ABOUT THE FINALISTS
Below are the top 20 finalists as voted by the public, who will move on to battle it out at the event.
|Restaurant||Burger & Description|
Lotus Farm to Table
|Beef & Boar Burger by Chef Ryan Sulikowski|
Grass fed beef burger, braised wild boar belly, red onion jam, fennel, deviled egg aioli
|Ron's Original Bar & Grille||The Boss Burger by Chef Joe Martinelli|
A juicy hormone & antibiotic free black angus burger topped with nitrite free smoked bacon, fresh homemade coleslaw, made from scratch Carolina BBQ sauce and crumbled gorgonzola cheese all atop a fresh toasted Le Bus brioche bun.
|Fat Jack's BBQ||Ultimate Memphis Mauler by Chef Glenn Gross|
2013 Philly Burger Brawl Judges Choice Winner and 3rd overall Word Food Championship Custom blended burger patty, BBQ sauce, Carolina pork, Texas brisket, cheddar jack cheese, fried onions and dry rub topped with slaw on a buttered toasted LeBus Onion Poppy Seed Roll topped with a pickle slice.
|Hard Rock Cafe Philadelphia||Fiesta Burger by Chef Dan MacKinnon|
Toasted brioche bun layered with roasted jalapeno salsa, melted Jack cheese, freshly made guacamole, pico de gallo, crisp lettuce and vine ripened tomato.
|Keg & Kitchen||The Breaking Bad Burger by Chef Philip Man|
Iceberg lettuce, yellow american, raw onion, jalapeno, bbq sauce, mayo, tomato, sesame seed bun
|Nicks Roastbeef Bar and Grille||Southwest Burger by Chef Rick Wilson|
Ground beef and ground bacon hand mixed. Topped with pepper jack cheese, jalapenos, fried pickles and homemade salsa.
| Steakouts Home Plate|| Backyard Burger by Chef Nicholas Amorates|
8 oz Black Angus Burger Topped with Bacon, Cheddar, & Onion Rings
|Valanni||Valanni Lamb Burger by Chef John Strain|
Lamb, feta, shaved red onion, housemade tzatziki, fresh oregano on a toasted brioche bun
|320 market Cafe|| Donut Knock It Burger by Chef Matthew Hartnett|
Cider Donut Bun, Grass fed beef, Sliced Cheddar, Granny Smith Apple Slices, Carmel with sea salt, 320 Made Smoked Bacon
|Hickory Lane Bistro||Carolina Gold Burger by Chef Albert Alvarado|
3 cut beef meat burger blend, Carolina BBQ pulled pork & caramelized onion relish, aged white cheddar, toasted brioche bun
|Rex 1516|| Pimento Cheeseburger by Chef Justin Swain|
House blend burger topped with pimento cheese, bacon, crispy red onions atop bibb lettuce on a brioche bun.
|The Parish Pub|| Italian Burger by Chef Steve Godfrey|
Traditional hand crafted burger made with a blend of black Angus beef, Italian hot sausage, and pepperoni. Topped with a spicy marinara sauce and a chunk of sharp provolone on pub bun.
|Kildare's Irish Pub||The EU Burger by Chef Steph Gray|
House Blend Ground Beef, Rasher, Cheddar, Swiss, Fried Egg, Lettuce, Tomato, Onion, on an Onion Roll
|At The Rail Wine Bar and Grille|| Pork Belly Slider by Chef Joshua Keating|
Seasoned and grilled wagyu beef slider topped with a house made candied pork belly and brie cheese accented by our drunked fig jam
|Cattle n Clover||CNC Steakhouse Burger by Chef James Waz|
Handcrafted burger topped with frizzled onions, fried pickle spear, house made boursin cheese
|Davio's||Davio's River Rock Burger by Chef Chris Tavares |
Davio's River Rock Burger, Cheddar Cheese, Onion Rings, Pickles and Davio's Steak Sauce
|Smith's Restaurant and Bar||Summer Burger by Chef Augustine Cercas|
Angus chuck/pork roll/American cheese/fried egg/sambal ketchup
|Steam Pub|| The Wass Burger by Chef Michael Breslin|
The Wass Steam Burger 8oz Angus, crumbled bacon, American cheese, chipotle mayo, lettuce, tomato, red onion, toasted brioche with a fried egg
|Taproom on 19th|| Taproom Burger by Chef Elijah Milligan|
8 oz Lafrieda Blend burger, Liscio bun, green meadow farm bacon and egg, pork roll, pork belly, tap sauce, bibb lettuce and tomato
|Hungry Bear Cafe||Duck & Chuck burger by Chef Derek Cantwell|
House ground duck breast, ground chuck, sweet onion confit, lettuce, tomato and foi gras mayo on brioche bun.