g","twitter":"raemondjjjj","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["editor"]},{"site":"news","roles":["editor"]},{"site":"pop","roles":["editor"]},{"site":"bayareabites","roles":["editor"]},{"site":"science","roles":["editor"]}],"headData":{"title":"Rae Alexandra | KQED","description":"Staff Writer","ogImgSrc":"https://secure.gravatar.com/avatar/d5ef3d663d9adae1345d06932a3951de?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/d5ef3d663d9adae1345d06932a3951de?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/ralexandra"},"rgebreyesus":{"type":"authors","id":"11625","meta":{"index":"authors_1591205172","id":"11625","found":true},"name":"Ruth Gebreyesus","firstName":"Ruth","lastName":"Gebreyesus","slug":"rgebreyesus","email":"rgebreyesus@KQED.org","display_author_email":false,"staff_mastheads":[],"title":"Food Writer","bio":"Ruth Gebreyesus is a freelance writer and producer based in the Bay Area. Through stories across various mediums, Ruth explores the creation and consumption of cultural products. You can find more of her work \u003ca href=\"https://www.kotetakotet.com/\">here\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twitter":"root_g","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Ruth Gebreyesus | KQED","description":"Food Writer","ogImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/rgebreyesus"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_137547":{"type":"posts","id":"bayareabites_137547","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137547","score":null,"sort":[1592584341000]},"guestAuthors":[],"slug":"how-zeitgeist-helped-me-understand-the-new-normal","title":"How Zeitgeist Helped Me Understand the 'New Normal'","publishDate":1592584341,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>My longest San Francisco relationship is with a bar. For the last 18 years, Zeitgeist and I have, in the wise words of Billy Paul, had \u003ca href=\"https://www.youtube.com/watch?v=vKCmCBM0i0E\" target=\"_blank\" rel=\"noopener noreferrer\">A Thing Going On\u003c/a>. Our connection goes beyond the strength and unfathomable deliciousness of the margaritas. It goes beyond my love for a greasy grilled cheese on a sunny Saturday. And it has even survived the unforgivable decision to take the best fried potatoes in the Mission off the menu.\u003c/p>\n\u003cp>In the last three months of COVID-related closures, it is Zeitgeist's that I've found the hardest to stomach. (At one point last month, I even contacted a bartender to see if he could push for a margarita take-out system like the one \u003ca href=\"https://theeparkside.bigcartel.com/product/guava-margarita-cocktail-kit\" target=\"_blank\" rel=\"noopener noreferrer\">Thee Parkside\u003c/a> has been running.) Needless to say, when Zeitgeist finally opened back up—for three hours on Friday, June 12—I was one of the first in line. But what greeted me was jarring to say the least.\u003c/p>\n\u003cp>The process of getting a drink in Zeitgeist currently looks like this:\u003c/p>\n\u003cul>\n\u003cli>Patrons enter through the back door, directly into the yard. The inside is not currently accessible to anyone but staff.\u003c/li>\n\u003cli>Once inside the yard, the line follows a winding path of appropriately distanced markers, leading to an outside desk in front of what is usually the bicycle rack (No bikes are permitted at this time).\u003c/li>\n\u003cli>In order to purchase any beverage, you must also purchase food, since Zeitgeist is currently operating as a restaurant.\u003c/li>\n\u003cli>After you place your order, it's electronically transferred to both the bar and kitchen staff.\u003c/li>\n\u003cli>For the first time ever, you can now pay with a credit card.\u003c/li>\n\u003cli>Tables (maximum: six people) are separated by large glass doors, with smaller benches (maximum: three people) perched at the end of each row.\u003cbr>\n\u003cfigure id=\"attachment_13882148\" class=\"wp-caption aligncenter\" style=\"max-width: 579px\">\u003cimg class=\"size-full wp-image-13882148\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/06/Screen-Shot-2020-06-17-at-1.54.19-PM.png\" alt=\"The Zeitgeist back yard with COVID precautions.\" width=\"579\" height=\"480\">\u003cfigcaption class=\"wp-caption-text\">The Zeitgeist back yard with COVID precautions. | Rae Alexandra / KQED\u003c/figcaption>\u003c/figure>\n\u003c/li>\n\u003cli>Prominent, laminated instructions for patrons are posted at each table, along with warnings about the consequences of stickers, tagging and other things the world has come to expect inside Zeitgeist.\u003c/li>\n\u003cli>Due to the long line to get in, it is not possible to place more than one order per visit. (At least it wasn't when I went.) Patrons are encouraged to stay for one hour only, due to demand and limited space, but you have the option of buying to-go.\u003c/li>\n\u003cli>Before two people could sit at the same table as me and my companion, our permission was politely asked by a member of staff. As soon as that couple departed, the staff member rushed back to disinfect the table and benches.\u003c/li>\n\u003c/ul>\n\u003cp>It was all unceasingly, extraordinarily \u003cem>unnatural\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_13882083\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-13882083\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/06/zeit-rules-800x400.jpg\" alt=\"Zeitgeist's rules and regulations in the time of COVID-19.\" width=\"800\" height=\"400\">\u003cfigcaption class=\"wp-caption-text\">Zeitgeist's rules and regulations in the time of COVID-19. | Rae Alexandra / KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\"I don't like it,\" my friend said to me before we'd even sat down.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Nobody likes it,\" I replied. \"But it's better than nothing. They're just trying to keep us safe.\"\u003c/p>\n\u003cp>And it was then that the darkest reality of the \"new normal\" hit me. It hit me more than three months of sheltering in place; more than working from home; and more than hanging out with only two other humans for almost 100 days. Our current predicament is so dire that it has turned Zeitgeist—\u003cem>Zeitgeist!\u003c/em>—into a place that genuinely and thoroughly cares about our safety.\u003c/p>\n\u003cp>This is most definitely \u003cem>not\u003c/em> why I fell in love with Zeitgeist. I fell in love with the bar because when I first moved to San Francisco in 2002, the noisy black box on the corner of Valencia and Duboce was unlike anything in my native UK. It was a punk rock haven ideally suited to the day-drinking my more disreputable friends and I favored. And its air of unencumbered mayhem endured even in daylight.\u003c/p>\n\u003cp>I fell in love with Zeitgeist because, for regulars at least, it always felt like a dysfunctional family. For the weekend crowd, the idea persists that Zeitgeist bartenders are the surliest in the city. (The tag \"\u003ca href=\"https://www.facebook.com/pg/ZeitgeistSF/reviews/?ref=page_internal\" target=\"_blank\" rel=\"noopener noreferrer\">Rude Bartenders\u003c/a>\" continues to appear on its Facebook page). And while that's not without just cause—I once saw a bartender yell at a woman to \"\u003cem>Get the f--k out if you can't f--king read!\u003c/em>\" because she had the audacity to ask if they served Blue Moon—regular clientele have always enjoyed an easy banter with the staff.\u003c/p>\n\u003cp>In 2009, I had a brief stint working at Zeitgeist to supplement my freelance writing income. I was a \"yard dog\"—a role that appears, based on my recent visits, to no longer exist. My shifts were long, boring and almost unbearably cold. During that same year, I had an even briefer stint living upstairs in Zeitgeist's \"hotel.\" I can confirm that my room was tiny, came with zero kitchen facilities and shook whenever a truck rumbled past on the freeway. But still the noise from the yard downstairs always soothed me.\u003c/p>\n\u003cp>Changes at Zeitgeist are frequently greeted with sadness by those most attached to it. In March 2010, when the kitchen's beloved smoker got retired—one can only guess at how many burgers came out of that thing over the years—staff members were so bereft, they took turns posing for photos with it.\u003c/p>\n\u003cfigure id=\"attachment_13882086\" class=\"wp-caption aligncenter\" style=\"max-width: 530px\">\u003cimg class=\"size-full wp-image-13882086\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/06/1916656_374092588643_2195921_n.jpg\" alt=\"Zeitgeist staff bidding farewell to the beloved smoker, March 2010.\" width=\"530\" height=\"450\">\u003cfigcaption class=\"wp-caption-text\">Zeitgeist staff bidding farewell to the beloved smoker, March 2010. | Courtesy of Jef Hoskins\u003c/figcaption>\u003c/figure>\n\u003cp>Changes have been pretty relentless ever since. First there came a rule about not smoking on the back porch. Then came clean and flushable bathrooms in the yard instead of the Porta Potties. Then, it was a fancy new bar set up with more taps and back windows so that people could order from the porch. Then came that stupid electronic screen above the kitchen, so people knew when their food was ready. (Whatever happened to just yelling?) Did I mention they took the best fried potatoes in the Mission off the menu? (#NeverForget)\u003c/p>\n\u003cp>Sure all of these things sound, in theory, like improvements. But, for a lot of us, the new shine on Zeitgeist has erased a lot of the grime we loved it so much for in the first place.\u003c/p>\n\u003cp>But I will always return. Because the juke box never changes. The drinks are still some of the best (read: strongest) in the city. And because—despite a mass exodus of longterm staff last year—there are still always familiar faces.\u003c/p>\n\u003cp>Zeitgeist's new normal is shocking, even after months of other COVID-related surrealities. And it scares me to think how long socializing is going to look this regimented, even in places known for being freewheeling dives. But alarmed as I was by the alien nature of Zeitgeist's new set-up, one new item on the menu let me know that the bar I've loved for so long is still hiding under all those new regulations: a 32-ounce margarita, equivalent to two regular sized ones, served in a mason jar. Because, in the end, Zeitgeist still knows that its margaritas are the best in the city. It still knows that one is never enough. And it's still, despite everything, doing its very best under terrible circumstances to do what it's always done best: get you good and drunk. For that, I am grateful.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1621634040,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1227},"headData":{"title":"How Zeitgeist Helped Me Understand the 'New Normal' | KQED","description":"My longest San Francisco relationship is with a bar. For the last 18 years, Zeitgeist and I have, in the wise words of Billy Paul, had A Thing Going On. Our connection goes beyond the strength and unfathomable deliciousness of the margaritas. It goes beyond my love for a greasy grilled cheese on a sunny","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"137547 https://ww2.kqed.org/bayareabites/?p=137547","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/06/19/how-zeitgeist-helped-me-understand-the-new-normal/","disqusTitle":"How Zeitgeist Helped Me Understand the 'New Normal'","path":"/bayareabites/137547/how-zeitgeist-helped-me-understand-the-new-normal","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>My longest San Francisco relationship is with a bar. For the last 18 years, Zeitgeist and I have, in the wise words of Billy Paul, had \u003ca href=\"https://www.youtube.com/watch?v=vKCmCBM0i0E\" target=\"_blank\" rel=\"noopener noreferrer\">A Thing Going On\u003c/a>. Our connection goes beyond the strength and unfathomable deliciousness of the margaritas. It goes beyond my love for a greasy grilled cheese on a sunny Saturday. And it has even survived the unforgivable decision to take the best fried potatoes in the Mission off the menu.\u003c/p>\n\u003cp>In the last three months of COVID-related closures, it is Zeitgeist's that I've found the hardest to stomach. (At one point last month, I even contacted a bartender to see if he could push for a margarita take-out system like the one \u003ca href=\"https://theeparkside.bigcartel.com/product/guava-margarita-cocktail-kit\" target=\"_blank\" rel=\"noopener noreferrer\">Thee Parkside\u003c/a> has been running.) Needless to say, when Zeitgeist finally opened back up—for three hours on Friday, June 12—I was one of the first in line. But what greeted me was jarring to say the least.\u003c/p>\n\u003cp>The process of getting a drink in Zeitgeist currently looks like this:\u003c/p>\n\u003cul>\n\u003cli>Patrons enter through the back door, directly into the yard. The inside is not currently accessible to anyone but staff.\u003c/li>\n\u003cli>Once inside the yard, the line follows a winding path of appropriately distanced markers, leading to an outside desk in front of what is usually the bicycle rack (No bikes are permitted at this time).\u003c/li>\n\u003cli>In order to purchase any beverage, you must also purchase food, since Zeitgeist is currently operating as a restaurant.\u003c/li>\n\u003cli>After you place your order, it's electronically transferred to both the bar and kitchen staff.\u003c/li>\n\u003cli>For the first time ever, you can now pay with a credit card.\u003c/li>\n\u003cli>Tables (maximum: six people) are separated by large glass doors, with smaller benches (maximum: three people) perched at the end of each row.\u003cbr>\n\u003cfigure id=\"attachment_13882148\" class=\"wp-caption aligncenter\" style=\"max-width: 579px\">\u003cimg class=\"size-full wp-image-13882148\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/06/Screen-Shot-2020-06-17-at-1.54.19-PM.png\" alt=\"The Zeitgeist back yard with COVID precautions.\" width=\"579\" height=\"480\">\u003cfigcaption class=\"wp-caption-text\">The Zeitgeist back yard with COVID precautions. | Rae Alexandra / KQED\u003c/figcaption>\u003c/figure>\n\u003c/li>\n\u003cli>Prominent, laminated instructions for patrons are posted at each table, along with warnings about the consequences of stickers, tagging and other things the world has come to expect inside Zeitgeist.\u003c/li>\n\u003cli>Due to the long line to get in, it is not possible to place more than one order per visit. (At least it wasn't when I went.) Patrons are encouraged to stay for one hour only, due to demand and limited space, but you have the option of buying to-go.\u003c/li>\n\u003cli>Before two people could sit at the same table as me and my companion, our permission was politely asked by a member of staff. As soon as that couple departed, the staff member rushed back to disinfect the table and benches.\u003c/li>\n\u003c/ul>\n\u003cp>It was all unceasingly, extraordinarily \u003cem>unnatural\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_13882083\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-13882083\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/06/zeit-rules-800x400.jpg\" alt=\"Zeitgeist's rules and regulations in the time of COVID-19.\" width=\"800\" height=\"400\">\u003cfigcaption class=\"wp-caption-text\">Zeitgeist's rules and regulations in the time of COVID-19. | Rae Alexandra / KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\"I don't like it,\" my friend said to me before we'd even sat down.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Nobody likes it,\" I replied. \"But it's better than nothing. They're just trying to keep us safe.\"\u003c/p>\n\u003cp>And it was then that the darkest reality of the \"new normal\" hit me. It hit me more than three months of sheltering in place; more than working from home; and more than hanging out with only two other humans for almost 100 days. Our current predicament is so dire that it has turned Zeitgeist—\u003cem>Zeitgeist!\u003c/em>—into a place that genuinely and thoroughly cares about our safety.\u003c/p>\n\u003cp>This is most definitely \u003cem>not\u003c/em> why I fell in love with Zeitgeist. I fell in love with the bar because when I first moved to San Francisco in 2002, the noisy black box on the corner of Valencia and Duboce was unlike anything in my native UK. It was a punk rock haven ideally suited to the day-drinking my more disreputable friends and I favored. And its air of unencumbered mayhem endured even in daylight.\u003c/p>\n\u003cp>I fell in love with Zeitgeist because, for regulars at least, it always felt like a dysfunctional family. For the weekend crowd, the idea persists that Zeitgeist bartenders are the surliest in the city. (The tag \"\u003ca href=\"https://www.facebook.com/pg/ZeitgeistSF/reviews/?ref=page_internal\" target=\"_blank\" rel=\"noopener noreferrer\">Rude Bartenders\u003c/a>\" continues to appear on its Facebook page). And while that's not without just cause—I once saw a bartender yell at a woman to \"\u003cem>Get the f--k out if you can't f--king read!\u003c/em>\" because she had the audacity to ask if they served Blue Moon—regular clientele have always enjoyed an easy banter with the staff.\u003c/p>\n\u003cp>In 2009, I had a brief stint working at Zeitgeist to supplement my freelance writing income. I was a \"yard dog\"—a role that appears, based on my recent visits, to no longer exist. My shifts were long, boring and almost unbearably cold. During that same year, I had an even briefer stint living upstairs in Zeitgeist's \"hotel.\" I can confirm that my room was tiny, came with zero kitchen facilities and shook whenever a truck rumbled past on the freeway. But still the noise from the yard downstairs always soothed me.\u003c/p>\n\u003cp>Changes at Zeitgeist are frequently greeted with sadness by those most attached to it. In March 2010, when the kitchen's beloved smoker got retired—one can only guess at how many burgers came out of that thing over the years—staff members were so bereft, they took turns posing for photos with it.\u003c/p>\n\u003cfigure id=\"attachment_13882086\" class=\"wp-caption aligncenter\" style=\"max-width: 530px\">\u003cimg class=\"size-full wp-image-13882086\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/06/1916656_374092588643_2195921_n.jpg\" alt=\"Zeitgeist staff bidding farewell to the beloved smoker, March 2010.\" width=\"530\" height=\"450\">\u003cfigcaption class=\"wp-caption-text\">Zeitgeist staff bidding farewell to the beloved smoker, March 2010. | Courtesy of Jef Hoskins\u003c/figcaption>\u003c/figure>\n\u003cp>Changes have been pretty relentless ever since. First there came a rule about not smoking on the back porch. Then came clean and flushable bathrooms in the yard instead of the Porta Potties. Then, it was a fancy new bar set up with more taps and back windows so that people could order from the porch. Then came that stupid electronic screen above the kitchen, so people knew when their food was ready. (Whatever happened to just yelling?) Did I mention they took the best fried potatoes in the Mission off the menu? (#NeverForget)\u003c/p>\n\u003cp>Sure all of these things sound, in theory, like improvements. But, for a lot of us, the new shine on Zeitgeist has erased a lot of the grime we loved it so much for in the first place.\u003c/p>\n\u003cp>But I will always return. Because the juke box never changes. The drinks are still some of the best (read: strongest) in the city. And because—despite a mass exodus of longterm staff last year—there are still always familiar faces.\u003c/p>\n\u003cp>Zeitgeist's new normal is shocking, even after months of other COVID-related surrealities. And it scares me to think how long socializing is going to look this regimented, even in places known for being freewheeling dives. But alarmed as I was by the alien nature of Zeitgeist's new set-up, one new item on the menu let me know that the bar I've loved for so long is still hiding under all those new regulations: a 32-ounce margarita, equivalent to two regular sized ones, served in a mason jar. Because, in the end, Zeitgeist still knows that its margaritas are the best in the city. It still knows that one is never enough. And it's still, despite everything, doing its very best under terrible circumstances to do what it's always done best: get you good and drunk. For that, I am grateful.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137547/how-zeitgeist-helped-me-understand-the-new-normal","authors":["11242"],"categories":["bayareabites_17082"],"tags":["bayareabites_772","bayareabites_1964","bayareabites_16549","bayareabites_16545","bayareabites_16639","bayareabites_16557","bayareabites_13415"],"featImg":"bayareabites_137550","label":"bayareabites"},"bayareabites_135968":{"type":"posts","id":"bayareabites_135968","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135968","score":null,"sort":[1576704458000]},"guestAuthors":[],"slug":"life-after-pop-up-oaklands-lovelys-and-san-franciscos-chicano-nuevo-seek-permanence","title":"Life After Pop-Up: Oakland's Lovely's and San Francisco's Chicáno Nuevo Seek Permanence","publishDate":1576704458,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The line at \u003ca href=\"https://www.instagram.com/lovelys__oakland/\">Lovely’s\u003c/a> stretched for two blocks, past other eateries, when the Oakland burger joint popped up at Tacos Oscar after a month-long hiatus this September. Those who decided to brave the wait wouldn’t get a bite for hours. “People are telling me, ‘Congratulations.’ And I hated that experience,” remembers Mikey Yoon, the chef behind Lovely’s. “I don't want people to wait three hours for a five-dollar burger.”\u003c/p>\n\u003cp>[aside postID='bayareabites_127083,bayareabites_133040' label='More pop-ups around the Bay']\u003c/p>\n\u003cp>The scene may seem both exciting and daunting for any chef, but it’s especially challenging for pop-up chefs who cook in unfamiliar kitchens with limited storage and a modest staff (if any at all), while competing with their nomadic peers and established brick-and-mortar restaurants for the attention of patrons.\u003c/p>\n\u003cp>“To have a successful one-off pop-up, you have to knock it out of the park,” Yoon says. “There [are] so many things involved. There’s people that are helping me out that day. How much have they worked with me? How hard is the process? They’re also in a new setting.”\u003c/p>\n\u003cp>“For me, consistency is super key. You want to deliver the perfect product that you’ve been working on so hard,” Yoon adds. “To be honest, for the last couple pop-ups I’ve been pretty disappointed in myself or just the process of it.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pop-up restaurants in the Bay Area have been on a steady rise over the last decade, intersecting with escalating rents and a volatile job market following the 2008 financial crisis. Creative, often self-taught chefs took to the street offering regionally specific and experimental dishes to patrons at affordable prices.\u003c/p>\n\u003cp>Though rents show no signs of ebbing, many pop-up owners still angle for some permanence, even if it’s in a less traditional space like a shipping container. Others take over kitchens at bars and restaurants with leases more like artist residencies than commercial tenancies. Stability benefits both chefs and their customers—one gains steady income, the other a more consistent product.\u003c/p>\n\u003ch2>Surviving the Hype\u003c/h2>\n\u003cp>Before the September pop-up at Tacos Oscar, Lovely’s built a dedicated fan base through its classic American diner fare at Piedmont Avenue bar The Lodge, where Yoon popped up consistently from June 2018 until July 2019. There, from the bar’s tiny kitchen, he churned out fried chicken sandwiches and his coveted “OG” burgers (American cheese topped smashed patty and all the fixings in a potato bun).\u003c/p>\n\u003cfigure id=\"attachment_136000\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136000\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender.jpeg\" alt=\"A drive thru burger and an OG burger from Oakland's Lovely's.\" width=\"1920\" height=\"1029\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-160x86.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-800x429.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-768x412.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-1020x547.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-1200x643.jpeg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A drive thru burger and an OG burger from Lovely's. \u003ccite>(Courtesy of Mikey Yoon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The burger, along with Lovely’s entire menu, is an ode to the uncomplicated and reliable offerings from the lunch delis and diners that Yoon loved in his Midwest and East Coast days. In fact, his parents ran a few of those delis themselves in his home state of Maryland. “It definitely represented my parents,” he recalls. “Out there, it’s a cheeseburger, steak and cheese, chopped cheese, french fries from a bag. It was super affordable.”\u003c/p>\n\u003cp>The hype around Lovely’s coincided with Yoon’s announcement that he’d be leaving his year-long post at The Lodge to find a permanent spot of his own. With a single, stable location, Yoon can avoid the stress of Bay Area residents’ avid pursuit for the newest and most ephemeral food experiences—a chase that’s become gamified thanks to social feeds. “In a pop-up context it almost seems like it’s not even about the food. It’s about the process of it,” he says. “People want the experience of, I hate to say it, maybe waiting in line because everyone else is doing it.”\u003c/p>\n\u003cfigure id=\"attachment_135970\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135970\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315.jpeg\" alt=\"Lovely's chef Mikey Yoon along with Javi Palacios and Cameron Kauzer working a pop-up at Eli's Mile High Club.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-160x120.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-768x576.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-1020x765.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-1200x900.jpeg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lovely's chef Mikey Yoon along with Javi Palacios and Cameron Kauzer working a pop-up at Eli's Mile High Club. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To mitigate the wait time of his September pop-up, Yoon opted for weekend-long takeovers of the kitchen at Eli’s Mile High Club while securing a future home for Lovely’s. “The margins for restaurants aren’t high really, especially if I’m selling a five or six dollar burger,” Yoon explains. “I needed to find a situation to where I can keep my prices low and still have my goals intact.”\u003c/p>\n\u003cp>To that end, he’s hoping to finalize a deal with a brewery set to open in Oakland’s Pill Hill neighborhood next summer. “On the financial end, it works wonders for me because they’re kind of doing the heavy lifting. They’re building the kitchen. I don’t have to put all of this investment down,” he says. He’ll keep mum on other details until the deal is inked.\u003c/p>\n\u003ch2>Drinking Buddies\u003c/h2>\n\u003cp>On the other side of the bridge in San Francisco, chef Abraham Nunez is also searching for a permanent spot for his \u003ca href=\"https://www.instagram.com/chicano_nuevo/?hl=en\">Chicáno Nuevo\u003c/a> pop-up. In 2015, Nunez started selling tamales and fish tacos at the original Emmy’s Spaghetti Shack location after the eatery moved down the street. Soon enough, the owner asked him to take over the kitchen; Nunez ran his pop-up for a year until the building sold.\u003c/p>\n\u003cp>https://www.instagram.com/p/BybOwFYB9y2/\u003c/p>\n\u003cp>Originally from San Diego and Tijuana, Nunez was excited to offer the regionally specific Mexican food he grew up eating, like the Baja-style fish tacos he serves with a salmon caldo. Besides his specialized menu, Nunez also sees the value of his pop-up for bars and breweries who sell liquor under a 47 license, which requires a facility be a “bona fide eating place” with over half its sales coming from food.\u003c/p>\n\u003cp>“Some new bar owners that don’t have experience to run a kitchen are looking to people like me who have a following of people and already a brand, a central dish, a focal point and a strategy,” he says. “The pop-up as a service is highly desirable because you come in and you run their kitchen. They don’t have to go out and hire and train and work out their recipes.”\u003c/p>\n\u003cp>The former musician compares running a pop-up to being in a band, playing shows in a different venue every weekend. “It feels almost exactly the same,” Nunez says. “Rehearse, get the band together, perform a show. Prep, get the food and ingredients and equipment together and go perform, do a pop-up. Then you pack up your gear at the end of the night and you go home.”\u003c/p>\n\u003cp>Currently, Nunez is touring Chicáno Nuevo at Old Devil Moon, El Rio and Casements. Starting next year, he’s hoping to be in a permanent spot on 16th and Mission Streets. The chef is in the final stages of negotiations for a commercial space through the Mission Housing Development Corporation, a community-based organization dedicated to creating and preserving high-quality affordable housing for Mission residents.\u003c/p>\n\u003ch2>Better Together\u003c/h2>\n\u003cp>[aside postID=\"bayareabites_135485,checkplease_20198\" label='Gay 4 U is Reborn and Aburaya is on Check, Please!']\u003c/p>\n\u003cp>When Terry Sok-Wolfson, along with her wife and business partner Julia Sok-Wolfson, bought downtown Oakland lunch institution Garden House in 2014, a pop-up helped them survive their first year as business owners. Adachi Hiroyuki launched dinner service at the lunch-only restaurant with \u003ca href=\"https://www.instagram.com/aburayaoakland/?hl=en\">Aburaya\u003c/a>, a punk rock-influenced Japanese fried chicken spot with a cult following. With Hiroyuki splitting the rent with them, the Sok-Wolfsons were able to keep afloat as new business owners. “I knew in my heart that it’d become increasingly difficult to run a business in downtown Oakland,” Terry says. “[The pop-up] is what ultimately gave us an opportunity to succeed and grow as much as we have.”\u003c/p>\n\u003cp>After Aburaya spun out to their own location, with the Sok-Wolfsons staying on as business partners, Garden House’s building sold in 2017. The couple renovated the restaurant and negotiated a new lease with pop-ups in mind. “Aburaya has turned into something that none of us could’ve imagined,” Terry explains. “If we’re able to give someone else an opportunity to grow as much as Aburaya has, someone that is a part of the community, doing things for the community, then that’s definitely something we want to [do].”\u003c/p>\n\u003cp>https://www.instagram.com/p/B6DTBmmBmFk/\u003c/p>\n\u003cp>This October, Sofi Espice’s colorful vegan pop-up, Gay 4 U, moved into Garden House for dinner and brunch service after losing their semi-permanent spot at Classic Cars West. Now that they’re on more solid financial footing at Garden House, the Sok-Wolfsons are offering Espice a more flexible lease option, including marginally increasing rent that can take the pressure off of the pop-up in the first few months. “I think it’s impossible to run a pop-up without a venue that supports you. And it’s also almost impossible to just run a simple small family restaurant,” Terry says.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“I’m very committed to Oakland in as many ways as I can be. Allowing pop-ups and trying to help incubate folks was my way of trying to ensure that Oakland's culinary creative scene stays around.”\u003c/p>\n\n","blocks":[],"excerpt":"As the Bay Area pop-up scene grows, pop-up chefs and restaurant owners make accommodations for a new phase in the ephemeral dining trend. ","status":"publish","parent":0,"modified":1576777666,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1641},"headData":{"title":"Life After Pop-Up: Oakland's Lovely's and San Francisco's Chicáno Nuevo Seek Permanence | KQED","description":"As the Bay Area pop-up scene grows, pop-up chefs and restaurant owners make accommodations for a new phase in the ephemeral dining trend. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"135968 https://ww2.kqed.org/bayareabites/?p=135968","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/12/18/life-after-pop-up-oaklands-lovelys-and-san-franciscos-chicano-nuevo-seek-permanence/","disqusTitle":"Life After Pop-Up: Oakland's Lovely's and San Francisco's Chicáno Nuevo Seek Permanence","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/135968/life-after-pop-up-oaklands-lovelys-and-san-franciscos-chicano-nuevo-seek-permanence","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The line at \u003ca href=\"https://www.instagram.com/lovelys__oakland/\">Lovely’s\u003c/a> stretched for two blocks, past other eateries, when the Oakland burger joint popped up at Tacos Oscar after a month-long hiatus this September. Those who decided to brave the wait wouldn’t get a bite for hours. “People are telling me, ‘Congratulations.’ And I hated that experience,” remembers Mikey Yoon, the chef behind Lovely’s. “I don't want people to wait three hours for a five-dollar burger.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_127083,bayareabites_133040","label":"More pop-ups around the Bay "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The scene may seem both exciting and daunting for any chef, but it’s especially challenging for pop-up chefs who cook in unfamiliar kitchens with limited storage and a modest staff (if any at all), while competing with their nomadic peers and established brick-and-mortar restaurants for the attention of patrons.\u003c/p>\n\u003cp>“To have a successful one-off pop-up, you have to knock it out of the park,” Yoon says. “There [are] so many things involved. There’s people that are helping me out that day. How much have they worked with me? How hard is the process? They’re also in a new setting.”\u003c/p>\n\u003cp>“For me, consistency is super key. You want to deliver the perfect product that you’ve been working on so hard,” Yoon adds. “To be honest, for the last couple pop-ups I’ve been pretty disappointed in myself or just the process of it.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pop-up restaurants in the Bay Area have been on a steady rise over the last decade, intersecting with escalating rents and a volatile job market following the 2008 financial crisis. Creative, often self-taught chefs took to the street offering regionally specific and experimental dishes to patrons at affordable prices.\u003c/p>\n\u003cp>Though rents show no signs of ebbing, many pop-up owners still angle for some permanence, even if it’s in a less traditional space like a shipping container. Others take over kitchens at bars and restaurants with leases more like artist residencies than commercial tenancies. Stability benefits both chefs and their customers—one gains steady income, the other a more consistent product.\u003c/p>\n\u003ch2>Surviving the Hype\u003c/h2>\n\u003cp>Before the September pop-up at Tacos Oscar, Lovely’s built a dedicated fan base through its classic American diner fare at Piedmont Avenue bar The Lodge, where Yoon popped up consistently from June 2018 until July 2019. There, from the bar’s tiny kitchen, he churned out fried chicken sandwiches and his coveted “OG” burgers (American cheese topped smashed patty and all the fixings in a potato bun).\u003c/p>\n\u003cfigure id=\"attachment_136000\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136000\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender.jpeg\" alt=\"A drive thru burger and an OG burger from Oakland's Lovely's.\" width=\"1920\" height=\"1029\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-160x86.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-800x429.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-768x412.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-1020x547.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-1200x643.jpeg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A drive thru burger and an OG burger from Lovely's. \u003ccite>(Courtesy of Mikey Yoon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The burger, along with Lovely’s entire menu, is an ode to the uncomplicated and reliable offerings from the lunch delis and diners that Yoon loved in his Midwest and East Coast days. In fact, his parents ran a few of those delis themselves in his home state of Maryland. “It definitely represented my parents,” he recalls. “Out there, it’s a cheeseburger, steak and cheese, chopped cheese, french fries from a bag. It was super affordable.”\u003c/p>\n\u003cp>The hype around Lovely’s coincided with Yoon’s announcement that he’d be leaving his year-long post at The Lodge to find a permanent spot of his own. With a single, stable location, Yoon can avoid the stress of Bay Area residents’ avid pursuit for the newest and most ephemeral food experiences—a chase that’s become gamified thanks to social feeds. “In a pop-up context it almost seems like it’s not even about the food. It’s about the process of it,” he says. “People want the experience of, I hate to say it, maybe waiting in line because everyone else is doing it.”\u003c/p>\n\u003cfigure id=\"attachment_135970\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135970\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315.jpeg\" alt=\"Lovely's chef Mikey Yoon along with Javi Palacios and Cameron Kauzer working a pop-up at Eli's Mile High Club.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-160x120.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-768x576.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-1020x765.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-1200x900.jpeg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lovely's chef Mikey Yoon along with Javi Palacios and Cameron Kauzer working a pop-up at Eli's Mile High Club. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To mitigate the wait time of his September pop-up, Yoon opted for weekend-long takeovers of the kitchen at Eli’s Mile High Club while securing a future home for Lovely’s. “The margins for restaurants aren’t high really, especially if I’m selling a five or six dollar burger,” Yoon explains. “I needed to find a situation to where I can keep my prices low and still have my goals intact.”\u003c/p>\n\u003cp>To that end, he’s hoping to finalize a deal with a brewery set to open in Oakland’s Pill Hill neighborhood next summer. “On the financial end, it works wonders for me because they’re kind of doing the heavy lifting. They’re building the kitchen. I don’t have to put all of this investment down,” he says. He’ll keep mum on other details until the deal is inked.\u003c/p>\n\u003ch2>Drinking Buddies\u003c/h2>\n\u003cp>On the other side of the bridge in San Francisco, chef Abraham Nunez is also searching for a permanent spot for his \u003ca href=\"https://www.instagram.com/chicano_nuevo/?hl=en\">Chicáno Nuevo\u003c/a> pop-up. In 2015, Nunez started selling tamales and fish tacos at the original Emmy’s Spaghetti Shack location after the eatery moved down the street. Soon enough, the owner asked him to take over the kitchen; Nunez ran his pop-up for a year until the building sold.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BybOwFYB9y2"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Originally from San Diego and Tijuana, Nunez was excited to offer the regionally specific Mexican food he grew up eating, like the Baja-style fish tacos he serves with a salmon caldo. Besides his specialized menu, Nunez also sees the value of his pop-up for bars and breweries who sell liquor under a 47 license, which requires a facility be a “bona fide eating place” with over half its sales coming from food.\u003c/p>\n\u003cp>“Some new bar owners that don’t have experience to run a kitchen are looking to people like me who have a following of people and already a brand, a central dish, a focal point and a strategy,” he says. “The pop-up as a service is highly desirable because you come in and you run their kitchen. They don’t have to go out and hire and train and work out their recipes.”\u003c/p>\n\u003cp>The former musician compares running a pop-up to being in a band, playing shows in a different venue every weekend. “It feels almost exactly the same,” Nunez says. “Rehearse, get the band together, perform a show. Prep, get the food and ingredients and equipment together and go perform, do a pop-up. Then you pack up your gear at the end of the night and you go home.”\u003c/p>\n\u003cp>Currently, Nunez is touring Chicáno Nuevo at Old Devil Moon, El Rio and Casements. Starting next year, he’s hoping to be in a permanent spot on 16th and Mission Streets. The chef is in the final stages of negotiations for a commercial space through the Mission Housing Development Corporation, a community-based organization dedicated to creating and preserving high-quality affordable housing for Mission residents.\u003c/p>\n\u003ch2>Better Together\u003c/h2>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_135485,checkplease_20198","label":"Gay 4 U is Reborn and Aburaya is on Check, Please! "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When Terry Sok-Wolfson, along with her wife and business partner Julia Sok-Wolfson, bought downtown Oakland lunch institution Garden House in 2014, a pop-up helped them survive their first year as business owners. Adachi Hiroyuki launched dinner service at the lunch-only restaurant with \u003ca href=\"https://www.instagram.com/aburayaoakland/?hl=en\">Aburaya\u003c/a>, a punk rock-influenced Japanese fried chicken spot with a cult following. With Hiroyuki splitting the rent with them, the Sok-Wolfsons were able to keep afloat as new business owners. “I knew in my heart that it’d become increasingly difficult to run a business in downtown Oakland,” Terry says. “[The pop-up] is what ultimately gave us an opportunity to succeed and grow as much as we have.”\u003c/p>\n\u003cp>After Aburaya spun out to their own location, with the Sok-Wolfsons staying on as business partners, Garden House’s building sold in 2017. The couple renovated the restaurant and negotiated a new lease with pop-ups in mind. “Aburaya has turned into something that none of us could’ve imagined,” Terry explains. “If we’re able to give someone else an opportunity to grow as much as Aburaya has, someone that is a part of the community, doing things for the community, then that’s definitely something we want to [do].”\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B6DTBmmBmFk"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>This October, Sofi Espice’s colorful vegan pop-up, Gay 4 U, moved into Garden House for dinner and brunch service after losing their semi-permanent spot at Classic Cars West. Now that they’re on more solid financial footing at Garden House, the Sok-Wolfsons are offering Espice a more flexible lease option, including marginally increasing rent that can take the pressure off of the pop-up in the first few months. “I think it’s impossible to run a pop-up without a venue that supports you. And it’s also almost impossible to just run a simple small family restaurant,” Terry says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I’m very committed to Oakland in as many ways as I can be. Allowing pop-ups and trying to help incubate folks was my way of trying to ensure that Oakland's culinary creative scene stays around.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135968/life-after-pop-up-oaklands-lovelys-and-san-franciscos-chicano-nuevo-seek-permanence","authors":["11625"],"categories":["bayareabites_109","bayareabites_63","bayareabites_8770","bayareabites_1962","bayareabites_10028","bayareabites_4084","bayareabites_1875","bayareabites_16526","bayareabites_366","bayareabites_1807","bayareabites_181","bayareabites_1873"],"tags":["bayareabites_1964","bayareabites_9710","bayareabites_669","bayareabites_330","bayareabites_16494","bayareabites_758","bayareabites_14757","bayareabites_4043","bayareabites_767"],"featImg":"bayareabites_135995","label":"bayareabites"},"bayareabites_119086":{"type":"posts","id":"bayareabites_119086","meta":{"index":"posts_1591205157","site":"bayareabites","id":"119086","score":null,"sort":[1500392787000]},"guestAuthors":[],"slug":"bay-area-bites-guide-the-15-best-burger-spots-in-oakland-and-berkeley","title":"Bay Area Bites Guide: The 15 Best Burger Spots in Oakland and Berkeley","publishDate":1500392787,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>As all matters of taste, burgers are a subjective business. In our \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/09/30/bay-area-bites-guide-to-9-favorite-east-bay-burgers-berkeley-oakland/\">first burger guide to Berkeley and Oakland\u003c/a> in 2014, I outlined three criteria for what constitutes burger excellence in my book: sustainably farmed meat, consistent cooking to requested temperature, and simplicity of toppings (the fewer, the better). \u003c/p>\n\u003cp>Handlebar, Phil’s Sliders and Victory Burger were cut from this update because they have all closed since the first guide was published. Mua and Umami Burger have also been omitted here because neither is transparent about their beef sourcing. In the case of Mua, no one at the restaurant was able to give me any information about the beef, beyond their distributor. Umami is more complicated; everyone I spoke to, including a marketing representative, indicated that their signature beef blend is a secret recipe. So, this is not to say that this meat isn’t sustainable, just that I couldn’t readily access that information, so neither can diners. (Furthermore, every burger I've had a Umami in the past year has been overcooked.) As sustainability gets more important in the Bay Area dining scene—and in the larger context of global warming and our carbon footprint—we’ve been able to insist that, beyond tasting good, the meat we eat is sustainably farmed.\u003c/p>\n\u003cp>And of course, we know how vague and trendy the word “sustainable” is. For the purposes of this guide, we use the term in the broadest possible sense, to describe beef that is produced with considerations of environmental, social and economic outcomes (understanding that all beef production has a range of sustainability challenges).\u003c/p>\n\u003ch2>Bunaburger [CLOSED] \u003c/h2>\n\u003cfigure id=\"attachment_119093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Bunaburger-new.jpg\" alt=\"Bunaburger’s “Classic” Burger with red onions, lettuce, tomato, bread and butter pickles, and special sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bunaburger’s “Classic” Burger with red onions, lettuce, tomato, bread and butter pickles, and special sauce. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s not typical that we would include a pop-up in a guide, but \u003ca href=\"https://www.bunaburger.com/\">Bunaburger\u003c/a> seems to have established relatively permanent status inside Blackwater Station in Temescal. It’s a spinoff on a successful breakfast-sandwich pop-up, Cracked, by Buna Babilla, and has taken up residence at the back counter of Blackwater Station, perfect for takeout or eating in with a cocktail at the bar. \u003c/p>\n\u003cp>The concept is throwback Americana, with homemade tater tots, chicken fingers and “special sauce,” and the five burgers on the menu constitute the bulk of the offerings, though there are also several entrée salads as well. We tried two burgers: the Buna Burger and the Classic. All beef is certified hormone- and antibiotic-free. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As intriguing as the creative Buna Burger is, we preferred the Classic, with red onions, lettuce, tomato, bread and butter pickles, and special sauce, which is akin to Thousand Island dressing. The Buna skewed more to the sweet side, with brown-sugar bacon mixed into the house-ground chuck, served with smoked onions, cheddar, and miso mayo. The server recommended medium for cooking temperature, so we went with it, and both were precisely so, juicy and ever-so-slightly pink. And the tater tots beat out the fries for their coarse texture and not over-salted crispness.\u003c/p>\n\u003cfigure id=\"attachment_119095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Buna1-new.jpg\" alt=\"“Bunaburger” with smoked onions, cheddar, and miso mayo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">“Bunaburger” with smoked onions, cheddar, and miso mayo. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.bunaburger.com/\">\u003cstrong>Bunaburger\u003c/strong>\u003c/a> [CLOSED - \u003ca href=\"http://www.berkeleyside.com/2017/10/13/breakfast-sandwich-cracked-to-berkeley/\" rel=\"noopener\" target=\"_blank\">some items moved to Cracked\u003c/a>]\u003cbr>\n4901 Telegraph Ave. (inside Blackwater Station) [\u003ca href=\"https://goo.gl/cA21Ss\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 520-4265\u003cbr>\nHours: Tue-Thu, 11am-9pm; Fri, 11am-10pm; Sat, 5-10pm; Sun, 5-9pm\u003cbr>\nPrice Range: $ (burgers $8-$9)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/bunaburger-oakland\">Bunaburger\u003c/a>\u003c/p>\n\u003ch2>Chop Bar\u003c/h2>\n\u003cfigure id=\"attachment_119090\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/chopbar-burger.jpg\" alt=\"Chop Bar burger\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119090\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Chop Bar burger \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ve heard about their famous Bloody Mary with bacon; \u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar\u003c/a>’s burger is of the same high caliber. House-ground chuck, distributed by \u003ca href=\"http://preferredmeats.com/\" target=\"_blank\">Preferred Meats\u003c/a>, chuck is cooked to a perfect medium rare and served on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> Kaiser roll with bacon, avocado, sliced heirloom tomatoes, and aioli. (Cheese and grilled onions are optional.) It comes with an arugula salad; I suggest also ordering a side of the jo-jos, crispy potato wedges with chimichurri. There’s a nice wine list that includes several sparkling wines by the glass that pair well with a juicy, bacon-topped burger. The space is indoor-outdoor rustic, and the servers are chatty and welcoming.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">\u003cstrong>Chop Bar\u003c/strong>\u003c/a>\u003cbr>\n247 4th St. [\u003ca href=\"http://goo.gl/61pS6g\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 834-2467\u003cbr>\nHours: Mon-Thu 8am-10pm; Fri 8am-11pm; Sat 9am-11pm; Sun 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chopbar\" target=\"_blank\">Chop Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ChopBar\" target=\"_blank\">@ChopBar\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/chop-bar-oakland\">Chop Bar\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $13)\u003c/p>\n\u003ch2>Clove and Hoof\u003c/h2>\n\u003cfigure id=\"attachment_119098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/CloveandHoof-new.jpg\" alt=\"Clove and Hoof’s double-decker grass-fed burger.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof’s double-decker grass-fed burger. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We wrote about \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/03/black-creek-builders-behind-the-scenes-of-the-east-bay-restaurant-boom/\">Clove and Hoof\u003c/a> in December 2014, just before it opened, in a story about the local restaurant construction boom. More than two years later, the butcher shop/restaurant venture by Analiesa Gosnell and John Blevins has solidified its space in both departments and has nailed the burger, in particular. The C&H Burger is made from grass-fed beef from \u003ca href=\"http://www.jennerfamilybeef.com/\">Jenner Farms\u003c/a> in Etna, CA: two four-ounce patties slathered with pimento cheese and topped with caramelized onion, sweetly tart pickles, and pickle mayo on a potato pepper bun. (A gluten-free bun by \u003ca href=\"https://www.mariposabaking.com/\">Mariposa Bakery\u003c/a> is available for an extra $2.)\u003c/p>\n\u003cp>I ordered my burger medium-rare, and it arrived perfectly cooked. I would suggest that, since this burger is comprised of two small patties, as opposed to one large, it might be better cooked medium so that the outside of each patty gets more seared. But the meat itself is fantastic, pasture-raised, dry-aged, and all grass-fed. The pimento cheese is another nod to the retro trend we’re observing in burgers across the Bay Area. \u003c/p>\n\u003cp>\u003ca href=\"http://cloveandhoofoakland.com/\">\u003cstrong>Clove and Hoof\u003c/strong>\u003c/a>\u003cbr>\n4001 Broadway [\u003ca href=\"https://goo.gl/cA21Ss\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 547-1446\u003cbr>\nHours: Daily, 11am-9pm (Tue open until 3pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CloveAndHoof\">Clove and Hoof\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/clove_and_hoof\">@Clove_and_Hoof\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cloveandhoof/\">@cloveandhoof\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/clove-and-hoof-oakland-2\">Clove and Hoof\u003c/a>\u003cbr>\nPrice Range: $$ (burger $14)\u003c/p>\n\u003ch2>Drip Line\u003c/h2>\n\u003cfigure id=\"attachment_119100\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/DripLine-new.jpg\" alt=\"Chef Nora Dunning’s blended burger with grass-fed beef and shiitake mushrooms.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Nora Dunning’s blended burger with grass-fed beef and shiitake mushrooms. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We covered Nora Dunning’s exquisite cooking at \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/01/drip-line-brings-soulful-singapore-inspired-food-to-west-oakland/\">Drip Line\u003c/a> a few months back, and the chef’s ingenuity makes the cut once again with a “blended burger,” launched as part of a project by the James Beard Foundation to make more sustainable burgers by blending mushrooms into the beef. \u003c/p>\n\u003cp>Dunning’s version blends 60% grass-fed beef with 40% shiitake mushrooms, seasoned with dried shiitake powder and served on homemade brioche buns. Sambal aioli gives it a little kick, as does arugula, and the homemade lotus root chips on the side are downright addictive. As with everything on the menu at Drip Line, the burger bun is homemade, in this case from a sourdough starter with the addition of koji, fermented rice like that used to brew sake, which makes the bun ultra-light.\u003c/p>\n\u003cp>\u003ca href=\"http://driplineoakland.com/\">\u003cstrong>Drip Line\u003c/strong>\u003c/a>\u003cbr>\n1940 Union St., Ste. #21 [\u003ca href=\"https://goo.gl/snizj8\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 612-6952\u003cbr>\nHours: Tue-Fri, 7am-3pm; Sat-Sun, 8am-2pm; Closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DripLineCafe/\">Drip Line Oakland\u003c/a>\u003cbr>\nTwitter:\u003ca href=\"https://twitter.com/DripLineCoffee\"> @DripLineCoffee\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/driplineoakland/\">@driplineoakland\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/drip-line-oakland\">Drip Line\u003c/a>\u003cbr>\nPrice Range: $ ($9-$13)\u003c/p>\n\u003ch2>Duchess [CLOSED]\u003c/h2>\n\u003cfigure id=\"attachment_119104\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Duchess-new.jpg\" alt=\"The Wagyu burger at Duchess in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119104\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Wagyu burger at Duchess in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The claim to fame of the Duchess burger is Wagyu beef, from the cattle breed first imported into the U.S. in 1975. Highly regarded as a delicacy in Japan, the meat from Wagyu cows is very marbled, with a higher ratio of mono-unsaturated to saturated fat than beef from other breeds. \u003c/p>\n\u003cp>The presentation here is straightforward: American cheese, “dijonnaise” (a combination of mayonnaise and Dijon mustard), caramelized onion and shredded lettuce. The server recommended a temperature of medium for the meat, but I went with medium rare, and was happy I did. Barely charred on the outside and thoroughly pink on the inside, the juicy burger was snugly held by a seeded bun, toasted and firm.\u003c/p>\n\u003cp>\u003ca href=\"https://www.duchessoakland.com/\">\u003cstrong>Duchess\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n5422 College Ave. [\u003ca href=\"https://goo.gl/hiRdHw\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 871-3463\u003cbr>\nHours: Sun, 10am-3pm and 5-9pm; Mon-Wed, 5:30-9:30pm; Thu-Fri, 5-10pm; Sat, 10am-3pm and 5-10pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/duchessoakland\">@DuchessOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/duchessoakland/\">@duchessoakland\u003c/a>\u003cbr>\nPrice Range: $$ (burger $18)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/duchess-oakland\">Duchess\u003c/a> \u003c/p>\n\u003ch2>Farm Burger\u003c/h2>\n\u003cfigure id=\"attachment_119106\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/FarmBurger-new.jpg\" alt=\"Farm Burger’s bargain burger at $8.50.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119106\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farm Burger’s bargain burger at $8.50. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While \u003ca href=\"http://www.farmburger.net/berkeley-ca#berkeley-california-1\">Farm Burger\u003c/a> seems like a thoroughly local joint, it is, in fact, a growing chain, with nine locations across the country. The growth of the company doesn’t seem to have affected quality in the least, and each restaurant does its own local sourcing. In Berkeley, that means 100% grass-fed beef from California farms.\u003c/p>\n\u003cp>There’s a rotating daily special, but I recommend going straight for the Farm Burger, which, for $8.50, is the biggest bargain on this list. Free toppings include Farm Burger sauce (a variation on the theme of Thousand Island dressing), roasted garlic, fresh jalapeños, pickled jalapeños, iceberg lettuce, Duke's mayo, smoked paprika mayo, grainy mustard, red onion, house pickles, and tomatoes (in season), served on a locally made bun from \u003ca href=\"https://www.semifreddis.com/\">Semifreddi's\u003c/a> bakery in Emeryville. For just $1, you can add fancier toppings like arugula, chili, sautéed mushrooms, a beer-battered onion ring, fried egg, goat cheese, and other items.\u003c/p>\n\u003cp>As is my wont, I went simple, with house sauce, pickles, red onion and tomato, and added homemade fries for a hearty, affordable lunch. The burger was cooked to spot-on medium-rare. The service at this location is well more developed than one might expect at a counter-service restaurant, with friendly servers buzzing around offering water and hot sauce and asking how your meal tastes. \u003c/p>\n\u003cfigure id=\"attachment_119105\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/FarmBurger-GF-new.jpg\" alt=\"The Farm Burger with a gluten-free bun.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Farm Burger with a gluten-free bun. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.farmburger.net/berkeley-ca#berkeley-california-1\">\u003cstrong>Farm Burger\u003c/strong>\u003c/a>\u003cbr>\n1313 Ninth St. [\u003ca href=\"https://goo.gl/QcLtpo\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 705-1485\u003cbr>\nHours: Daily, 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FarmBurger?ref=hl\">Farm Burger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FarmBurger\">@FarmBurger\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/farmburger/\">@FarmBurger\u003c/a>\u003cbr>\nPrice Range: $ (burger $8.50)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/farm-burger-berkeley?osq=farm+burger\">Farm Burger\u003c/a> \u003c/p>\n\u003ch2>KronnerBurger [CLOSED temporarily]\u003c/h2>\n\u003cfigure id=\"attachment_119136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/KronnerBurger-new.jpg\" alt=\"Chris Kronner’s famous KronnerBurger, which has taken the Bay Area by storm.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chris Kronner’s famous KronnerBurger, which has taken the Bay Area by storm. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chris Kronner is, arguably, the Bay Area’s most celebrated designer of the burger experience. After a hugely successful pop-run in San Francisco that created a carnivore’s sensation, Kronner went brick-and-mortar on Oakland’s Piedmont Avenue in 2015, with a menu centered around his famous burger, grilled over oak wood and served on a homemade potato pain de mie bun, served simply with cheddar mayo, dill pickles, charred onion and lettuce. \u003c/p>\n\u003cp>What makes the burger special, for starters, is the dry-aged beef that comprises most of the blend, cooked rare and only rare, no exceptions. So, don’t bring your squeamish, blood-averse friends and relatives here! Unless of course, they want to try the vegan \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/22/a-tale-of-two-veggie-burgers-impossible-vs-beyond/\">Impossible Burger\u003c/a>, made by Impossible Foods, a company that has developed a completely meat-free “burger,” whose main ingredients are unlikely: wheat, coconut oil and potatoes, resulting in a burger that “bleeds” with the help of magic-ingredient heme, an iron-containing molecule in blood that carries oxygen. It turns out that heme is found in plants, as well as animals, so Impossible Foods has figured out a way to derive in from yeast and produce it in bulk. \u003c/p>\n\u003cp>There are many reasons one might want to eat this burger, sheer curiosity being one of them. And I’ll say that, if I hadn’t known what I was eating, I would probably have guessed it was meat mixed in with some kind of starchy filler. And I would have been wrong, of course. That’s how closely the burger approximates real meat. That said, when I was a vegetarian, I didn’t particularly want meat replacements, choosing rather to eat vegetables for their own sake. So, I think this burger appeals to those who love meat, but can’t—or don’t want to—eat it. What’s interesting is that the Impossible Burger bleeds more than the KronnerBurger, whose dry-aged beef doesn’t really lose liquid, even when served rare. It’s more like eating fine steak tartare.\u003c/p>\n\u003cfigure id=\"attachment_119108\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/KB_Impossible-new.jpg\" alt=\"The vegan Impossible Burger, whose main ingredient is heme.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119108\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegan Impossible Burger, whose main ingredient is heme. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://kronnerburger.com/\">\u003cstrong>KronnerBurger\u003c/strong>\u003c/a> [CLOSED temporarily]\u003cbr>\n4063 Piedmont Ave. [\u003ca href=\"https://goo.gl/U1q9nb\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 410-7145\u003cbr>\nHours: Tue-Wed, 5:30-10pm; Thu-Fri, 11:30am-3:30pm and 5:30-10pm; Sat-Sun, 11am-4pm and 5:30-10pm; Closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/KronnerBurgerSF\">KronnerBurger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/KronnerBurger\">@KronnerBurger\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kronnerburger/\">@kronnerburger\u003c/a>\u003cbr>\nPrice Range: $$ (burgers $15-$19)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/kronnerburger-oakland-3\">KronnerBurger\u003c/a>\u003c/p>\n\u003ch2>Limewood Bar & Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_119109\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Limewood-new.jpg\" alt=\"Limewood’s classic burger, served up in a resort ambiance.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-119109\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Limewood’s classic burger, served up in a resort ambiance. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rarely does a hotel restaurant make a best-burger list, but \u003ca href=\"https://www.limewoodrestaurant.com/\">Limewood\u003c/a>, in Berkeley’s Claremont Hotel (now owned by Fairmont), cooks up a mean burger and throws in a view for free. Despite the elegance of the space, you can walk in in your tennis attire, if you like—especially at lunch, when all eyes are on the panoramic view of the bay from high atop Berkeley.\u003c/p>\n\u003cp>A grass-fed burger, ground in-house, comes on a potato bun with sharp cheddar and creamed horseradish and lettuce. That’s it. Just three simple toppings that amplify the meat cooked perfectly to medium-rare. Sauntering in and ordering a burger is also an affordable way of enjoying the resort atmosphere of the place (though you can certainly order oysters and Champagne as well).\u003c/p>\n\u003cp>\u003ca href=\"https://www.limewoodrestaurant.com/\">\u003cstrong>Limewood Bar & Restaurant\u003c/strong>\u003c/a>\u003cbr>\n41 Tunnel Rd. [\u003ca href=\"https://goo.gl/e8wPAV\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 549-8585\u003cbr>\nHours: Daily, 11:30am-midnight\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/limewoodberkeley\">Limewood Bar & Restaurant\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/limewoodbarandrestaurant/\">@limewoodbarandrestaurant\u003c/a>\u003cbr>\nPrice Range: $$ (burger $18)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/limewood-bar-and-restaurant-berkeley\">Limewood Bar & Restaurant\u003c/a> \u003c/p>\n\u003ch2>Park Burger\u003c/h2>\n\u003cfigure id=\"attachment_119110\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/park-burger-new.jpg\" alt=\"The Classic Cheeseburger at Park Burger in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119110\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Classic Cheeseburger at Park Burger in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So many burger joints end up being neighborhood destinations, and \u003ca href=\"http://parkburgeroakland.com/\">Park Burger\u003c/a> is one of those. It’s very laid back and welcoming, with a down-home feel. The menu is large, and consists mostly of burgers of various compositions, but there are salads and side, too, including exceptional hand-cut Kennebec potato fries. And the burger, though only $9.25 with cheese, is top-notch. Made from delicious grass-fed beef from \u003ca href=\"http://eatcream.co/\">Cream Co.\u003c/a>, a local purveyor of sustainably produced meat, and served on buns from Bakers of Paris that are akin to brioche, the classic burger with cheese comes simply with lettuce, tomato, homemade aioli and pickled onions, if you like. Counter service is fast and friendly, and there’s a good beer list.\u003c/p>\n\u003cp>\u003ca href=\"http://parkburgeroakland.com/\">\u003cstrong>Park Burger\u003c/strong>\u003c/a>\u003cbr>\n4218 Park Blvd. [\u003ca href=\"https://goo.gl/2zHRLb\">Map\u003c/a>]\u003cbr>\nOakland, CA 94602\u003cbr>\nPh: (510) 479-1402\u003cbr>\nHours: Mon-Sat, 11am-9pm; Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Park-Burger-127372520764350/\">Park Burger\u003c/a>\u003cbr>\nPrice Range: $ (cheeseburger $9.25)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/park-burger-oakland\">Park Burger\u003c/a>\u003c/p>\n\u003ch2>900 Grayson\u003c/h2>\n\u003cfigure id=\"attachment_119125\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/900grayson-burger.jpg\" alt=\"900 Grayson burger\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119125\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">900 Grayson burger \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Known primarily as a great local breakfast spot, \u003ca href=\"http://www.900grayson.com\" target=\"_blank\">900 Grayson\u003c/a>, which looks like someone’s little house on the corner, is also a West Berkeley burger destination. Chef Nick Spelletich uses organic beef distributed by \u003ca href=\"http://www.goldengatemeatcompany.com/\" target=\"_blank\">Golden Gate Meats\u003c/a>, \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> buns, \u003ca href=\"https://www.nueskes.com/\">Nueske's\u003c/a> bacon, and tops the whole shebang with batter-fried onion rings. Given the latter, it’s best to ask for a side salad instead of the fries.\u003c/p>\n\u003cp>\u003ca href=\"http://www.900grayson.com\" target=\"_blank\">\u003cstrong>900 Grayson\u003c/strong>\u003c/a>\u003cbr>\n900 Grayson St. \u003ca href=\"http://goo.gl/zVJa50\">[Map]\u003c/a>\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 704-9900\u003cbr>\nHours: Mon-Fri 8-10:45am and 11:30am-3pm; Sat 8am-2:30pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/900Grayson\" target=\"_blank\">900 Grayson\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/900-grayson-berkeley-2\">900 Grayson\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $12)\u003c/p>\n\u003ch2>Sidebar\u003c/h2>\n\u003cfigure id=\"attachment_119111\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Sidebar-new.jpg\" alt=\"Sidebar’s burger with chipotle-Thousand Island sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119111\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sidebar’s burger with chipotle-Thousand Island sauce. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Well loved among the artisanal-cocktail set, \u003ca href=\"http://sidebar-oaktown.com/\">Sidebar\u003c/a>, across from Lake Merritt on Grand Avenue in Oakland, is somewhat of a sleeper of a restaurant. It seems to do a steady lunch business, without filling up readily. But their burger is so good that there should be a line out the door. It’s a marvel in simplicity: Niman Ranch beef, grilled to precisely medium-rare, served on a classic white bun with lettuce and chipotle-laced Thousand Island dressing, with homemade pickles on the side, as well as oven-baked potato wedges.\u003c/p>\n\u003cp>And if you’re looking to pair your burger with a cocktail, I happen to know that the Caged Heat bourbon cocktail that features a Sidebar employee’s homemade ghost pepper syrup, can also be made with tequila. This is an important sidebar, pun intended.\u003c/p>\n\u003cp>\u003ca href=\"http://sidebar-oaktown.com/\">\u003cstrong>Sidebar\u003c/strong>\u003c/a>\u003cbr>\n542 Grand Ave. [\u003ca href=\"https://goo.gl/e8wPAV\">Map\u003c/a>]\u003cbr>\nOakland, CA 94705\u003cbr>\nPh: (510) 452-9500\u003cbr>\nHours: Mon-Thu, 11:30am-10pm; Fri, 11:30am-10:30pm; Sat, 4-10:30pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sidebarOAK/\">Sidebar Oaktown\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SidebarOakland\">@SidebarOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/sidebaroakland/\">@sidebaroakland\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/sidebar-oakland-2\">Sidebar\u003c/a>\u003cbr>\nPrice Range: $$ (burger $13.75)\u003c/p>\n\u003ch2>The Cook and Her Farmer\u003c/h2>\n\u003cfigure id=\"attachment_119102\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cook-farmer-new.jpg\" alt=\"The grass-fed burger at The Cook and Her Farmer in Swan’s Market in Old Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The grass-fed burger at The Cook and Her Farmer in Swan’s Market in Old Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Because there seems to be one of everything delicious at \u003ca href=\"http://swansmarket.com/\">Swan’s Market\u003c/a> in Old Oakland, it may not come as a surprise that one of the East Bay’s best burgers is found there, though it is a bit odd to have found it at the oyster bar. \u003ca href=\"http://www.thecookandherfarmer.com/\">The Cook and Her Farmer\u003c/a> is best known for its oysters, wine and beer, but they’ve also got it going on in the grass-fed burger department. \u003c/p>\n\u003cp>It starts with a big toasted \u003ca href=\"http://www.acmebread.com/\">Acme\u003c/a> bun onto which goes a medium-thick patty grilled to precisely medium-rare, topped only with sharp cheddar cheese, sweetly tart, thinly sliced pickles, lettuce, and grilled red onions. The abundance of melted cheese serves to double as a sauce, so the burger doesn’t really need mayo or other condiments. There’s a bacon option I recommend because the kitchen serves it up crispy. Homemade potato chips on the side seal the deal. \u003c/p>\n\u003cp>\u003ca href=\"http://www.thecookandherfarmer.com/\">\u003cstrong>The Cook and Her Farmer\u003c/strong>\u003c/a>\u003cbr>\n907 Washington St. [\u003ca href=\"https://goo.gl/NK4fJX\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6140\u003cbr>\nHours: Mon, 9am-4pm; Tue-Thu, 9am-9pm; Fri-Sat, 9am-10pm; Closed Sun\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/thecookandherfarmer/\">@thecookandherfarmer\u003c/a>\u003cbr>\nPrice Range: $$ (burgers $14-$16)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/the-cook-and-her-farmer-oakland-2\">The Cook and Her Farmer\u003c/a>\u003c/p>\n\u003ch2>The Golden Squirrel\u003c/h2>\n\u003cfigure id=\"attachment_119107\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/GoldenSquirrel-new.jpg\" alt=\"Wagyu burger at The Golden Squirrel, a Rockridge gastropub.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119107\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wagyu burger at The Golden Squirrel, a Rockridge gastropub. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.goldensquirrelpub.com/\">The Golden Squirrel\u003c/a> is what a gastropub was originally designed to be: a casual, inviting space with excellent beer that places equal emphasis on food. In the case of the burger here, the “gastro” moniker earns its status with the choice of \u003ca href=\"http://www.masami-foods.com/usa/index2.html\">Masami beef\u003c/a>, an American Wagyu meat that is richly fatty and delicious at practically any temperature (though I recommend medium-rare to rare). \u003c/p>\n\u003cp>For only $14, this beauty includes bone marrow, homemade American cheese, aioli, tomato, Little Gem lettuces and thinly sliced red onion on a grilled, soft-white bun.\u003c/p>\n\u003cp>\u003ca href=\"http://www.goldensquirrelpub.com/\">\u003cstrong>The Golden Squirrel\u003c/strong>\u003c/a>\u003cbr>\n5940 College Ave. [\u003ca href=\"https://goo.gl/JNbLov\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 735-9220\u003cbr>\nHours: Mon, 4-10pm; Tue-Thu, 11:30am-11pm; Fri, 11:30am-midnight; Sat, 10:30am-midnight; Sun, 10am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Goldensquirrelpub/\">The Golden Squirrel Rockridge\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/goldensquirrelp\">@Goldensquirrelp\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/goldensquirrelpub/\">@goldensquirrelpub\u003c/a>\u003cbr>\nPrice Range: $$ (burger $14)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/the-golden-squirrel-oakland-2\">The Golden Squirrel\u003c/a>\u003c/p>\n\u003ch2>TrueBurger\u003c/h2>\n\u003cfigure id=\"attachment_119132\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/trueburger-fries.jpg\" alt=\"TrueBurger and fries.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119132\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">TrueBurger and fries. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When we walked into \u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\">TrueBurger\u003c/a>, my wife immediately said, “This should be a drive-in,” which makes sense given the efficient assembly line of cooks systematically getting properly cooked burgers onto trays (a la \u003ca href=\"http://www.in-n-out.com/\" target=\"_blank\">In-N-Out\u003c/a>) or tables. We noticed right away that the coarse-ground meat wasn’t flattened by the grilling process, and then identified why. The meat gets handed to the griller in the shape of a ball, and is only gently pressed down to be cooked; this process has a nice effect on the final burger, served in a white paper bag with lettuce, tomato, pickles, and a mildly garlicky aioli. At $6.50 a pop, this burger has the best value-to-quality ratio on the list. The beef here is pastured (though not grass-fed) with no hormones or no antibiotics, served on a Semifreddi's bun.\u003c/p>\n\u003cp>\u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\">\u003cstrong>TrueBurger\u003c/strong>\u003c/a>\u003cbr>\n146 Grand Ave. \u003ca href=\"http://goo.gl/OZkjRZ\">[Map]\u003c/a>\u003cbr>\nOakland, CA 94612\u003cbr>\n4101 Broadway (second location) [\u003ca href=\"https://goo.gl/qwV1d7\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 208-5678\u003cbr>\nHours: Tue-Sat 11am-9:30pm; Sun noon-8pm; Closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Trueburger/186633031087\" target=\"_blank\">Trueburger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Trueburger\" target=\"_blank\">@Trueburger\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/trueburger-oakland\">TrueBurger\u003c/a>\u003cbr>\nPrice Range: $ (Entrees under $10, Burger $6.50)\u003c/p>\n\u003ch2>Wood Tavern\u003c/h2>\n\u003cfigure id=\"attachment_119131\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/wood-tavern-burger.jpg\" alt=\"Wood Tavern burger.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119131\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Wood Tavern burger. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.woodtavern.net\" target=\"_blank\">Wood Tavern\u003c/a> is one of Oakland’s longest-standing fine-dining restaurants, which makes it even more lovely that they serve a burger. It’s made with tried and true \u003ca href=\"https://www.nimanranch.com/\" target=\"_blank\">Niman Ranch\u003c/a> beef on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> baguette (despite the round patty on a rectangular “bun,” it works), and more homemade shoestring fries than two people can rightly eat. Another plus is the excellent (if pricey) wine list.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.woodtavern.net\" target=\"_blank\">\u003cstrong>Wood Tavern\u003c/strong>\u003c/a>\u003cbr>\n6317 College Ave.\u003ca href=\"http://goo.gl/hbXhkr\">[Map]\u003c/a>\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 654-4607\u003cbr>\nHours: Mon-Thu 11:30am-10pm; Fri-Sat 11:30am-10:30pm; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Wood-Tavern-Restaurant/114049475293455?sk=info\" target=\"_blank\">The Wood Tavern Restaurant\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/wood-tavern-oakland\">Wood Tavern\u003c/a>\u003cbr>\nPrice Range: $$-$$$ (Entrees $11-$24, Burger $13)\u003c/p>\n\n","blocks":[],"excerpt":"This guide update features 11 new destination spots (and four returning winners) for the top burger destinations in Oakland and Berkeley, most of which feature sustainably sourced beef.","status":"publish","parent":0,"modified":1526442011,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":48,"wordCount":3481},"headData":{"title":"Bay Area Bites Guide: The 15 Best Burger Spots in Oakland and Berkeley | KQED","description":"This guide update features 11 new destination spots (and four returning winners) for the top burger destinations in Oakland and Berkeley, most of which feature sustainably sourced beef.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"119086 https://ww2.kqed.org/bayareabites/?p=119086","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/07/18/bay-area-bites-guide-the-15-best-burger-spots-in-oakland-and-berkeley/","disqusTitle":"Bay Area Bites Guide: The 15 Best Burger Spots in Oakland and Berkeley","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/119086/bay-area-bites-guide-the-15-best-burger-spots-in-oakland-and-berkeley","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>As all matters of taste, burgers are a subjective business. In our \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/09/30/bay-area-bites-guide-to-9-favorite-east-bay-burgers-berkeley-oakland/\">first burger guide to Berkeley and Oakland\u003c/a> in 2014, I outlined three criteria for what constitutes burger excellence in my book: sustainably farmed meat, consistent cooking to requested temperature, and simplicity of toppings (the fewer, the better). \u003c/p>\n\u003cp>Handlebar, Phil’s Sliders and Victory Burger were cut from this update because they have all closed since the first guide was published. Mua and Umami Burger have also been omitted here because neither is transparent about their beef sourcing. In the case of Mua, no one at the restaurant was able to give me any information about the beef, beyond their distributor. Umami is more complicated; everyone I spoke to, including a marketing representative, indicated that their signature beef blend is a secret recipe. So, this is not to say that this meat isn’t sustainable, just that I couldn’t readily access that information, so neither can diners. (Furthermore, every burger I've had a Umami in the past year has been overcooked.) As sustainability gets more important in the Bay Area dining scene—and in the larger context of global warming and our carbon footprint—we’ve been able to insist that, beyond tasting good, the meat we eat is sustainably farmed.\u003c/p>\n\u003cp>And of course, we know how vague and trendy the word “sustainable” is. For the purposes of this guide, we use the term in the broadest possible sense, to describe beef that is produced with considerations of environmental, social and economic outcomes (understanding that all beef production has a range of sustainability challenges).\u003c/p>\n\u003ch2>Bunaburger [CLOSED] \u003c/h2>\n\u003cfigure id=\"attachment_119093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Bunaburger-new.jpg\" alt=\"Bunaburger’s “Classic” Burger with red onions, lettuce, tomato, bread and butter pickles, and special sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bunaburger’s “Classic” Burger with red onions, lettuce, tomato, bread and butter pickles, and special sauce. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s not typical that we would include a pop-up in a guide, but \u003ca href=\"https://www.bunaburger.com/\">Bunaburger\u003c/a> seems to have established relatively permanent status inside Blackwater Station in Temescal. It’s a spinoff on a successful breakfast-sandwich pop-up, Cracked, by Buna Babilla, and has taken up residence at the back counter of Blackwater Station, perfect for takeout or eating in with a cocktail at the bar. \u003c/p>\n\u003cp>The concept is throwback Americana, with homemade tater tots, chicken fingers and “special sauce,” and the five burgers on the menu constitute the bulk of the offerings, though there are also several entrée salads as well. We tried two burgers: the Buna Burger and the Classic. All beef is certified hormone- and antibiotic-free. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As intriguing as the creative Buna Burger is, we preferred the Classic, with red onions, lettuce, tomato, bread and butter pickles, and special sauce, which is akin to Thousand Island dressing. The Buna skewed more to the sweet side, with brown-sugar bacon mixed into the house-ground chuck, served with smoked onions, cheddar, and miso mayo. The server recommended medium for cooking temperature, so we went with it, and both were precisely so, juicy and ever-so-slightly pink. And the tater tots beat out the fries for their coarse texture and not over-salted crispness.\u003c/p>\n\u003cfigure id=\"attachment_119095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Buna1-new.jpg\" alt=\"“Bunaburger” with smoked onions, cheddar, and miso mayo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">“Bunaburger” with smoked onions, cheddar, and miso mayo. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.bunaburger.com/\">\u003cstrong>Bunaburger\u003c/strong>\u003c/a> [CLOSED - \u003ca href=\"http://www.berkeleyside.com/2017/10/13/breakfast-sandwich-cracked-to-berkeley/\" rel=\"noopener\" target=\"_blank\">some items moved to Cracked\u003c/a>]\u003cbr>\n4901 Telegraph Ave. (inside Blackwater Station) [\u003ca href=\"https://goo.gl/cA21Ss\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 520-4265\u003cbr>\nHours: Tue-Thu, 11am-9pm; Fri, 11am-10pm; Sat, 5-10pm; Sun, 5-9pm\u003cbr>\nPrice Range: $ (burgers $8-$9)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/bunaburger-oakland\">Bunaburger\u003c/a>\u003c/p>\n\u003ch2>Chop Bar\u003c/h2>\n\u003cfigure id=\"attachment_119090\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/chopbar-burger.jpg\" alt=\"Chop Bar burger\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119090\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Chop Bar burger \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ve heard about their famous Bloody Mary with bacon; \u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar\u003c/a>’s burger is of the same high caliber. House-ground chuck, distributed by \u003ca href=\"http://preferredmeats.com/\" target=\"_blank\">Preferred Meats\u003c/a>, chuck is cooked to a perfect medium rare and served on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> Kaiser roll with bacon, avocado, sliced heirloom tomatoes, and aioli. (Cheese and grilled onions are optional.) It comes with an arugula salad; I suggest also ordering a side of the jo-jos, crispy potato wedges with chimichurri. There’s a nice wine list that includes several sparkling wines by the glass that pair well with a juicy, bacon-topped burger. The space is indoor-outdoor rustic, and the servers are chatty and welcoming.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">\u003cstrong>Chop Bar\u003c/strong>\u003c/a>\u003cbr>\n247 4th St. [\u003ca href=\"http://goo.gl/61pS6g\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 834-2467\u003cbr>\nHours: Mon-Thu 8am-10pm; Fri 8am-11pm; Sat 9am-11pm; Sun 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chopbar\" target=\"_blank\">Chop Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ChopBar\" target=\"_blank\">@ChopBar\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/chop-bar-oakland\">Chop Bar\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $13)\u003c/p>\n\u003ch2>Clove and Hoof\u003c/h2>\n\u003cfigure id=\"attachment_119098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/CloveandHoof-new.jpg\" alt=\"Clove and Hoof’s double-decker grass-fed burger.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof’s double-decker grass-fed burger. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We wrote about \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/03/black-creek-builders-behind-the-scenes-of-the-east-bay-restaurant-boom/\">Clove and Hoof\u003c/a> in December 2014, just before it opened, in a story about the local restaurant construction boom. More than two years later, the butcher shop/restaurant venture by Analiesa Gosnell and John Blevins has solidified its space in both departments and has nailed the burger, in particular. The C&H Burger is made from grass-fed beef from \u003ca href=\"http://www.jennerfamilybeef.com/\">Jenner Farms\u003c/a> in Etna, CA: two four-ounce patties slathered with pimento cheese and topped with caramelized onion, sweetly tart pickles, and pickle mayo on a potato pepper bun. (A gluten-free bun by \u003ca href=\"https://www.mariposabaking.com/\">Mariposa Bakery\u003c/a> is available for an extra $2.)\u003c/p>\n\u003cp>I ordered my burger medium-rare, and it arrived perfectly cooked. I would suggest that, since this burger is comprised of two small patties, as opposed to one large, it might be better cooked medium so that the outside of each patty gets more seared. But the meat itself is fantastic, pasture-raised, dry-aged, and all grass-fed. The pimento cheese is another nod to the retro trend we’re observing in burgers across the Bay Area. \u003c/p>\n\u003cp>\u003ca href=\"http://cloveandhoofoakland.com/\">\u003cstrong>Clove and Hoof\u003c/strong>\u003c/a>\u003cbr>\n4001 Broadway [\u003ca href=\"https://goo.gl/cA21Ss\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 547-1446\u003cbr>\nHours: Daily, 11am-9pm (Tue open until 3pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CloveAndHoof\">Clove and Hoof\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/clove_and_hoof\">@Clove_and_Hoof\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cloveandhoof/\">@cloveandhoof\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/clove-and-hoof-oakland-2\">Clove and Hoof\u003c/a>\u003cbr>\nPrice Range: $$ (burger $14)\u003c/p>\n\u003ch2>Drip Line\u003c/h2>\n\u003cfigure id=\"attachment_119100\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/DripLine-new.jpg\" alt=\"Chef Nora Dunning’s blended burger with grass-fed beef and shiitake mushrooms.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Nora Dunning’s blended burger with grass-fed beef and shiitake mushrooms. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We covered Nora Dunning’s exquisite cooking at \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/01/drip-line-brings-soulful-singapore-inspired-food-to-west-oakland/\">Drip Line\u003c/a> a few months back, and the chef’s ingenuity makes the cut once again with a “blended burger,” launched as part of a project by the James Beard Foundation to make more sustainable burgers by blending mushrooms into the beef. \u003c/p>\n\u003cp>Dunning’s version blends 60% grass-fed beef with 40% shiitake mushrooms, seasoned with dried shiitake powder and served on homemade brioche buns. Sambal aioli gives it a little kick, as does arugula, and the homemade lotus root chips on the side are downright addictive. As with everything on the menu at Drip Line, the burger bun is homemade, in this case from a sourdough starter with the addition of koji, fermented rice like that used to brew sake, which makes the bun ultra-light.\u003c/p>\n\u003cp>\u003ca href=\"http://driplineoakland.com/\">\u003cstrong>Drip Line\u003c/strong>\u003c/a>\u003cbr>\n1940 Union St., Ste. #21 [\u003ca href=\"https://goo.gl/snizj8\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 612-6952\u003cbr>\nHours: Tue-Fri, 7am-3pm; Sat-Sun, 8am-2pm; Closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DripLineCafe/\">Drip Line Oakland\u003c/a>\u003cbr>\nTwitter:\u003ca href=\"https://twitter.com/DripLineCoffee\"> @DripLineCoffee\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/driplineoakland/\">@driplineoakland\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/drip-line-oakland\">Drip Line\u003c/a>\u003cbr>\nPrice Range: $ ($9-$13)\u003c/p>\n\u003ch2>Duchess [CLOSED]\u003c/h2>\n\u003cfigure id=\"attachment_119104\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Duchess-new.jpg\" alt=\"The Wagyu burger at Duchess in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119104\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Wagyu burger at Duchess in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The claim to fame of the Duchess burger is Wagyu beef, from the cattle breed first imported into the U.S. in 1975. Highly regarded as a delicacy in Japan, the meat from Wagyu cows is very marbled, with a higher ratio of mono-unsaturated to saturated fat than beef from other breeds. \u003c/p>\n\u003cp>The presentation here is straightforward: American cheese, “dijonnaise” (a combination of mayonnaise and Dijon mustard), caramelized onion and shredded lettuce. The server recommended a temperature of medium for the meat, but I went with medium rare, and was happy I did. Barely charred on the outside and thoroughly pink on the inside, the juicy burger was snugly held by a seeded bun, toasted and firm.\u003c/p>\n\u003cp>\u003ca href=\"https://www.duchessoakland.com/\">\u003cstrong>Duchess\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n5422 College Ave. [\u003ca href=\"https://goo.gl/hiRdHw\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 871-3463\u003cbr>\nHours: Sun, 10am-3pm and 5-9pm; Mon-Wed, 5:30-9:30pm; Thu-Fri, 5-10pm; Sat, 10am-3pm and 5-10pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/duchessoakland\">@DuchessOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/duchessoakland/\">@duchessoakland\u003c/a>\u003cbr>\nPrice Range: $$ (burger $18)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/duchess-oakland\">Duchess\u003c/a> \u003c/p>\n\u003ch2>Farm Burger\u003c/h2>\n\u003cfigure id=\"attachment_119106\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/FarmBurger-new.jpg\" alt=\"Farm Burger’s bargain burger at $8.50.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119106\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farm Burger’s bargain burger at $8.50. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While \u003ca href=\"http://www.farmburger.net/berkeley-ca#berkeley-california-1\">Farm Burger\u003c/a> seems like a thoroughly local joint, it is, in fact, a growing chain, with nine locations across the country. The growth of the company doesn’t seem to have affected quality in the least, and each restaurant does its own local sourcing. In Berkeley, that means 100% grass-fed beef from California farms.\u003c/p>\n\u003cp>There’s a rotating daily special, but I recommend going straight for the Farm Burger, which, for $8.50, is the biggest bargain on this list. Free toppings include Farm Burger sauce (a variation on the theme of Thousand Island dressing), roasted garlic, fresh jalapeños, pickled jalapeños, iceberg lettuce, Duke's mayo, smoked paprika mayo, grainy mustard, red onion, house pickles, and tomatoes (in season), served on a locally made bun from \u003ca href=\"https://www.semifreddis.com/\">Semifreddi's\u003c/a> bakery in Emeryville. For just $1, you can add fancier toppings like arugula, chili, sautéed mushrooms, a beer-battered onion ring, fried egg, goat cheese, and other items.\u003c/p>\n\u003cp>As is my wont, I went simple, with house sauce, pickles, red onion and tomato, and added homemade fries for a hearty, affordable lunch. The burger was cooked to spot-on medium-rare. The service at this location is well more developed than one might expect at a counter-service restaurant, with friendly servers buzzing around offering water and hot sauce and asking how your meal tastes. \u003c/p>\n\u003cfigure id=\"attachment_119105\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/FarmBurger-GF-new.jpg\" alt=\"The Farm Burger with a gluten-free bun.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Farm Burger with a gluten-free bun. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.farmburger.net/berkeley-ca#berkeley-california-1\">\u003cstrong>Farm Burger\u003c/strong>\u003c/a>\u003cbr>\n1313 Ninth St. [\u003ca href=\"https://goo.gl/QcLtpo\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 705-1485\u003cbr>\nHours: Daily, 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FarmBurger?ref=hl\">Farm Burger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FarmBurger\">@FarmBurger\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/farmburger/\">@FarmBurger\u003c/a>\u003cbr>\nPrice Range: $ (burger $8.50)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/farm-burger-berkeley?osq=farm+burger\">Farm Burger\u003c/a> \u003c/p>\n\u003ch2>KronnerBurger [CLOSED temporarily]\u003c/h2>\n\u003cfigure id=\"attachment_119136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/KronnerBurger-new.jpg\" alt=\"Chris Kronner’s famous KronnerBurger, which has taken the Bay Area by storm.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chris Kronner’s famous KronnerBurger, which has taken the Bay Area by storm. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chris Kronner is, arguably, the Bay Area’s most celebrated designer of the burger experience. After a hugely successful pop-run in San Francisco that created a carnivore’s sensation, Kronner went brick-and-mortar on Oakland’s Piedmont Avenue in 2015, with a menu centered around his famous burger, grilled over oak wood and served on a homemade potato pain de mie bun, served simply with cheddar mayo, dill pickles, charred onion and lettuce. \u003c/p>\n\u003cp>What makes the burger special, for starters, is the dry-aged beef that comprises most of the blend, cooked rare and only rare, no exceptions. So, don’t bring your squeamish, blood-averse friends and relatives here! Unless of course, they want to try the vegan \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/22/a-tale-of-two-veggie-burgers-impossible-vs-beyond/\">Impossible Burger\u003c/a>, made by Impossible Foods, a company that has developed a completely meat-free “burger,” whose main ingredients are unlikely: wheat, coconut oil and potatoes, resulting in a burger that “bleeds” with the help of magic-ingredient heme, an iron-containing molecule in blood that carries oxygen. It turns out that heme is found in plants, as well as animals, so Impossible Foods has figured out a way to derive in from yeast and produce it in bulk. \u003c/p>\n\u003cp>There are many reasons one might want to eat this burger, sheer curiosity being one of them. And I’ll say that, if I hadn’t known what I was eating, I would probably have guessed it was meat mixed in with some kind of starchy filler. And I would have been wrong, of course. That’s how closely the burger approximates real meat. That said, when I was a vegetarian, I didn’t particularly want meat replacements, choosing rather to eat vegetables for their own sake. So, I think this burger appeals to those who love meat, but can’t—or don’t want to—eat it. What’s interesting is that the Impossible Burger bleeds more than the KronnerBurger, whose dry-aged beef doesn’t really lose liquid, even when served rare. It’s more like eating fine steak tartare.\u003c/p>\n\u003cfigure id=\"attachment_119108\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/KB_Impossible-new.jpg\" alt=\"The vegan Impossible Burger, whose main ingredient is heme.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119108\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegan Impossible Burger, whose main ingredient is heme. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://kronnerburger.com/\">\u003cstrong>KronnerBurger\u003c/strong>\u003c/a> [CLOSED temporarily]\u003cbr>\n4063 Piedmont Ave. [\u003ca href=\"https://goo.gl/U1q9nb\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 410-7145\u003cbr>\nHours: Tue-Wed, 5:30-10pm; Thu-Fri, 11:30am-3:30pm and 5:30-10pm; Sat-Sun, 11am-4pm and 5:30-10pm; Closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/KronnerBurgerSF\">KronnerBurger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/KronnerBurger\">@KronnerBurger\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kronnerburger/\">@kronnerburger\u003c/a>\u003cbr>\nPrice Range: $$ (burgers $15-$19)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/kronnerburger-oakland-3\">KronnerBurger\u003c/a>\u003c/p>\n\u003ch2>Limewood Bar & Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_119109\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Limewood-new.jpg\" alt=\"Limewood’s classic burger, served up in a resort ambiance.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-119109\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Limewood’s classic burger, served up in a resort ambiance. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rarely does a hotel restaurant make a best-burger list, but \u003ca href=\"https://www.limewoodrestaurant.com/\">Limewood\u003c/a>, in Berkeley’s Claremont Hotel (now owned by Fairmont), cooks up a mean burger and throws in a view for free. Despite the elegance of the space, you can walk in in your tennis attire, if you like—especially at lunch, when all eyes are on the panoramic view of the bay from high atop Berkeley.\u003c/p>\n\u003cp>A grass-fed burger, ground in-house, comes on a potato bun with sharp cheddar and creamed horseradish and lettuce. That’s it. Just three simple toppings that amplify the meat cooked perfectly to medium-rare. Sauntering in and ordering a burger is also an affordable way of enjoying the resort atmosphere of the place (though you can certainly order oysters and Champagne as well).\u003c/p>\n\u003cp>\u003ca href=\"https://www.limewoodrestaurant.com/\">\u003cstrong>Limewood Bar & Restaurant\u003c/strong>\u003c/a>\u003cbr>\n41 Tunnel Rd. [\u003ca href=\"https://goo.gl/e8wPAV\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 549-8585\u003cbr>\nHours: Daily, 11:30am-midnight\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/limewoodberkeley\">Limewood Bar & Restaurant\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/limewoodbarandrestaurant/\">@limewoodbarandrestaurant\u003c/a>\u003cbr>\nPrice Range: $$ (burger $18)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/limewood-bar-and-restaurant-berkeley\">Limewood Bar & Restaurant\u003c/a> \u003c/p>\n\u003ch2>Park Burger\u003c/h2>\n\u003cfigure id=\"attachment_119110\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/park-burger-new.jpg\" alt=\"The Classic Cheeseburger at Park Burger in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119110\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Classic Cheeseburger at Park Burger in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So many burger joints end up being neighborhood destinations, and \u003ca href=\"http://parkburgeroakland.com/\">Park Burger\u003c/a> is one of those. It’s very laid back and welcoming, with a down-home feel. The menu is large, and consists mostly of burgers of various compositions, but there are salads and side, too, including exceptional hand-cut Kennebec potato fries. And the burger, though only $9.25 with cheese, is top-notch. Made from delicious grass-fed beef from \u003ca href=\"http://eatcream.co/\">Cream Co.\u003c/a>, a local purveyor of sustainably produced meat, and served on buns from Bakers of Paris that are akin to brioche, the classic burger with cheese comes simply with lettuce, tomato, homemade aioli and pickled onions, if you like. Counter service is fast and friendly, and there’s a good beer list.\u003c/p>\n\u003cp>\u003ca href=\"http://parkburgeroakland.com/\">\u003cstrong>Park Burger\u003c/strong>\u003c/a>\u003cbr>\n4218 Park Blvd. [\u003ca href=\"https://goo.gl/2zHRLb\">Map\u003c/a>]\u003cbr>\nOakland, CA 94602\u003cbr>\nPh: (510) 479-1402\u003cbr>\nHours: Mon-Sat, 11am-9pm; Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Park-Burger-127372520764350/\">Park Burger\u003c/a>\u003cbr>\nPrice Range: $ (cheeseburger $9.25)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/park-burger-oakland\">Park Burger\u003c/a>\u003c/p>\n\u003ch2>900 Grayson\u003c/h2>\n\u003cfigure id=\"attachment_119125\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/900grayson-burger.jpg\" alt=\"900 Grayson burger\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119125\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">900 Grayson burger \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Known primarily as a great local breakfast spot, \u003ca href=\"http://www.900grayson.com\" target=\"_blank\">900 Grayson\u003c/a>, which looks like someone’s little house on the corner, is also a West Berkeley burger destination. Chef Nick Spelletich uses organic beef distributed by \u003ca href=\"http://www.goldengatemeatcompany.com/\" target=\"_blank\">Golden Gate Meats\u003c/a>, \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> buns, \u003ca href=\"https://www.nueskes.com/\">Nueske's\u003c/a> bacon, and tops the whole shebang with batter-fried onion rings. Given the latter, it’s best to ask for a side salad instead of the fries.\u003c/p>\n\u003cp>\u003ca href=\"http://www.900grayson.com\" target=\"_blank\">\u003cstrong>900 Grayson\u003c/strong>\u003c/a>\u003cbr>\n900 Grayson St. \u003ca href=\"http://goo.gl/zVJa50\">[Map]\u003c/a>\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 704-9900\u003cbr>\nHours: Mon-Fri 8-10:45am and 11:30am-3pm; Sat 8am-2:30pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/900Grayson\" target=\"_blank\">900 Grayson\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/900-grayson-berkeley-2\">900 Grayson\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $12)\u003c/p>\n\u003ch2>Sidebar\u003c/h2>\n\u003cfigure id=\"attachment_119111\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Sidebar-new.jpg\" alt=\"Sidebar’s burger with chipotle-Thousand Island sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119111\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sidebar’s burger with chipotle-Thousand Island sauce. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Well loved among the artisanal-cocktail set, \u003ca href=\"http://sidebar-oaktown.com/\">Sidebar\u003c/a>, across from Lake Merritt on Grand Avenue in Oakland, is somewhat of a sleeper of a restaurant. It seems to do a steady lunch business, without filling up readily. But their burger is so good that there should be a line out the door. It’s a marvel in simplicity: Niman Ranch beef, grilled to precisely medium-rare, served on a classic white bun with lettuce and chipotle-laced Thousand Island dressing, with homemade pickles on the side, as well as oven-baked potato wedges.\u003c/p>\n\u003cp>And if you’re looking to pair your burger with a cocktail, I happen to know that the Caged Heat bourbon cocktail that features a Sidebar employee’s homemade ghost pepper syrup, can also be made with tequila. This is an important sidebar, pun intended.\u003c/p>\n\u003cp>\u003ca href=\"http://sidebar-oaktown.com/\">\u003cstrong>Sidebar\u003c/strong>\u003c/a>\u003cbr>\n542 Grand Ave. [\u003ca href=\"https://goo.gl/e8wPAV\">Map\u003c/a>]\u003cbr>\nOakland, CA 94705\u003cbr>\nPh: (510) 452-9500\u003cbr>\nHours: Mon-Thu, 11:30am-10pm; Fri, 11:30am-10:30pm; Sat, 4-10:30pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sidebarOAK/\">Sidebar Oaktown\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SidebarOakland\">@SidebarOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/sidebaroakland/\">@sidebaroakland\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/sidebar-oakland-2\">Sidebar\u003c/a>\u003cbr>\nPrice Range: $$ (burger $13.75)\u003c/p>\n\u003ch2>The Cook and Her Farmer\u003c/h2>\n\u003cfigure id=\"attachment_119102\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cook-farmer-new.jpg\" alt=\"The grass-fed burger at The Cook and Her Farmer in Swan’s Market in Old Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The grass-fed burger at The Cook and Her Farmer in Swan’s Market in Old Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Because there seems to be one of everything delicious at \u003ca href=\"http://swansmarket.com/\">Swan’s Market\u003c/a> in Old Oakland, it may not come as a surprise that one of the East Bay’s best burgers is found there, though it is a bit odd to have found it at the oyster bar. \u003ca href=\"http://www.thecookandherfarmer.com/\">The Cook and Her Farmer\u003c/a> is best known for its oysters, wine and beer, but they’ve also got it going on in the grass-fed burger department. \u003c/p>\n\u003cp>It starts with a big toasted \u003ca href=\"http://www.acmebread.com/\">Acme\u003c/a> bun onto which goes a medium-thick patty grilled to precisely medium-rare, topped only with sharp cheddar cheese, sweetly tart, thinly sliced pickles, lettuce, and grilled red onions. The abundance of melted cheese serves to double as a sauce, so the burger doesn’t really need mayo or other condiments. There’s a bacon option I recommend because the kitchen serves it up crispy. Homemade potato chips on the side seal the deal. \u003c/p>\n\u003cp>\u003ca href=\"http://www.thecookandherfarmer.com/\">\u003cstrong>The Cook and Her Farmer\u003c/strong>\u003c/a>\u003cbr>\n907 Washington St. [\u003ca href=\"https://goo.gl/NK4fJX\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6140\u003cbr>\nHours: Mon, 9am-4pm; Tue-Thu, 9am-9pm; Fri-Sat, 9am-10pm; Closed Sun\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/thecookandherfarmer/\">@thecookandherfarmer\u003c/a>\u003cbr>\nPrice Range: $$ (burgers $14-$16)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/the-cook-and-her-farmer-oakland-2\">The Cook and Her Farmer\u003c/a>\u003c/p>\n\u003ch2>The Golden Squirrel\u003c/h2>\n\u003cfigure id=\"attachment_119107\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/GoldenSquirrel-new.jpg\" alt=\"Wagyu burger at The Golden Squirrel, a Rockridge gastropub.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119107\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wagyu burger at The Golden Squirrel, a Rockridge gastropub. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.goldensquirrelpub.com/\">The Golden Squirrel\u003c/a> is what a gastropub was originally designed to be: a casual, inviting space with excellent beer that places equal emphasis on food. In the case of the burger here, the “gastro” moniker earns its status with the choice of \u003ca href=\"http://www.masami-foods.com/usa/index2.html\">Masami beef\u003c/a>, an American Wagyu meat that is richly fatty and delicious at practically any temperature (though I recommend medium-rare to rare). \u003c/p>\n\u003cp>For only $14, this beauty includes bone marrow, homemade American cheese, aioli, tomato, Little Gem lettuces and thinly sliced red onion on a grilled, soft-white bun.\u003c/p>\n\u003cp>\u003ca href=\"http://www.goldensquirrelpub.com/\">\u003cstrong>The Golden Squirrel\u003c/strong>\u003c/a>\u003cbr>\n5940 College Ave. [\u003ca href=\"https://goo.gl/JNbLov\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 735-9220\u003cbr>\nHours: Mon, 4-10pm; Tue-Thu, 11:30am-11pm; Fri, 11:30am-midnight; Sat, 10:30am-midnight; Sun, 10am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Goldensquirrelpub/\">The Golden Squirrel Rockridge\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/goldensquirrelp\">@Goldensquirrelp\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/goldensquirrelpub/\">@goldensquirrelpub\u003c/a>\u003cbr>\nPrice Range: $$ (burger $14)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/the-golden-squirrel-oakland-2\">The Golden Squirrel\u003c/a>\u003c/p>\n\u003ch2>TrueBurger\u003c/h2>\n\u003cfigure id=\"attachment_119132\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/trueburger-fries.jpg\" alt=\"TrueBurger and fries.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119132\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">TrueBurger and fries. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When we walked into \u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\">TrueBurger\u003c/a>, my wife immediately said, “This should be a drive-in,” which makes sense given the efficient assembly line of cooks systematically getting properly cooked burgers onto trays (a la \u003ca href=\"http://www.in-n-out.com/\" target=\"_blank\">In-N-Out\u003c/a>) or tables. We noticed right away that the coarse-ground meat wasn’t flattened by the grilling process, and then identified why. The meat gets handed to the griller in the shape of a ball, and is only gently pressed down to be cooked; this process has a nice effect on the final burger, served in a white paper bag with lettuce, tomato, pickles, and a mildly garlicky aioli. At $6.50 a pop, this burger has the best value-to-quality ratio on the list. The beef here is pastured (though not grass-fed) with no hormones or no antibiotics, served on a Semifreddi's bun.\u003c/p>\n\u003cp>\u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\">\u003cstrong>TrueBurger\u003c/strong>\u003c/a>\u003cbr>\n146 Grand Ave. \u003ca href=\"http://goo.gl/OZkjRZ\">[Map]\u003c/a>\u003cbr>\nOakland, CA 94612\u003cbr>\n4101 Broadway (second location) [\u003ca href=\"https://goo.gl/qwV1d7\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 208-5678\u003cbr>\nHours: Tue-Sat 11am-9:30pm; Sun noon-8pm; Closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Trueburger/186633031087\" target=\"_blank\">Trueburger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Trueburger\" target=\"_blank\">@Trueburger\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/trueburger-oakland\">TrueBurger\u003c/a>\u003cbr>\nPrice Range: $ (Entrees under $10, Burger $6.50)\u003c/p>\n\u003ch2>Wood Tavern\u003c/h2>\n\u003cfigure id=\"attachment_119131\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/wood-tavern-burger.jpg\" alt=\"Wood Tavern burger.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119131\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Wood Tavern burger. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.woodtavern.net\" target=\"_blank\">Wood Tavern\u003c/a> is one of Oakland’s longest-standing fine-dining restaurants, which makes it even more lovely that they serve a burger. It’s made with tried and true \u003ca href=\"https://www.nimanranch.com/\" target=\"_blank\">Niman Ranch\u003c/a> beef on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> baguette (despite the round patty on a rectangular “bun,” it works), and more homemade shoestring fries than two people can rightly eat. Another plus is the excellent (if pricey) wine list.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.woodtavern.net\" target=\"_blank\">\u003cstrong>Wood Tavern\u003c/strong>\u003c/a>\u003cbr>\n6317 College Ave.\u003ca href=\"http://goo.gl/hbXhkr\">[Map]\u003c/a>\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 654-4607\u003cbr>\nHours: Mon-Thu 11:30am-10pm; Fri-Sat 11:30am-10:30pm; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Wood-Tavern-Restaurant/114049475293455?sk=info\" target=\"_blank\">The Wood Tavern Restaurant\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/wood-tavern-oakland\">Wood Tavern\u003c/a>\u003cbr>\nPrice Range: $$-$$$ (Entrees $11-$24, Burger $13)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/119086/bay-area-bites-guide-the-15-best-burger-spots-in-oakland-and-berkeley","authors":["5575"],"categories":["bayareabites_109","bayareabites_264","bayareabites_8770","bayareabites_11028","bayareabites_13746","bayareabites_1875","bayareabites_366","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_1964","bayareabites_787"],"featImg":"bayareabites_119104","label":"source_bayareabites_119086"},"bayareabites_118215":{"type":"posts","id":"bayareabites_118215","meta":{"index":"posts_1591205157","site":"bayareabites","id":"118215","score":null,"sort":[1498608562000]},"guestAuthors":[],"slug":"the-27-best-burgers-in-sonoma","title":"Guide: The 27 Best Burgers in Sonoma","publishDate":1498608562,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Just about every menu has a version of America’s favorite food, because we demand it of restaurants from haute to humble. There are burgers topped with fried eggs, kimchi, stinky cheese and tapenades. There are fat burgers, thin burgers, juicy burgers, dry burgers and burgers we don’t even know how to categorize.\u003c/p>\n\u003cp>We’ve tasted dozens of contenders throughout Sonoma County. And we’ve chosen seven favorite bun-patty-bun combinations along with more humble “regular joe” burgers, wacky burgers and even meatless burgers. It was a tough job. You’re welcome.\u003c/p>\n\u003cfigure id=\"attachment_118219\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683.jpg\" alt=\"Tilted Burger, Wishbone, Petaluma\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118219\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tilted Burger, Wishbone, Petaluma \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Tilted Burger, Wishbone, Petaluma, $18\u003c/strong>\u003cbr>\nMop-topped Highland Scottish beef raised on chef Miriam Donaldson’s Petaluma ranch is the key ingredient in this must-try Sonoma County burger. Wishbone’s beefy treat includes bacon, cheddar, caramelized onions, mayo and pickles between homemade brioche buns. Comes with fries. A simpler version is served during their daily brunch, featuring just red onion, mayo and mustard ($15). \u003cem>841 Petaluma Blvd. N., Petaluma,\u003c/em> 707-763-2663, \u003ca href=\"http://www.wishbonepetaluma.com/\">\u003cem>wishbonepetaluma.com\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118246\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683.jpg\" alt=\"Shroomaluma, Slamburger, Petaluma\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Shroomaluma, Slamburger, Petaluma \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Shroomaluma, Slamburger, Petaluma, $10.50 \u003c/strong>\u003cbr>\nMaurice Mikel has spent years trying to create the perfect hamburger. Call it something of an obsession for the Jordanian immigrant, who recently opened Petaluma’s Slamburger. Featuring big flavors influenced by the aromatic herbs and spices of his homeland, these are burgers with some serious bite. Our fave, however, is the fungusladen ’Shroomaluma with Cremini mushrooms, lettuce, Swiss cheese, peach barbecue sauce, tomato and house pickles. Don’t miss the Slam Fries ($5), a hearty serving smothered with garlic aioli, red onions and a fried egg. \u003cem>5 Petaluma Blvd. S., Petaluma,\u003c/em> 707-658-1845, \u003ca href=\"http://theslamburger.com/\">\u003cem>theslamburger.com\u003c/em>\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_118247\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683.jpg\" alt=\"Not So Mini Burger, Stark's, Santa Rosa\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118247\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Not So Mini Burger, Stark's, Santa Rosa \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Not So Mini Burger, Stark's, Santa Rosa, $6\u003c/strong>\u003cbr>\nHappy hours are legendary at this Railroad Square steakhouse, and not just for the drink specials. This quarter-pounder is made with prime Angus beef topped with fontina cheese, caramelized onions and truffle aioli. The Stark Standard ($15) is a heartier half-pounder with smoked bacon, peppercorn salsa verde and Cambozola ($15), but add-ons include onion rings, a truffled sunny-side-up egg and steak sauce. And if you really want to gild the lily, you can ask for seared foie gras. \u003cem>521 Adams St., Santa Rosa,\u003c/em> 707-546-5100, \u003ca href=\"http://www.starkrestaurants.com/\">\u003cem>starkrestaurants.com\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118226\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683.jpg\" alt=\"Boon Burger, Boon Eat + Drink, Guerneville\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118226\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Boon Burger, Boon Eat + Drink, Guerneville \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Boon Burger, Boon Eat + Drink, Guerneville, $16\u003c/strong>\u003cbr>\nThis luxe grass-fed burger wows with Fiscalini white Cheddar, arugula and pickled onions on brioche bread — served, natch, with truffled French fries and aioli. We couldn’t not include it, for fear of serious burger-fan repercussions: It’s that well-loved. \u003cem>16248 Main St., Guerneville,\u003c/em> 707-869-0780, \u003ca href=\"http://eatatboon.com/\">\u003cem>eatatboon.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118225\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683.jpg\" alt=\"Tim's Burger, Backyard Restaurant, Forestville\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118225\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tim's Burger, Backyard Restaurant, Forestville \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Tim's Burger, Backyard Restaurant, Forestville, $14.50\u003c/strong>\u003cbr>\nChef Daniel Kedan and his wife, Marianna Gardenhire, couldn’t have opened their restaurant in 2012 without the help of Marianna’s dad, Tim. There was a catch, however, to his free labor: He required a daily mocha and a cheeseburger. The couple has improved upon his simple request by zhooshing it up with grass-fed beef, homemade kimchi, a sunny-side-up egg, homemade aioli, pickled onions, locally made cheese and a brioche bun. A favorite West County burger. Bacon optional, onion rings on the side required. \u003cem>6566 Front St., Forestville,\u003c/em> 707-820-8445, \u003cem>backyardforestville.com.\u003c/em> \u003c/p>\n\u003cfigure id=\"attachment_118227\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683.jpg\" alt=\"Ultimate Burger, Catelli's, Geyserville\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118227\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Ultimate Burger, Catelli's, Geyserville \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Ultimate Burger, Catelli's, Geyserville, $17.50\u003c/strong>\u003cbr>\nIt's about simply prepared food with prime ingredients,\" says co-owner and celebrity chef Domenica Catelli. Her Wine Country burger is a house-ground mix of Kobe beef frisket and sirloin that's best eaten silkily rare and with a minimum of condiments. Required pairing: Truffle fries with chili, Parmesan lemon zest and truffle oil. \u003cem>21047 Geyserville Ave, Geyserville,\u003c/em> 707-857-3471, \u003ca href=\"http://www.mycatellis.com/\">\u003cem>mycatellis.com\u003c/em>.\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118230\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615.jpg\" alt=\"Twisted Horn Ranch Burger, Estero Cafe\" width=\"1024\" height=\"615\" class=\"size-full wp-image-118230\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-1020x613.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-960x577.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-240x144.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-375x225.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-520x312.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Twisted Horn Ranch Burger, Estero Cafe \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Twisted Horn Ranch Burger, Estero Cafe, Valley Ford, $13\u003c/strong>\u003cbr>\nBeef from grass-fed Longhorn cattle in nearby Bloomfield is the secret ingredient in this third-pound burger. Like everything else here, the ingredients are obsessively local, so chances are you've driven past the farms where much of your meal has come from. What we love best? A side of fries cooked in pork lard. \u003cem>14450 Highway 1, Valley Ford,\u003c/em> 707-876-3333, \u003ca href=\"https://www.facebook.com/EsteroCafe/\">\u003cem>facebook.com/esterocafe.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118229\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/EDKBURGER-1024x683.jpg\" alt=\"Edk Burger, El Dorado Hotel and Kitchen, Sonoma\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118229\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Edk Burger, El Dorado Hotel and Kitchen, Sonoma \u003ccite>(Brian Montanez)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Edk Burger, El Dorado Hotel and Kitchen, Sonoma, $14\u003c/strong>\u003cbr>\nThis beefy behemoth of a burger is about as simple as it gets, but it’s worth checking out, especially if you can sit outside on the patio while contemplating its angus awesomeness, $14 (extra for cheese or bacon). \u003cem>405 First St. W., Sonoma,\u003c/em> 707-9963030, \u003ca href=\"http://www.eldoradosonoma.com/\">\u003cem>eldoradosonoma.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118244\" class=\"wp-caption aligncenter\" style=\"max-width: 812px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/REELBURGER-1-812x800.jpg\" alt=\"Reel Burger, The Reel Fish Shop & Grill, Sonoma\" width=\"812\" height=\"800\" class=\"size-full wp-image-118244\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800.jpg 812w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-160x158.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-800x788.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-768x757.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-240x236.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-375x369.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-520x512.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-96x96.jpg 96w\" sizes=\"(max-width: 812px) 100vw, 812px\">\u003cfigcaption class=\"wp-caption-text\">Reel Burger, The Reel Fish Shop & Grill, Sonoma \u003ccite>(Hillary Terashima)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Reel Burger, The Reel Fish Shop & Grill, Sonoma, $14\u003c/strong>\u003cbr>\nThough seafood is a specialty at this new Sonoma dining spot, don’t overlook their burger. The basket ($14) includes a hearty Sonoma Mountain beef, Havarti cheese and bacon marmalade burger with their signature fries. \u003cem>401 Grove St., Sonoma,\u003c/em> 707-343-0044, \u003ca href=\"https://www.thereelfishshop.com/\">\u003cem>thereelfishshop.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118232\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/HBG_BURGER_HI.jpg\" alt=\"Hbg Burger, Healdsburg Bar & Grill, Healdsburg\" width=\"1000\" height=\"750\" class=\"size-full wp-image-118232\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Hbg Burger, Healdsburg Bar & Grill, Healdsburg \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Hbg Burger, Healdsburg Bar & Grill, Healdsburg, $10.50\u003c/strong>\u003cbr>\nCo-owned by “Top Chef Masters” star Douglas Keane, the understated HBG elevates simple diner food to Michelin standards, most notably their freshly ground Angus beef patty with Sonoma Brinery pickles, Costeaux Bakery buns and garlic aioli on the side. All the burgers are cooked medium unless otherwise requested, and at $10.50 they’re something of a steal in Beverly Healdsburg. \u003cem>245 Healdsburg Ave., Healdsburg,\u003c/em> 707-433-3333, \u003ca href=\"http://healdsburgbarandgrill.com/\">\u003cem>healdsburgbarandgrill.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118242\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768.jpg\" alt=\"Double Cheeseburger, Pullman Kitchen, Santa Rosa\" width=\"1024\" height=\"768\" class=\"size-full wp-image-118242\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-520x390.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Double Cheeseburger, Pullman Kitchen, Santa Rosa \u003ccite>( Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Double Cheeseburger, Pullman Kitchen, Santa Rosa, $15\u003c/strong>\u003cbr>\nWe love this beefy double stack, with the addition of bacon. Juicy, moist and solidly built, it’s a high-end ode to the In-N-Out classic. What takes this one over the top? California-style poutine ordered on the side: crispy fries with chicken gravy, Parmesan and plenty of pepper. \u003cem>205 Fifth St., Santa Rosa,\u003c/em> 707-5454300, \u003ca href=\"http://www.thepullmankitchensr.com/\">\u003cem>thepullmankitchensr.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118235\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798.jpg\" alt=\"The Burger, Jackson’s Bar and Oven, Santa Rosa, $14\" width=\"1024\" height=\"798\" class=\"size-full wp-image-118235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-160x125.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-800x623.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-768x599.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-1020x795.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-960x748.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-240x187.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-375x292.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-520x405.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Burger, Jackson’s Bar and Oven, Santa Rosa, $14 \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: The Burger, Jackson’s Bar and Oven, Santa Rosa, $14\u003c/strong>\u003cbr>\nPerfectly cooked and always flavorful, Jackson’s burger is a solid go-to, just as good plain as it is tarted up with Point Reyes Blue, caramelized onions, jalapeños and mushrooms. Maybe it’s also because chef Josh Silvers takes his French fries so very, very seriously that we consistently find ourselves at the Jackson's table. Or is that just the lemon aioli talking? \u003cem>135 Fourth St., Santa Rosa,\u003c/em> 707-5456900, \u003ca href=\"http://jacksonsbarandoven.com/\">\u003cem>jacksonsbarandoven.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118241\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605.jpg\" alt=\"Cheeseburger, Piner Cafe, Santa Rosa\" width=\"1024\" height=\"605\" class=\"size-full wp-image-118241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-160x95.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-800x473.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-768x454.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-1020x603.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-960x567.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-240x142.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-375x222.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-520x307.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseburger, Piner Cafe, Santa Rosa \u003ccite>(Piner Cafe)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Cheeseburger, Piner Cafe, Santa Rosa, $9.85\u003c/strong>\u003cbr>\nThere are at least 16 burger variations on the menu at this casual diner, from simple cheeseburgers to an open-faced chili burger. The former owner of Sequoia burger knows her beef, and fans of these old-school burgers know Piner’s are some of the very best. \u003cem>975 Piner Road, Santa Rosa,\u003c/em> 707-575-0165, \u003ca href=\"http://pinercafe.com/\">\u003cem>pinercafe.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118245\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/SEQUOIABURGER_FB.jpg\" alt=\"Sequoia Burger, Sequoia Burger, Sebastopol\" width=\"960\" height=\"720\" class=\"size-full wp-image-118245\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Sequoia Burger, Sequoia Burger, Sebastopol \u003ccite>(Sequoia Burger/Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Sequoia Burger, Sequoia Burger, Sebastopol, $5.75\u003c/strong>\u003cbr>\nThis divey walk-up shack has been around as long as anyone can remember, and their burgers have been pretty much the same as long as anyone can remember. Thin patties made to order, ridiculously huge portions of fries and onion rings, straight-up sesame seed buns, and real-deal shakes. Picnic tables outside. \u003cem>1382 Gravenstein Highway S., Sebastopol,\u003c/em> 707-829-7543, \u003ca href=\"http://www.sequoiaburger.com/\">\u003cem>sequoiaburger.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118251\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772.jpg\" alt=\"Smash Burger, The Wurst Restaurant, Healdsburg\" width=\"1024\" height=\"772\" class=\"size-full wp-image-118251\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-800x603.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-768x579.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-1020x769.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-960x724.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-240x181.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-375x283.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-520x392.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Smash Burger, The Wurst Restaurant, Healdsburg \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Smash Burger, The Wurst Restaurant, Healdsburg, $8.75\u003c/strong>\u003cbr>\nThough they’re passionate about sausage, Wurst’s burgers always get top billing in Healdsburg. Our favorite, however, is the exceedingly simple half-pounder with grilled onions, sharp Cheddar, pickles and a slather of lemon pepper tarragon sauce. Fries come separately but are required eating, as is the restaurant’s frozen custard. \u003cem>22 Matheson St., Healdsburg,\u003c/em> 707-395-0214, \u003ca href=\"http://wurstrestaurant.com/\">\u003cem>wurstrestaurant.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118239\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800.jpg\" alt=\"Ozzie's Ultimate Burger, Ozzie’s Grill, Santa Rosa\" width=\"800\" height=\"800\" class=\"size-full wp-image-118239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ozzie's Ultimate Burger, Ozzie’s Grill, Santa Rosa \u003ccite>(Ozzie's Grill/Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Ozzie's Ultimate Burger, Ozzie’s Grill, Santa Rosa, $11.95\u003c/strong>\u003cbr>\nA kitchen sink of a meal with two patties, bacon, pepper jack and Cheddar cheeses, jalapeños, avocado and onions — all on a sesame seed bun. You know you’re in the presence of an epic burger when your hungry teenager gives up in defeat halfway through. Clue two: You can’t open your mouth wide enough to stuff in the doublepatty behemoth before you. This no-frills burger spot is a favorite of nearby high school students and families, so you’ll likely find plenty of giggling teens crowded around the tables. \u003cem>799 Montecito Center, Santa Rosa,\u003c/em> 707-538-0775, \u003ca href=\"http://www.ozziesgrill.com/\">\u003cem>ozziesgrill.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118236\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800.jpg\" alt=\"I Love Animals Burger, KC’s American Kitchen\" width=\"800\" height=\"800\" class=\"size-full wp-image-118236\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">I Love Animals Burger, KC’s American Kitchen \u003ccite>(Kathy Culley)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: I Love Animals Burger, KC’s American Kitchen, $15.50\u003c/strong>\u003cbr>\nAn ode to creatures that taste delicious, this barnyard bonanza includes a half-pound flamebroiled burger with bacon and cheddar, BBQ pulled pork and a chicken strip. \u003cem>9501 DuVander Lane, Windsor Town Green, Windsor,\u003c/em> 707-838-7800, \u003ca href=\"http://kcsamericankitchen.com/\">\u003cem>kcsamericankitchen.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118240\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685.jpg\" alt=\"Don Chava Burger, Picazo Cafe, Sonoma\" width=\"1024\" height=\"685\" class=\"size-full wp-image-118240\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-520x348.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Don Chava Burger, Picazo Cafe, Sonoma \u003ccite>(Picazo Cafe)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Don Chava Burger, Picazo Cafe, Sonoma, $12\u003c/strong>\u003cbr>\nTownies know exactly where to find the best burger, and this well-hidden little gem of a restaurant has gotten their vote as Sonoma’s top burger spot for several years. The Don Chava, named for the owner’s dad, piles it on with local grass-fed beef, pulled pork, barbecue sauce, pepper jack, jalapeño, pickled red onion and spicy Picazo sauce. \u003cem>19100 Arnold Drive, Sonoma,\u003c/em> 707-931-4377, \u003ca href=\"http://www.picazocafe.com/\">\u003cem>picazocafe.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118233\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768.jpg\" alt=\"Pork Belly Burger, Hey Misstir, Santa Rosa\" width=\"1024\" height=\"768\" class=\"size-full wp-image-118233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-520x390.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Pork Belly Burger, Hey Misstir, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Pork Belly Burger, Hey Misstir, Santa Rosa, $13.50\u003c/strong>\u003cbr>\nThe burgers at Santa Rosa’s Hey Misstir Bar & Grill are intimidating, even to an experienced eater. It’s not just the sheer size of these towering beefscrapers, but the carnivorous radicalism of a poultry, pork and beef ménage à trois under a single bun. Broken down layer by layer: Toasted Franco-American bun, mayo, fried egg, bacon, pork-belly stuffed hamburger, requisite vegetables, toasted bun. With a side of buffalo wing sauce-slathered fries (topped of course with blue cheese crumbles), it’s a cardiac nightmare — so bring an army to help you eat it. \u003cem>52 Mission Circle, Suite 111, Santa Rosa, 707-978-2395,\u003c/em> \u003ca href=\"https://www.facebook.com/heymisstir\">\u003cem>facebook.com/heymisstir\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118248\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742.jpg\" alt=\"Lahaina Burger, Superburger, Santa Rosa, Windsor, Cotati, $10\" width=\"1024\" height=\"742\" class=\"size-full wp-image-118248\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-800x580.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-768x557.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-1020x739.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-960x696.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-375x272.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-520x377.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Regular Burger (not the Lahaina Burger), Superburger, Santa Rosa, Windsor, Cotati, $10\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Lahaina Burger, Superburger, Santa Rosa, Windsor, Cotati, $10\u003c/strong>\u003cbr>\nNot much has changed at Santa Rosa’s original Superburger since its opening more than 30 years ago. Its tried-and-true formula was simple: honest burgers, fries and onion rings served up in red plastic baskets around an old-school lunch counter. The burgers are still fried up to order, but we like one of the restaurant’s new-school burgers, served with a charbroiled pineapple slice, ham and teriyaki glaze. You just know a burger’s gonna be good when the counter sports rolls of paper towels rather than napkins. \u003cem>1501 Fourth St., Santa Rosa,\u003c/em> 707-5464016, \u003cem>9238 Old Redwood Highway, Windsor,\u003c/em> 707-620-0745, and \u003cem>7981 Old Redwood Highway, Cotati,\u003c/em> 707-6659790, \u003ca href=\"http://www.originalsuperburger.com/\">\u003cem>originalsuperburger.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118234\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731.jpg\" alt=\"Patty Melt, Starting from Scratch Cafe, Santa Rosa\" width=\"1024\" height=\"731\" class=\"size-full wp-image-118234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-960x685.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-520x371.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Patty Melt, Starting from Scratch Cafe, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Patty Melt, Starting from Scratch Cafe, Santa Rosa, $16\u003c/strong>\u003cbr>\nInside the posh new AgCredit complex near the Sonoma County Airport, longtime caterers Greg and Tammy Long have crated the ultimate melt with grass-fed beef, bacon, avocado, caramelized onions, Havarti cheese and sriracha aioli. The portions are truly massive, and like most caterers, Greg and Tammy let the food do the talking rather than their egos, making for truly delicious, uncomplicated dishes. \u003cem>400 Aviation Blvd., Santa Rosa,\u003c/em> 707-843-3829, \u003ca href=\"http://www.startingfromscratch.biz/\">\u003cem>startingfromscratch.biz.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118238\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/mooben2-1-800x800.jpg\" alt=\"Moo-Ben, Mike’s at the Crossroads, Cotati, Petaluma\" width=\"800\" height=\"800\" class=\"size-full wp-image-118238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Moo-Ben, Mike’s at the Crossroads, Cotati, Petaluma \u003ccite>(Mike's at the Crossroads/Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Moo-Ben, Mike’s at the Crossroads, Cotati, Petaluma, $13\u003c/strong>\u003cbr>\nIn the annals of Sonoma County hamburger history, Mike’s holds a special place in almost everyone’s heart. The original owner, Mike Condrin, set up at the Petaluma Livestock Auction Yard in the early 1990s with his own quirky set of rules (he wouldn’t serve fries and it was an extra nickel to order your burger without cheese). But the burgers were excellent, and Mike was a legend. Ownership changed a while back when Mike retired, but all of his favorite burgers are still on the menu, including this take on a Reuben. It’s got all the usual fixings: corned beef, Swiss cheese, Thousand Island dressing) piled on a burger. Plus, they’re serving fries now. \u003cem>840 Petaluma Blvd. N., Petaluma,\u003c/em> 707-778-8222, and \u003cem>7665 Old Redwood Highway, Cotati,\u003c/em> 707-665-9999, \u003ca href=\"http://mikesatthecrossroads.com/\">\u003cem>mikesatthecrossroads.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118228\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683.jpg\" alt=\"Vegan Barbecue Burger, The Drawing Board, Petaluma\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118228\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Vegan Barbecue Burger, The Drawing Board, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Vegan Barbecue Burger, The Drawing Board, Petaluma, $15\u003c/strong>\u003cbr>\nThis barbecue black bean veggie burger is served with caramelized onions, house-made cashew cream cheese and sprouts on a long-fermented sourdough bun from Revolution Bread. Available on Wednesday nights along with a different drink special each week. \u003cem>190 Kentucky St., Petaluma,\u003c/em> 707-774-6689, \u003ca href=\"https://www.tdbpetaluma.com/\">\u003cem>tdbpetaluma.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118249\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/tikkasburger-1024x704.jpg\" alt=\"Tiki Burger, Bibi’s Burger Bar, Santa Rosa\" width=\"1024\" height=\"704\" class=\"size-full wp-image-118249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-800x550.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-768x528.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-1020x701.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-960x660.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-520x358.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tiki Burger, Bibi’s Burger Bar, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Tiki Burger, Bibi’s Burger Bar, Santa Rosa, $11\u003c/strong>\u003cbr>\nThe vegetarian potato Tiki Burger is topped with tamarind sauce, chili cilantro chutney, red onion, lettuce and tomato. Comes with fries. \u003cem>630 Third St., Santa Rosa,\u003c/em> 707-523-1400, \u003ca href=\"http://www.bibisburgerbar.com/\">\u003cem>bibisburgerbar.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118243\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800.jpg\" alt=\"Quinoa Burger, Red Grape, Sonoma\" width=\"800\" height=\"800\" class=\"size-full wp-image-118243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Quinoa Burger, Red Grape, Sonoma \u003ccite>(Red Grape/Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Quinoa Burger, Red Grape, Sonoma, $12\u003c/strong>\u003cbr>\nThis house-made veggie burger gets its heft from quinoa, but for vegetarians, a slather of tasty Gruyère, mustard aioli and a brioche bun take it to the next level. Though the Grape is one of Sonoma’s favorite pizza spots, this unlikely addition to the menu is a favorite. \u003cem>529 First St. W., Sonoma,\u003c/em> 707-996-4103, \u003ca href=\"http://theredgrape.com/\">\u003cem>theredgrape.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118231\" class=\"wp-caption aligncenter\" style=\"max-width: 884px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/gaiasgarden-1-884x800.jpg\" alt=\"Bella Burger, Gaia’s Garden, Santa Rosa\" width=\"884\" height=\"800\" class=\"size-full wp-image-118231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800.jpg 884w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-160x145.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-800x724.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-768x695.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-240x217.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-375x339.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-520x471.jpg 520w\" sizes=\"(max-width: 884px) 100vw, 884px\">\u003cfigcaption class=\"wp-caption-text\">Bella Burger, Gaia’s Garden, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Bella Burger, Gaia’s Garden, Santa Rosa, $10.95\u003c/strong>\u003cbr>\nA perfectly seasoned, grilled portobello mushroom with pesto aioli, a smidge of garlic, lettuce, tomato and grilled onion served on a house-made vegan bun with a pickle spear. Substituting tempeh instead of portobello runs $11.95. \u003cem>1899 Mendocino Ave., Santa Rosa\u003c/em>, 707-544-2491, \u003ca href=\"http://www.gaiasgardenonline.com/\">\u003cem>gaiasgardenonline.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118237\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/LIFE_779437.jpg\" alt=\"Vegan Bohemian Burger, Barley & Hops, Occidental\" width=\"800\" height=\"534\" class=\"size-full wp-image-118237\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Vegan Bohemian Burger, Barley & Hops, Occidental \u003ccite>(Erik Castro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Vegan Bohemian Burger, Barley & Hops, Occidental, $13\u003c/strong>\u003cbr>\nStart with a patty of lentils, brown rice, barley, ground oats, carrot and onion and build your own burger with a wide variety of options. Gluten-free buns available for $1 extra. \u003cem>3688 Bohemian Highway, Occidental,\u003c/em> 707-874-9037, \u003ca href=\"https://www.facebook.com/barleyandhops/\">\u003cem>facebook.com/barleyandhops.\u003c/em>\u003c/a> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This story was originally published on \u003ca href=\"http://www.sonomamag.com/best-burgers-sonoma-county/\">Sonomamag.com\u003c/a>\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Sonoma Magazine tasted dozens of contenders throughout Sonoma County. And they’ve chosen seven favorite bun-patty-bun combinations along with more humble “regular joe” burgers, wacky burgers and even meatless burgers. It was a tough job. You’re welcome.","status":"publish","parent":0,"modified":1502746836,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":32,"wordCount":2610},"headData":{"title":"Guide: The 27 Best Burgers in Sonoma | KQED","description":"Sonoma Magazine tasted dozens of contenders throughout Sonoma County. And they’ve chosen seven favorite bun-patty-bun combinations along with more humble “regular joe” burgers, wacky burgers and even meatless burgers. It was a tough job. You’re welcome.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"118215 https://ww2.kqed.org/bayareabites/?p=118215","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/06/27/the-27-best-burgers-in-sonoma/","disqusTitle":"Guide: The 27 Best Burgers in Sonoma","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","nprByline":"\u003ca href=\"http://www.sonomamag.com/\">Heather Irwin, Sonoma Magazine\u003c/a>","path":"/bayareabites/118215/the-27-best-burgers-in-sonoma","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Just about every menu has a version of America’s favorite food, because we demand it of restaurants from haute to humble. There are burgers topped with fried eggs, kimchi, stinky cheese and tapenades. There are fat burgers, thin burgers, juicy burgers, dry burgers and burgers we don’t even know how to categorize.\u003c/p>\n\u003cp>We’ve tasted dozens of contenders throughout Sonoma County. And we’ve chosen seven favorite bun-patty-bun combinations along with more humble “regular joe” burgers, wacky burgers and even meatless burgers. It was a tough job. You’re welcome.\u003c/p>\n\u003cfigure id=\"attachment_118219\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683.jpg\" alt=\"Tilted Burger, Wishbone, Petaluma\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118219\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tilted Burger, Wishbone, Petaluma \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Tilted Burger, Wishbone, Petaluma, $18\u003c/strong>\u003cbr>\nMop-topped Highland Scottish beef raised on chef Miriam Donaldson’s Petaluma ranch is the key ingredient in this must-try Sonoma County burger. Wishbone’s beefy treat includes bacon, cheddar, caramelized onions, mayo and pickles between homemade brioche buns. Comes with fries. A simpler version is served during their daily brunch, featuring just red onion, mayo and mustard ($15). \u003cem>841 Petaluma Blvd. N., Petaluma,\u003c/em> 707-763-2663, \u003ca href=\"http://www.wishbonepetaluma.com/\">\u003cem>wishbonepetaluma.com\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118246\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683.jpg\" alt=\"Shroomaluma, Slamburger, Petaluma\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Shroomaluma, Slamburger, Petaluma \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Shroomaluma, Slamburger, Petaluma, $10.50 \u003c/strong>\u003cbr>\nMaurice Mikel has spent years trying to create the perfect hamburger. Call it something of an obsession for the Jordanian immigrant, who recently opened Petaluma’s Slamburger. Featuring big flavors influenced by the aromatic herbs and spices of his homeland, these are burgers with some serious bite. Our fave, however, is the fungusladen ’Shroomaluma with Cremini mushrooms, lettuce, Swiss cheese, peach barbecue sauce, tomato and house pickles. Don’t miss the Slam Fries ($5), a hearty serving smothered with garlic aioli, red onions and a fried egg. \u003cem>5 Petaluma Blvd. S., Petaluma,\u003c/em> 707-658-1845, \u003ca href=\"http://theslamburger.com/\">\u003cem>theslamburger.com\u003c/em>\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_118247\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683.jpg\" alt=\"Not So Mini Burger, Stark's, Santa Rosa\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118247\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Not So Mini Burger, Stark's, Santa Rosa \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Not So Mini Burger, Stark's, Santa Rosa, $6\u003c/strong>\u003cbr>\nHappy hours are legendary at this Railroad Square steakhouse, and not just for the drink specials. This quarter-pounder is made with prime Angus beef topped with fontina cheese, caramelized onions and truffle aioli. The Stark Standard ($15) is a heartier half-pounder with smoked bacon, peppercorn salsa verde and Cambozola ($15), but add-ons include onion rings, a truffled sunny-side-up egg and steak sauce. And if you really want to gild the lily, you can ask for seared foie gras. \u003cem>521 Adams St., Santa Rosa,\u003c/em> 707-546-5100, \u003ca href=\"http://www.starkrestaurants.com/\">\u003cem>starkrestaurants.com\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118226\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683.jpg\" alt=\"Boon Burger, Boon Eat + Drink, Guerneville\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118226\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Boon Burger, Boon Eat + Drink, Guerneville \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Boon Burger, Boon Eat + Drink, Guerneville, $16\u003c/strong>\u003cbr>\nThis luxe grass-fed burger wows with Fiscalini white Cheddar, arugula and pickled onions on brioche bread — served, natch, with truffled French fries and aioli. We couldn’t not include it, for fear of serious burger-fan repercussions: It’s that well-loved. \u003cem>16248 Main St., Guerneville,\u003c/em> 707-869-0780, \u003ca href=\"http://eatatboon.com/\">\u003cem>eatatboon.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118225\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683.jpg\" alt=\"Tim's Burger, Backyard Restaurant, Forestville\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118225\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tim's Burger, Backyard Restaurant, Forestville \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Tim's Burger, Backyard Restaurant, Forestville, $14.50\u003c/strong>\u003cbr>\nChef Daniel Kedan and his wife, Marianna Gardenhire, couldn’t have opened their restaurant in 2012 without the help of Marianna’s dad, Tim. There was a catch, however, to his free labor: He required a daily mocha and a cheeseburger. The couple has improved upon his simple request by zhooshing it up with grass-fed beef, homemade kimchi, a sunny-side-up egg, homemade aioli, pickled onions, locally made cheese and a brioche bun. A favorite West County burger. Bacon optional, onion rings on the side required. \u003cem>6566 Front St., Forestville,\u003c/em> 707-820-8445, \u003cem>backyardforestville.com.\u003c/em> \u003c/p>\n\u003cfigure id=\"attachment_118227\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683.jpg\" alt=\"Ultimate Burger, Catelli's, Geyserville\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118227\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Ultimate Burger, Catelli's, Geyserville \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Ultimate Burger, Catelli's, Geyserville, $17.50\u003c/strong>\u003cbr>\nIt's about simply prepared food with prime ingredients,\" says co-owner and celebrity chef Domenica Catelli. Her Wine Country burger is a house-ground mix of Kobe beef frisket and sirloin that's best eaten silkily rare and with a minimum of condiments. Required pairing: Truffle fries with chili, Parmesan lemon zest and truffle oil. \u003cem>21047 Geyserville Ave, Geyserville,\u003c/em> 707-857-3471, \u003ca href=\"http://www.mycatellis.com/\">\u003cem>mycatellis.com\u003c/em>.\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118230\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615.jpg\" alt=\"Twisted Horn Ranch Burger, Estero Cafe\" width=\"1024\" height=\"615\" class=\"size-full wp-image-118230\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-1020x613.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-960x577.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-240x144.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-375x225.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-520x312.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Twisted Horn Ranch Burger, Estero Cafe \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Twisted Horn Ranch Burger, Estero Cafe, Valley Ford, $13\u003c/strong>\u003cbr>\nBeef from grass-fed Longhorn cattle in nearby Bloomfield is the secret ingredient in this third-pound burger. Like everything else here, the ingredients are obsessively local, so chances are you've driven past the farms where much of your meal has come from. What we love best? A side of fries cooked in pork lard. \u003cem>14450 Highway 1, Valley Ford,\u003c/em> 707-876-3333, \u003ca href=\"https://www.facebook.com/EsteroCafe/\">\u003cem>facebook.com/esterocafe.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118229\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/EDKBURGER-1024x683.jpg\" alt=\"Edk Burger, El Dorado Hotel and Kitchen, Sonoma\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118229\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Edk Burger, El Dorado Hotel and Kitchen, Sonoma \u003ccite>(Brian Montanez)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Edk Burger, El Dorado Hotel and Kitchen, Sonoma, $14\u003c/strong>\u003cbr>\nThis beefy behemoth of a burger is about as simple as it gets, but it’s worth checking out, especially if you can sit outside on the patio while contemplating its angus awesomeness, $14 (extra for cheese or bacon). \u003cem>405 First St. W., Sonoma,\u003c/em> 707-9963030, \u003ca href=\"http://www.eldoradosonoma.com/\">\u003cem>eldoradosonoma.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118244\" class=\"wp-caption aligncenter\" style=\"max-width: 812px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/REELBURGER-1-812x800.jpg\" alt=\"Reel Burger, The Reel Fish Shop & Grill, Sonoma\" width=\"812\" height=\"800\" class=\"size-full wp-image-118244\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800.jpg 812w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-160x158.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-800x788.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-768x757.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-240x236.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-375x369.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-520x512.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-96x96.jpg 96w\" sizes=\"(max-width: 812px) 100vw, 812px\">\u003cfigcaption class=\"wp-caption-text\">Reel Burger, The Reel Fish Shop & Grill, Sonoma \u003ccite>(Hillary Terashima)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Reel Burger, The Reel Fish Shop & Grill, Sonoma, $14\u003c/strong>\u003cbr>\nThough seafood is a specialty at this new Sonoma dining spot, don’t overlook their burger. The basket ($14) includes a hearty Sonoma Mountain beef, Havarti cheese and bacon marmalade burger with their signature fries. \u003cem>401 Grove St., Sonoma,\u003c/em> 707-343-0044, \u003ca href=\"https://www.thereelfishshop.com/\">\u003cem>thereelfishshop.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118232\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/HBG_BURGER_HI.jpg\" alt=\"Hbg Burger, Healdsburg Bar & Grill, Healdsburg\" width=\"1000\" height=\"750\" class=\"size-full wp-image-118232\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Hbg Burger, Healdsburg Bar & Grill, Healdsburg \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Hbg Burger, Healdsburg Bar & Grill, Healdsburg, $10.50\u003c/strong>\u003cbr>\nCo-owned by “Top Chef Masters” star Douglas Keane, the understated HBG elevates simple diner food to Michelin standards, most notably their freshly ground Angus beef patty with Sonoma Brinery pickles, Costeaux Bakery buns and garlic aioli on the side. All the burgers are cooked medium unless otherwise requested, and at $10.50 they’re something of a steal in Beverly Healdsburg. \u003cem>245 Healdsburg Ave., Healdsburg,\u003c/em> 707-433-3333, \u003ca href=\"http://healdsburgbarandgrill.com/\">\u003cem>healdsburgbarandgrill.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118242\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768.jpg\" alt=\"Double Cheeseburger, Pullman Kitchen, Santa Rosa\" width=\"1024\" height=\"768\" class=\"size-full wp-image-118242\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-520x390.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Double Cheeseburger, Pullman Kitchen, Santa Rosa \u003ccite>( Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Double Cheeseburger, Pullman Kitchen, Santa Rosa, $15\u003c/strong>\u003cbr>\nWe love this beefy double stack, with the addition of bacon. Juicy, moist and solidly built, it’s a high-end ode to the In-N-Out classic. What takes this one over the top? California-style poutine ordered on the side: crispy fries with chicken gravy, Parmesan and plenty of pepper. \u003cem>205 Fifth St., Santa Rosa,\u003c/em> 707-5454300, \u003ca href=\"http://www.thepullmankitchensr.com/\">\u003cem>thepullmankitchensr.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118235\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798.jpg\" alt=\"The Burger, Jackson’s Bar and Oven, Santa Rosa, $14\" width=\"1024\" height=\"798\" class=\"size-full wp-image-118235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-160x125.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-800x623.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-768x599.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-1020x795.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-960x748.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-240x187.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-375x292.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-520x405.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Burger, Jackson’s Bar and Oven, Santa Rosa, $14 \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: The Burger, Jackson’s Bar and Oven, Santa Rosa, $14\u003c/strong>\u003cbr>\nPerfectly cooked and always flavorful, Jackson’s burger is a solid go-to, just as good plain as it is tarted up with Point Reyes Blue, caramelized onions, jalapeños and mushrooms. Maybe it’s also because chef Josh Silvers takes his French fries so very, very seriously that we consistently find ourselves at the Jackson's table. Or is that just the lemon aioli talking? \u003cem>135 Fourth St., Santa Rosa,\u003c/em> 707-5456900, \u003ca href=\"http://jacksonsbarandoven.com/\">\u003cem>jacksonsbarandoven.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118241\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605.jpg\" alt=\"Cheeseburger, Piner Cafe, Santa Rosa\" width=\"1024\" height=\"605\" class=\"size-full wp-image-118241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-160x95.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-800x473.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-768x454.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-1020x603.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-960x567.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-240x142.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-375x222.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-520x307.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseburger, Piner Cafe, Santa Rosa \u003ccite>(Piner Cafe)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Cheeseburger, Piner Cafe, Santa Rosa, $9.85\u003c/strong>\u003cbr>\nThere are at least 16 burger variations on the menu at this casual diner, from simple cheeseburgers to an open-faced chili burger. The former owner of Sequoia burger knows her beef, and fans of these old-school burgers know Piner’s are some of the very best. \u003cem>975 Piner Road, Santa Rosa,\u003c/em> 707-575-0165, \u003ca href=\"http://pinercafe.com/\">\u003cem>pinercafe.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118245\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/SEQUOIABURGER_FB.jpg\" alt=\"Sequoia Burger, Sequoia Burger, Sebastopol\" width=\"960\" height=\"720\" class=\"size-full wp-image-118245\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Sequoia Burger, Sequoia Burger, Sebastopol \u003ccite>(Sequoia Burger/Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Sequoia Burger, Sequoia Burger, Sebastopol, $5.75\u003c/strong>\u003cbr>\nThis divey walk-up shack has been around as long as anyone can remember, and their burgers have been pretty much the same as long as anyone can remember. Thin patties made to order, ridiculously huge portions of fries and onion rings, straight-up sesame seed buns, and real-deal shakes. Picnic tables outside. \u003cem>1382 Gravenstein Highway S., Sebastopol,\u003c/em> 707-829-7543, \u003ca href=\"http://www.sequoiaburger.com/\">\u003cem>sequoiaburger.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118251\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772.jpg\" alt=\"Smash Burger, The Wurst Restaurant, Healdsburg\" width=\"1024\" height=\"772\" class=\"size-full wp-image-118251\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-800x603.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-768x579.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-1020x769.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-960x724.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-240x181.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-375x283.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-520x392.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Smash Burger, The Wurst Restaurant, Healdsburg \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Smash Burger, The Wurst Restaurant, Healdsburg, $8.75\u003c/strong>\u003cbr>\nThough they’re passionate about sausage, Wurst’s burgers always get top billing in Healdsburg. Our favorite, however, is the exceedingly simple half-pounder with grilled onions, sharp Cheddar, pickles and a slather of lemon pepper tarragon sauce. Fries come separately but are required eating, as is the restaurant’s frozen custard. \u003cem>22 Matheson St., Healdsburg,\u003c/em> 707-395-0214, \u003ca href=\"http://wurstrestaurant.com/\">\u003cem>wurstrestaurant.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118239\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800.jpg\" alt=\"Ozzie's Ultimate Burger, Ozzie’s Grill, Santa Rosa\" width=\"800\" height=\"800\" class=\"size-full wp-image-118239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ozzie's Ultimate Burger, Ozzie’s Grill, Santa Rosa \u003ccite>(Ozzie's Grill/Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Ozzie's Ultimate Burger, Ozzie’s Grill, Santa Rosa, $11.95\u003c/strong>\u003cbr>\nA kitchen sink of a meal with two patties, bacon, pepper jack and Cheddar cheeses, jalapeños, avocado and onions — all on a sesame seed bun. You know you’re in the presence of an epic burger when your hungry teenager gives up in defeat halfway through. Clue two: You can’t open your mouth wide enough to stuff in the doublepatty behemoth before you. This no-frills burger spot is a favorite of nearby high school students and families, so you’ll likely find plenty of giggling teens crowded around the tables. \u003cem>799 Montecito Center, Santa Rosa,\u003c/em> 707-538-0775, \u003ca href=\"http://www.ozziesgrill.com/\">\u003cem>ozziesgrill.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118236\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800.jpg\" alt=\"I Love Animals Burger, KC’s American Kitchen\" width=\"800\" height=\"800\" class=\"size-full wp-image-118236\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">I Love Animals Burger, KC’s American Kitchen \u003ccite>(Kathy Culley)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: I Love Animals Burger, KC’s American Kitchen, $15.50\u003c/strong>\u003cbr>\nAn ode to creatures that taste delicious, this barnyard bonanza includes a half-pound flamebroiled burger with bacon and cheddar, BBQ pulled pork and a chicken strip. \u003cem>9501 DuVander Lane, Windsor Town Green, Windsor,\u003c/em> 707-838-7800, \u003ca href=\"http://kcsamericankitchen.com/\">\u003cem>kcsamericankitchen.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118240\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685.jpg\" alt=\"Don Chava Burger, Picazo Cafe, Sonoma\" width=\"1024\" height=\"685\" class=\"size-full wp-image-118240\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-520x348.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Don Chava Burger, Picazo Cafe, Sonoma \u003ccite>(Picazo Cafe)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Don Chava Burger, Picazo Cafe, Sonoma, $12\u003c/strong>\u003cbr>\nTownies know exactly where to find the best burger, and this well-hidden little gem of a restaurant has gotten their vote as Sonoma’s top burger spot for several years. The Don Chava, named for the owner’s dad, piles it on with local grass-fed beef, pulled pork, barbecue sauce, pepper jack, jalapeño, pickled red onion and spicy Picazo sauce. \u003cem>19100 Arnold Drive, Sonoma,\u003c/em> 707-931-4377, \u003ca href=\"http://www.picazocafe.com/\">\u003cem>picazocafe.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118233\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768.jpg\" alt=\"Pork Belly Burger, Hey Misstir, Santa Rosa\" width=\"1024\" height=\"768\" class=\"size-full wp-image-118233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-520x390.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Pork Belly Burger, Hey Misstir, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Pork Belly Burger, Hey Misstir, Santa Rosa, $13.50\u003c/strong>\u003cbr>\nThe burgers at Santa Rosa’s Hey Misstir Bar & Grill are intimidating, even to an experienced eater. It’s not just the sheer size of these towering beefscrapers, but the carnivorous radicalism of a poultry, pork and beef ménage à trois under a single bun. Broken down layer by layer: Toasted Franco-American bun, mayo, fried egg, bacon, pork-belly stuffed hamburger, requisite vegetables, toasted bun. With a side of buffalo wing sauce-slathered fries (topped of course with blue cheese crumbles), it’s a cardiac nightmare — so bring an army to help you eat it. \u003cem>52 Mission Circle, Suite 111, Santa Rosa, 707-978-2395,\u003c/em> \u003ca href=\"https://www.facebook.com/heymisstir\">\u003cem>facebook.com/heymisstir\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118248\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742.jpg\" alt=\"Lahaina Burger, Superburger, Santa Rosa, Windsor, Cotati, $10\" width=\"1024\" height=\"742\" class=\"size-full wp-image-118248\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-800x580.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-768x557.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-1020x739.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-960x696.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-375x272.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-520x377.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Regular Burger (not the Lahaina Burger), Superburger, Santa Rosa, Windsor, Cotati, $10\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Lahaina Burger, Superburger, Santa Rosa, Windsor, Cotati, $10\u003c/strong>\u003cbr>\nNot much has changed at Santa Rosa’s original Superburger since its opening more than 30 years ago. Its tried-and-true formula was simple: honest burgers, fries and onion rings served up in red plastic baskets around an old-school lunch counter. The burgers are still fried up to order, but we like one of the restaurant’s new-school burgers, served with a charbroiled pineapple slice, ham and teriyaki glaze. You just know a burger’s gonna be good when the counter sports rolls of paper towels rather than napkins. \u003cem>1501 Fourth St., Santa Rosa,\u003c/em> 707-5464016, \u003cem>9238 Old Redwood Highway, Windsor,\u003c/em> 707-620-0745, and \u003cem>7981 Old Redwood Highway, Cotati,\u003c/em> 707-6659790, \u003ca href=\"http://www.originalsuperburger.com/\">\u003cem>originalsuperburger.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118234\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731.jpg\" alt=\"Patty Melt, Starting from Scratch Cafe, Santa Rosa\" width=\"1024\" height=\"731\" class=\"size-full wp-image-118234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-960x685.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-520x371.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Patty Melt, Starting from Scratch Cafe, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Patty Melt, Starting from Scratch Cafe, Santa Rosa, $16\u003c/strong>\u003cbr>\nInside the posh new AgCredit complex near the Sonoma County Airport, longtime caterers Greg and Tammy Long have crated the ultimate melt with grass-fed beef, bacon, avocado, caramelized onions, Havarti cheese and sriracha aioli. The portions are truly massive, and like most caterers, Greg and Tammy let the food do the talking rather than their egos, making for truly delicious, uncomplicated dishes. \u003cem>400 Aviation Blvd., Santa Rosa,\u003c/em> 707-843-3829, \u003ca href=\"http://www.startingfromscratch.biz/\">\u003cem>startingfromscratch.biz.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118238\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/mooben2-1-800x800.jpg\" alt=\"Moo-Ben, Mike’s at the Crossroads, Cotati, Petaluma\" width=\"800\" height=\"800\" class=\"size-full wp-image-118238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Moo-Ben, Mike’s at the Crossroads, Cotati, Petaluma \u003ccite>(Mike's at the Crossroads/Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Moo-Ben, Mike’s at the Crossroads, Cotati, Petaluma, $13\u003c/strong>\u003cbr>\nIn the annals of Sonoma County hamburger history, Mike’s holds a special place in almost everyone’s heart. The original owner, Mike Condrin, set up at the Petaluma Livestock Auction Yard in the early 1990s with his own quirky set of rules (he wouldn’t serve fries and it was an extra nickel to order your burger without cheese). But the burgers were excellent, and Mike was a legend. Ownership changed a while back when Mike retired, but all of his favorite burgers are still on the menu, including this take on a Reuben. It’s got all the usual fixings: corned beef, Swiss cheese, Thousand Island dressing) piled on a burger. Plus, they’re serving fries now. \u003cem>840 Petaluma Blvd. N., Petaluma,\u003c/em> 707-778-8222, and \u003cem>7665 Old Redwood Highway, Cotati,\u003c/em> 707-665-9999, \u003ca href=\"http://mikesatthecrossroads.com/\">\u003cem>mikesatthecrossroads.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118228\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683.jpg\" alt=\"Vegan Barbecue Burger, The Drawing Board, Petaluma\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118228\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Vegan Barbecue Burger, The Drawing Board, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Vegan Barbecue Burger, The Drawing Board, Petaluma, $15\u003c/strong>\u003cbr>\nThis barbecue black bean veggie burger is served with caramelized onions, house-made cashew cream cheese and sprouts on a long-fermented sourdough bun from Revolution Bread. Available on Wednesday nights along with a different drink special each week. \u003cem>190 Kentucky St., Petaluma,\u003c/em> 707-774-6689, \u003ca href=\"https://www.tdbpetaluma.com/\">\u003cem>tdbpetaluma.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118249\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/tikkasburger-1024x704.jpg\" alt=\"Tiki Burger, Bibi’s Burger Bar, Santa Rosa\" width=\"1024\" height=\"704\" class=\"size-full wp-image-118249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-800x550.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-768x528.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-1020x701.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-960x660.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-520x358.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tiki Burger, Bibi’s Burger Bar, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Tiki Burger, Bibi’s Burger Bar, Santa Rosa, $11\u003c/strong>\u003cbr>\nThe vegetarian potato Tiki Burger is topped with tamarind sauce, chili cilantro chutney, red onion, lettuce and tomato. Comes with fries. \u003cem>630 Third St., Santa Rosa,\u003c/em> 707-523-1400, \u003ca href=\"http://www.bibisburgerbar.com/\">\u003cem>bibisburgerbar.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118243\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800.jpg\" alt=\"Quinoa Burger, Red Grape, Sonoma\" width=\"800\" height=\"800\" class=\"size-full wp-image-118243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Quinoa Burger, Red Grape, Sonoma \u003ccite>(Red Grape/Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Quinoa Burger, Red Grape, Sonoma, $12\u003c/strong>\u003cbr>\nThis house-made veggie burger gets its heft from quinoa, but for vegetarians, a slather of tasty Gruyère, mustard aioli and a brioche bun take it to the next level. Though the Grape is one of Sonoma’s favorite pizza spots, this unlikely addition to the menu is a favorite. \u003cem>529 First St. W., Sonoma,\u003c/em> 707-996-4103, \u003ca href=\"http://theredgrape.com/\">\u003cem>theredgrape.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118231\" class=\"wp-caption aligncenter\" style=\"max-width: 884px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/gaiasgarden-1-884x800.jpg\" alt=\"Bella Burger, Gaia’s Garden, Santa Rosa\" width=\"884\" height=\"800\" class=\"size-full wp-image-118231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800.jpg 884w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-160x145.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-800x724.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-768x695.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-240x217.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-375x339.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-520x471.jpg 520w\" sizes=\"(max-width: 884px) 100vw, 884px\">\u003cfigcaption class=\"wp-caption-text\">Bella Burger, Gaia’s Garden, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Bella Burger, Gaia’s Garden, Santa Rosa, $10.95\u003c/strong>\u003cbr>\nA perfectly seasoned, grilled portobello mushroom with pesto aioli, a smidge of garlic, lettuce, tomato and grilled onion served on a house-made vegan bun with a pickle spear. Substituting tempeh instead of portobello runs $11.95. \u003cem>1899 Mendocino Ave., Santa Rosa\u003c/em>, 707-544-2491, \u003ca href=\"http://www.gaiasgardenonline.com/\">\u003cem>gaiasgardenonline.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118237\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/LIFE_779437.jpg\" alt=\"Vegan Bohemian Burger, Barley & Hops, Occidental\" width=\"800\" height=\"534\" class=\"size-full wp-image-118237\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Vegan Bohemian Burger, Barley & Hops, Occidental \u003ccite>(Erik Castro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Vegan Bohemian Burger, Barley & Hops, Occidental, $13\u003c/strong>\u003cbr>\nStart with a patty of lentils, brown rice, barley, ground oats, carrot and onion and build your own burger with a wide variety of options. Gluten-free buns available for $1 extra. \u003cem>3688 Bohemian Highway, Occidental,\u003c/em> 707-874-9037, \u003ca href=\"https://www.facebook.com/barleyandhops/\">\u003cem>facebook.com/barleyandhops.\u003c/em>\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This story was originally published on \u003ca href=\"http://www.sonomamag.com/best-burgers-sonoma-county/\">Sonomamag.com\u003c/a>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/118215/the-27-best-burgers-in-sonoma","authors":["byline_bayareabites_118215"],"categories":["bayareabites_13746","bayareabites_15155","bayareabites_1807"],"tags":["bayareabites_1964","bayareabites_787"],"featImg":"bayareabites_118227","label":"source_bayareabites_118215"},"bayareabites_116877":{"type":"posts","id":"bayareabites_116877","meta":{"index":"posts_1591205157","site":"bayareabites","id":"116877","score":null,"sort":[1496937493000]},"guestAuthors":[],"slug":"get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad","title":"Get Your Grill On: Herbed Lamb Burgers Topped with Chopped Greek Salad","publishDate":1496937493,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>This is our go-to lamb burger when the sun comes out and we can finally fire up the grill.\u003c/em>\u003c/p>\n\u003cp>I’ll be honest…lamb is not my go-to meat. It’s rare when I eat it, and if and when I do eat it, I find I like it best when it’s highly seasoned—like in Mediterranean kofta kebabs, a Moroccan tagine, or in these flavor-packed burgers. \u003c/p>\n\u003cp>These are so fresh and full of flavor that I didn’t even add a spread, but you can easily whip up a quick \u003ca href=\"https://cooking.nytimes.com/recipes/1017913-garlic-tahini-sauce\" target=\"_blank\">garlicky tahini sauce\u003c/a> or spread the buns with yummy herbed or \u003ca href=\"https://cooking.nytimes.com/recipes/1017408-foolproof-lemon-garlic-mayonnaise\" target=\"_blank\">lemony mayo\u003c/a>. \u003c/p>\n\u003cp>Choose the best quality ground lamb you can find, or have your butcher grind it right there in the market. All the fresh herbs and spices bring out the best in these juicy burgers but feel free to experiment with more or less or other herbs and spices. If you like a spicy burger, add 1/4 teaspoon of cayenne.\u003c/p>\n\u003cp>When you shape the burgers, use your thumb to create a shallow indentation in the burger, which will help it remain even when it comes off the grill. Burgers tend to puff a little in the middle so that indentation will keep them from turning into meatballs. Speaking of which, these also make great meatballs! Just shape them into spheres, and bake in a 425F oven on a well-oiled rimmed baking sheet until cooked through and golden brown, about 20 minutes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you can find thick fluffy pita bread, by all means, use it, or opt for \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/\" target=\"_blank\">burger buns\u003c/a> or chewy ciabatta rolls. Baked sweet potato fries make an excellent accompaniment.\u003c/p>\n\u003cfigure id=\"attachment_117967\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/lamb-burgers-final6.jpg\" alt=\"Herbed Lamb Burgers topped with Chopped Greek Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117967\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Herbed Lamb Burgers topped with Chopped Greek Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Herbed Lamb Burgers topped with Chopped Greek Salad\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 tbsp finely chopped fresh mint\u003c/li>\n\u003cli>2 tbsp finely chopped fresh flat-leaf parsley\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>1 teaspoon sweet paprika\u003c/li>\n\u003cli>1/2 teaspoon ground coriander\u003c/li>\n\u003cli>1/2 teaspoon ground cumin\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>3 tablespoons olive oil\u003c/li>\n\u003cli>1 1/4 pounds ground lamb\u003c/li>\n\u003cli>4 ciabatta rolls or good-quality \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/\" target=\"_blank\">burger buns\u003c/a>, split or 2 large thick pita breads, halved\u003c/li>\n\u003cli>1 cup baby romaine leaves, roughly chopped, or baby arugula\u003c/li>\n\u003cli>1/2 cup crumbled feta cheese\u003c/li>\n\u003cli>1/3 cup finely chopped cherry tomatoes\u003c/li>\n\u003cli>1/4 cup finely chopped cucumbers\u003c/li>\n\u003cli>2 tbsp finely chopped red onion\u003c/li>\n\u003cli>2 tsp balsamic vinegar\u003c/li>\n\u003c/ul>\n\u003cul>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"117987,117996,117985,117998\"]\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a bowl, stir together the herbs, spices, salt, and oil. Add the lamb and gently mix with your hands to combine. Form into 4 patties, each about 1/2 inch thick. Create a slight indentation in the center of the patty to keep it flat when it cooks.\u003c/li>\n\u003cfigure id=\"attachment_117995\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lamb-burgers-spice-prep.jpg\" alt=\"In a bowl, stir together the herbs, spices, salt, and oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together the herbs, spices, salt, and oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lamb-burgers-meat-prep.jpg\" alt=\"Add the lamb and gently mix with your hands to combine. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117988\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the lamb and gently mix with your hands to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lamb-burgers-patty-prep.jpg\" alt=\"Form into 4 patties, each about 1/2 inch thick. Create a slight indentation in the center of the patty to keep it flat when it cooks.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117989\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Form into 4 patties, each about 1/2 inch thick. Create a slight indentation in the center of the patty to keep it flat when it cooks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Prepare a charcoal or gas grill for medium-high direct heat.\u003c/li>\n\u003cli>While the grill is heating, toss together the lettuce, feta, cherry tomatoes, cucumber, and red onion. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_117991\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lamb-burgers-salad-finished.jpg\" alt=\"Toss together the lettuce, feta, cherry tomatoes, cucumber, and red onion.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117991\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss together the lettuce, feta, cherry tomatoes, cucumber, and red onion. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Clean the grill grate. Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side. Transfer to a plate, and let rest while you toast the bread. Grill the buns (cut side down) or pita until lightly toasted. Transfer to a plate.\u003c/li>\n\u003cfigure id=\"attachment_117990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lamb-burgers-raw-grill.jpg\" alt=\"Grill the patties over the fire. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117990\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill the patties over the fire. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117982\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lamb-burgers-buns-grill2.jpg\" alt=\"Grill the patties until nicely seared on both sides, turning occasionally, about 4 minutes on each side.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117982\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill the patties until nicely seared on both sides, turning occasionally, about 4 minutes on each side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117980\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lamb-burgers-buns-grill.jpg\" alt=\"Grill the buns (cut side down) until lightly toasted.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117980\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill the buns (cut side down) until lightly toasted. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Drizzle the salad with the balsamic. Top the bottom half of the bun with the patty, top with some of the salad, and serve. Alternately, stuff each pita half with a lamb burger and a some of the salad and serve. Pass any extra salad alongside.\u003c/li>\n\u003cfigure id=\"attachment_117979\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lamb-burgers-almost-finished2.jpg\" alt=\"Drizzle the salad with the balsamic. Top the bottom half of the bun with the patty, top with some of the salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117979\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle the salad with the balsamic. Top the bottom half of the bun with the patty, top with some of the salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_117964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/lamb-burgers-final3.jpg\" alt=\"Herbed Lamb Burgers topped with Chopped Greek Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Herbed Lamb Burgers topped with Chopped Greek Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n","blocks":[],"excerpt":"This is our go-to lamb burger when the sun comes out and we can finally fire up the grill.","status":"publish","parent":0,"modified":1526388875,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":741},"headData":{"title":"Get Your Grill On: Herbed Lamb Burgers Topped with Chopped Greek Salad | KQED","description":"This is our go-to lamb burger when the sun comes out and we can finally fire up the grill.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"116877 https://ww2.kqed.org/bayareabites/?p=116877","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/06/08/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad/","disqusTitle":"Get Your Grill On: Herbed Lamb Burgers Topped with Chopped Greek Salad","path":"/bayareabites/116877/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This is our go-to lamb burger when the sun comes out and we can finally fire up the grill.\u003c/em>\u003c/p>\n\u003cp>I’ll be honest…lamb is not my go-to meat. It’s rare when I eat it, and if and when I do eat it, I find I like it best when it’s highly seasoned—like in Mediterranean kofta kebabs, a Moroccan tagine, or in these flavor-packed burgers. \u003c/p>\n\u003cp>These are so fresh and full of flavor that I didn’t even add a spread, but you can easily whip up a quick \u003ca href=\"https://cooking.nytimes.com/recipes/1017913-garlic-tahini-sauce\" target=\"_blank\">garlicky tahini sauce\u003c/a> or spread the buns with yummy herbed or \u003ca href=\"https://cooking.nytimes.com/recipes/1017408-foolproof-lemon-garlic-mayonnaise\" target=\"_blank\">lemony mayo\u003c/a>. \u003c/p>\n\u003cp>Choose the best quality ground lamb you can find, or have your butcher grind it right there in the market. All the fresh herbs and spices bring out the best in these juicy burgers but feel free to experiment with more or less or other herbs and spices. If you like a spicy burger, add 1/4 teaspoon of cayenne.\u003c/p>\n\u003cp>When you shape the burgers, use your thumb to create a shallow indentation in the burger, which will help it remain even when it comes off the grill. Burgers tend to puff a little in the middle so that indentation will keep them from turning into meatballs. Speaking of which, these also make great meatballs! Just shape them into spheres, and bake in a 425F oven on a well-oiled rimmed baking sheet until cooked through and golden brown, about 20 minutes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you can find thick fluffy pita bread, by all means, use it, or opt for \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/\" target=\"_blank\">burger buns\u003c/a> or chewy ciabatta rolls. Baked sweet potato fries make an excellent accompaniment.\u003c/p>\n\u003cfigure id=\"attachment_117967\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/lamb-burgers-final6.jpg\" alt=\"Herbed Lamb Burgers topped with Chopped Greek Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117967\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Herbed Lamb Burgers topped with Chopped Greek Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Herbed Lamb Burgers topped with Chopped Greek Salad\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 tbsp finely chopped fresh mint\u003c/li>\n\u003cli>2 tbsp finely chopped fresh flat-leaf parsley\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>1 teaspoon sweet paprika\u003c/li>\n\u003cli>1/2 teaspoon ground coriander\u003c/li>\n\u003cli>1/2 teaspoon ground cumin\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>3 tablespoons olive oil\u003c/li>\n\u003cli>1 1/4 pounds ground lamb\u003c/li>\n\u003cli>4 ciabatta rolls or good-quality \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/\" target=\"_blank\">burger buns\u003c/a>, split or 2 large thick pita breads, halved\u003c/li>\n\u003cli>1 cup baby romaine leaves, roughly chopped, or baby arugula\u003c/li>\n\u003cli>1/2 cup crumbled feta cheese\u003c/li>\n\u003cli>1/3 cup finely chopped cherry tomatoes\u003c/li>\n\u003cli>1/4 cup finely chopped cucumbers\u003c/li>\n\u003cli>2 tbsp finely chopped red onion\u003c/li>\n\u003cli>2 tsp balsamic vinegar\u003c/li>\n\u003c/ul>\n\u003cul>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"117987,117996,117985,117998","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a bowl, stir together the herbs, spices, salt, and oil. Add the lamb and gently mix with your hands to combine. Form into 4 patties, each about 1/2 inch thick. Create a slight indentation in the center of the patty to keep it flat when it cooks.\u003c/li>\n\u003cfigure id=\"attachment_117995\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lamb-burgers-spice-prep.jpg\" alt=\"In a bowl, stir together the herbs, spices, salt, and oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together the herbs, spices, salt, and oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lamb-burgers-meat-prep.jpg\" alt=\"Add the lamb and gently mix with your hands to combine. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117988\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the lamb and gently mix with your hands to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lamb-burgers-patty-prep.jpg\" alt=\"Form into 4 patties, each about 1/2 inch thick. Create a slight indentation in the center of the patty to keep it flat when it cooks.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117989\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Form into 4 patties, each about 1/2 inch thick. Create a slight indentation in the center of the patty to keep it flat when it cooks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Prepare a charcoal or gas grill for medium-high direct heat.\u003c/li>\n\u003cli>While the grill is heating, toss together the lettuce, feta, cherry tomatoes, cucumber, and red onion. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_117991\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lamb-burgers-salad-finished.jpg\" alt=\"Toss together the lettuce, feta, cherry tomatoes, cucumber, and red onion.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117991\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss together the lettuce, feta, cherry tomatoes, cucumber, and red onion. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Clean the grill grate. Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side. Transfer to a plate, and let rest while you toast the bread. Grill the buns (cut side down) or pita until lightly toasted. Transfer to a plate.\u003c/li>\n\u003cfigure id=\"attachment_117990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lamb-burgers-raw-grill.jpg\" alt=\"Grill the patties over the fire. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117990\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill the patties over the fire. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117982\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lamb-burgers-buns-grill2.jpg\" alt=\"Grill the patties until nicely seared on both sides, turning occasionally, about 4 minutes on each side.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117982\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill the patties until nicely seared on both sides, turning occasionally, about 4 minutes on each side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117980\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lamb-burgers-buns-grill.jpg\" alt=\"Grill the buns (cut side down) until lightly toasted.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117980\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill the buns (cut side down) until lightly toasted. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Drizzle the salad with the balsamic. Top the bottom half of the bun with the patty, top with some of the salad, and serve. Alternately, stuff each pita half with a lamb burger and a some of the salad and serve. Pass any extra salad alongside.\u003c/li>\n\u003cfigure id=\"attachment_117979\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lamb-burgers-almost-finished2.jpg\" alt=\"Drizzle the salad with the balsamic. Top the bottom half of the bun with the patty, top with some of the salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117979\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle the salad with the balsamic. Top the bottom half of the bun with the patty, top with some of the salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_117964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/lamb-burgers-final3.jpg\" alt=\"Herbed Lamb Burgers topped with Chopped Greek Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Herbed Lamb Burgers topped with Chopped Greek Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/116877/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad","authors":["5015","5014"],"categories":["bayareabites_12","bayareabites_14362"],"tags":["bayareabites_1964","bayareabites_619","bayareabites_11937"],"featImg":"bayareabites_117962","label":"bayareabites"},"bayareabites_109637":{"type":"posts","id":"bayareabites_109637","meta":{"index":"posts_1591205157","site":"bayareabites","id":"109637","score":null,"sort":[1464361245000]},"guestAuthors":[],"slug":"bay-area-bites-memorial-day-summer-grilling-recipes","title":"Bay Area Bites Memorial Day Summer Grilling Recipes","publishDate":1464361245,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Start the summer off right by throwing everything on the grill this Memorial Day Weekend!\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/\" target=\"_blank\">\u003cstrong>Springtime Grilled Artichokes with Romesco Sauce\u003c/strong>\u003c/a>\u003cbr>\nIt's grilling time! Smoky, lightly charred artichokes make a healthy and unexpected barbecue side dish when served with sweet pepper romesco sauce.\u003c/p>\n\u003cfigure id=\"attachment_109642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg\" alt=\"Grilled Artichokes with Romesco Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Artichokes with Romesco Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109288\" target=\"_blank\">\u003cstrong>Memorial Day Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\u003c/strong>\u003c/a>\u003cbr>\nSweet and smoky eggplant makes a terrific starter or side dish when topped with the Mediterranean flavors of za’atar, mint, and feta.\u003c/p>\n\u003cfigure id=\"attachment_109640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109288\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-final-new-1.jpg\" alt=\"Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109295\" target=\"_blank\">\u003cstrong>Memorial Day BBQ: Simply Awesome Grilled Bone-in Ribeye Steak\u003c/strong>\u003c/a>\u003cbr>\nIf you are going to eat steak, make sure it’s a really good steak. Choose it well, treat it right, keep it simple, and make it an event worth eating.\u003c/p>\n\u003cfigure id=\"attachment_109639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109295\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-final-sliced.jpg\" alt=\"Simply Awesome Grilled Bone-in Ribeye Steak\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Simply Awesome Grilled Bone-in Ribeye Steak \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109293\" target=\"_blank\">\u003cstrong>Memorial Day Salad with Burrata, Fresh Peas, Mint, Speck and Arugula\u003c/strong>\u003c/a>\u003cbr>\nCreamy burrata and salty charcuterie make up the base of this elegant salad, but its true glory lies in its homage to spring, when baby peas are sweet and fresh mint pops up in the garden.\u003c/p>\n\u003cfigure id=\"attachment_109641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109293\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-final-peas-1.jpg\" alt=\"Burrata, Peas, Mint, Speck and Arugula Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109641\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Burrata, Peas, Mint, Speck and Arugula Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\" target=\"_blank\">\u003cstrong>Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/strong>\u003c/a>\u003cbr>\nYou don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/p>\n\u003cfigure id=\"attachment_109657\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/ribs-finished-whole.jpg\" alt=\"BBQ Baby Back Ribs with Homemade Barbecue Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109657\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">BBQ Baby Back Ribs with Homemade Barbecue Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\" target=\"_blank\">\u003cstrong>Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\u003c/strong>\u003c/a>\u003cbr>\nGrilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.\u003c/p>\n\u003cfigure id=\"attachment_109659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/salad-final1000a.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\" width=\"1000\" height=\"980\" class=\"size-full wp-image-109659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-400x392.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-800x784.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-768x753.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-960x941.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-64x64.jpg 64w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp> \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\" target=\"_blank\">\u003cstrong>Throw Your Potato Salad On The Grill: Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nGrilled potatoes with plenty of crisp bacon all bathed in mustardy vinaigrette? Sounds like potato salad has a whole new life at your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_109663\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/finished-potatoes1000a.jpg\" alt=\"Grilled Potato Salad with Warm Bacon Vinaigrette\" width=\"1000\" height=\"667\" class=\"size-full wp-image-109663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\" target=\"_blank\">\u003cstrong>Fire Up the Grill for Spicy Chili Burgers\u003c/strong>\u003c/a>\u003cbr>\nIf you like a spicy burger that is anything but the norm, you have to try these: piled high with roasted green chiles and ripe slices of avocado and embellished with creamy, spicy chipotle mayo. These are sure to be the star of your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_109666\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/final-burger1000.jpg\" alt=\"Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado\" width=\"1000\" height=\"667\" class=\"size-full wp-image-109666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Start the summer off right by throwing everything on the grill this Memorial Day Weekend!\r\n","status":"publish","parent":0,"modified":1526318030,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":432},"headData":{"title":"Bay Area Bites Memorial Day Summer Grilling Recipes | KQED","description":"Start the summer off right by throwing everything on the grill this Memorial Day Weekend!\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"109637 http://ww2.kqed.org/bayareabites/?p=109637","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/05/27/bay-area-bites-memorial-day-summer-grilling-recipes/","disqusTitle":"Bay Area Bites Memorial Day Summer Grilling Recipes","path":"/bayareabites/109637/bay-area-bites-memorial-day-summer-grilling-recipes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Start the summer off right by throwing everything on the grill this Memorial Day Weekend!\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/\" target=\"_blank\">\u003cstrong>Springtime Grilled Artichokes with Romesco Sauce\u003c/strong>\u003c/a>\u003cbr>\nIt's grilling time! Smoky, lightly charred artichokes make a healthy and unexpected barbecue side dish when served with sweet pepper romesco sauce.\u003c/p>\n\u003cfigure id=\"attachment_109642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg\" alt=\"Grilled Artichokes with Romesco Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Artichokes with Romesco Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109288\" target=\"_blank\">\u003cstrong>Memorial Day Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\u003c/strong>\u003c/a>\u003cbr>\nSweet and smoky eggplant makes a terrific starter or side dish when topped with the Mediterranean flavors of za’atar, mint, and feta.\u003c/p>\n\u003cfigure id=\"attachment_109640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109288\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-final-new-1.jpg\" alt=\"Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109295\" target=\"_blank\">\u003cstrong>Memorial Day BBQ: Simply Awesome Grilled Bone-in Ribeye Steak\u003c/strong>\u003c/a>\u003cbr>\nIf you are going to eat steak, make sure it’s a really good steak. Choose it well, treat it right, keep it simple, and make it an event worth eating.\u003c/p>\n\u003cfigure id=\"attachment_109639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109295\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-final-sliced.jpg\" alt=\"Simply Awesome Grilled Bone-in Ribeye Steak\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Simply Awesome Grilled Bone-in Ribeye Steak \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109293\" target=\"_blank\">\u003cstrong>Memorial Day Salad with Burrata, Fresh Peas, Mint, Speck and Arugula\u003c/strong>\u003c/a>\u003cbr>\nCreamy burrata and salty charcuterie make up the base of this elegant salad, but its true glory lies in its homage to spring, when baby peas are sweet and fresh mint pops up in the garden.\u003c/p>\n\u003cfigure id=\"attachment_109641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109293\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-final-peas-1.jpg\" alt=\"Burrata, Peas, Mint, Speck and Arugula Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109641\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Burrata, Peas, Mint, Speck and Arugula Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\" target=\"_blank\">\u003cstrong>Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/strong>\u003c/a>\u003cbr>\nYou don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/p>\n\u003cfigure id=\"attachment_109657\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/ribs-finished-whole.jpg\" alt=\"BBQ Baby Back Ribs with Homemade Barbecue Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109657\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">BBQ Baby Back Ribs with Homemade Barbecue Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\" target=\"_blank\">\u003cstrong>Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\u003c/strong>\u003c/a>\u003cbr>\nGrilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.\u003c/p>\n\u003cfigure id=\"attachment_109659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/salad-final1000a.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\" width=\"1000\" height=\"980\" class=\"size-full wp-image-109659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-400x392.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-800x784.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-768x753.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-960x941.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-64x64.jpg 64w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp> \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\" target=\"_blank\">\u003cstrong>Throw Your Potato Salad On The Grill: Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nGrilled potatoes with plenty of crisp bacon all bathed in mustardy vinaigrette? Sounds like potato salad has a whole new life at your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_109663\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/finished-potatoes1000a.jpg\" alt=\"Grilled Potato Salad with Warm Bacon Vinaigrette\" width=\"1000\" height=\"667\" class=\"size-full wp-image-109663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\" target=\"_blank\">\u003cstrong>Fire Up the Grill for Spicy Chili Burgers\u003c/strong>\u003c/a>\u003cbr>\nIf you like a spicy burger that is anything but the norm, you have to try these: piled high with roasted green chiles and ripe slices of avocado and embellished with creamy, spicy chipotle mayo. These are sure to be the star of your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_109666\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/final-burger1000.jpg\" alt=\"Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado\" width=\"1000\" height=\"667\" class=\"size-full wp-image-109666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/109637/bay-area-bites-memorial-day-summer-grilling-recipes","authors":["5015","5014"],"categories":["bayareabites_13746","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_1009","bayareabites_2113","bayareabites_278","bayareabites_2250","bayareabites_1289","bayareabites_1964","bayareabites_15468","bayareabites_2292","bayareabites_2550","bayareabites_3050","bayareabites_12805","bayareabites_2198","bayareabites_16159","bayareabites_9329","bayareabites_14407","bayareabites_1815","bayareabites_15469","bayareabites_753","bayareabites_218","bayareabites_11920"],"featImg":"bayareabites_109638","label":"bayareabites"},"bayareabites_98432":{"type":"posts","id":"bayareabites_98432","meta":{"index":"posts_1591205157","site":"bayareabites","id":"98432","score":null,"sort":[1438099642000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-10-favorite-south-bay-hamburger-restaurants","title":"Bay Area Bites Guide to 10 Favorite South Bay Burger Spots","publishDate":1438099642,"format":"standard","headTitle":"Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food","labelTerm":{"term":15150,"site":"bayareabites"},"content":"\u003cp>On par with apple pie, a juicy hamburger loaded up with fresh veggies, mustard and ketchup ranks high on the list of iconic American foods. Yet, with the number of different gourmet toppings and styles available it’s hard to say what is the perfect hamburger. This guide covers ten South Bay restaurants ranging from neighborhood institutions serving classic charcoal grilled hamburgers to upscale gastropubs offering gourmet creations. Whether your ideal cheeseburger features slices of cheddar or soft-ripened brie, you will be sure to find a new favorite on this list. If I missed your favorite place for a hamburger in the South Bay, please be sure to let me know in the comments section.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98441,98437,98439,98440,98438,98436\"]\u003c/p>\n\u003cp>Tucked away off the main drag in downtown Campbell, \u003cstrong>Brown Chicken Brown Cow\u003c/strong> serves gourmet hamburgers made with grass-fed beef from Pacific Pastures in Humboldt. The not-to-be-missed Crispy Prosciutto burger features fried prosciutto, creamy brie cheese, sweet caramelized onions and zesty arugula. Also a crowd favorite, the Psychedelic Goat Cheese burger is topped with a hefty dollop of tangy goat cheese, earthy truffle oil, chives and arugula.\u003c/p>\n\u003cp>\u003ca href=\"http://brownchicken-browncow.com/\" target=\"_blank\">\u003cstrong>Brown Chicken Brown Cow\u003c/strong>\u003c/a>\u003cbr>\n397 E Campbell Ave, Campbell [\u003ca href=\"https://goo.gl/tDJcKA\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 340-5916\u003cbr>\nHours: Sun-Mon 11am-10pm; Tue-Sat 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BrownChickenBrownCowCampbell?fref=ts\" target=\"_blank\">\u003cstrong>Brown Chicken Brown Cow\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98478,98477,98475,98476,98474\"]\u003c/p>\n\u003cp>Regularly voted as \"Best Burgers in Silicon Valley,” \u003cstrong>St. John's Bar & Grill\u003c/strong> has a full house most nights of the week thanks to an extensive menu of burgers and a rotating beer list. The popular pub features nightly specials including half-off all hamburgers on Wednesday night. If a salty and flavorful blue cheese burger is your thing you'll love the Roasted Garlic & Bleu Cheese Burger with blue cheese crumbles and a generous topping of sweet and pungent roasted garlic cloves.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://sites.citycheers.com/96605\" target=\"_blank\">\u003cstrong>St. John's Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\n510 Lawrence Expy #110, Sunnyvale [\u003ca href=\"https://goo.gl/R34c9r\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 738-8515\u003cbr>\nHours: Mon 11am-9pm; Tue-Fri 11am-10pm; Sat 11:30am-9pm; Sun closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/St-Johns-Bar-Grill/244157821091?fref=ts\" target=\"_blank\">\u003cstrong>St. John’s Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98455,98458,98456,98457,98459\"]\u003c/p>\n\u003cp>\u003cstrong>Kirk's Steakburgers\u003c/strong> has been serving charcoal grilled hamburgers in the South Bay since 1948. The burgers are made from ground chuck and are charcoal grilled to order. A condiment cart provides any extra sauces and toppings your heart may desire. Sweet grilled onions and smoky bacon strips are perfect toppings for the juicy 1/3 lb. Steakburger.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kirks-steakburgers.com/\" target=\"_blank\">\u003cstrong>Kirk’s Steakburgers\u003c/strong>\u003c/a>\u003cbr>\n855 El Camino Real #75, Palo Alto [\u003ca href=\"https://goo.gl/6jPGdB\" target=\"_blank\">map\u003c/a>] (Additional location in Campbell)\u003cbr>\nPh: (650) 326-6159\u003cbr>\nHours: Mon-Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kirks-Steak-Burgers/111621095542703?sk=timeline\" target=\"_blank\">\u003cstrong>Kirk’s Steakburgers\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kirksteakburger\" target=\"_blank\">\u003cstrong>@kirksteakburger\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98461,98463,98462,98460\"]\u003c/p>\n\u003cp>The high-end option of this guide, \u003cstrong>LB Steak\u003c/strong> serves prime steaks in their luxurious Santana Row location. Both the classic and Wagyu burger are delicious menu options and are treated with the same gourmet touch as the rest of menu at this modern American steakhouse. Served on a grilled brioche bun, the Wagyu burger is a hefty 1/2 lb. and is topped with a heaping amount of wild mushrooms and smoked onion marmalade.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lbsteak.com/\" target=\"_blank\">\u003cstrong>LB Steak\u003c/strong>\u003c/a>\u003cbr>\n334 Santana Row #1000, San Jose [\u003ca href=\"https://goo.gl/zX3mSX\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 244-1180\u003cbr>\nHours: Mon-Sat 11:30am-10pm; Sun 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LBSteakSantanaRow\" target=\"_blank\">\u003cstrong>LB Steak \u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LBSteak\" target=\"_blank\">\u003cstrong>@LBSteak\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98482,98483,98481,98480,98479\"]\u003c/p>\n\u003cp>The \u003cstrong>Village Burger Bar\u003c/strong> in Saratoga serves a menu of gourmet hamburger creations as well as the option to build your own burger. The hamburgers are made from all-natural, grass-fed beef as well as alternative patty options including bison and Ahi tuna. A regular menu highlight, the French Moo features sweet caramelized onions, creamy brie, pancetta and arugula on a toasted brioche bun. However if you enjoy customizing your hamburger, opt for the build-your-own menu with an extensive list of gourmet toppings.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bigbasinburgerbar.com/\" target=\"_blank\">\u003cstrong>Village Burger Bar\u003c/strong>\u003c/a>\u003cbr>\n14413 Big Basin Way, Saratoga [\u003ca href=\"https://goo.gl/LyuVXh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 647-2136\u003cbr>\nHours: Mon-Thu 11am-9:30pm; Fri-Sat 11am-10pm; Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Village-Burger-Bar-Saratoga/655826091189258\" target=\"_blank\">\u003cstrong>Village Burger Bar\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/vbbsaratoga\" target=\"_blank\">\u003cstrong>@vbbsaratoga\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98448,98447,98446,98445\"]\u003c/p>\n\u003cp>\u003cstrong>Clarke’s Charcoal Broiler\u003c/strong> has been serving charcoal grilled hamburgers in the South Bay since 1948. The neighborhood grill has an extensive burger menu with more than two dozen different hamburger creations. First timers should start with the 1/3 lb Clarke’s Burger and then head to the condiment bar with its dizzying number of sauces and toppings to complete your creation.\u003c/p>\n\u003cp>\u003ca href=\"http://www.clarkes.com/\" target=\"_blank\">\u003cstrong>Clarke’s Charcoal Broiler\u003c/strong>\u003c/a>\u003cbr>\n615 W El Camino Real, Mountain View [\u003ca href=\"https://goo.gl/ucXQJz\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 967-0851\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri 11am-10pm; Sat-Sun 8am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/clarkescharcoal?fref=ts\" target=\"_blank\">\u003cstrong>Clarke’s Charcoal Broiler\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/clarkes_burgers\" target=\"_blank\">\u003cstrong>@clarkes_burgers\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98450,98454,98452,98451,98453,98449\"]\u003c/p>\n\u003cp>This cozy Los Gatos roadside grill serves a straightforward menu of hamburgers, hotdogs and milkshakes. \u003cstrong>The Happy Hound\u003c/strong> burger is your classic American burger with red onions, lettuce and tomato. The Mexi burger mixes things up by serving ground hamburger, sautéed mushrooms, chili and cheese in a flour tortilla.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/the-happy-hound-los-gatos\" target=\"_blank\">\u003cstrong>The Happy Hound\u003c/strong>\u003c/a>\u003cbr>\n15899 Los Gatos Blvd, Los Gatos [\u003ca href=\"https://goo.gl/1yOAop\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 358-2444\u003cbr>\nHours: Mon-Thu 10:30am-9pm; Fri-Sat 10:30am-9:30pm; Sun 11am-9pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98470,98472,98471,98473,98469\"]\u003c/p>\n\u003cp>On the outside \u003cstrong>Sliders Burgers\u003c/strong> appears to be an unassuming diner located in a San Jose strip mall. On the inside you will find made-to-order burgers with a variety of meat options including wild game such as ostrich, wild boar and elk. The burgers are served plain but a condiment bar offers a number of sauces and toppings to dress your burger to your liking.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sliders-burgers-san-jose\" target=\"_blank\">\u003cstrong>Sliders Burgers\u003c/strong>\u003c/a>\u003cbr>\n1645 W San Carlos St, San Jose [\u003ca href=\"https://goo.gl/9n3Mbq\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 298-4340\u003cbr>\nHours: Mon-Sat 11am-9:30pm; Sun 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/SLIDERS-Burgers/142555209142568?fref=ts\" target=\"_blank\">\u003cstrong>SLIDERS Burgers \u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98444,98443,98442\"]\u003c/p>\n\u003cp>This vintage San Jose restaurant is decorated with numerous black and white photos from the early days of Silicon Valley, some dating as far back as the 1860s. While \u003cstrong>Burger Pit\u003c/strong> may not be quite that old, there certainly isn't anything new about it: well worn vinyl booths and an inexpensive and straightforward menu serve as the backdrop for this no-frills hamburger restaurant. A juicy 1/2 lb. Steer Burger served on a steak roll with cheddar cheese and a side of thick steak fries is the definition of classic American comfort food.\u003c/p>\n\u003cp>\u003ca href=\"http://www.theburgerpit.com/\" target=\"_blank\">\u003cstrong>Burger Pit\u003c/strong>\u003c/a>\u003cbr>\n1349 Blossom Hill Rd, San Jose [\u003ca href=\"https://goo.gl/vZZpFm\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 269-8062\u003cbr>\nHours: Sun-Thu 11am-9:30pm; Fri-Sat 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Burger-Pit/146947332009429?fref=ts\" target=\"_blank\">\u003cstrong>The Burger Pit \u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98466,98465,98467,98468,98464\"]\u003c/p>\n\u003cp>\u003cstrong>Main Street Burgers\u003c/strong> serves gourmet burgers made from fresh ground Niman Ranch Beef alongside a menu of milkshakes and Treat ice cream. Those looking for a traditional burger will love the flavor-packed Smoked Bacon and Blue burger served with blue cheese crumbles, smoked bacon, sautéed mushrooms and garlic aioli on an spongy egg bun. Those who enjoy a little more flair will enjoy the sweet and savory flavor combination of the Cherry Bomb served with a sweet and tangy cherry pepper relish, bacon, creamy brie cheese, onion rings and garlic aioli.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.mainstburgers.com/\" target=\"_blank\">\u003cstrong>Main Street Burgers\u003c/strong>\u003c/a>\u003cbr>\n20 S Santa Cruz Ave, Los Gatos [\u003ca href=\"https://goo.gl/LRvSww\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 354-1881\u003cbr>\nHours: Sun-Mon 11am-9pm; Fri-Sat 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mainstreetburgers?fref=ts\" target=\"_blank\">\u003cstrong>Main Street Burgers\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MainSt_Burgers\" target=\"_blank\">\u003cstrong>@MainSt_Burgers\u003c/strong>\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":" This guide covers ten South Bay restaurants ranging from neighborhood institutions serving classic charcoal grilled hamburgers to upscale gastropubs offering gourmet creations.","status":"publish","parent":0,"modified":1481593018,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":1349},"headData":{"title":"Bay Area Bites Guide to 10 Favorite South Bay Burger Spots | KQED","description":" This guide covers ten South Bay restaurants ranging from neighborhood institutions serving classic charcoal grilled hamburgers to upscale gastropubs offering gourmet creations.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"98432 http://ww2.kqed.org/bayareabites/?p=98432","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/28/bay-area-bites-guide-to-10-favorite-south-bay-hamburger-restaurants/","disqusTitle":"Bay Area Bites Guide to 10 Favorite South Bay Burger Spots","path":"/bayareabites/98432/bay-area-bites-guide-to-10-favorite-south-bay-hamburger-restaurants","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>On par with apple pie, a juicy hamburger loaded up with fresh veggies, mustard and ketchup ranks high on the list of iconic American foods. Yet, with the number of different gourmet toppings and styles available it’s hard to say what is the perfect hamburger. This guide covers ten South Bay restaurants ranging from neighborhood institutions serving classic charcoal grilled hamburgers to upscale gastropubs offering gourmet creations. Whether your ideal cheeseburger features slices of cheddar or soft-ripened brie, you will be sure to find a new favorite on this list. If I missed your favorite place for a hamburger in the South Bay, please be sure to let me know in the comments section.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"98441,98437,98439,98440,98438,98436","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tucked away off the main drag in downtown Campbell, \u003cstrong>Brown Chicken Brown Cow\u003c/strong> serves gourmet hamburgers made with grass-fed beef from Pacific Pastures in Humboldt. The not-to-be-missed Crispy Prosciutto burger features fried prosciutto, creamy brie cheese, sweet caramelized onions and zesty arugula. Also a crowd favorite, the Psychedelic Goat Cheese burger is topped with a hefty dollop of tangy goat cheese, earthy truffle oil, chives and arugula.\u003c/p>\n\u003cp>\u003ca href=\"http://brownchicken-browncow.com/\" target=\"_blank\">\u003cstrong>Brown Chicken Brown Cow\u003c/strong>\u003c/a>\u003cbr>\n397 E Campbell Ave, Campbell [\u003ca href=\"https://goo.gl/tDJcKA\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 340-5916\u003cbr>\nHours: Sun-Mon 11am-10pm; Tue-Sat 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BrownChickenBrownCowCampbell?fref=ts\" target=\"_blank\">\u003cstrong>Brown Chicken Brown Cow\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"98478,98477,98475,98476,98474","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Regularly voted as \"Best Burgers in Silicon Valley,” \u003cstrong>St. John's Bar & Grill\u003c/strong> has a full house most nights of the week thanks to an extensive menu of burgers and a rotating beer list. The popular pub features nightly specials including half-off all hamburgers on Wednesday night. If a salty and flavorful blue cheese burger is your thing you'll love the Roasted Garlic & Bleu Cheese Burger with blue cheese crumbles and a generous topping of sweet and pungent roasted garlic cloves.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://sites.citycheers.com/96605\" target=\"_blank\">\u003cstrong>St. John's Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\n510 Lawrence Expy #110, Sunnyvale [\u003ca href=\"https://goo.gl/R34c9r\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 738-8515\u003cbr>\nHours: Mon 11am-9pm; Tue-Fri 11am-10pm; Sat 11:30am-9pm; Sun closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/St-Johns-Bar-Grill/244157821091?fref=ts\" target=\"_blank\">\u003cstrong>St. John’s Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"98455,98458,98456,98457,98459","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Kirk's Steakburgers\u003c/strong> has been serving charcoal grilled hamburgers in the South Bay since 1948. The burgers are made from ground chuck and are charcoal grilled to order. A condiment cart provides any extra sauces and toppings your heart may desire. Sweet grilled onions and smoky bacon strips are perfect toppings for the juicy 1/3 lb. Steakburger.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kirks-steakburgers.com/\" target=\"_blank\">\u003cstrong>Kirk’s Steakburgers\u003c/strong>\u003c/a>\u003cbr>\n855 El Camino Real #75, Palo Alto [\u003ca href=\"https://goo.gl/6jPGdB\" target=\"_blank\">map\u003c/a>] (Additional location in Campbell)\u003cbr>\nPh: (650) 326-6159\u003cbr>\nHours: Mon-Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kirks-Steak-Burgers/111621095542703?sk=timeline\" target=\"_blank\">\u003cstrong>Kirk’s Steakburgers\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kirksteakburger\" target=\"_blank\">\u003cstrong>@kirksteakburger\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"98461,98463,98462,98460","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The high-end option of this guide, \u003cstrong>LB Steak\u003c/strong> serves prime steaks in their luxurious Santana Row location. Both the classic and Wagyu burger are delicious menu options and are treated with the same gourmet touch as the rest of menu at this modern American steakhouse. Served on a grilled brioche bun, the Wagyu burger is a hefty 1/2 lb. and is topped with a heaping amount of wild mushrooms and smoked onion marmalade.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lbsteak.com/\" target=\"_blank\">\u003cstrong>LB Steak\u003c/strong>\u003c/a>\u003cbr>\n334 Santana Row #1000, San Jose [\u003ca href=\"https://goo.gl/zX3mSX\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 244-1180\u003cbr>\nHours: Mon-Sat 11:30am-10pm; Sun 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LBSteakSantanaRow\" target=\"_blank\">\u003cstrong>LB Steak \u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LBSteak\" target=\"_blank\">\u003cstrong>@LBSteak\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"98482,98483,98481,98480,98479","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The \u003cstrong>Village Burger Bar\u003c/strong> in Saratoga serves a menu of gourmet hamburger creations as well as the option to build your own burger. The hamburgers are made from all-natural, grass-fed beef as well as alternative patty options including bison and Ahi tuna. A regular menu highlight, the French Moo features sweet caramelized onions, creamy brie, pancetta and arugula on a toasted brioche bun. However if you enjoy customizing your hamburger, opt for the build-your-own menu with an extensive list of gourmet toppings.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bigbasinburgerbar.com/\" target=\"_blank\">\u003cstrong>Village Burger Bar\u003c/strong>\u003c/a>\u003cbr>\n14413 Big Basin Way, Saratoga [\u003ca href=\"https://goo.gl/LyuVXh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 647-2136\u003cbr>\nHours: Mon-Thu 11am-9:30pm; Fri-Sat 11am-10pm; Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Village-Burger-Bar-Saratoga/655826091189258\" target=\"_blank\">\u003cstrong>Village Burger Bar\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/vbbsaratoga\" target=\"_blank\">\u003cstrong>@vbbsaratoga\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"98448,98447,98446,98445","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Clarke’s Charcoal Broiler\u003c/strong> has been serving charcoal grilled hamburgers in the South Bay since 1948. The neighborhood grill has an extensive burger menu with more than two dozen different hamburger creations. First timers should start with the 1/3 lb Clarke’s Burger and then head to the condiment bar with its dizzying number of sauces and toppings to complete your creation.\u003c/p>\n\u003cp>\u003ca href=\"http://www.clarkes.com/\" target=\"_blank\">\u003cstrong>Clarke’s Charcoal Broiler\u003c/strong>\u003c/a>\u003cbr>\n615 W El Camino Real, Mountain View [\u003ca href=\"https://goo.gl/ucXQJz\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 967-0851\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri 11am-10pm; Sat-Sun 8am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/clarkescharcoal?fref=ts\" target=\"_blank\">\u003cstrong>Clarke’s Charcoal Broiler\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/clarkes_burgers\" target=\"_blank\">\u003cstrong>@clarkes_burgers\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"98450,98454,98452,98451,98453,98449","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This cozy Los Gatos roadside grill serves a straightforward menu of hamburgers, hotdogs and milkshakes. \u003cstrong>The Happy Hound\u003c/strong> burger is your classic American burger with red onions, lettuce and tomato. The Mexi burger mixes things up by serving ground hamburger, sautéed mushrooms, chili and cheese in a flour tortilla.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/the-happy-hound-los-gatos\" target=\"_blank\">\u003cstrong>The Happy Hound\u003c/strong>\u003c/a>\u003cbr>\n15899 Los Gatos Blvd, Los Gatos [\u003ca href=\"https://goo.gl/1yOAop\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 358-2444\u003cbr>\nHours: Mon-Thu 10:30am-9pm; Fri-Sat 10:30am-9:30pm; Sun 11am-9pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"98470,98472,98471,98473,98469","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On the outside \u003cstrong>Sliders Burgers\u003c/strong> appears to be an unassuming diner located in a San Jose strip mall. On the inside you will find made-to-order burgers with a variety of meat options including wild game such as ostrich, wild boar and elk. The burgers are served plain but a condiment bar offers a number of sauces and toppings to dress your burger to your liking.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sliders-burgers-san-jose\" target=\"_blank\">\u003cstrong>Sliders Burgers\u003c/strong>\u003c/a>\u003cbr>\n1645 W San Carlos St, San Jose [\u003ca href=\"https://goo.gl/9n3Mbq\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 298-4340\u003cbr>\nHours: Mon-Sat 11am-9:30pm; Sun 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/SLIDERS-Burgers/142555209142568?fref=ts\" target=\"_blank\">\u003cstrong>SLIDERS Burgers \u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"98444,98443,98442","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This vintage San Jose restaurant is decorated with numerous black and white photos from the early days of Silicon Valley, some dating as far back as the 1860s. While \u003cstrong>Burger Pit\u003c/strong> may not be quite that old, there certainly isn't anything new about it: well worn vinyl booths and an inexpensive and straightforward menu serve as the backdrop for this no-frills hamburger restaurant. A juicy 1/2 lb. Steer Burger served on a steak roll with cheddar cheese and a side of thick steak fries is the definition of classic American comfort food.\u003c/p>\n\u003cp>\u003ca href=\"http://www.theburgerpit.com/\" target=\"_blank\">\u003cstrong>Burger Pit\u003c/strong>\u003c/a>\u003cbr>\n1349 Blossom Hill Rd, San Jose [\u003ca href=\"https://goo.gl/vZZpFm\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 269-8062\u003cbr>\nHours: Sun-Thu 11am-9:30pm; Fri-Sat 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Burger-Pit/146947332009429?fref=ts\" target=\"_blank\">\u003cstrong>The Burger Pit \u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"98466,98465,98467,98468,98464","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Main Street Burgers\u003c/strong> serves gourmet burgers made from fresh ground Niman Ranch Beef alongside a menu of milkshakes and Treat ice cream. Those looking for a traditional burger will love the flavor-packed Smoked Bacon and Blue burger served with blue cheese crumbles, smoked bacon, sautéed mushrooms and garlic aioli on an spongy egg bun. Those who enjoy a little more flair will enjoy the sweet and savory flavor combination of the Cherry Bomb served with a sweet and tangy cherry pepper relish, bacon, creamy brie cheese, onion rings and garlic aioli.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mainstburgers.com/\" target=\"_blank\">\u003cstrong>Main Street Burgers\u003c/strong>\u003c/a>\u003cbr>\n20 S Santa Cruz Ave, Los Gatos [\u003ca href=\"https://goo.gl/LRvSww\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 354-1881\u003cbr>\nHours: Sun-Mon 11am-9pm; Fri-Sat 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mainstreetburgers?fref=ts\" target=\"_blank\">\u003cstrong>Main Street Burgers\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MainSt_Burgers\" target=\"_blank\">\u003cstrong>@MainSt_Burgers\u003c/strong>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/98432/bay-area-bites-guide-to-10-favorite-south-bay-hamburger-restaurants","authors":["5580"],"series":["bayareabites_15150"],"categories":["bayareabites_109","bayareabites_13746","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_265","bayareabites_91"],"tags":["bayareabites_1964","bayareabites_10207","bayareabites_2145","bayareabites_787"],"featImg":"bayareabites_98470","label":"bayareabites_15150"},"bayareabites_89251":{"type":"posts","id":"bayareabites_89251","meta":{"index":"posts_1591205157","site":"bayareabites","id":"89251","score":null,"sort":[1414114512000]},"guestAuthors":[],"slug":"test-kitchen-how-to-buy-the-safest-meat-and-make-the-juiciest-steaks","title":"'Test Kitchen': How To Buy The Safest Meat And Make The Juiciest Steaks","publishDate":1414114512,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_89252\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sfs_pansearedsteakbw_0011_1-photog-carltremblay_wide-693100e37cc28c969606fe4fceb90299bdff75f0-e1414101459604.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sfs_pansearedsteakbw_0011_1-photog-carltremblay_wide-693100e37cc28c969606fe4fceb90299bdff75f0-e1414101459604.jpg\" alt=\"America's Test Kitchen recommends cooking meat, like this pan-seared steak, at a moderate temperature to seal in the juices. Photo: Carl Tremblay/Courtesy of America's Test Kitchen\" width=\"1000\" height=\"563\" class=\"size-full wp-image-89252\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">America's Test Kitchen recommends cooking meat, like this pan-seared steak, at a moderate temperature to seal in the juices. Photo: Carl Tremblay/Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>Listen to Fresh Air (10/23/14)\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/fa/2014/10/20141023_fa_01.mp3\u003c/p>\n\u003cp>When shopping for meat, sometimes the options can be dizzying — what's the difference between an organic, free-range or air-chilled chicken? \u003cem>The Cook's Illustrated Meat Book \u003c/em>offers insights.\u003c/p>\n\u003cp>It's about how to shop for, store, season and cook meat and poultry — and how to prevent contaminating your kitchen with bacteria from the raw meat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/meatbook.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/meatbook.jpg\" alt=\"Cook's Illustrated Meat Book\" width=\"300\" class=\"alignleft size-full wp-image-89259\">\u003c/a>\" 'Free range' can be a bit of a misnomer,\" Bridget Lancaster, executive food editor of the Test Kitchen, tells \u003cem>Fresh Air\u003c/em>'s Terry Gross. \"When you see 'free range' or even 'pasture raised,' that doesn't necessarily mean that the hens and chickens are out roaming free and having a party outside. ... Unless you visit the chicken farm, you almost don't know how the chickens are being raised.\"\u003c/p>\n\u003cp>So she and Jack Bishop, editorial director of America's Test Kitchen, who edited the cookbook, suggest consumers look for the organic label.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The two editors also talk about whether you can defrost meat in a hurry, how to make the juiciest steak and why you shouldn't pack your burgers too tight.\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On buying \"natural\" vs. \"organic\" meat \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jack Bishop:\u003c/strong> The thing you really want to look for is the USDA organic seal. A lot of other terms may be on the label, including the term \"natural,\" but those aren't regulated by the government. So you really want to look for that organic seal, which indicates that you're getting a product [with] no hormones, no antibiotics, no pesticides in the feed. The farming practices are better.\u003c/p>\n\u003cp>\"Natural\" just means no additives. And if you're buying a piece of meat and they haven't added anything to the piece of meat, it doesn't really say anything about the way the animal was raised, which is I think what most people are concerned about. In most cases that doesn't really mean very much when you're shopping for chicken or beef or pork.\u003c/p>\n\u003cp>\u003cstrong>On purchasing \"water-chilled\" vs. \"air-chilled\" \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Bishop:\u003c/strong> I think that whether [the meat] is water-chilled or air-chilled is a much bigger difference [than free-range vs. pasture-raised]. After the chicken has been plucked, in the processing they need to chill the bird and they can either do it by putting it in very cold water, or putting it in a very cold refrigerated area.\u003c/p>\n\u003cfigure id=\"attachment_89254\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sfs_extra-crunchy_fried_chicken-photog-carltremblay-2f238e2521ba6ae485888cceec0305752a728641-e1414113863752.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sfs_extra-crunchy_fried_chicken-photog-carltremblay-2f238e2521ba6ae485888cceec0305752a728641-e1414113863752.jpg\" alt=\"Air-chilled chicken retains flavor and costs less than a water-chilled bird, says Jack Bishop, editorial director of America's Test Kitchen. Photo: Courtesy of America's Test Kitchen\" width=\"300\" class=\"size-full wp-image-89254\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Air-chilled chicken retains flavor and costs less than a water-chilled bird, says Jack Bishop, editorial director of America's Test Kitchen. Photo: Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>If they do it in the water, the bird picks up a lot of water weight — 5 to 10 percent additional water weight. And so in addition to paying for a lot of water, which doesn't seem like a very good deal, that water washes out the flavor and [the meat] is very bland.\u003c/p>\n\u003cp>So one of the things that we recommend in the Test Kitchen is that you look for an \"air-chilled\" bird. ... If you read the label carefully, you can see those words on there.\u003c/p>\n\u003cp>\u003cstrong>On the myth that searing seals in the juices \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Bridget Lancaster:\u003c/strong> I think people think it's true because when you're searing meat, you're kind of tightening the exterior so ... [they think] that it's trapping that juice inside. But actually the opposite is happening.\u003c/p>\n\u003cp>Any time you introduce meat or poultry to really high heat, whether it's a very hot oven or right on the stovetop, that contraction of the meat fibers [is] squeezing out liquid. So the higher the heat, the faster this happens. ... If you sear something over high heat, you'll have a much drier piece of meat or poultry than if you cook it at a more moderate temperature.\u003c/p>\n\u003cp>\u003cstrong>On defrosting meat in a hurry \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Bishop:\u003c/strong> This only applies to small pieces of meat, so a chicken breast or an individual steak — it does not apply to a roast or a whole bird. But if you want to put it (still in its zipper-lock bag) in hot tap water, put it in a bowl and fill it with hot tap water. We found that actually works — it only takes 30 minutes, so there's not enough time for the bacteria to start growing as opposed to if you just throw it out on the counter and it has been eight hours sitting on the counter defrosting.\u003c/p>\n\u003cp>In about 30 minutes, if you're talking about a 6- or 8- or even 10-ounce piece of meat, it's going to be thawed enough that you can go ahead and cook it. ... It's [a] much better way than if you do it in the microwave.\u003c/p>\n\u003cp>\u003cstrong>On letting meat rest after cooking\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lancaster:\u003c/strong> For steaks, you usually want to rest them for the bare minimum 10 minutes, 20 minutes even, if you have the time. You want to tent the steaks with a piece of foil to keep them nice and warm but the resting is actually the final step of cooking. When you take meat out of an oven or off the stovetop, it still is cooking. It has a lot of residual heat still in the meat, so by letting it rest, you're allowing those meat fibers to relax. Any of the meat juices that have been pushed toward the exterior of the meat are now absorbed into the steaks in this case, and again, you'll have a much easier time slicing it with those juices staying in the meat instead of flooding your carving board.\u003c/p>\n\u003cp>\u003cstrong>On why you shouldn't pack your burgers too tight \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lancaster:\u003c/strong> Every time you touch, grind, move, look at ground meat, it starts to release a protein that's really, really sticky called myosin. ... Basically, when you grind beef, you're damaging the meat fibers — so the more you damage it or touch it or pack it, the more of that sticky protein is going to be formed. And the sticky protein sometimes might not be a bad thing — for instance, [for] something like meatloaf, where you want a bit more cohesion. But for a burger, where you're going to bite into it, you want it to almost just hang together. ...\u003c/p>\n\u003cp>We kind of bundle the meat into mounds and then very gently pack the meat into patties. By \"pack,\" I really mean it's ... hands-off — it's like you're cradling a newborn baby, almost. You have to be very, very gentle with it. The best part of that is the surface of the burger itself is not completely smooth — it's got all these crags and crevices in it. So when you go to cook it, you're going to have a really nice crust that forms on the sides of the beef.\u003c/p>\n\u003cp>\u003cstrong>On buttermilk mashed potatoes \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Bishop:\u003c/strong> You actually don't boil the potatoes and then drain them and then add the dairy. You cook the potatoes right in the buttermilk. You're doing this in a covered pot; you're kind of braising the potatoes in the flavoring agent. You add a little baking soda to them to help break them down — and then when you've got the potato cubes nicely cooked, you mash them right in the pot. At this point you add some butter to them, but there's no last-minute draining the potatoes in a colander in the sink. ... It's a one-pot operation. It's really simple.\u003c/p>\n\u003chr>\n\u003ch3>\u003c/h3>\n\u003ch3>Tips For The Best Old-Fashioned Burgers\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/carl-tremblay-pubburger_custom-bb09fbaad11f516932edec17a4628a23ac8e72c3-e1414113988669.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/carl-tremblay-pubburger_custom-bb09fbaad11f516932edec17a4628a23ac8e72c3-e1414113988669.jpg\" alt=\"To make the best (and safest) burger, America's Test Kitchen recommends grinding the meat at home and packing it loosely.\" width=\"300\" class=\"alignleft size-full wp-image-89253\">\u003c/a>*Start with grinding larger cuts of beef instead of buying pre-ground beef. Pre-ground beef is usually ground too fine, and overgrinding creates a tougher patty (the sticky protein myosin is released each time the beef is damaged).\u003c/p>\n\u003cp>*Grinding beef at home is safer. Pre-ground beef can contain the DNA from hundreds of different animals, which raises the risk of contamination.\u003c/p>\n\u003cp>*A combination of beef short ribs and sirloin steak tips are ground for flavor (steak tips) and richness (short ribs).\u003c/p>\n\u003cp>*Par-freeze 1-inch chunks of beef for 15-25 minutes, then grind in batches in a food processor — no meat grinder necessary.\u003c/p>\n\u003cp>*Pack the patties loosely. This creates a more tender burger and allows the fat in the meat to bubble to the surface and drip back down into the meat. The result is a juicier burger with a hearty crust.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The Cook's Illustrated Meat Book.\u003cem> Excerpted by permission of America's Test Kitchen.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>How To Make Oven-Fried Bacon\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>*\u003c/strong>Use a rimmed baking sheet to hold and cook several strips of bacon at a time (instead of three to four in a skillet).\u003c/p>\n\u003cp>*Cook in 400-degree oven until medium well done (9 to 10 minutes) or crisp (11 to 12 minutes.)\u003c/p>\n\u003cp>*Bacon does not need to be turned or flipped during cooking.\u003c/p>\n\u003cp>*Bacon is more evenly cooked, and stays flat in the pan — unlike skillet-cooked bacon, which curls and spatters.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The Cook's Illustrated Meat Book.\u003cem> Excerpted by permission of America's Test Kitchen.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Buttermilk Mashed Potatoes\u003c/h3>\n\u003cfigure id=\"attachment_89255\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sfs_buttermilk_mashed_potatoes-4_custom-0c7a37d975cf11cad82fe0dd534d2ba55d55e6f6-e1414114131112.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sfs_buttermilk_mashed_potatoes-4_custom-0c7a37d975cf11cad82fe0dd534d2ba55d55e6f6-e1414114131112.jpg\" alt=\"Buttermilk mashed potatoes. Photo: Courtesy of America's Test Kitchen\" width=\"300\" class=\"size-full wp-image-89255\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buttermilk mashed potatoes. Photo: Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>Ideally, buttermilk mashed potatoes should be simultaneously tart and rich, like a baked potato drenched in butter and dolloped with sour cream. But when I simply stirred buttermilk instead of the usual cream into boiled and mashed Yukon gold potatoes (their naturally creamy texture lends itself to a mash), the buttermilk flavor never showed up. The obvious fix — more buttermilk — turned the mash into soup. For other recipes, the test kitchen has had success cooking potatoes in cream rather than boiling them in water. The potatoes drink up the cream, and you can imagine how fabulous that tastes. I tried the same method with buttermilk.\u003c/p>\n\u003cp>Following our recipe ratios, I peeled and cubed 2 pounds of potatoes and cooked them with butter, salt, and 1 1/2 cups of buttermilk. But when I uncovered the pot 25 minutes later, I discovered things had gone drastically wrong. The buttermilk had separated, the potato cubes hadn't softened, and the mash was so sour, tasters wondered if I'd checked the date on the buttermilk carton. Happily, the separated buttermilk turned out to be a nonissue — once I mashed the potatoes, the problem disappeared. Buttermilk is acidic, and I knew acid slows cooking. I figured that's why the potatoes weren't cooking all the way through.\u003c/p>\n\u003cp>To balance the buttermilk, I added a pinch of baking soda — an old test kitchen trick; now, the potatoes cooked through expediently. At the same time, I gradually cut the buttermilk back, landing at 1 cup thinned with 6 tablespoons of water. This kept the sourness in check, but now that the buttermilk was simmering for a half-hour, its flavor dulled. The next time I made the mash, I held back 1/4 cup of the buttermilk and folded it in at the end.\u003c/p>\n\u003cp>(Serves 4)\u003c/p>\n\u003cp>Don't be alarmed if the buttermilk looks separated. Once you mash in the potatoes, the puree comes together.\u003c/p>\n\u003cp>2 pounds Yukon gold potatoes, peeled, quartered and cut into 1/2-inch pieces\u003c/p>\n\u003cp>6 tablespoons unsalted butter, cut into pieces\u003c/p>\n\u003cp>1 cup buttermilk\u003c/p>\n\u003cp>6 tablespoons water\u003c/p>\n\u003cp>1/8 teaspoon baking soda\u003c/p>\n\u003cp>Salt and pepper\u003c/p>\n\u003cp>1. Add potatoes, 2 tablespoons butter, 3/4 cup buttermilk, water, baking soda, and 1/2 teaspoon salt to a Dutch oven and stir to combine. Bring to boil, cover, and reduce heat to low. Simmer, stirring occasionally, until potatoes are nearly tender, 20 to 25 minutes. Remove lid and cook over medium heat until liquid has nearly evaporated, about 3 minutes.\u003c/p>\n\u003cp>2. Off heat, add remaining butter to pot and mash with potato masher until smooth. Using rubber spatula, fold in remaining buttermilk until absorbed and potatoes are creamy. Season with salt and pepper. Serve.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The Cook's Illustrated Meat Book.\u003cem> Excerpted by permission of America's Test Kitchen.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"\u003cem>The Cook's Illustrated Meat Book\u003c/em> gives tips on how to shop for, store, season and cook meat. Why shouldn't you pack your burgers too tight? Two America's Test Kitchen editors explain.","status":"publish","parent":0,"modified":1414114512,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":54,"wordCount":2069},"headData":{"title":"'Test Kitchen': How To Buy The Safest Meat And Make The Juiciest Steaks | KQED","description":"The Cook's Illustrated Meat Book gives tips on how to shop for, store, season and cook meat. Why shouldn't you pack your burgers too tight? Two America's Test Kitchen editors explain.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"89251 http://blogs.kqed.org/bayareabites/?p=89251","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/10/23/test-kitchen-how-to-buy-the-safest-meat-and-make-the-juiciest-steaks/","disqusTitle":"'Test Kitchen': How To Buy The Safest Meat And Make The Juiciest Steaks","nprStoryId":"358101692","nprApiLink":"http://api.npr.org/query?id=358101692&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/10/23/358101692/test-kitchen-how-to-buy-the-safest-meat-and-make-the-juiciest-steaks?ft=3&f=358101692","nprRetrievedStory":"1","nprPubDate":"Thu, 23 Oct 2014 16:24:00 -0400","nprStoryDate":"Thu, 23 Oct 2014 13:22:00 -0400","nprLastModifiedDate":"Thu, 23 Oct 2014 16:23:57 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/fa/2014/10/20141023_fa_01.mp3?orgId=1&topicId=1053&ft=3&f=358101692","nprAudioM3u":"http://api.npr.org/m3u/1358347060-c735d6.m3u?orgId=1&topicId=1053&ft=3&f=358101692","path":"/bayareabites/89251/test-kitchen-how-to-buy-the-safest-meat-and-make-the-juiciest-steaks","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/fa/2014/10/20141023_fa_01.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89252\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sfs_pansearedsteakbw_0011_1-photog-carltremblay_wide-693100e37cc28c969606fe4fceb90299bdff75f0-e1414101459604.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sfs_pansearedsteakbw_0011_1-photog-carltremblay_wide-693100e37cc28c969606fe4fceb90299bdff75f0-e1414101459604.jpg\" alt=\"America's Test Kitchen recommends cooking meat, like this pan-seared steak, at a moderate temperature to seal in the juices. Photo: Carl Tremblay/Courtesy of America's Test Kitchen\" width=\"1000\" height=\"563\" class=\"size-full wp-image-89252\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">America's Test Kitchen recommends cooking meat, like this pan-seared steak, at a moderate temperature to seal in the juices. Photo: Carl Tremblay/Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>Listen to Fresh Air (10/23/14)\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/fa/2014/10/20141023_fa_01.mp3\u003c/p>\n\u003cp>When shopping for meat, sometimes the options can be dizzying — what's the difference between an organic, free-range or air-chilled chicken? \u003cem>The Cook's Illustrated Meat Book \u003c/em>offers insights.\u003c/p>\n\u003cp>It's about how to shop for, store, season and cook meat and poultry — and how to prevent contaminating your kitchen with bacteria from the raw meat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/meatbook.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/meatbook.jpg\" alt=\"Cook's Illustrated Meat Book\" width=\"300\" class=\"alignleft size-full wp-image-89259\">\u003c/a>\" 'Free range' can be a bit of a misnomer,\" Bridget Lancaster, executive food editor of the Test Kitchen, tells \u003cem>Fresh Air\u003c/em>'s Terry Gross. \"When you see 'free range' or even 'pasture raised,' that doesn't necessarily mean that the hens and chickens are out roaming free and having a party outside. ... Unless you visit the chicken farm, you almost don't know how the chickens are being raised.\"\u003c/p>\n\u003cp>So she and Jack Bishop, editorial director of America's Test Kitchen, who edited the cookbook, suggest consumers look for the organic label.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The two editors also talk about whether you can defrost meat in a hurry, how to make the juiciest steak and why you shouldn't pack your burgers too tight.\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On buying \"natural\" vs. \"organic\" meat \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jack Bishop:\u003c/strong> The thing you really want to look for is the USDA organic seal. A lot of other terms may be on the label, including the term \"natural,\" but those aren't regulated by the government. So you really want to look for that organic seal, which indicates that you're getting a product [with] no hormones, no antibiotics, no pesticides in the feed. The farming practices are better.\u003c/p>\n\u003cp>\"Natural\" just means no additives. And if you're buying a piece of meat and they haven't added anything to the piece of meat, it doesn't really say anything about the way the animal was raised, which is I think what most people are concerned about. In most cases that doesn't really mean very much when you're shopping for chicken or beef or pork.\u003c/p>\n\u003cp>\u003cstrong>On purchasing \"water-chilled\" vs. \"air-chilled\" \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Bishop:\u003c/strong> I think that whether [the meat] is water-chilled or air-chilled is a much bigger difference [than free-range vs. pasture-raised]. After the chicken has been plucked, in the processing they need to chill the bird and they can either do it by putting it in very cold water, or putting it in a very cold refrigerated area.\u003c/p>\n\u003cfigure id=\"attachment_89254\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sfs_extra-crunchy_fried_chicken-photog-carltremblay-2f238e2521ba6ae485888cceec0305752a728641-e1414113863752.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sfs_extra-crunchy_fried_chicken-photog-carltremblay-2f238e2521ba6ae485888cceec0305752a728641-e1414113863752.jpg\" alt=\"Air-chilled chicken retains flavor and costs less than a water-chilled bird, says Jack Bishop, editorial director of America's Test Kitchen. Photo: Courtesy of America's Test Kitchen\" width=\"300\" class=\"size-full wp-image-89254\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Air-chilled chicken retains flavor and costs less than a water-chilled bird, says Jack Bishop, editorial director of America's Test Kitchen. Photo: Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>If they do it in the water, the bird picks up a lot of water weight — 5 to 10 percent additional water weight. And so in addition to paying for a lot of water, which doesn't seem like a very good deal, that water washes out the flavor and [the meat] is very bland.\u003c/p>\n\u003cp>So one of the things that we recommend in the Test Kitchen is that you look for an \"air-chilled\" bird. ... If you read the label carefully, you can see those words on there.\u003c/p>\n\u003cp>\u003cstrong>On the myth that searing seals in the juices \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Bridget Lancaster:\u003c/strong> I think people think it's true because when you're searing meat, you're kind of tightening the exterior so ... [they think] that it's trapping that juice inside. But actually the opposite is happening.\u003c/p>\n\u003cp>Any time you introduce meat or poultry to really high heat, whether it's a very hot oven or right on the stovetop, that contraction of the meat fibers [is] squeezing out liquid. So the higher the heat, the faster this happens. ... If you sear something over high heat, you'll have a much drier piece of meat or poultry than if you cook it at a more moderate temperature.\u003c/p>\n\u003cp>\u003cstrong>On defrosting meat in a hurry \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Bishop:\u003c/strong> This only applies to small pieces of meat, so a chicken breast or an individual steak — it does not apply to a roast or a whole bird. But if you want to put it (still in its zipper-lock bag) in hot tap water, put it in a bowl and fill it with hot tap water. We found that actually works — it only takes 30 minutes, so there's not enough time for the bacteria to start growing as opposed to if you just throw it out on the counter and it has been eight hours sitting on the counter defrosting.\u003c/p>\n\u003cp>In about 30 minutes, if you're talking about a 6- or 8- or even 10-ounce piece of meat, it's going to be thawed enough that you can go ahead and cook it. ... It's [a] much better way than if you do it in the microwave.\u003c/p>\n\u003cp>\u003cstrong>On letting meat rest after cooking\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lancaster:\u003c/strong> For steaks, you usually want to rest them for the bare minimum 10 minutes, 20 minutes even, if you have the time. You want to tent the steaks with a piece of foil to keep them nice and warm but the resting is actually the final step of cooking. When you take meat out of an oven or off the stovetop, it still is cooking. It has a lot of residual heat still in the meat, so by letting it rest, you're allowing those meat fibers to relax. Any of the meat juices that have been pushed toward the exterior of the meat are now absorbed into the steaks in this case, and again, you'll have a much easier time slicing it with those juices staying in the meat instead of flooding your carving board.\u003c/p>\n\u003cp>\u003cstrong>On why you shouldn't pack your burgers too tight \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lancaster:\u003c/strong> Every time you touch, grind, move, look at ground meat, it starts to release a protein that's really, really sticky called myosin. ... Basically, when you grind beef, you're damaging the meat fibers — so the more you damage it or touch it or pack it, the more of that sticky protein is going to be formed. And the sticky protein sometimes might not be a bad thing — for instance, [for] something like meatloaf, where you want a bit more cohesion. But for a burger, where you're going to bite into it, you want it to almost just hang together. ...\u003c/p>\n\u003cp>We kind of bundle the meat into mounds and then very gently pack the meat into patties. By \"pack,\" I really mean it's ... hands-off — it's like you're cradling a newborn baby, almost. You have to be very, very gentle with it. The best part of that is the surface of the burger itself is not completely smooth — it's got all these crags and crevices in it. So when you go to cook it, you're going to have a really nice crust that forms on the sides of the beef.\u003c/p>\n\u003cp>\u003cstrong>On buttermilk mashed potatoes \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Bishop:\u003c/strong> You actually don't boil the potatoes and then drain them and then add the dairy. You cook the potatoes right in the buttermilk. You're doing this in a covered pot; you're kind of braising the potatoes in the flavoring agent. You add a little baking soda to them to help break them down — and then when you've got the potato cubes nicely cooked, you mash them right in the pot. At this point you add some butter to them, but there's no last-minute draining the potatoes in a colander in the sink. ... It's a one-pot operation. It's really simple.\u003c/p>\n\u003chr>\n\u003ch3>\u003c/h3>\n\u003ch3>Tips For The Best Old-Fashioned Burgers\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/carl-tremblay-pubburger_custom-bb09fbaad11f516932edec17a4628a23ac8e72c3-e1414113988669.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/carl-tremblay-pubburger_custom-bb09fbaad11f516932edec17a4628a23ac8e72c3-e1414113988669.jpg\" alt=\"To make the best (and safest) burger, America's Test Kitchen recommends grinding the meat at home and packing it loosely.\" width=\"300\" class=\"alignleft size-full wp-image-89253\">\u003c/a>*Start with grinding larger cuts of beef instead of buying pre-ground beef. Pre-ground beef is usually ground too fine, and overgrinding creates a tougher patty (the sticky protein myosin is released each time the beef is damaged).\u003c/p>\n\u003cp>*Grinding beef at home is safer. Pre-ground beef can contain the DNA from hundreds of different animals, which raises the risk of contamination.\u003c/p>\n\u003cp>*A combination of beef short ribs and sirloin steak tips are ground for flavor (steak tips) and richness (short ribs).\u003c/p>\n\u003cp>*Par-freeze 1-inch chunks of beef for 15-25 minutes, then grind in batches in a food processor — no meat grinder necessary.\u003c/p>\n\u003cp>*Pack the patties loosely. This creates a more tender burger and allows the fat in the meat to bubble to the surface and drip back down into the meat. The result is a juicier burger with a hearty crust.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The Cook's Illustrated Meat Book.\u003cem> Excerpted by permission of America's Test Kitchen.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>How To Make Oven-Fried Bacon\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>*\u003c/strong>Use a rimmed baking sheet to hold and cook several strips of bacon at a time (instead of three to four in a skillet).\u003c/p>\n\u003cp>*Cook in 400-degree oven until medium well done (9 to 10 minutes) or crisp (11 to 12 minutes.)\u003c/p>\n\u003cp>*Bacon does not need to be turned or flipped during cooking.\u003c/p>\n\u003cp>*Bacon is more evenly cooked, and stays flat in the pan — unlike skillet-cooked bacon, which curls and spatters.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The Cook's Illustrated Meat Book.\u003cem> Excerpted by permission of America's Test Kitchen.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Buttermilk Mashed Potatoes\u003c/h3>\n\u003cfigure id=\"attachment_89255\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sfs_buttermilk_mashed_potatoes-4_custom-0c7a37d975cf11cad82fe0dd534d2ba55d55e6f6-e1414114131112.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sfs_buttermilk_mashed_potatoes-4_custom-0c7a37d975cf11cad82fe0dd534d2ba55d55e6f6-e1414114131112.jpg\" alt=\"Buttermilk mashed potatoes. Photo: Courtesy of America's Test Kitchen\" width=\"300\" class=\"size-full wp-image-89255\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buttermilk mashed potatoes. Photo: Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>Ideally, buttermilk mashed potatoes should be simultaneously tart and rich, like a baked potato drenched in butter and dolloped with sour cream. But when I simply stirred buttermilk instead of the usual cream into boiled and mashed Yukon gold potatoes (their naturally creamy texture lends itself to a mash), the buttermilk flavor never showed up. The obvious fix — more buttermilk — turned the mash into soup. For other recipes, the test kitchen has had success cooking potatoes in cream rather than boiling them in water. The potatoes drink up the cream, and you can imagine how fabulous that tastes. I tried the same method with buttermilk.\u003c/p>\n\u003cp>Following our recipe ratios, I peeled and cubed 2 pounds of potatoes and cooked them with butter, salt, and 1 1/2 cups of buttermilk. But when I uncovered the pot 25 minutes later, I discovered things had gone drastically wrong. The buttermilk had separated, the potato cubes hadn't softened, and the mash was so sour, tasters wondered if I'd checked the date on the buttermilk carton. Happily, the separated buttermilk turned out to be a nonissue — once I mashed the potatoes, the problem disappeared. Buttermilk is acidic, and I knew acid slows cooking. I figured that's why the potatoes weren't cooking all the way through.\u003c/p>\n\u003cp>To balance the buttermilk, I added a pinch of baking soda — an old test kitchen trick; now, the potatoes cooked through expediently. At the same time, I gradually cut the buttermilk back, landing at 1 cup thinned with 6 tablespoons of water. This kept the sourness in check, but now that the buttermilk was simmering for a half-hour, its flavor dulled. The next time I made the mash, I held back 1/4 cup of the buttermilk and folded it in at the end.\u003c/p>\n\u003cp>(Serves 4)\u003c/p>\n\u003cp>Don't be alarmed if the buttermilk looks separated. Once you mash in the potatoes, the puree comes together.\u003c/p>\n\u003cp>2 pounds Yukon gold potatoes, peeled, quartered and cut into 1/2-inch pieces\u003c/p>\n\u003cp>6 tablespoons unsalted butter, cut into pieces\u003c/p>\n\u003cp>1 cup buttermilk\u003c/p>\n\u003cp>6 tablespoons water\u003c/p>\n\u003cp>1/8 teaspoon baking soda\u003c/p>\n\u003cp>Salt and pepper\u003c/p>\n\u003cp>1. Add potatoes, 2 tablespoons butter, 3/4 cup buttermilk, water, baking soda, and 1/2 teaspoon salt to a Dutch oven and stir to combine. Bring to boil, cover, and reduce heat to low. Simmer, stirring occasionally, until potatoes are nearly tender, 20 to 25 minutes. Remove lid and cook over medium heat until liquid has nearly evaporated, about 3 minutes.\u003c/p>\n\u003cp>2. Off heat, add remaining butter to pot and mash with potato masher until smooth. Using rubber spatula, fold in remaining buttermilk until absorbed and potatoes are creamy. Season with salt and pepper. Serve.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The Cook's Illustrated Meat Book.\u003cem> Excerpted by permission of America's Test Kitchen.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/89251/test-kitchen-how-to-buy-the-safest-meat-and-make-the-juiciest-steaks","authors":["5403"],"categories":["bayareabites_2254","bayareabites_588","bayareabites_2695","bayareabites_10916","bayareabites_34","bayareabites_12"],"tags":["bayareabites_12147","bayareabites_1964","bayareabites_11278","bayareabites_243","bayareabites_13903"],"featImg":"bayareabites_89252","label":"bayareabites"},"bayareabites_88251":{"type":"posts","id":"bayareabites_88251","meta":{"index":"posts_1591205157","site":"bayareabites","id":"88251","score":null,"sort":[1412111020000]},"guestAuthors":[],"slug":"human-flesh-burger-is-a-treat-to-tempt-the-walking-dead","title":"'Human Flesh' Burger Is A Treat To Tempt The Walking Dead","publishDate":1412111020,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_88258\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/humanburger-e1412110635141.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/humanburger-e1412110635141.jpg\" alt=\"Chef Jim Thomlinson at the Terminus Tavern press night Monday. Photo: Chris Coulson/Flickr\" width=\"1000\" height=\"562\" class=\"size-full wp-image-88258\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Jim Thomlinson at the Terminus Tavern press night Monday. Photo: Chris Coulson/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>by Alison Bruzek, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/30/351822233/mystery-meat-s-a-zombie-treat\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/30/14) \u003c/p>\n\u003cp>Here's something to make even the most carnivorous among us shudder: a burger that tastes something like human flesh.\u003c/p>\n\u003cp>It's not just the stuff of horror flicks anymore, thanks to two pioneering foodies out of London. For a publicity stunt to promote Season 5 of \u003cem>The Walking Dead\u003c/em>, which premieres Oct. 13 in the U.K., they've created a zombie-inspired burger they say actually turned out \"delicious.\"\u003c/p>\n\u003cfigure id=\"attachment_88260\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/jim-thomlinson.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/jim-thomlinson.jpg\" alt=\""I've come up with something that is tasty ... I haven't made it deliberately disgusting," says Jim Thomlinson, a freelance chef who creates exotic dishes for special events. Photo: Chris Coulson/Flickr\" width=\"200\" class=\"size-full wp-image-88260\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"I've come up with something that is tasty ... I haven't made it deliberately disgusting,\" says Jim Thomlinson, a freelance chef who creates exotic dishes for special events. Photo: Chris Coulson/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ldnmess.wordpress.com/\">Jim Thomlinson\u003c/a> is a freelance chef who creates exotic dishes for special events. \u003ca href=\"http://misscakehead.wordpress.com/\">Emma Thomas\u003c/a> is a creative director known for her zany public relations campaigns. Together they're Messhead, a hybrid of James' company London Mess and Thomas' firm Miss Cakehead.\u003c/p>\n\u003cp>When they got a call from FOX International Channels, which distributes the AMC show outside the U.S., asking them to come up with some kind of food campaign, they proposed a human-flavored dish.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Thomlinson took the assignment seriously, researching accounts of cannibalism. One came from the explorer William Seabrook, who procured human flesh from a hospital intern at the Sorbonne and ate it. As he \u003ca href=\"http://books.google.com/books?ei=6z7pUqrPCrTLsATyzIGgBQ&id=DzlCAAAAIAAJ&dq=Jungle+Ways&focus=searchwithinvolume&q=veal\" target=\"_blank\">wrote\u003c/a> in his book \u003cem>Jungle Ways\u003c/em>, \"It was like good, fully developed veal, not young, but not yet beef. It was very definitely like that, and it was not like any other meat I had ever tasted.\"\u003cem>\u003cbr> \u003c/em>\u003cem>\u003c/em>\u003c/p>\n\u003cp>Thomlinson also took inspiration from Issei Sagawa, a Japanese cannibal who \u003ca href=\"http://www.vice.com/vice-meets/issei-sagawa-part-1\">was interviewed\u003c/a> in 2010 by Vice, and the 1993 film \u003cem>Alive\u003c/em>, based on the true story of a Uruguayan rugby team who survived a plane crash in the Andes Mountains by consuming some of the team's members. These sources all led him to look for a blend of meat that was like veal but pinker than beef. \"I felt a big dodgy doing all the research ... I did feel a bit 'Oh god, what am I doing.' \"\u003c/p>\n\u003cp>But ultimately, he says, \"I've come up with something that is tasty ... I haven't made it deliberately disgusting.\"\u003c/p>\n\u003cp>In a taste test last week, he and Thomas invited a few people to try three different burgers and then help them choose the best one. The winning \u003ca href=\"https://www.facebook.com/ldnmess/posts/1487417428177723\">recipe\u003c/a> features minced pork, minced veal and bone marrow, along with \"pockets of fatness,\" Thomlinson says.\u003c/p>\n\u003cp>The lucky 250 who will attend a \u003ca href=\"https://www.facebook.com/ldnmess?fref=nf\">pop-up restaurant\u003c/a> on Tuesday in East London called Terminus Tavern will also get to try the burgers, made by hand by Thomlinson at a local butcher shop.\u003c/p>\n\u003cp>Regardless of what's inside, the burgers will be presented in a way that's, dare we say it, tasteful. They'll be topped with Thomlinson's signature sauce, a bacon ketchup, along with lettuce and cheese, and served inside a sesame brioche bun. For an additional media event Monday night, he added in sweetbread nuggets accompanied by Bloody Marys.\u003c/p>\n\u003cp>For a guy who's actually known more for his desserts, Thomlinson says he's hoping to do more food stunts like the human burger. \"This one's actually more my cup of tea ... dirty, greasy, kind of edgy.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"In a stunt to promote the next season of the hit zombie show \u003cem>The Walking Dead\u003c/em>, London chefs have concocted a burger inspired by human flesh. They're giving them away Tuesday at a pop-up restaurant.","status":"publish","parent":0,"modified":1412111020,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":567},"headData":{"title":"'Human Flesh' Burger Is A Treat To Tempt The Walking Dead | KQED","description":"In a stunt to promote the next season of the hit zombie show The Walking Dead, London chefs have concocted a burger inspired by human flesh. They're giving them away Tuesday at a pop-up restaurant.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"88251 http://blogs.kqed.org/bayareabites/?p=88251","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/09/30/human-flesh-burger-is-a-treat-to-tempt-the-walking-dead/","disqusTitle":"'Human Flesh' Burger Is A Treat To Tempt The Walking Dead","nprByline":"Alison Bruzek","nprStoryId":"351822233","nprApiLink":"http://api.npr.org/query?id=351822233&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/09/30/351822233/mystery-meat-s-a-zombie-treat?ft=3&f=351822233","nprRetrievedStory":"1","nprPubDate":"Tue, 30 Sep 2014 16:11:00 -0400","nprStoryDate":"Tue, 30 Sep 2014 16:04:00 -0400","nprLastModifiedDate":"Tue, 30 Sep 2014 16:11:34 -0400","path":"/bayareabites/88251/human-flesh-burger-is-a-treat-to-tempt-the-walking-dead","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88258\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/humanburger-e1412110635141.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/humanburger-e1412110635141.jpg\" alt=\"Chef Jim Thomlinson at the Terminus Tavern press night Monday. Photo: Chris Coulson/Flickr\" width=\"1000\" height=\"562\" class=\"size-full wp-image-88258\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Jim Thomlinson at the Terminus Tavern press night Monday. Photo: Chris Coulson/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>by Alison Bruzek, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/30/351822233/mystery-meat-s-a-zombie-treat\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/30/14) \u003c/p>\n\u003cp>Here's something to make even the most carnivorous among us shudder: a burger that tastes something like human flesh.\u003c/p>\n\u003cp>It's not just the stuff of horror flicks anymore, thanks to two pioneering foodies out of London. For a publicity stunt to promote Season 5 of \u003cem>The Walking Dead\u003c/em>, which premieres Oct. 13 in the U.K., they've created a zombie-inspired burger they say actually turned out \"delicious.\"\u003c/p>\n\u003cfigure id=\"attachment_88260\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/jim-thomlinson.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/jim-thomlinson.jpg\" alt=\""I've come up with something that is tasty ... I haven't made it deliberately disgusting," says Jim Thomlinson, a freelance chef who creates exotic dishes for special events. Photo: Chris Coulson/Flickr\" width=\"200\" class=\"size-full wp-image-88260\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"I've come up with something that is tasty ... I haven't made it deliberately disgusting,\" says Jim Thomlinson, a freelance chef who creates exotic dishes for special events. Photo: Chris Coulson/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ldnmess.wordpress.com/\">Jim Thomlinson\u003c/a> is a freelance chef who creates exotic dishes for special events. \u003ca href=\"http://misscakehead.wordpress.com/\">Emma Thomas\u003c/a> is a creative director known for her zany public relations campaigns. Together they're Messhead, a hybrid of James' company London Mess and Thomas' firm Miss Cakehead.\u003c/p>\n\u003cp>When they got a call from FOX International Channels, which distributes the AMC show outside the U.S., asking them to come up with some kind of food campaign, they proposed a human-flavored dish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Thomlinson took the assignment seriously, researching accounts of cannibalism. One came from the explorer William Seabrook, who procured human flesh from a hospital intern at the Sorbonne and ate it. As he \u003ca href=\"http://books.google.com/books?ei=6z7pUqrPCrTLsATyzIGgBQ&id=DzlCAAAAIAAJ&dq=Jungle+Ways&focus=searchwithinvolume&q=veal\" target=\"_blank\">wrote\u003c/a> in his book \u003cem>Jungle Ways\u003c/em>, \"It was like good, fully developed veal, not young, but not yet beef. It was very definitely like that, and it was not like any other meat I had ever tasted.\"\u003cem>\u003cbr> \u003c/em>\u003cem>\u003c/em>\u003c/p>\n\u003cp>Thomlinson also took inspiration from Issei Sagawa, a Japanese cannibal who \u003ca href=\"http://www.vice.com/vice-meets/issei-sagawa-part-1\">was interviewed\u003c/a> in 2010 by Vice, and the 1993 film \u003cem>Alive\u003c/em>, based on the true story of a Uruguayan rugby team who survived a plane crash in the Andes Mountains by consuming some of the team's members. These sources all led him to look for a blend of meat that was like veal but pinker than beef. \"I felt a big dodgy doing all the research ... I did feel a bit 'Oh god, what am I doing.' \"\u003c/p>\n\u003cp>But ultimately, he says, \"I've come up with something that is tasty ... I haven't made it deliberately disgusting.\"\u003c/p>\n\u003cp>In a taste test last week, he and Thomas invited a few people to try three different burgers and then help them choose the best one. The winning \u003ca href=\"https://www.facebook.com/ldnmess/posts/1487417428177723\">recipe\u003c/a> features minced pork, minced veal and bone marrow, along with \"pockets of fatness,\" Thomlinson says.\u003c/p>\n\u003cp>The lucky 250 who will attend a \u003ca href=\"https://www.facebook.com/ldnmess?fref=nf\">pop-up restaurant\u003c/a> on Tuesday in East London called Terminus Tavern will also get to try the burgers, made by hand by Thomlinson at a local butcher shop.\u003c/p>\n\u003cp>Regardless of what's inside, the burgers will be presented in a way that's, dare we say it, tasteful. They'll be topped with Thomlinson's signature sauce, a bacon ketchup, along with lettuce and cheese, and served inside a sesame brioche bun. For an additional media event Monday night, he added in sweetbread nuggets accompanied by Bloody Marys.\u003c/p>\n\u003cp>For a guy who's actually known more for his desserts, Thomlinson says he's hoping to do more food stunts like the human burger. \"This one's actually more my cup of tea ... dirty, greasy, kind of edgy.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/88251/human-flesh-burger-is-a-treat-to-tempt-the-walking-dead","authors":["byline_bayareabites_88251"],"categories":["bayareabites_334","bayareabites_10916","bayareabites_1593"],"tags":["bayareabites_1964","bayareabites_2831","bayareabites_13854","bayareabites_13853","bayareabites_13852"],"featImg":"bayareabites_88258","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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