Do we really need to make America great again when we've got things like National Burger Month? In light of this "31-day" celebration that is undeniably perpetual, we've rounded up the hottest burgers Miami has to offer this year.
And before you're all "What about Latin House?!" check out last year's list for some of our 2015 favorites.
This hole in the wall crafts some of the most over-the-top burgers you couldn't think of even if you tried. The most outrageous include the Mac Addict, an angus patty topped with four cheese mac and cheese on a pretzel bun, and the 109 Super Burger, a towering amalgam of french fries, bacon, a giant onion ring, an angus patty and a mac and cheese patty all covered in homemade guava sauce, with an extra onion ring speared on the top, just for funsies.
The 50/50 burger from the DRB is weaved with chorizo and angus beef, topped with a slice of queso frito, a fried plantain and a perfectly fried egg. Last year it won the title of "Best Burger" at Miami New Times' "Best of" awards, but 180 recently debuted its rival, a deep fried lamb burger topped with octopus and shitake mac & cheese. Try both and let us know who you think deserves the title this year.
Have you ever craved a burger so brimming, the bun would be jealous? At Burbowl, you can leave the bun behind and have all the good stuff in the comfort of a bed of french fries in a bowl. Its traditional burgers are all custom made. You choose your patty, bun, cheese, (free) toppings (guac is extra) and sauces.
Pro tip: The beef, melted cheddar, bacon, grilled onion, mushroom, garlic chipotle sauce and juicy secret sauce combo on potato buns won the Judge's Choice award at this year's Hamburger House Party.
As its logo brilliantly points, Jersey Dawg's specialty is the Guido hot dog. Its burgers, however, are equally Jersified, made with butchered ground beef cooked on a flat top over a bed of steamed onions served on a potato roll.
And before you wince at "Hollywood, FL," please remember that food trucks have wheels. You can find them on every third Saturday of the month at the Wheelin' Dealin' Food Truck Festival in Magic City Casino on West Flagler.
Don't let the name intimidate you, the most gourmet thing about JR's is the amount of accolades it's got for making good burgers. The casual eatery doesn't stray far from the simple things that make a burger great, like bacon & cheddar stuffed patties, wild mushrooms, black pepper aioli and grilled pineapple.
If you go to the Fountainbleau and it's not for Liv, chances are you're there to stuff your face. You can liv the lifestyle and have something dainty and decorative, or you can ignore all social norms and dive head first into the Peanut Butter Crunch Burger at Michael Mina 74. It brings pimento cheese, bacon and potato chips.
Miami showed Pincho Factory so much love, it was forced to multiply fourfold. The attention was due partly to its kebobs and partly to its burgers. Its more distinguished is the Toston Burger, which uses two fried plantains as buns and topped with Jack cheese and cilantro sauce.
The most casual chain on the list is The Habit, a west coast transplant serving the closest thing to a real Krabby Patty you can find. In fact, its burgers ranked higher than the picture-perfect In-N-Out in a consumer report survey in 2014.
The Local's burger, aptly called "The Burger," is a blend of short rib and brisket. Ask for it "Local Style" and they'll make it a double, multiply the cheese, add b&b pickles, crispy bacon, Mississippi comeback sauce, a fried egg and swap regular buns for disco buns (melted housemade pimento cheese grill-pressed between a potato roll).
Pro tip: If you're craving a burger at 10 PM, call ahead and make sure it's still available. They might sell out.
The mythical thing about Whisk's burgers is that they're only served on Fridays, and you never know what you're gonna get. Every Friday features a different burger, this way you can meticulously pace yourself and eat one every Friday for the rest of your life without ever getting bored.
The Real Juicy Cheeseburger from Blue Collar may seem straightforward. NY strip steak, cheese, lettuce, onion and tomato. But take a closer look and you'll notice it's served between two Portuguese Muffins. Still seems simple? Blue Collar's Danny Serfer is deeply in love with Portuguese Muffins, so this burger is pretty special.
For the more high-end burger eater, Daniel Bouloud's db burger is as decadent as it is bizarre. The sirloin patty is stuffed with red wine braised short rib and foie gras, and it's topped with black truffle and slow roasted tomato confit. Make sure to keep your pinky up.
Google "Kush" and you'll get two results, both of which people will probably stand in line for, but only one of which is legal in Florida. At Kush, there's a burger for every business day. The specialest one is the Kush & Hash, a 4oz patty served on a waffle bun with hash, bacon, egg and a side of maple syrup.
You wouldn't expect a Korean place to serve a good burger, but sometimes you have to appeal to the masses. And if there's anything a good Korean BBQ place can do, it's upgrade the simplest burger by adding marinated pork. Sakaya's cheesy Bulgogi burger is an angus patty topped with roasted pork, tater tots and spicy mayo between two warm potato buns.
This hole in the wall crafts some of the most over-the-top burgers you couldn't think of even if you tried. The most outrageous include the Mac Addict, an angus patty topped with four cheese mac and cheese on a pretzel bun, and the 109 Super Burger, a towering amalgam of french fries, bacon, a giant onion ring, an angus patty and a mac and cheese patty all covered in homemade guava sauce, with an extra onion ring speared on the top, just for funsies.
The 50/50 burger from the DRB is weaved with chorizo and angus beef, topped with a slice of queso frito, a fried plantain and a perfectly fried egg. Last year it won the title of "Best Burger" at Miami New Times' "Best of" awards, but 180 recently debuted its rival, a deep fried lamb burger topped with octopus and shitake mac & cheese. Try both and let us know who you think deserves the title this year.
Have you ever craved a burger so brimming, the bun would be jealous? At Burbowl, you can leave the bun behind and have all the good stuff in the comfort of a bed of french fries in a bowl. Its traditional burgers are all custom made. You choose your patty, bun, cheese, (free) toppings (guac is extra) and sauces.
Pro tip: The beef, melted cheddar, bacon, grilled onion, mushroom, garlic chipotle sauce and juicy secret sauce combo on potato buns won the Judge's Choice award at this year's Hamburger House Party.
As its logo brilliantly points, Jersey Dawg's specialty is the Guido hot dog. Its burgers, however, are equally Jersified, made with butchered ground beef cooked on a flat top over a bed of steamed onions served on a potato roll.
And before you wince at "Hollywood, FL," please remember that food trucks have wheels. You can find them on every third Saturday of the month at the Wheelin' Dealin' Food Truck Festival in Magic City Casino on West Flagler.
Don't let the name intimidate you, the most gourmet thing about JR's is the amount of accolades it's got for making good burgers. The casual eatery doesn't stray far from the simple things that make a burger great, like bacon & cheddar stuffed patties, wild mushrooms, black pepper aioli and grilled pineapple.
If you go to the Fountainbleau and it's not for Liv, chances are you're there to stuff your face. You can liv the lifestyle and have something dainty and decorative, or you can ignore all social norms and dive head first into the Peanut Butter Crunch Burger at Michael Mina 74. It brings pimento cheese, bacon and potato chips.
Miami showed Pincho Factory so much love, it was forced to multiply fourfold. The attention was due partly to its kebobs and partly to its burgers. Its more distinguished is the Toston Burger, which uses two fried plantains as buns and topped with Jack cheese and cilantro sauce.
The most casual chain on the list is The Habit, a west coast transplant serving the closest thing to a real Krabby Patty you can find. In fact, its burgers ranked higher than the picture-perfect In-N-Out in a consumer report survey in 2014.
The Local's burger, aptly called "The Burger," is a blend of short rib and brisket. Ask for it "Local Style" and they'll make it a double, multiply the cheese, add b&b pickles, crispy bacon, Mississippi comeback sauce, a fried egg and swap regular buns for disco buns (melted housemade pimento cheese grill-pressed between a potato roll).
Pro tip: If you're craving a burger at 10 PM, call ahead and make sure it's still available. They might sell out.
The mythical thing about Whisk's burgers is that they're only served on Fridays, and you never know what you're gonna get. Every Friday features a different burger, this way you can meticulously pace yourself and eat one every Friday for the rest of your life without ever getting bored.
The Real Juicy Cheeseburger from Blue Collar may seem straightforward. NY strip steak, cheese, lettuce, onion and tomato. But take a closer look and you'll notice it's served between two Portuguese Muffins. Still seems simple? Blue Collar's Danny Serfer is deeply in love with Portuguese Muffins, so this burger is pretty special.
For the more high-end burger eater, Daniel Bouloud's db burger is as decadent as it is bizarre. The sirloin patty is stuffed with red wine braised short rib and foie gras, and it's topped with black truffle and slow roasted tomato confit. Make sure to keep your pinky up.
Google "Kush" and you'll get two results, both of which people will probably stand in line for, but only one of which is legal in Florida. At Kush, there's a burger for every business day. The specialest one is the Kush & Hash, a 4oz patty served on a waffle bun with hash, bacon, egg and a side of maple syrup.
You wouldn't expect a Korean place to serve a good burger, but sometimes you have to appeal to the masses. And if there's anything a good Korean BBQ place can do, it's upgrade the simplest burger by adding marinated pork. Sakaya's cheesy Bulgogi burger is an angus patty topped with roasted pork, tater tots and spicy mayo between two warm potato buns.
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