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The Best Burger in Phoenix [REVIEW]

Best Burgers in Phoenix, page 3

Custom ground burger with cheddar, havarti or blue $9 add bacon* $2.5

Custom ground burger with cheddar, havarti or blue $9 add bacon* $2.5


Custom Ground Burger- Pig and Pickle, Scottsdale
Pig and Pickle is the new kid on the block, putting out really amazing food and offering a great late night restaurant option. I followed the bartender’s recommendation and went with blue cheese on my burger, which wasn’t a crumble of blue cheese, but instead a nice slice of Great Hill Blue, I believe. The burger was cooked med-rare with a nice juicy patty, and served on an English muffin, which actually held up and didn’t fall apart. There wasn’t really much to criticize on the burger, but there wasn’t too much to make it stand out among so many other amazing spots in town. With so many great pickles at their disposal, I think what the burger lacked was something pickled! That, and maybe a killer sauce to help elevate it just a bit. Solid burger, just not memorable.

 

Davanti Burger- our special blend beef burger + bacon jam + roasted tomato +cheese curd + arugula+ roasted garlic mayo + shoestring fries- $13


Davanti Burger- Davanti Enoteca, Scottsdale
I’m probably the only idiot who would go to this impressive new Italian restaurant in Scottsdale, which has been garnering rave reviews, and order a burger. Overall, this was a quality burger, which tasted very different to any other burger on the list. While the bacon jam, spread under the patty was a nice touch, it was overshadowed by the roasted tomatoes, which was the predominant flavor and made the burger a bit too juicy to manage. The pan seared cheese curds were an interesting choice, giving the burger a chewy bite, next to the soft bun and well cooked patty. The arugula and garlic mayo were mostly lost in the overall package. My recommendation, if you’re at Davanti Enoteca is, skip the burger and enjoy the amazing Italian treats. Especially the Focaccia with Honeycomb, which will knock your socks off.

 

The Tower Burger  ½ lb. ground chuck, tomato, onion, shredded iceberg, grilled sesame roll, dip trio- 9.5

The Tower Burger ½ lb. ground chuck, tomato, onion, shredded iceberg, grilled sesame roll, dip trio- 9.5


The Tower Burger- Liberty Market, Gilbert
I added some Swiss and Bacon to my Liberty Market burger, which came slightly overcooked. The overall impression was “fresh”. The light bun, juicy tomato, raw red onions, and shredded lettuce stood out as the key accompaniments to the burger.  There’s nothing wrong with a burger that is light and fresh. In fact, after trying so many other heavy, flavorful burgers it was a nice change of pace. There were also three dipping sauces served with the burger including a ketchup, pineapple salsa and mild pepper aioli. All in all, it wasn’t a burger I’d go out of my way for unless the chef was playing around with interesting toppings, as he’s been known to do.

 

Fontina Burger-6 oz., roasted red pepper, grilled mushrooms, field greens, farm-made pecan pesto and fontina- $9.49

Fontina Burger-6 oz., roasted red pepper, grilled mushrooms, field greens, farm-made pecan pesto and fontina- $9.49


Fontina Burger- Joe’s Farm Grill, Gilbert
Joe’s has a really tasty burger, but it’s not the same giant restaurant burger that you’d request medium rare, like the others on the list. It’s a 6oz grilled burger with a good sauce and great cheese. I’d consider this burger to be an upscale version of a burger found at a fast-food joint. Is it good? Of course. I’m not a fan of mushrooms, so I ordered the burger without, making my overall review slightly invalid. When you bite into the juicy Fontina burger, you get the flavor of the grilled meat first, followed by a hit of awesome fontina cheese, which they don’t skimp on, and finally the finish of the zesty pesto. A killer combo of flavors, which you can tell have been made from fresh ingredients.

 

The All-Beef* - Our classic dry-aged burger topped with melted farmhouse cheddar, shredded lettuce, balsamic onions and secret sauce.  $18-

The All-Beef* – Our classic dry-aged burger topped with melted farmhouse cheddar, shredded lettuce, balsamic onions and secret sauce. $18-


The All-Beef- Bourbon Steak at The Princess Resort, Scottsdale
The burger at Bourbon Steak was a bit of a letdown, considering the quality and reputation of the restaurant. The burger was cooked properly to med-rare, and I could taste the quality of the dry-aged beef along with a bit of the grill flavor, but the onions, cheddar and secret sauce all seemed rather tame, along with the sesame bun, which did not add to the experience. The bun could have been a bit smaller and softer, or the patty could have been a little larger to fix the meat-to-bread ratio. Overall, it’s a good burger, but overpriced and underwhelming for the $18 price tag.

 

Wineburger- Choice of American, Cheddar or Swiss Cheese. $6-


Wineburger- Harvey’s Wineburger, Phoenix
This is an entry that maybe shouldn’t be listed in the ranks of “great restaurant burgers”. It’s smaller patties, which you can have one or two of, are cooked through to med-well, and simply topped. Served with traditional fixings and a small soft bun, the Wineburger is comparable to Five Guys or In-and-Out. It’s also really damn satisfying, and a perfect place to go for a divey, wine-soaked cheeseburger and a beer after a long day.

 

8oz Burger w/ Mixed Pommes Frites – Gruyère, Mimolette, Cheddar, Blue Cheese, Mushrooms, Shallots, egg or Bacon $11 +$2 per topping


8oz Burger- Christopher’s/Crush Lounge, Phoenix
I really wanted to love the burger at Christopher’s. They have a killer menu, and I have enjoyed everything I’ve ever eaten at Christopher’s in the past. The sad truth is that I didn’t like my burger, which I ordered med-rare with Mimolette and Shallots. The burger was cooked to a med/rare-medium, but unfortunately, all I could taste was carbon. The meat didn’t look blackened, but every bite tasted charred. Combine this with their bun, which is house-made, and sliced so that the top part of the bun only covered ½ the patty. The ratio of bun to meat just wasn’t right, and the crunchy ciabatta bun didn’t make the experience of eating it any easier. Next time I visit, I’ll give it another go.  Maybe I’ll try Gruyere and Bacon, and see if my experience was a fluke, or just not to my taste.

 

Well, that’s it for now! Didn’t see your favorite burger listed here? Tell me about it! It’s quite a staggering assignment, so consider this a work in progress. I look forward to adding more to my growing list of burger’s to try.

Thanks for reading. Comment below and let me know what you think!
Scott @ Fork

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