Burger Game NEW!

A mainstay of the Mass Ave district in Indianapolis, BRU Burger Bar Indy is the first BRU location established under the BRU Burger brand at Cunningham Restaurant Group. Focusing on the American classic, the burger, the menu offers a wide array of burgers, fries, shakes along with salads and appetizers. In addition to an extensive menu, each location offers local beers and spirits along with well known favorites.

As implied by its name, Bru Burger Bar is an ode to the American classic: the burger. Locally sourced, burgers are made from a grind of sirloin, chuck and brisket before being placed on buns baked fresh in-house. The signature Bru Burger is a tasty heaping of taleggio cheese, bacon, tomato jam, caramelized onion, chopped lettuce and mayo on a patty, which is all loaded onto a soft bun. There are locations throughout Indiana, Kentucky and Ohio.

Burger Game

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We feature locally raised, hormone & antibiotic-free Sonoma Mountain Beef burgers, Willie Bird turkey burgers, the plant-based Beyond Burger, Pacific Snapper, Ahi, buttermilk fried chicken, & freshly prepared sides and salads. We also proudly pour local beer & wine. Our menu truly offers something for everyone!

For those looking for big pub-style taste in a smaller burger, we give you our Tavern Burgers. Each comes with signature ingredients, and not one, but TWO smaller patties accompanying two slices of melty cheese. All this enclosed in a classic sesame seed bun. Enjoy.

Well, everyone loves burgers and this is a fine, upstanding, burger-citizen made with some of my favorite ingredients. Brown rice, lentils and beets! They all combine to form the perfect storm of vegan burgerness.

Preheat a cast iron pan over medium-high. Now form the patties. Each patty will be a heaping 1/2 cup of mixture. To get perfectly shaped patties, use a 3 1/2 inch cookie cutter or ring mold (I have pics of how to do it here.) Otherwise, just shape them into burgers with your hands.

Hi Isa, I love these burgers and have made them several times over the years. Earlier this week I made the recipe as 16 petite burgers and I think I overcooked them because they came out a bit dry when compared to the larger burgers. Do you think I should I cut the cooking time in half?

I have frozen these so many times over the years. Cook all the burgers, place the extras on an oiled sheet pan and freeze. Once frozen, pop the patties into freezer bags. When ready to eat, warm in a pan on stovetop with a little oil.

After writing about my most recent Lemon Rosemary burger fail (that drove me to make PB Crunch Blizzards), I received an email from a lovely reader named Jenny who must have known that I was one failed veggie burger short of being buckled into a straitjacket.

Dear Angela, thank you for your offerings and passion for great vegetarian food! I am working on reducing brain inflammation, which means I am not eating any type of grain and also no corn. I would love to try your veggie burger, do you have any idea what I might use as a substitute for the oats, breadcrumbs and flour? Thank you for considering my question.

Made these yesterday. Delicious burger!. With some of the leftovers today I made tacos. I crumbled the patties and warmed them in a skillet and made soft shell tacos with salsa, diced avocado and onion, and shredded lettuce. Thank you!

Any thoughts how I can bring your burgers camping? Or could I make the uncooked burgers 2 days in advance, store them in the fridge and then cook/BBQ? (I guess the questions would be how long will they keep in the fridge without being cooked) TIA

Established in 2013, 317 Burger offers a unique selection of burgers in a classic environment for the whole family. We believe in using the freshest ingredients to ensure the best possible burger experience. Our fries are hand cut and our burgers are made with 100% fresh, never frozen Premium Black Angus Beef.

Assembling the burger: Slice the buns in halves. Let them get some color on the grill. When done, place a big dollop of guacamole on the bottom bun, and add pea sprouts, tomatoes, spring onion, one portobello mushroom and two peach halves. Add the top of the bun, and insert a stick to hold it all together. Enjoy!

This burger blows the lid off ordinary. A juicy 7oz beef patty topped with creamy brie cheese, a decadent cherry merlot sauce and a puff pastry lid creates a luxurious yet playful take on the classic cheeseburger. Fresh arugula brings a peppery note to balance the rich, indulgent flavors while a soft brioche bun cradles it all.

The Falls Monte our spin on the classic Monte Cristo. Choice beef burger patty top with bacon and jalapeo infused cream cheese. In-between 2 pieces of home-made french toast dusted with powdered sugar and drizzled with raspberry sauce. Served with thin steak fries seasoned with cajun ranch seasoning and a side of cajun ranch sauce for dipping.

The Flying Santo is proud to present this mouth watering hand-ground steak burger that throws tacos out of the ring and takes the belt for the month of January. The soft, fresh jalapeo-infused bun by Breadsmith is lathered with chipotle mayo. The delectable patty is topped with 2 layers of pepperjack cheese, our hand-made guacamole and pickled pink onions. Rounding out the burger is a thick slice of beefsteak tomato and for a knockout crunch, a layer of crisp cabbage. Its sidekick is a heaping handful of crispy Mexican cartwheels tossed in lime and seasoned with Tajin, giving them just the right punch of festive flavor.

This masterpiece features a meticulously handcrafted smash burger, expertly seared to perfection, on a delectable pretzel bun. Enhanced with savory bacon, a zesty house peppadew relish, finished with creamy fresh mozzarella and a sprinkle of micro cilantro. Served with your choice of crinkle cut or sweet potato fries.

pound all beef patty served on top of a chiffonade of romaine, 2 slices of tomato, topped with 2 slices of American cheese, special sauce, and white pepper pickle and onion relish, on a brioche bun. The burger comes with fries and a side of our secret recipe Fry Sauce for dipping.

1/3 lb. Black Angus Brisket/Chuck burger smothered with Shredded Beef Barbacoa, Diced Onions, Black Beans and Corn mix, and melted White Queso. A drizzle of Hot & Spicy Japanese Barbecue Sauce and a sprinkle of Cotija Cheese to finish. All served on a fresh Jalapeo Cheddar bun baked locally from our friends at BreadSmith! Paired with a side of Birrea sauce for dunking! Served with a serving of our crispy Cayenne Parmesan Flat Fries.

Burgers were fire. I personally prefer the cowboy burger. Sides were also super good. I'm very serious when it comes to onion rings and was so happy to see they were super crispy and not too breaded. Out of the..

Have been to Burger Me a couple times during visits to Truckee and always good food and a great dining experience. First visit I enjoyed a vegan burger to which I kept asking the staff, ''Are you sure this is not beef?''..

I always enjoy the bison burger. Happy that they have gluten free bun option! And it is nice to enjoy a glass of wine on the patio. I would recommend the garlic fries over the sweet potato fries for the texture. The service

80/20 (the proper lean to fat ratio for a burger) Burger Bar provides grass-fed beef supplied from local farms and presented in an eclectic, well-priced manner. The restaurant also provides a wide variety of sandwiches, soups, and specials with a stylish, yet southern / comfort food design. The objective is to support the area\u2019s local farmers and their products to provide a healthy, unique, and cost-conscious product. The restaurant is located at 123 West 21st Street in the Ghent neighborhood of Norfolk. Our ambition is to offer Norfolk and Hampton Roads a product that the community will support not only for its food and services, but for their involvement and collaboration within our local community.

While in Pittsburgh asked the hotel front desk staff for a recommendation for a good burger and they recommended August Henry's. I really enjoyed the burger! You can make your burger however you want. It was delicious and the onion rings with horsey sauce was so good...

I went with a build your own burger build here with chips. I got my burger medium and it turned out great. Mixing it with the sharp white cheddar and onion strings really brought it together. Oh yeah I also got the pretzel bun so hey try that if you like pretzel bread.

The Denver Deluxe, hosted by Park Burger, combines all summer essentials for an incredible music fest in RiNo! Jam to live music all afternoon with cold beers from 10 Barrel, craft cocktails, and burgers from Park Burger and chicken sandwiches from birdcall. We can't wait to see you next year.

Our made-to-order burgers are built differently. Using our signature proprietary burger smasher, our culinary masters utilize a special smashing technique to create a mouthwatering caramelized, crispy sear that seals in all the juicy goodness within. 2351a5e196