Burger Kings

Written by

Alison McGee

Photography by

Ogden Gigli, Styled by Susan Draudt

Here’s a sampling of some of our favorite burgers

Served alone on a toasted bun or bedecked in toppings ranging from tart, complex bleu cheese, or crispy shoestring onion rings, to savory sauce, the burger is an icon of satisfaction. Finished with peppery ringlets of red onion, plump slices of tomato, and delicate green lettuce, it’s the perfect handheld meal.

As an ever-changing platform for epicurean creativity, both at its simplest and most ostentatious, the burger has the enticing power to lure voracious stares from fellow diners and inspire even the most devout health-nuts to reconsider its appeal. With the “slow food” movement gaining steam, area restaurants are beefing up the savory fast food classic. Here’s a sampling of some of our favorites.

CLASSIC

Peppermill Burger Draped with a generous helping of thin, lightly battered onion strings, the Peppermill Burger is a model of mouthwatering savoriness. Seeping over the onion’s spiced sweetness is a double-dose of Monterey Jack cheese, melted onto each side of the kaiser roll, which embraces a malty, vinegary patty bursting with sumptuous, juicy flavor. It’s simple, piquant, and utterly satisfying. Peppermills of Bennington

Crew Burger The dense beef patty of this landlubber’s indulgence is smothered in golden, melted cheddar that hugs the curves of thick-cut bacon strips beneath it. Freshened up with layers of crisp red onion, firm tomato, and leafy lettuce, the finishing touch is a buttery roll made in-house daily. The Boathouse

Man of Kent Burger As tasty as it is colorful, this burger is topped with a succulent mound of vibrant red and green peppers sautéed with mushrooms and onions that spill off of the lightly toasted bun. The sweetness of the peppers blends with the robust, charbroiled intensity of the meat, matched by just-melted American cheese. Man of Kent Tavern & Café

Big Beast A no-nonsense local legend, this twelve-ouncer is made from fresh chopped sirloin and charbroiled window-side, where the flames and smoky aroma draw passersby into this longtime North Street institution. The Lantern

VEGGIE

Nut Burger Bursting with omega-3 goodness, this meatless burger is crafted from a mix of coarsely ground nuts—mostly walnuts (varying depending on the chef)—with the spicy, subtle sweetness of curry. Topped with a creamy herbal sauce and lithe sprouts and served between a split whole-wheat pita, this healthful alternative is sure to make the heart—and mouth—happy. Sonny’s Blue Benn Diner

Veggie Harvest Burger This lentil-based veggie option incorporates hearty bulgur wheat and an array of local produce, including mushrooms from Blue Moon Shrooms and greens from Equinox Farms. Though served simply with lettuce, tomato, and zingy white onion, it is the refreshing mint sauce made with Side Hill Yogurt that complements the aromatic, lightly browned patty with cool perfection. Berkshire Harvest

Black Bean Veggieburger A slathering of spicy chili aioli adds a zesty kick to the smooth flavor of a handmade black bean patty, while caramelized onions finish it off with subtle sweetness. The hearty whole-wheat pita cradles it all—a filling, beef-free meal. Blue Plate

PERFECT PAIRINGS

Drink It In A bold red wine like a Côtes du Rhône Malbec (at Rouge in West Stockbridge, Mass.) or a robust beer like a hoppy IPA or a sweet stout quenches the thirst brought on by a burger. Pittsfield Brew Works co-owner Bill Heaton explains that beer’s natural acidity helps “cut through the burger’s fat, sweep the heaviness off of the tongue, and prepare it for the next bite,” making it an ideal burger beverage. Try the Brew Works Gerry Dog Stout with its Brewer’s Burger, which is topped with onions sautéed in the stout.

In a Pickle Pickles pack a punch, from petite cornichons to tart dill spears or sweet bread-and-butter slices—each will cleanse the palate between bites or brighten up the toppings on a burger.

Fry One On Burgers and fries go together like peas and carrots, and chefs work just as hard to make their potatoes stand out as they do their burgers. Try On A Roll’s hearty sweet potato wedges, Chez Nous’s truffled fries, Castle Street Café’s delicate straw potatoes (best enjoyed in fingerfuls), or take it low-key with tater tots at Ozzie’s Steak & Eggs.

BUILD YOUR OWN

Choose Your Own Adventure Some eateries create artful specialty burgers for you, while others let you play artist. Grill in Great Barrington, Mass., offers a standout build-your-own-burger palette featuring a range of locally sourced ingredients, specialty sauces, and tempting toppings.

GOURMET

Whippoorwill Farm Burger Celebrating local bounty, this masterpiece combines the hearty flavors of a local beef patty, gently melted cheddar, allium’s own zesty ketchup, and sweet onions caramelized into a relish with apple wood-smoked bacon lardon and rosemary. The optional Blue Hill Farm egg blankets each bite with a touch of creamy yolk that doesn’t overpower but rather draws this work of art together. allium

Zinc Burger Juxtaposing refined, upscale cuisine with hearty stick-to-your-ribs fare, the Zinc Burger boasts a mouthful of toppings, including savory, sautéed mushrooms, cherry wood-smoked bacon, Berkshire Blue cheese, and a whopping fried onion ring, all atop a juicy patty, hand-formed using a top-secret blend of meats. Bistro Zinc

Housy Burger Gourmet meets down-home affability in this jovial pub’s pungent variation on the cheeseburger. Topped with nutty, slightly sweet Gruyère and lightly battered shoestring onions with tangy ranch dressing on the side, the combination results in umami-like satisfaction with every bite. Brick House Pub

GO LOCAL

Great Barrington’s Grill and allium, and Local 111 in Philmont, N.Y., take great pride in highlighting farm-fresh bounty. Also try the Twin Lakes Farm Cheddar Burger at the White Hart Inn in Salisbury, Conn., or the Balsam Hill Farm Grass Fed Burger at the Stagecoach Tavern in Sheffield, Mass.

TWISTED

Black Angus Burger Beefy appetites, step right up. Tammy’s Candy Kettle charbroils a mean—real mean— one-and-a-half-pound burger. With several topping combinations, such as smoky hickory barbecue sauce and golden cheddar cheese, it’s more than a mouthful (also available in more approachable three-quarter-, one-half-, and one-pound sizes). Tammy’s Candy Kettle

Mission Sliders Packing a big bark into a small bite, these flavorful tapas-style burgers are made with a combination of beef and pork, with garlic aioli on top and zesty tomato romesco underneath for a mouthwatering wow-factor in two-bite-size morsels. Mission Bar + Tapas

Bovine Burger Bazaar Offering six varieties of toppings, including spicy chili and cheddar, guacamole and jalapeños, or grilled onions and mushrooms, each of the ’6 House Pub’s burgers can be made with heart-healthy buffalo meat to add some good intention to the indulgence. ’6 House Pub

Beachcomber Burger Subtly aromatic of wine, this savory patty is made by combining cabernet sautéed mushrooms and onions with the beef for a robust combination. Topped with crisp bacon and fresh, crumbled blue cheese and served on a homemade poppy seed roll, this burger is a tantalizing twist on the traditional. On a Roll Café

Adventure-Us Burger This daring burger comes topped with a curiously satisfying combination of bacon, pepper-Jack cheese, Thousand Island dressing, pickle slices, and … peanut butter. The creamy stuff adds just enough sweetness to hold up to the tangy dressing, the result of which will surprise even the most wary of diners. The Well
[Mar/Apr 2010]

Berkshire Living assistant editor Alison McGee ate her heart out.

Gallery photos of the "Burger Kings" photoshoot by senior designer Mary Garnish.

THE GOODS

CLASSIC
The Boathouse
.
Lakeville, Conn.

The Lantern
4
Pittsfield, Mass.

Man of Kent Tavern & Café
4452
Hoosick Falls, N.Y.

Peppermills of Bennington

Bennington, Vt.

VEGGIE
Berkshire Harvest
/
Lenox, Mass.

Blue Plate
.
Chatham, N.Y.

Sonny’s Blue Benn Diner
214 North St
Bennington, Vt.

PERFECT PAIRINGS
Castle Street Café

Great Barrington, Mass.

Chez Nous

Lee, Mass.