Steve's Burgers' Steve's Burger, Garfield Its eggs are also from Vineland, and its meat is purchased from Main's Meat Market, a few feet away from Outlaw's. Outlaw's gets its vegetables, when in season, from farms right down the street in Vineland. That's what you'll find at Outlaw's.Ībove and beyond: According to owner Ryan Briggs, keeping ingredients as locally-sourced as possible is a huge priority. When I see see a nice-sized patty, generously smothered with well-made toppings and doused in a creamy, tangy sauce that may make my hands messy but keep my taste buds happy, that's the type of over-the-top I can respect. When I see a burger with three pounds of beef, a foot tall with toppings, I'm not impressed. What I love: Outlaw's makes burgers that are indulgent as opposed to overblown. The Shroomin' Burger is made with a chuck patty, charred balsamic red onions, caramelized mushrooms, fontina cheese and steakhouse mayo (a sauce mixed with barbecue sauce a few secret ingredients). Outlaw's Burger Barn & Creamery's Shroomin' Burger, Vineland He says they don't add much flavor or texture, so he crafts interesting toppings instead. Talk about attention to detail! LeVine isn't a fan of lettuce on his burgers. I got the perfect bite every time.Ībove and beyond: Let's just talk about the toppings: a bacon marmalade made with house-cured bacon, red onion, honey and pepper flakes a massive cut of thick, chewy bacon blue cheese and aioli infused with bacon fat. The burger is sweet, salty, beefy and oh-so satisfying. Executive chef Eric LeVine's approach is all about balance: No ingredient overpowers another (not even the bacon). What I love: The word that comes to mind when I think about the Bacon-Eater is addictive. It's smothered with bacon marmalade, thick cut bacon, bacon blue cheese and bacon aioli. The Bacon-Eater's patty is made with a triple blend of chuck, short loin and brisket. The 10 best had one thing in common: they were made by people who have a devotion to the almighty burger. I tried all these burgers and more - 44 to be exact - in every corner of the state. Crabby's Craft Kitchen + Bar in Randolph put about 40 burger recipes into his book "Burgers, Bowls, Jars." That's how infatuated LeVine is with hamburgers. That's how meticulous Briggs is with hamburgers.Įric LeVine of Mr. Ryan Briggs, owner of Outlaw's Burger Barn & Creamery in Vineland, seeks out the most locally sourced ingredients he can find, so that everything from the beef to the tomatoes to the fried eggs on his burgers are grown and sold just a few miles away from Outlaw's. That's how obsessed Rotunno is with hamburgers. He was the first restaurateur in the state to get LaFrieda to distribute meat to his restaurant. Jerry Rotunno, co-owner of The Committed Pig in Manasquan, Morristown and Sussex, called Pat LaFrieda so many times that the famed butcher got fed up and agreed to deliver hamburger meat to Ritunno in New Jersey. Many fantastic burger joints were left off the list. The top burgers were based on this criteria and her personal taste. The burgers were judged on patty quality, toppings, buns, and ease of eating (did the burger fall apart or was it easy and pleasant to eat?). Dining reporter Rebecca King went to 44 of the best burger restaurants around the state - determined by polls, online research and input from chefs, colleagues and food lovers - to find the best. There’s also a sister restaurant, Duke’s Counter, in Woodley Park and a “residency restaurant” inside the British Embassy on Massachusetts Avenue.ĭuo Group’s other restaurants include Gogi Yogi Korean BBQ in Shaw and Chesapeake Crab Shack and Bar on U Street NW.Watch Video: 10 Best Burgers in New JerseyĮditors' Note: This story is in conjunction with our Best Burger in Every County in New Jersey list. Another Duke’s is located in Foggy Bottom. The original Duke’s, which opened on 17th Street in Dupont Circle in 2013, closed Feb. Like its other locations, the menu, some of which changes daily, is what Kramer calls East London pub-inspired food. The bar has a dozen draft beers and one of the longest happy hours in town - running from 12 p.m. “This is going to be a drinks-heavy operation, and the Duke’s staples we are known for,” Daniel Kramer, managing partner of Duke’s owner Duo Group, said at the time the Navy Yard location was announced. It was originally planned to open last fall. The Navy Yard location, on the street level of JBG Smith’s Half West residential building, has garage doors that connect the inside with outside patio seating along Half Street, and the most video screens of any Duke’s location. It is the fifth Duke’s location in the District, and by far the largest. Print.ĭuke’s Grocery, whose “Proper Burger” is consistently ranked as one of D.C.’s best burgers, opened its Navy Yard restaurant at 1201 Half St. Business & Finance Click to expand menu.
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