It’s National Burger Month, and AZ Big Media’s employees definitely know what’s up when it comes to the Valley’s burgers. From high-maintenance patties with quirky toppings to a good, basic burger, here’s how to eat like a champion this May.
Turkey Burger, $12
True Food Kitchen
It’s True Food’s answer to a non-beef burger: A turkey patty topped with provolone, tomato, lettuce, avocado and mayo, all on a flax seed bun. (A gluten free bun is available upon request.) It’s served with your choice of kale salad greens or sweet potato hash. Insider tip: you can get the best of both worlds, by asking for half a serving of each. — Laura Burnett
French Onion Burger, $13
There are condiments that always go perfect on any burger: lettuce tomatoes, onion, and maybe a little mustard and ketchup. But St. Francis takes it a step further with the one and only burger they serve on their menu. The mouthwatering French Onion Burger has fresh arugula smoked bacon, Gruyere cheese, and crispy French Onions added to the mix. This burger is downright heavenly, with as much texture as there is taste. — Katie Malles
Single Tasty Burger, $3.39
For those who favor a simple burger on a small budget, Lenny’s Burger in Central Phoenix is the place to go. Their Single Tasty Burger is a must try with the classic perfectly-browned bun, crunchy veggies (lettuce, tomato, onion and pickle) and an all-beef patty smothered in mustard and ketchup. There is nothing too adventurous to the burger, but at an affordable $3.39 and an average ticket time of less than 10 minutes, this burger is a must-try face-stuffer for anybody in the area during lunchtime. — Ashley Incardone
Build-a-Burger $9 plus .75 cents/ additional toppings
Thirteenorth burgers are overwhelmingly juiced with a smoky flavor that will send your taste buds to heaven and back. Build a burger consists of a half pound certified Angus beef burger. For sheer indulgence, craft a burger with white American cheese and top it off with savory pepper bacon alongside fresh lettuce, tomato and onion for the perfect kick of sweet and bold. — Kaci Demarest
The M.A.C. Burger, $11
Ordering this doesn’t just get you one delicious mouth watering cheeseburger, it gets you a double stack! Which, may almost be too big to fit in your mouth with perfectly melted American cheese, two flavorful patties, onions, lettuce and pickles between two freshly baked buns. But when something tastes this good, you make it work. — Meryl Fishler
Bourbon Egg Burger, $14
Kelly’s at SouthBridge
You may think Scottsdale is for pretty people who look like they live off carrot sticks and vodka, but, damn, do they know how to make a burger. (This was a tough call, Old Town.) Kelly’s at SouthBridge’s burgers are made of a four cut blend of short rib, sirloin, chuck and brisket, and this particular beauty is served with pancetta, fried egg, an onion ring and finger-licking BBQ sauce. I’ve had to share this every time I’ve eaten it, so just tell your friends to forgo the salads in the name of National Burger Month. They’ll be glad they did. Vegheads can also swap out a portobello mushroom for a tasty, slightly more animal-friendly alternative! — Amanda Ventura
The Kobe Burger, $12
Squid Ink Sushi Bar
Made with the highest grade of beef, the fan favorite “Kobe Burger” is a treasure hidden amongst the fine Asian dishes at this untraditional, Americana-esque sushi bar. The burger features a semi-soft Danish cheese, havarti, bacon, arugula, caramelized onions, spicy aioli, and tokyo frites on the side. Next time you’re in Downtown Phoenix, Peoria, or Scottsdale, be sure to swing by Squid Ink Sushi Bar to give this delicious treat a try. — Jade Yeban
Delux Burger, $11.75
The signature burger is adorned with caramelized onions and bits of Applewood-smoked bacon. That combination gives the premium beef blanketed in a baguette the perfect sweet and zesty taste. Also, don’t forget to order mixed fries “a la carte,” (sweet potato and regular French fries in a mini shopping cart!) — Maria Lopez
Fried Louie- $10.75 ($5 on Tuesdays)
Alas simplicity has been created into perfection. Bacon, cheddar, and a fried egg, indulge the sandwiching buns of this heavenly delight. These three ingredients sit on top of Bar Louie’s signature juicy and thick ground beef patty. Putting breakfast on a burger that would even bare the likes of meat lovers everywhere. Visit on Tuesdays and enjoy every burger on the menu for only $5. —Robin Sendele
National Burger Month Special:
Prime Beef and Chorizo Burger, $15
Del Frisco’s Grille
Skip breakfast, the Prime Beef and Chorizo Burger will now be served through all of May at Del Frisco’s Grille in honor of National Burger Month. The Arizona-themed burger’s beef and chorizo is paired with pepper jack cheese, fried pickled jalapenos, red onion, chipotle mayo, shredded lettuce, tomato and kept intact with two golden fluffy buns. If this limited time two-fisted sandwich is not enough, know it also comes with a side of Cajun fries and a recommended hand-crafted beer.
First off, I’d suggest pressing all the ingredients together and cutting it in half. Have a napkin ready, you want to eat this monster before all the juices soak into the bread. The burger’s chorizo, jalapenos and zesty spread cater to those with a liking for spicy food, but definitely does not overpower the taste palate.
The beef which makes up most of the burger was succulent and soft to chew.
Chef Jimmy Ton crowned the patty with a crispy top coat in the way he cooked it that I really enjoyed.
Del Frisco’s Grille does this every year, Taylor Case, private dining coordinator, said. Last year, the featured burger was topped with fried nopales, she said.
Nopales and chorizo are two popular ingredients in Mexico and because the country borders Arizona, the style sneaks its way into Arizona cuisine and adds an extra kick.
The choice of chorizo for this year’s burger “gives it a fatty taste-the good kind,” Case said.
Del Frisco’s Grille motto which is “do right and feed every man” is printed on their kitchen. The restaurant’s ode to National Burger Month, The Prime Beef and Chorizo Burger, did just that. — Maria Lopez