To continue the Eater Burger Week festivities, here is a list of ten burgers you should try. Some of these are very new, some are older yet may have escaped the radar of those in search of burger pleasures. The list here ranges from classic burgers like the one at Colt & Gray and Bang! to those with a twist like the ones at Lou's Food Bar and Euclid Hall.
Did we miss one of your favorite new or exotic burgers in town? E-mail us at denver@eater.com or leave a comment with your recommendations.
The grilled double cheeseburger at this popular Boulder restaurant features Gruyere cheese and harissa aioli and is served with housemade “Old Bay” tater tots. Guests can add a fried pickle, a fried egg, or Tender Belly bacon. Bonus: order it with the housemade root beer.
The grilled dry-aged Charolais Burger at JAX is served on a housemade bun with lettuce and sweet pickles and fries on the side. Guests can add cheddar, blue cheese, fried egg, bacon, and even a fried oyster.
This perfected simply burger has been named the dark horse of Denver's burger scene. This burger gets the usual additions- lettuce, tomato, pickles, and red onion, as well as a choice of swiss or cheddar cheese. The house-made ketchup puts it over the top.
While Colt & Gray is known for being a nose-to-tail restaurant, the burger here is outstanding. Teton Valley Grass-fed beef is served on a brioche bun with lettuce, onion, and the Real Dill pickles. Guests can always add Gruyere cheese.
Served on a brioche bun from City Bakery, this burger patty is made of 100% fresh ground sirloin, with 30% fat content. Simple, yet perfected, the Smashburger is served with cheese, red onion, hot house tomatoes, crisp pickles, and green leaf lettuce.
Likely Denver's most expensive burger, the Andrew Jackson can set you back $27. This price tag comes with house-cured pork belly, fried egg, truffle aioli, mustard vinegar slaw, bone marrow salt, and crispy chicken skin, among others.
The Kobe Burger at EDGE is composed of 7 ounces of Kobe beef, served with crispy pancetta, housemade pickle relish, lettuce, tomato, and truffle mayonnaise.
The shroom luva's at Highland Tap & Burger is a winner any burger lover and a good alternative from to meat-centric ones. This burger comes topped with Ementhaler cheese and sauteed mushrooms. If you're going for decadence, order it topped with shavings of foie gras.
The Brat Burger at Euclid Hall showcases the restaurant's housemade sausage topped with Jarlzberg cheese. It is served on a pretzel bun with pickled cabbage and 10,000 island dressing.
The grilled double cheeseburger at this popular Boulder restaurant features Gruyere cheese and harissa aioli and is served with housemade “Old Bay” tater tots. Guests can add a fried pickle, a fried egg, or Tender Belly bacon. Bonus: order it with the housemade root beer.
The grilled dry-aged Charolais Burger at JAX is served on a housemade bun with lettuce and sweet pickles and fries on the side. Guests can add cheddar, blue cheese, fried egg, bacon, and even a fried oyster.
This perfected simply burger has been named the dark horse of Denver's burger scene. This burger gets the usual additions- lettuce, tomato, pickles, and red onion, as well as a choice of swiss or cheddar cheese. The house-made ketchup puts it over the top.
While Colt & Gray is known for being a nose-to-tail restaurant, the burger here is outstanding. Teton Valley Grass-fed beef is served on a brioche bun with lettuce, onion, and the Real Dill pickles. Guests can always add Gruyere cheese.
Served on a brioche bun from City Bakery, this burger patty is made of 100% fresh ground sirloin, with 30% fat content. Simple, yet perfected, the Smashburger is served with cheese, red onion, hot house tomatoes, crisp pickles, and green leaf lettuce.
Likely Denver's most expensive burger, the Andrew Jackson can set you back $27. This price tag comes with house-cured pork belly, fried egg, truffle aioli, mustard vinegar slaw, bone marrow salt, and crispy chicken skin, among others.
The Kobe Burger at EDGE is composed of 7 ounces of Kobe beef, served with crispy pancetta, housemade pickle relish, lettuce, tomato, and truffle mayonnaise.
The shroom luva's at Highland Tap & Burger is a winner any burger lover and a good alternative from to meat-centric ones. This burger comes topped with Ementhaler cheese and sauteed mushrooms. If you're going for decadence, order it topped with shavings of foie gras.
The Brat Burger at Euclid Hall showcases the restaurant's housemade sausage topped with Jarlzberg cheese. It is served on a pretzel bun with pickled cabbage and 10,000 island dressing.
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