ABOUT THE FINALISTS
Below are the Top finalists, as voted by the public, who will move on to battle it out at the event.
Ashburner Inn
The Phoenix by Chef Robert Delange
6 oz. burger with shredded iceberg, sliced tomato, pickles, Wisconsin extra sharp cheddar, red onion, creamy sweet and spicy cherry pepper sauce, served on a toasted brioche bun.
The Phoenix by Chef Robert Delange
6 oz. burger with shredded iceberg, sliced tomato, pickles, Wisconsin extra sharp cheddar, red onion, creamy sweet and spicy cherry pepper sauce, served on a toasted brioche bun.
The Blue Duck
The Murray by Chef Kriss Serviss
Ground beef and boar patty, smoked Gouda cheese, roasted tomato jam and crispy sriracha onions on a brioche bun.
The Murray by Chef Kriss Serviss
Ground beef and boar patty, smoked Gouda cheese, roasted tomato jam and crispy sriracha onions on a brioche bun.
The Boyler Room
The Boyler Burger by Chef Matt Donovan
Angus beef, Budweiser beer battered pickles, aged cheddar, molasses ketchup, lettuce, tomato, onion, and served on a brioche bun.
The Boyler Burger by Chef Matt Donovan
Angus beef, Budweiser beer battered pickles, aged cheddar, molasses ketchup, lettuce, tomato, onion, and served on a brioche bun.
Conshy Corner Tavern
Double D by Chef Matt Keller
Two 8 oz. black angus beef patties, bacon, onion rings, your choice of cheese (American, provolone, Swiss, or pepper jack) topped with our signature hot honey BBQ sauce.
Double D by Chef Matt Keller
Two 8 oz. black angus beef patties, bacon, onion rings, your choice of cheese (American, provolone, Swiss, or pepper jack) topped with our signature hot honey BBQ sauce.
Delaware Park Race Track and Casino
Short Rib Pastrami Burger by Chef Joshua Keating
Wagyu beef slider topped with sous vide beef short rib pastrami, black garlic gruyere cheese sauce and a crisp cabbage slaw, served on a toasted roll.
Short Rib Pastrami Burger by Chef Joshua Keating
Wagyu beef slider topped with sous vide beef short rib pastrami, black garlic gruyere cheese sauce and a crisp cabbage slaw, served on a toasted roll.
The Great American Pub Narberth
GAP Burger by Chef John Pat O’Donnell
100% ground sirloin, creamy melted blue cheese, smoky apple-wood bacon, spicy Zayda pickles, crisp lettuce, jersey tomatoes and sweet white onion on a le bus whole wheat brioche bun.
GAP Burger by Chef John Pat O’Donnell
100% ground sirloin, creamy melted blue cheese, smoky apple-wood bacon, spicy Zayda pickles, crisp lettuce, jersey tomatoes and sweet white onion on a le bus whole wheat brioche bun.
Hawthornes
Gnocchi Mac ‘N Cheese by Chef David Murray & Pierre Sims
House blend burger sandwiched between two thick slices of Amish white toast, topped with a parisian gnocchi “mac and cheese” drizzled with truffle oil and slathered with our chipotle aoili.
Gnocchi Mac ‘N Cheese by Chef David Murray & Pierre Sims
House blend burger sandwiched between two thick slices of Amish white toast, topped with a parisian gnocchi “mac and cheese” drizzled with truffle oil and slathered with our chipotle aoili.
Hop Angel Brauhaus
Burgermeister by Chef Christine Cirigliano
8oz. burger (ground short rib, sirloin, chuck) topped with black forest ham, smoked gouda cheese, fried egg, crispy onions, and our “hab” sauce, on a brioche bun.
Burgermeister by Chef Christine Cirigliano
8oz. burger (ground short rib, sirloin, chuck) topped with black forest ham, smoked gouda cheese, fried egg, crispy onions, and our “hab” sauce, on a brioche bun.
Howl at the Moon
Cajun Burger by Chef Stephen Regosch
Blackened all-brisket beef patty, spicy aioli, smoked Gouda cheese, crispy onions and bourbon brown sugar glaze served on brioche.
Cajun Burger by Chef Stephen Regosch
Blackened all-brisket beef patty, spicy aioli, smoked Gouda cheese, crispy onions and bourbon brown sugar glaze served on brioche.
Keg & Kitchen
The Silver Fox by Chef Philip Manganaro
House ground burger blend, house made bread and butter pickles, sharp cheddar cheese, sautéed onions, bacon, over easy egg, aioli, sesame seed bun.
The Silver Fox by Chef Philip Manganaro
House ground burger blend, house made bread and butter pickles, sharp cheddar cheese, sautéed onions, bacon, over easy egg, aioli, sesame seed bun.
Nick’s Roast Beef
The Looney Burger by Chef Larry Rice
A combination of your classic American cheese burger, topped with thin sliced, mouthwatering roast beef and roast pork made fresh from Nick’s Roast Beef’s almost 50 year old recipe, then seasoned to perfection with roasted peppers, sharp provolone cheese and topped with our own horseradish mayo.
The Looney Burger by Chef Larry Rice
A combination of your classic American cheese burger, topped with thin sliced, mouthwatering roast beef and roast pork made fresh from Nick’s Roast Beef’s almost 50 year old recipe, then seasoned to perfection with roasted peppers, sharp provolone cheese and topped with our own horseradish mayo.
Nippers
Bayou Burger by Chef Gregg Marshall
Alligator meat, andouille sausage, Cajun spices, onion crisp, and Cajun sauce.
Bayou Burger by Chef Gregg Marshall
Alligator meat, andouille sausage, Cajun spices, onion crisp, and Cajun sauce.
Parish Pub
Gringo by Chef Steve Godfrey
Chorizo and black angus beef patty topped with a hot pepper and onion salsa, pork roll bacon and steak, queso fresco, and a Valentina cream sauce.
Gringo by Chef Steve Godfrey
Chorizo and black angus beef patty topped with a hot pepper and onion salsa, pork roll bacon and steak, queso fresco, and a Valentina cream sauce.
Rex 1516
The O.P.B. by Chef Justin Swain
House blend burger, pimento cheese, bacon, crispy onions, Bibb lettuce, served on a brioche bun.
The O.P.B. by Chef Justin Swain
House blend burger, pimento cheese, bacon, crispy onions, Bibb lettuce, served on a brioche bun.
The Social Lounge
Black and Blue by Chef Dan Funk
Prime steak burger, Cajun spice, Worcestershire sauce, pecan wood smoked pork belly, Maytag blue cheese, Cholula ketchup and an onion poppy seed brioche bun.
Black and Blue by Chef Dan Funk
Prime steak burger, Cajun spice, Worcestershire sauce, pecan wood smoked pork belly, Maytag blue cheese, Cholula ketchup and an onion poppy seed brioche bun.
Steakouts Homeplate
Da Banger Burger by Chef Nicholas Amorates Jr.
An all-beef burger topped with smoked Applewood brisket, crisp bacon, onion frizzles, with blue cheese crumbles and our signature sauce.
Da Banger Burger by Chef Nicholas Amorates Jr.
An all-beef burger topped with smoked Applewood brisket, crisp bacon, onion frizzles, with blue cheese crumbles and our signature sauce.
Taproom on 19th
The “Italian Stallion” by Chef Michael Strauss
LaFrieda-Creekstone burger topped with Bolognese, parmesan cheese, and sunny side egg.
The “Italian Stallion” by Chef Michael Strauss
LaFrieda-Creekstone burger topped with Bolognese, parmesan cheese, and sunny side egg.