Take a burger, stuff it with Roquefort cheese, and mount it on a challah roll. The best part? You have your choice of classic, waffle or sweet potato fries. Starr Restaurant’s foray into ghost kitchens includes the Burger That Ate Philadelphia, a delivery-only concept featuring a variety of smash burgers ready to be brought to your door. That, and a really excellent house-blend patty. I don’t know what “Churchill Sauce” is, but it is one of those things that sets the Dandelion’s burger apart. If a.kitchen’s Eli Collins is a burger master (he is), then the a.burger - with its creamy American cheese, zippy dijonaise and cornichons - is his masterpiece. 1425 Frankford Avenue Best Burgers in Rittenhouse and Center City Both are rich, comforting, and totally meaty - you really can’t go wrong. The other is a black bean burger for those who don’t. The first is a smashed Impossible burger, for those that want to feel like they’re eating meat. A cheeseburger with lettuce, grilled onions and thick pickles on a good roll with a side of fries is a formula that one messes with at their own peril. Standard Tap does your classic bar burger, but it does it really, really well. 1720 Fairmount Avenue Best Burgers in Fishtown/Northern Liberties And they’ve got a grass-fed beef burger with bibb lettuce, cheddar, red onion and samurai sauce with a side of Hygge fries. 56 South 2nd Street Best Burgers in Fairmount/Brewerytownīar Hygge is just one of those places that seems made for high-end bar burgers. 4421 Main Street, Manayunk, 848 South 2nd Street, QVĪ great burger with a sweet Southern accent - beef, bacon, barbecue onions, smoked cheddar and a spicy Creole mustard.
#JUST ROLL WITH IT SMASH PLUS#
Jesus, this place … Look, everyone will tell you that you have to check out the PB&Bacon burger (topped with peanut butter and bacon, served with a side of grape jelly), but the real winner here is the Incomparable Bacon Cheddar - which is essentially an Arby’s Beef & Cheddar in burger form, plus bacon and sriracha. Lucky’s Last Chance, Manayunk and Queen Village
#JUST ROLL WITH IT SMASH HOW TO#
The plain Rouge burger has long been a near-perfect example of how to do a bar burger well - keep it simple, use the best ingredients, cook everything perfectly and then get out of the way. Or you could just roll up to the bar and check out the kitchen’s very respectable burger with bacon, American cheese, truffled mayo and duck fat frites. Sure, you could come here for duck terrine and ris de veau. These days, he’s got a brick-and-mortar in Brewerytown and he’s making patties from fresh ground beef, grilled and mounted on house-made rolls. 1601 South 10th Streetīack in the day, Josh Kim made his bones slinging burgers out of a cart to long lines of people willing to wait for a taste. It’s a fast-food price for a legit bar burger. One simple, perfect, juicy all-beef burger on a roll for $5. But when they run it as a special, or add it to a tasting menu, or do a special event, you better run to try this double-patty burger with pickled onions, homemade mayo, and American cheese. The Mother Rucker burger isn’t always on the menu at River Twice. In their newest iteration, as a seafood spot, the burger is only available on the brunch menu. It’s a miso-blended patty (for some extra umami) off the grill with cheddar, pickled onions, and garlic aioli. No surprise that Kensington Quarters, a place that started as half-butcher-shop, turns out a damn fine burger. From the simplest bar burger to the most complicated experimental creation, here’s what you should be eating in Philly right now. But we’re coming out the other side with a roster of some of the best burgers anywhere an amazing collection of deeply thought out and meticulously created cheeseburgers that showcase the breadth of talent working all over the region. Today, we’re living in the afterglow of that boom - a shoulder season between post-gastropub-ism and a return to proper, sit-down dining. For a long time, the best meals to be had in Philly were being had at the long oak.
They opened neighborhood joints with genius-level cocktail programs and kitchens that gave deep and serious consideration to things like fried bologna and cheese curds.
Some of our best chefs - most of our best chefs - simplified and de-cluttered. No, we were going to go weird and deep with bar food that rivaled what was hitting the tables at the finest restaurants in the country. No longer would a pickle plate and some jumped-up custom meatloaf define us.
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