Anyone who knows me knows that there are few things on this planet that make me happier than a delicious burger. In its most basic forms it combines two wonderful things; a sandwich and the grill. Eater's Burger Week, however, features the cream of the crop on Chicago's burger scene.
Tony Quartaro of Formento's & Nonna's created the "Juicy Lucy" burger. "A burger patty stuffed with mozzarella (made in-house), 1-year aged provolone ('It has a nice bite to it. Nice, strong depth of flavor. Not stinky cheese strong, but more of a peppery finish.'), garlic and neonata ('It's chili based, slightly acidic, kind of rich and oily. [It] will add some brightness and some heat.')".
Edward Kim Chef/Partner of Mott Street created the Mott Burger for Burger Week 2015. "featuring two quarter-pound chuck patties with sweet potato shoestrings, hoisin aioli, pickled jalapenos, dill pickles, miso butter, diced onion and American cheese on a toasted bun".
Jimmy Papadopoulos of Bohemian House, entered the monster "Bohemian Sleeper Hold". "The 8-ounce grilled burger is topped with Emmentaler cheese, braised sauerkraut (fermented in house for three weeks, then braised with onions, caraway, bacon and garlic), a fried egg and a special secret sauce on a house-made bun and is served with house dill pickles along with salt and vinegar chips".
Chef Alex Pilas at Osteria in Eataly Chicago created the aptly named "Eater Hamburger alla Eataly Chicago". "a combination of local ingredients, with an Italian twist - think ramps salsa verde as an ode to Chicago's name, and mayo made from local eggs, combined with traditional Italian flavors, such as Parmigiano Reggiano."
And of course, we can't forget the Au Cheval burger. Since they have already been crowned with the title of 'Best Burger in Chicago,' Chef Annie Gano didn't need to add any crazy twists or flare, instead just sticking with the classic recipe. "The burger gets "dressed" with Dijonnaise (lemon juice, mayonnaise, Dijon mustard) and housemade pickles. You can add a fried egg, thick-cut peppered bacon and, if you really want to gild the lily, a three-ounce slab of foie gras."