Bay Area Bites Guide: The 15 Best Burger Spots in Oakland and Berkeley
Guide: The 27 Best Burgers in Sonoma
Bay Area Bites Guide to 10 Favorite South Bay Burger Spots
Veggie Burgers!
10 Tips for Making Great Hamburgers
Oakland's Trueburger
Weezy's: In Marin, Size Matters
Burgers or Steak?
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In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.","avatar":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Megan Gordon | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/megangordon"},"kimwesterman":{"type":"authors","id":"5575","meta":{"index":"authors_1591205172","id":"5575","found":true},"name":"Kim Westerman","firstName":"Kim","lastName":"Westerman","slug":"kimwesterman","email":"kim.westerman@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kim Westerman has been writing about food and wine for most of her adult life. Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. You can follow Kim on Twitter and Instagram @throughtraveler.","avatar":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Westerman | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kimwesterman"},"jeffcianci":{"type":"authors","id":"5580","meta":{"index":"authors_1591205172","id":"5580","found":true},"name":"Jeff Cianci","firstName":"Jeff","lastName":"Cianci","slug":"jeffcianci","email":"jcianci610@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Jeff Cianci is a freelance food writer based in San Jose. While studying journalism in college, Jeff’s curiosity landed him at a busy California bistro where he experienced a crash course in culinary training over two summer breaks, learning on the job with a very patient chef as his mentor. Around the same time, Jeff married his journalism degree to his appreciation for the restaurant world and determined food writing would be his career path. In his work Jeff most enjoys profiling chefs and learning their background, finding a new favorite restaurant and sharing his experiences with others through his reviews and social media. In addition to KQED's Bay Area Bites, Jeff writes restaurant reviews for Metro Silicon Valley and new restaurant guides for Eater National. Follow Jeff on Twitter \u003ca href=\"https://twitter.com/Cheffreycianci\" target=_blank\">@Cheffreycianci\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":"jeffcianci","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Jeff Cianci | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jeffcianci"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_119086":{"type":"posts","id":"bayareabites_119086","meta":{"index":"posts_1591205157","site":"bayareabites","id":"119086","score":null,"sort":[1500392787000]},"guestAuthors":[],"slug":"bay-area-bites-guide-the-15-best-burger-spots-in-oakland-and-berkeley","title":"Bay Area Bites Guide: The 15 Best Burger Spots in Oakland and Berkeley","publishDate":1500392787,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>As all matters of taste, burgers are a subjective business. In our \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/09/30/bay-area-bites-guide-to-9-favorite-east-bay-burgers-berkeley-oakland/\">first burger guide to Berkeley and Oakland\u003c/a> in 2014, I outlined three criteria for what constitutes burger excellence in my book: sustainably farmed meat, consistent cooking to requested temperature, and simplicity of toppings (the fewer, the better). \u003c/p>\n\u003cp>Handlebar, Phil’s Sliders and Victory Burger were cut from this update because they have all closed since the first guide was published. Mua and Umami Burger have also been omitted here because neither is transparent about their beef sourcing. In the case of Mua, no one at the restaurant was able to give me any information about the beef, beyond their distributor. Umami is more complicated; everyone I spoke to, including a marketing representative, indicated that their signature beef blend is a secret recipe. So, this is not to say that this meat isn’t sustainable, just that I couldn’t readily access that information, so neither can diners. (Furthermore, every burger I've had a Umami in the past year has been overcooked.) As sustainability gets more important in the Bay Area dining scene—and in the larger context of global warming and our carbon footprint—we’ve been able to insist that, beyond tasting good, the meat we eat is sustainably farmed.\u003c/p>\n\u003cp>And of course, we know how vague and trendy the word “sustainable” is. For the purposes of this guide, we use the term in the broadest possible sense, to describe beef that is produced with considerations of environmental, social and economic outcomes (understanding that all beef production has a range of sustainability challenges).\u003c/p>\n\u003ch2>Bunaburger [CLOSED] \u003c/h2>\n\u003cfigure id=\"attachment_119093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Bunaburger-new.jpg\" alt=\"Bunaburger’s “Classic” Burger with red onions, lettuce, tomato, bread and butter pickles, and special sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bunaburger’s “Classic” Burger with red onions, lettuce, tomato, bread and butter pickles, and special sauce. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s not typical that we would include a pop-up in a guide, but \u003ca href=\"https://www.bunaburger.com/\">Bunaburger\u003c/a> seems to have established relatively permanent status inside Blackwater Station in Temescal. It’s a spinoff on a successful breakfast-sandwich pop-up, Cracked, by Buna Babilla, and has taken up residence at the back counter of Blackwater Station, perfect for takeout or eating in with a cocktail at the bar. \u003c/p>\n\u003cp>The concept is throwback Americana, with homemade tater tots, chicken fingers and “special sauce,” and the five burgers on the menu constitute the bulk of the offerings, though there are also several entrée salads as well. We tried two burgers: the Buna Burger and the Classic. All beef is certified hormone- and antibiotic-free. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As intriguing as the creative Buna Burger is, we preferred the Classic, with red onions, lettuce, tomato, bread and butter pickles, and special sauce, which is akin to Thousand Island dressing. The Buna skewed more to the sweet side, with brown-sugar bacon mixed into the house-ground chuck, served with smoked onions, cheddar, and miso mayo. The server recommended medium for cooking temperature, so we went with it, and both were precisely so, juicy and ever-so-slightly pink. And the tater tots beat out the fries for their coarse texture and not over-salted crispness.\u003c/p>\n\u003cfigure id=\"attachment_119095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Buna1-new.jpg\" alt=\"“Bunaburger” with smoked onions, cheddar, and miso mayo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">“Bunaburger” with smoked onions, cheddar, and miso mayo. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.bunaburger.com/\">\u003cstrong>Bunaburger\u003c/strong>\u003c/a> [CLOSED - \u003ca href=\"http://www.berkeleyside.com/2017/10/13/breakfast-sandwich-cracked-to-berkeley/\" rel=\"noopener\" target=\"_blank\">some items moved to Cracked\u003c/a>]\u003cbr>\n4901 Telegraph Ave. (inside Blackwater Station) [\u003ca href=\"https://goo.gl/cA21Ss\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 520-4265\u003cbr>\nHours: Tue-Thu, 11am-9pm; Fri, 11am-10pm; Sat, 5-10pm; Sun, 5-9pm\u003cbr>\nPrice Range: $ (burgers $8-$9)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/bunaburger-oakland\">Bunaburger\u003c/a>\u003c/p>\n\u003ch2>Chop Bar\u003c/h2>\n\u003cfigure id=\"attachment_119090\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/chopbar-burger.jpg\" alt=\"Chop Bar burger\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119090\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Chop Bar burger \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ve heard about their famous Bloody Mary with bacon; \u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar\u003c/a>’s burger is of the same high caliber. House-ground chuck, distributed by \u003ca href=\"http://preferredmeats.com/\" target=\"_blank\">Preferred Meats\u003c/a>, chuck is cooked to a perfect medium rare and served on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> Kaiser roll with bacon, avocado, sliced heirloom tomatoes, and aioli. (Cheese and grilled onions are optional.) It comes with an arugula salad; I suggest also ordering a side of the jo-jos, crispy potato wedges with chimichurri. There’s a nice wine list that includes several sparkling wines by the glass that pair well with a juicy, bacon-topped burger. The space is indoor-outdoor rustic, and the servers are chatty and welcoming.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">\u003cstrong>Chop Bar\u003c/strong>\u003c/a>\u003cbr>\n247 4th St. [\u003ca href=\"http://goo.gl/61pS6g\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 834-2467\u003cbr>\nHours: Mon-Thu 8am-10pm; Fri 8am-11pm; Sat 9am-11pm; Sun 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chopbar\" target=\"_blank\">Chop Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ChopBar\" target=\"_blank\">@ChopBar\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/chop-bar-oakland\">Chop Bar\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $13)\u003c/p>\n\u003ch2>Clove and Hoof\u003c/h2>\n\u003cfigure id=\"attachment_119098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/CloveandHoof-new.jpg\" alt=\"Clove and Hoof’s double-decker grass-fed burger.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof’s double-decker grass-fed burger. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We wrote about \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/03/black-creek-builders-behind-the-scenes-of-the-east-bay-restaurant-boom/\">Clove and Hoof\u003c/a> in December 2014, just before it opened, in a story about the local restaurant construction boom. More than two years later, the butcher shop/restaurant venture by Analiesa Gosnell and John Blevins has solidified its space in both departments and has nailed the burger, in particular. The C&H Burger is made from grass-fed beef from \u003ca href=\"http://www.jennerfamilybeef.com/\">Jenner Farms\u003c/a> in Etna, CA: two four-ounce patties slathered with pimento cheese and topped with caramelized onion, sweetly tart pickles, and pickle mayo on a potato pepper bun. (A gluten-free bun by \u003ca href=\"https://www.mariposabaking.com/\">Mariposa Bakery\u003c/a> is available for an extra $2.)\u003c/p>\n\u003cp>I ordered my burger medium-rare, and it arrived perfectly cooked. I would suggest that, since this burger is comprised of two small patties, as opposed to one large, it might be better cooked medium so that the outside of each patty gets more seared. But the meat itself is fantastic, pasture-raised, dry-aged, and all grass-fed. The pimento cheese is another nod to the retro trend we’re observing in burgers across the Bay Area. \u003c/p>\n\u003cp>\u003ca href=\"http://cloveandhoofoakland.com/\">\u003cstrong>Clove and Hoof\u003c/strong>\u003c/a>\u003cbr>\n4001 Broadway [\u003ca href=\"https://goo.gl/cA21Ss\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 547-1446\u003cbr>\nHours: Daily, 11am-9pm (Tue open until 3pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CloveAndHoof\">Clove and Hoof\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/clove_and_hoof\">@Clove_and_Hoof\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cloveandhoof/\">@cloveandhoof\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/clove-and-hoof-oakland-2\">Clove and Hoof\u003c/a>\u003cbr>\nPrice Range: $$ (burger $14)\u003c/p>\n\u003ch2>Drip Line\u003c/h2>\n\u003cfigure id=\"attachment_119100\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/DripLine-new.jpg\" alt=\"Chef Nora Dunning’s blended burger with grass-fed beef and shiitake mushrooms.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Nora Dunning’s blended burger with grass-fed beef and shiitake mushrooms. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We covered Nora Dunning’s exquisite cooking at \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/01/drip-line-brings-soulful-singapore-inspired-food-to-west-oakland/\">Drip Line\u003c/a> a few months back, and the chef’s ingenuity makes the cut once again with a “blended burger,” launched as part of a project by the James Beard Foundation to make more sustainable burgers by blending mushrooms into the beef. \u003c/p>\n\u003cp>Dunning’s version blends 60% grass-fed beef with 40% shiitake mushrooms, seasoned with dried shiitake powder and served on homemade brioche buns. Sambal aioli gives it a little kick, as does arugula, and the homemade lotus root chips on the side are downright addictive. As with everything on the menu at Drip Line, the burger bun is homemade, in this case from a sourdough starter with the addition of koji, fermented rice like that used to brew sake, which makes the bun ultra-light.\u003c/p>\n\u003cp>\u003ca href=\"http://driplineoakland.com/\">\u003cstrong>Drip Line\u003c/strong>\u003c/a>\u003cbr>\n1940 Union St., Ste. #21 [\u003ca href=\"https://goo.gl/snizj8\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 612-6952\u003cbr>\nHours: Tue-Fri, 7am-3pm; Sat-Sun, 8am-2pm; Closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DripLineCafe/\">Drip Line Oakland\u003c/a>\u003cbr>\nTwitter:\u003ca href=\"https://twitter.com/DripLineCoffee\"> @DripLineCoffee\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/driplineoakland/\">@driplineoakland\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/drip-line-oakland\">Drip Line\u003c/a>\u003cbr>\nPrice Range: $ ($9-$13)\u003c/p>\n\u003ch2>Duchess [CLOSED]\u003c/h2>\n\u003cfigure id=\"attachment_119104\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Duchess-new.jpg\" alt=\"The Wagyu burger at Duchess in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119104\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Wagyu burger at Duchess in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The claim to fame of the Duchess burger is Wagyu beef, from the cattle breed first imported into the U.S. in 1975. Highly regarded as a delicacy in Japan, the meat from Wagyu cows is very marbled, with a higher ratio of mono-unsaturated to saturated fat than beef from other breeds. \u003c/p>\n\u003cp>The presentation here is straightforward: American cheese, “dijonnaise” (a combination of mayonnaise and Dijon mustard), caramelized onion and shredded lettuce. The server recommended a temperature of medium for the meat, but I went with medium rare, and was happy I did. Barely charred on the outside and thoroughly pink on the inside, the juicy burger was snugly held by a seeded bun, toasted and firm.\u003c/p>\n\u003cp>\u003ca href=\"https://www.duchessoakland.com/\">\u003cstrong>Duchess\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n5422 College Ave. [\u003ca href=\"https://goo.gl/hiRdHw\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 871-3463\u003cbr>\nHours: Sun, 10am-3pm and 5-9pm; Mon-Wed, 5:30-9:30pm; Thu-Fri, 5-10pm; Sat, 10am-3pm and 5-10pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/duchessoakland\">@DuchessOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/duchessoakland/\">@duchessoakland\u003c/a>\u003cbr>\nPrice Range: $$ (burger $18)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/duchess-oakland\">Duchess\u003c/a> \u003c/p>\n\u003ch2>Farm Burger\u003c/h2>\n\u003cfigure id=\"attachment_119106\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/FarmBurger-new.jpg\" alt=\"Farm Burger’s bargain burger at $8.50.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119106\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farm Burger’s bargain burger at $8.50. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While \u003ca href=\"http://www.farmburger.net/berkeley-ca#berkeley-california-1\">Farm Burger\u003c/a> seems like a thoroughly local joint, it is, in fact, a growing chain, with nine locations across the country. The growth of the company doesn’t seem to have affected quality in the least, and each restaurant does its own local sourcing. In Berkeley, that means 100% grass-fed beef from California farms.\u003c/p>\n\u003cp>There’s a rotating daily special, but I recommend going straight for the Farm Burger, which, for $8.50, is the biggest bargain on this list. Free toppings include Farm Burger sauce (a variation on the theme of Thousand Island dressing), roasted garlic, fresh jalapeños, pickled jalapeños, iceberg lettuce, Duke's mayo, smoked paprika mayo, grainy mustard, red onion, house pickles, and tomatoes (in season), served on a locally made bun from \u003ca href=\"https://www.semifreddis.com/\">Semifreddi's\u003c/a> bakery in Emeryville. For just $1, you can add fancier toppings like arugula, chili, sautéed mushrooms, a beer-battered onion ring, fried egg, goat cheese, and other items.\u003c/p>\n\u003cp>As is my wont, I went simple, with house sauce, pickles, red onion and tomato, and added homemade fries for a hearty, affordable lunch. The burger was cooked to spot-on medium-rare. The service at this location is well more developed than one might expect at a counter-service restaurant, with friendly servers buzzing around offering water and hot sauce and asking how your meal tastes. \u003c/p>\n\u003cfigure id=\"attachment_119105\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/FarmBurger-GF-new.jpg\" alt=\"The Farm Burger with a gluten-free bun.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Farm Burger with a gluten-free bun. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.farmburger.net/berkeley-ca#berkeley-california-1\">\u003cstrong>Farm Burger\u003c/strong>\u003c/a>\u003cbr>\n1313 Ninth St. [\u003ca href=\"https://goo.gl/QcLtpo\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 705-1485\u003cbr>\nHours: Daily, 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FarmBurger?ref=hl\">Farm Burger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FarmBurger\">@FarmBurger\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/farmburger/\">@FarmBurger\u003c/a>\u003cbr>\nPrice Range: $ (burger $8.50)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/farm-burger-berkeley?osq=farm+burger\">Farm Burger\u003c/a> \u003c/p>\n\u003ch2>KronnerBurger [CLOSED temporarily]\u003c/h2>\n\u003cfigure id=\"attachment_119136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/KronnerBurger-new.jpg\" alt=\"Chris Kronner’s famous KronnerBurger, which has taken the Bay Area by storm.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chris Kronner’s famous KronnerBurger, which has taken the Bay Area by storm. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chris Kronner is, arguably, the Bay Area’s most celebrated designer of the burger experience. After a hugely successful pop-run in San Francisco that created a carnivore’s sensation, Kronner went brick-and-mortar on Oakland’s Piedmont Avenue in 2015, with a menu centered around his famous burger, grilled over oak wood and served on a homemade potato pain de mie bun, served simply with cheddar mayo, dill pickles, charred onion and lettuce. \u003c/p>\n\u003cp>What makes the burger special, for starters, is the dry-aged beef that comprises most of the blend, cooked rare and only rare, no exceptions. So, don’t bring your squeamish, blood-averse friends and relatives here! Unless of course, they want to try the vegan \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/22/a-tale-of-two-veggie-burgers-impossible-vs-beyond/\">Impossible Burger\u003c/a>, made by Impossible Foods, a company that has developed a completely meat-free “burger,” whose main ingredients are unlikely: wheat, coconut oil and potatoes, resulting in a burger that “bleeds” with the help of magic-ingredient heme, an iron-containing molecule in blood that carries oxygen. It turns out that heme is found in plants, as well as animals, so Impossible Foods has figured out a way to derive in from yeast and produce it in bulk. \u003c/p>\n\u003cp>There are many reasons one might want to eat this burger, sheer curiosity being one of them. And I’ll say that, if I hadn’t known what I was eating, I would probably have guessed it was meat mixed in with some kind of starchy filler. And I would have been wrong, of course. That’s how closely the burger approximates real meat. That said, when I was a vegetarian, I didn’t particularly want meat replacements, choosing rather to eat vegetables for their own sake. So, I think this burger appeals to those who love meat, but can’t—or don’t want to—eat it. What’s interesting is that the Impossible Burger bleeds more than the KronnerBurger, whose dry-aged beef doesn’t really lose liquid, even when served rare. It’s more like eating fine steak tartare.\u003c/p>\n\u003cfigure id=\"attachment_119108\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/KB_Impossible-new.jpg\" alt=\"The vegan Impossible Burger, whose main ingredient is heme.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119108\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegan Impossible Burger, whose main ingredient is heme. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://kronnerburger.com/\">\u003cstrong>KronnerBurger\u003c/strong>\u003c/a> [CLOSED temporarily]\u003cbr>\n4063 Piedmont Ave. [\u003ca href=\"https://goo.gl/U1q9nb\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 410-7145\u003cbr>\nHours: Tue-Wed, 5:30-10pm; Thu-Fri, 11:30am-3:30pm and 5:30-10pm; Sat-Sun, 11am-4pm and 5:30-10pm; Closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/KronnerBurgerSF\">KronnerBurger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/KronnerBurger\">@KronnerBurger\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kronnerburger/\">@kronnerburger\u003c/a>\u003cbr>\nPrice Range: $$ (burgers $15-$19)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/kronnerburger-oakland-3\">KronnerBurger\u003c/a>\u003c/p>\n\u003ch2>Limewood Bar & Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_119109\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Limewood-new.jpg\" alt=\"Limewood’s classic burger, served up in a resort ambiance.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-119109\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Limewood’s classic burger, served up in a resort ambiance. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rarely does a hotel restaurant make a best-burger list, but \u003ca href=\"https://www.limewoodrestaurant.com/\">Limewood\u003c/a>, in Berkeley’s Claremont Hotel (now owned by Fairmont), cooks up a mean burger and throws in a view for free. Despite the elegance of the space, you can walk in in your tennis attire, if you like—especially at lunch, when all eyes are on the panoramic view of the bay from high atop Berkeley.\u003c/p>\n\u003cp>A grass-fed burger, ground in-house, comes on a potato bun with sharp cheddar and creamed horseradish and lettuce. That’s it. Just three simple toppings that amplify the meat cooked perfectly to medium-rare. Sauntering in and ordering a burger is also an affordable way of enjoying the resort atmosphere of the place (though you can certainly order oysters and Champagne as well).\u003c/p>\n\u003cp>\u003ca href=\"https://www.limewoodrestaurant.com/\">\u003cstrong>Limewood Bar & Restaurant\u003c/strong>\u003c/a>\u003cbr>\n41 Tunnel Rd. [\u003ca href=\"https://goo.gl/e8wPAV\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 549-8585\u003cbr>\nHours: Daily, 11:30am-midnight\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/limewoodberkeley\">Limewood Bar & Restaurant\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/limewoodbarandrestaurant/\">@limewoodbarandrestaurant\u003c/a>\u003cbr>\nPrice Range: $$ (burger $18)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/limewood-bar-and-restaurant-berkeley\">Limewood Bar & Restaurant\u003c/a> \u003c/p>\n\u003ch2>Park Burger\u003c/h2>\n\u003cfigure id=\"attachment_119110\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/park-burger-new.jpg\" alt=\"The Classic Cheeseburger at Park Burger in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119110\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Classic Cheeseburger at Park Burger in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So many burger joints end up being neighborhood destinations, and \u003ca href=\"http://parkburgeroakland.com/\">Park Burger\u003c/a> is one of those. It’s very laid back and welcoming, with a down-home feel. The menu is large, and consists mostly of burgers of various compositions, but there are salads and side, too, including exceptional hand-cut Kennebec potato fries. And the burger, though only $9.25 with cheese, is top-notch. Made from delicious grass-fed beef from \u003ca href=\"http://eatcream.co/\">Cream Co.\u003c/a>, a local purveyor of sustainably produced meat, and served on buns from Bakers of Paris that are akin to brioche, the classic burger with cheese comes simply with lettuce, tomato, homemade aioli and pickled onions, if you like. Counter service is fast and friendly, and there’s a good beer list.\u003c/p>\n\u003cp>\u003ca href=\"http://parkburgeroakland.com/\">\u003cstrong>Park Burger\u003c/strong>\u003c/a>\u003cbr>\n4218 Park Blvd. [\u003ca href=\"https://goo.gl/2zHRLb\">Map\u003c/a>]\u003cbr>\nOakland, CA 94602\u003cbr>\nPh: (510) 479-1402\u003cbr>\nHours: Mon-Sat, 11am-9pm; Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Park-Burger-127372520764350/\">Park Burger\u003c/a>\u003cbr>\nPrice Range: $ (cheeseburger $9.25)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/park-burger-oakland\">Park Burger\u003c/a>\u003c/p>\n\u003ch2>900 Grayson\u003c/h2>\n\u003cfigure id=\"attachment_119125\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/900grayson-burger.jpg\" alt=\"900 Grayson burger\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119125\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">900 Grayson burger \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Known primarily as a great local breakfast spot, \u003ca href=\"http://www.900grayson.com\" target=\"_blank\">900 Grayson\u003c/a>, which looks like someone’s little house on the corner, is also a West Berkeley burger destination. Chef Nick Spelletich uses organic beef distributed by \u003ca href=\"http://www.goldengatemeatcompany.com/\" target=\"_blank\">Golden Gate Meats\u003c/a>, \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> buns, \u003ca href=\"https://www.nueskes.com/\">Nueske's\u003c/a> bacon, and tops the whole shebang with batter-fried onion rings. Given the latter, it’s best to ask for a side salad instead of the fries.\u003c/p>\n\u003cp>\u003ca href=\"http://www.900grayson.com\" target=\"_blank\">\u003cstrong>900 Grayson\u003c/strong>\u003c/a>\u003cbr>\n900 Grayson St. \u003ca href=\"http://goo.gl/zVJa50\">[Map]\u003c/a>\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 704-9900\u003cbr>\nHours: Mon-Fri 8-10:45am and 11:30am-3pm; Sat 8am-2:30pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/900Grayson\" target=\"_blank\">900 Grayson\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/900-grayson-berkeley-2\">900 Grayson\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $12)\u003c/p>\n\u003ch2>Sidebar\u003c/h2>\n\u003cfigure id=\"attachment_119111\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Sidebar-new.jpg\" alt=\"Sidebar’s burger with chipotle-Thousand Island sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119111\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sidebar’s burger with chipotle-Thousand Island sauce. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Well loved among the artisanal-cocktail set, \u003ca href=\"http://sidebar-oaktown.com/\">Sidebar\u003c/a>, across from Lake Merritt on Grand Avenue in Oakland, is somewhat of a sleeper of a restaurant. It seems to do a steady lunch business, without filling up readily. But their burger is so good that there should be a line out the door. It’s a marvel in simplicity: Niman Ranch beef, grilled to precisely medium-rare, served on a classic white bun with lettuce and chipotle-laced Thousand Island dressing, with homemade pickles on the side, as well as oven-baked potato wedges.\u003c/p>\n\u003cp>And if you’re looking to pair your burger with a cocktail, I happen to know that the Caged Heat bourbon cocktail that features a Sidebar employee’s homemade ghost pepper syrup, can also be made with tequila. This is an important sidebar, pun intended.\u003c/p>\n\u003cp>\u003ca href=\"http://sidebar-oaktown.com/\">\u003cstrong>Sidebar\u003c/strong>\u003c/a>\u003cbr>\n542 Grand Ave. [\u003ca href=\"https://goo.gl/e8wPAV\">Map\u003c/a>]\u003cbr>\nOakland, CA 94705\u003cbr>\nPh: (510) 452-9500\u003cbr>\nHours: Mon-Thu, 11:30am-10pm; Fri, 11:30am-10:30pm; Sat, 4-10:30pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sidebarOAK/\">Sidebar Oaktown\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SidebarOakland\">@SidebarOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/sidebaroakland/\">@sidebaroakland\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/sidebar-oakland-2\">Sidebar\u003c/a>\u003cbr>\nPrice Range: $$ (burger $13.75)\u003c/p>\n\u003ch2>The Cook and Her Farmer\u003c/h2>\n\u003cfigure id=\"attachment_119102\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cook-farmer-new.jpg\" alt=\"The grass-fed burger at The Cook and Her Farmer in Swan’s Market in Old Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The grass-fed burger at The Cook and Her Farmer in Swan’s Market in Old Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Because there seems to be one of everything delicious at \u003ca href=\"http://swansmarket.com/\">Swan’s Market\u003c/a> in Old Oakland, it may not come as a surprise that one of the East Bay’s best burgers is found there, though it is a bit odd to have found it at the oyster bar. \u003ca href=\"http://www.thecookandherfarmer.com/\">The Cook and Her Farmer\u003c/a> is best known for its oysters, wine and beer, but they’ve also got it going on in the grass-fed burger department. \u003c/p>\n\u003cp>It starts with a big toasted \u003ca href=\"http://www.acmebread.com/\">Acme\u003c/a> bun onto which goes a medium-thick patty grilled to precisely medium-rare, topped only with sharp cheddar cheese, sweetly tart, thinly sliced pickles, lettuce, and grilled red onions. The abundance of melted cheese serves to double as a sauce, so the burger doesn’t really need mayo or other condiments. There’s a bacon option I recommend because the kitchen serves it up crispy. Homemade potato chips on the side seal the deal. \u003c/p>\n\u003cp>\u003ca href=\"http://www.thecookandherfarmer.com/\">\u003cstrong>The Cook and Her Farmer\u003c/strong>\u003c/a>\u003cbr>\n907 Washington St. [\u003ca href=\"https://goo.gl/NK4fJX\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6140\u003cbr>\nHours: Mon, 9am-4pm; Tue-Thu, 9am-9pm; Fri-Sat, 9am-10pm; Closed Sun\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/thecookandherfarmer/\">@thecookandherfarmer\u003c/a>\u003cbr>\nPrice Range: $$ (burgers $14-$16)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/the-cook-and-her-farmer-oakland-2\">The Cook and Her Farmer\u003c/a>\u003c/p>\n\u003ch2>The Golden Squirrel\u003c/h2>\n\u003cfigure id=\"attachment_119107\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/GoldenSquirrel-new.jpg\" alt=\"Wagyu burger at The Golden Squirrel, a Rockridge gastropub.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119107\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wagyu burger at The Golden Squirrel, a Rockridge gastropub. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.goldensquirrelpub.com/\">The Golden Squirrel\u003c/a> is what a gastropub was originally designed to be: a casual, inviting space with excellent beer that places equal emphasis on food. In the case of the burger here, the “gastro” moniker earns its status with the choice of \u003ca href=\"http://www.masami-foods.com/usa/index2.html\">Masami beef\u003c/a>, an American Wagyu meat that is richly fatty and delicious at practically any temperature (though I recommend medium-rare to rare). \u003c/p>\n\u003cp>For only $14, this beauty includes bone marrow, homemade American cheese, aioli, tomato, Little Gem lettuces and thinly sliced red onion on a grilled, soft-white bun.\u003c/p>\n\u003cp>\u003ca href=\"http://www.goldensquirrelpub.com/\">\u003cstrong>The Golden Squirrel\u003c/strong>\u003c/a>\u003cbr>\n5940 College Ave. [\u003ca href=\"https://goo.gl/JNbLov\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 735-9220\u003cbr>\nHours: Mon, 4-10pm; Tue-Thu, 11:30am-11pm; Fri, 11:30am-midnight; Sat, 10:30am-midnight; Sun, 10am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Goldensquirrelpub/\">The Golden Squirrel Rockridge\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/goldensquirrelp\">@Goldensquirrelp\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/goldensquirrelpub/\">@goldensquirrelpub\u003c/a>\u003cbr>\nPrice Range: $$ (burger $14)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/the-golden-squirrel-oakland-2\">The Golden Squirrel\u003c/a>\u003c/p>\n\u003ch2>TrueBurger\u003c/h2>\n\u003cfigure id=\"attachment_119132\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/trueburger-fries.jpg\" alt=\"TrueBurger and fries.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119132\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">TrueBurger and fries. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When we walked into \u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\">TrueBurger\u003c/a>, my wife immediately said, “This should be a drive-in,” which makes sense given the efficient assembly line of cooks systematically getting properly cooked burgers onto trays (a la \u003ca href=\"http://www.in-n-out.com/\" target=\"_blank\">In-N-Out\u003c/a>) or tables. We noticed right away that the coarse-ground meat wasn’t flattened by the grilling process, and then identified why. The meat gets handed to the griller in the shape of a ball, and is only gently pressed down to be cooked; this process has a nice effect on the final burger, served in a white paper bag with lettuce, tomato, pickles, and a mildly garlicky aioli. At $6.50 a pop, this burger has the best value-to-quality ratio on the list. The beef here is pastured (though not grass-fed) with no hormones or no antibiotics, served on a Semifreddi's bun.\u003c/p>\n\u003cp>\u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\">\u003cstrong>TrueBurger\u003c/strong>\u003c/a>\u003cbr>\n146 Grand Ave. \u003ca href=\"http://goo.gl/OZkjRZ\">[Map]\u003c/a>\u003cbr>\nOakland, CA 94612\u003cbr>\n4101 Broadway (second location) [\u003ca href=\"https://goo.gl/qwV1d7\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 208-5678\u003cbr>\nHours: Tue-Sat 11am-9:30pm; Sun noon-8pm; Closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Trueburger/186633031087\" target=\"_blank\">Trueburger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Trueburger\" target=\"_blank\">@Trueburger\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/trueburger-oakland\">TrueBurger\u003c/a>\u003cbr>\nPrice Range: $ (Entrees under $10, Burger $6.50)\u003c/p>\n\u003ch2>Wood Tavern\u003c/h2>\n\u003cfigure id=\"attachment_119131\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/wood-tavern-burger.jpg\" alt=\"Wood Tavern burger.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119131\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Wood Tavern burger. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.woodtavern.net\" target=\"_blank\">Wood Tavern\u003c/a> is one of Oakland’s longest-standing fine-dining restaurants, which makes it even more lovely that they serve a burger. It’s made with tried and true \u003ca href=\"https://www.nimanranch.com/\" target=\"_blank\">Niman Ranch\u003c/a> beef on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> baguette (despite the round patty on a rectangular “bun,” it works), and more homemade shoestring fries than two people can rightly eat. Another plus is the excellent (if pricey) wine list.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.woodtavern.net\" target=\"_blank\">\u003cstrong>Wood Tavern\u003c/strong>\u003c/a>\u003cbr>\n6317 College Ave.\u003ca href=\"http://goo.gl/hbXhkr\">[Map]\u003c/a>\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 654-4607\u003cbr>\nHours: Mon-Thu 11:30am-10pm; Fri-Sat 11:30am-10:30pm; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Wood-Tavern-Restaurant/114049475293455?sk=info\" target=\"_blank\">The Wood Tavern Restaurant\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/wood-tavern-oakland\">Wood Tavern\u003c/a>\u003cbr>\nPrice Range: $$-$$$ (Entrees $11-$24, Burger $13)\u003c/p>\n\n","blocks":[],"excerpt":"This guide update features 11 new destination spots (and four returning winners) for the top burger destinations in Oakland and Berkeley, most of which feature sustainably sourced beef.","status":"publish","parent":0,"modified":1526442011,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":48,"wordCount":3481},"headData":{"title":"Bay Area Bites Guide: The 15 Best Burger Spots in Oakland and Berkeley | KQED","description":"This guide update features 11 new destination spots (and four returning winners) for the top burger destinations in Oakland and Berkeley, most of which feature sustainably sourced beef.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Guide: The 15 Best Burger Spots in Oakland and Berkeley","datePublished":"2017-07-18T15:46:27.000Z","dateModified":"2018-05-16T03:40:11.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"119086 https://ww2.kqed.org/bayareabites/?p=119086","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/07/18/bay-area-bites-guide-the-15-best-burger-spots-in-oakland-and-berkeley/","disqusTitle":"Bay Area Bites Guide: The 15 Best Burger Spots in Oakland and Berkeley","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/119086/bay-area-bites-guide-the-15-best-burger-spots-in-oakland-and-berkeley","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>As all matters of taste, burgers are a subjective business. In our \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/09/30/bay-area-bites-guide-to-9-favorite-east-bay-burgers-berkeley-oakland/\">first burger guide to Berkeley and Oakland\u003c/a> in 2014, I outlined three criteria for what constitutes burger excellence in my book: sustainably farmed meat, consistent cooking to requested temperature, and simplicity of toppings (the fewer, the better). \u003c/p>\n\u003cp>Handlebar, Phil’s Sliders and Victory Burger were cut from this update because they have all closed since the first guide was published. Mua and Umami Burger have also been omitted here because neither is transparent about their beef sourcing. In the case of Mua, no one at the restaurant was able to give me any information about the beef, beyond their distributor. Umami is more complicated; everyone I spoke to, including a marketing representative, indicated that their signature beef blend is a secret recipe. So, this is not to say that this meat isn’t sustainable, just that I couldn’t readily access that information, so neither can diners. (Furthermore, every burger I've had a Umami in the past year has been overcooked.) As sustainability gets more important in the Bay Area dining scene—and in the larger context of global warming and our carbon footprint—we’ve been able to insist that, beyond tasting good, the meat we eat is sustainably farmed.\u003c/p>\n\u003cp>And of course, we know how vague and trendy the word “sustainable” is. For the purposes of this guide, we use the term in the broadest possible sense, to describe beef that is produced with considerations of environmental, social and economic outcomes (understanding that all beef production has a range of sustainability challenges).\u003c/p>\n\u003ch2>Bunaburger [CLOSED] \u003c/h2>\n\u003cfigure id=\"attachment_119093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Bunaburger-new.jpg\" alt=\"Bunaburger’s “Classic” Burger with red onions, lettuce, tomato, bread and butter pickles, and special sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bunaburger’s “Classic” Burger with red onions, lettuce, tomato, bread and butter pickles, and special sauce. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s not typical that we would include a pop-up in a guide, but \u003ca href=\"https://www.bunaburger.com/\">Bunaburger\u003c/a> seems to have established relatively permanent status inside Blackwater Station in Temescal. It’s a spinoff on a successful breakfast-sandwich pop-up, Cracked, by Buna Babilla, and has taken up residence at the back counter of Blackwater Station, perfect for takeout or eating in with a cocktail at the bar. \u003c/p>\n\u003cp>The concept is throwback Americana, with homemade tater tots, chicken fingers and “special sauce,” and the five burgers on the menu constitute the bulk of the offerings, though there are also several entrée salads as well. We tried two burgers: the Buna Burger and the Classic. All beef is certified hormone- and antibiotic-free. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As intriguing as the creative Buna Burger is, we preferred the Classic, with red onions, lettuce, tomato, bread and butter pickles, and special sauce, which is akin to Thousand Island dressing. The Buna skewed more to the sweet side, with brown-sugar bacon mixed into the house-ground chuck, served with smoked onions, cheddar, and miso mayo. The server recommended medium for cooking temperature, so we went with it, and both were precisely so, juicy and ever-so-slightly pink. And the tater tots beat out the fries for their coarse texture and not over-salted crispness.\u003c/p>\n\u003cfigure id=\"attachment_119095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Buna1-new.jpg\" alt=\"“Bunaburger” with smoked onions, cheddar, and miso mayo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">“Bunaburger” with smoked onions, cheddar, and miso mayo. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.bunaburger.com/\">\u003cstrong>Bunaburger\u003c/strong>\u003c/a> [CLOSED - \u003ca href=\"http://www.berkeleyside.com/2017/10/13/breakfast-sandwich-cracked-to-berkeley/\" rel=\"noopener\" target=\"_blank\">some items moved to Cracked\u003c/a>]\u003cbr>\n4901 Telegraph Ave. (inside Blackwater Station) [\u003ca href=\"https://goo.gl/cA21Ss\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 520-4265\u003cbr>\nHours: Tue-Thu, 11am-9pm; Fri, 11am-10pm; Sat, 5-10pm; Sun, 5-9pm\u003cbr>\nPrice Range: $ (burgers $8-$9)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/bunaburger-oakland\">Bunaburger\u003c/a>\u003c/p>\n\u003ch2>Chop Bar\u003c/h2>\n\u003cfigure id=\"attachment_119090\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/chopbar-burger.jpg\" alt=\"Chop Bar burger\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119090\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Chop Bar burger \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ve heard about their famous Bloody Mary with bacon; \u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar\u003c/a>’s burger is of the same high caliber. House-ground chuck, distributed by \u003ca href=\"http://preferredmeats.com/\" target=\"_blank\">Preferred Meats\u003c/a>, chuck is cooked to a perfect medium rare and served on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> Kaiser roll with bacon, avocado, sliced heirloom tomatoes, and aioli. (Cheese and grilled onions are optional.) It comes with an arugula salad; I suggest also ordering a side of the jo-jos, crispy potato wedges with chimichurri. There’s a nice wine list that includes several sparkling wines by the glass that pair well with a juicy, bacon-topped burger. The space is indoor-outdoor rustic, and the servers are chatty and welcoming.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">\u003cstrong>Chop Bar\u003c/strong>\u003c/a>\u003cbr>\n247 4th St. [\u003ca href=\"http://goo.gl/61pS6g\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 834-2467\u003cbr>\nHours: Mon-Thu 8am-10pm; Fri 8am-11pm; Sat 9am-11pm; Sun 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chopbar\" target=\"_blank\">Chop Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ChopBar\" target=\"_blank\">@ChopBar\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/chop-bar-oakland\">Chop Bar\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $13)\u003c/p>\n\u003ch2>Clove and Hoof\u003c/h2>\n\u003cfigure id=\"attachment_119098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/CloveandHoof-new.jpg\" alt=\"Clove and Hoof’s double-decker grass-fed burger.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof’s double-decker grass-fed burger. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We wrote about \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/03/black-creek-builders-behind-the-scenes-of-the-east-bay-restaurant-boom/\">Clove and Hoof\u003c/a> in December 2014, just before it opened, in a story about the local restaurant construction boom. More than two years later, the butcher shop/restaurant venture by Analiesa Gosnell and John Blevins has solidified its space in both departments and has nailed the burger, in particular. The C&H Burger is made from grass-fed beef from \u003ca href=\"http://www.jennerfamilybeef.com/\">Jenner Farms\u003c/a> in Etna, CA: two four-ounce patties slathered with pimento cheese and topped with caramelized onion, sweetly tart pickles, and pickle mayo on a potato pepper bun. (A gluten-free bun by \u003ca href=\"https://www.mariposabaking.com/\">Mariposa Bakery\u003c/a> is available for an extra $2.)\u003c/p>\n\u003cp>I ordered my burger medium-rare, and it arrived perfectly cooked. I would suggest that, since this burger is comprised of two small patties, as opposed to one large, it might be better cooked medium so that the outside of each patty gets more seared. But the meat itself is fantastic, pasture-raised, dry-aged, and all grass-fed. The pimento cheese is another nod to the retro trend we’re observing in burgers across the Bay Area. \u003c/p>\n\u003cp>\u003ca href=\"http://cloveandhoofoakland.com/\">\u003cstrong>Clove and Hoof\u003c/strong>\u003c/a>\u003cbr>\n4001 Broadway [\u003ca href=\"https://goo.gl/cA21Ss\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 547-1446\u003cbr>\nHours: Daily, 11am-9pm (Tue open until 3pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CloveAndHoof\">Clove and Hoof\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/clove_and_hoof\">@Clove_and_Hoof\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cloveandhoof/\">@cloveandhoof\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/clove-and-hoof-oakland-2\">Clove and Hoof\u003c/a>\u003cbr>\nPrice Range: $$ (burger $14)\u003c/p>\n\u003ch2>Drip Line\u003c/h2>\n\u003cfigure id=\"attachment_119100\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/DripLine-new.jpg\" alt=\"Chef Nora Dunning’s blended burger with grass-fed beef and shiitake mushrooms.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Nora Dunning’s blended burger with grass-fed beef and shiitake mushrooms. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We covered Nora Dunning’s exquisite cooking at \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/01/drip-line-brings-soulful-singapore-inspired-food-to-west-oakland/\">Drip Line\u003c/a> a few months back, and the chef’s ingenuity makes the cut once again with a “blended burger,” launched as part of a project by the James Beard Foundation to make more sustainable burgers by blending mushrooms into the beef. \u003c/p>\n\u003cp>Dunning’s version blends 60% grass-fed beef with 40% shiitake mushrooms, seasoned with dried shiitake powder and served on homemade brioche buns. Sambal aioli gives it a little kick, as does arugula, and the homemade lotus root chips on the side are downright addictive. As with everything on the menu at Drip Line, the burger bun is homemade, in this case from a sourdough starter with the addition of koji, fermented rice like that used to brew sake, which makes the bun ultra-light.\u003c/p>\n\u003cp>\u003ca href=\"http://driplineoakland.com/\">\u003cstrong>Drip Line\u003c/strong>\u003c/a>\u003cbr>\n1940 Union St., Ste. #21 [\u003ca href=\"https://goo.gl/snizj8\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 612-6952\u003cbr>\nHours: Tue-Fri, 7am-3pm; Sat-Sun, 8am-2pm; Closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DripLineCafe/\">Drip Line Oakland\u003c/a>\u003cbr>\nTwitter:\u003ca href=\"https://twitter.com/DripLineCoffee\"> @DripLineCoffee\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/driplineoakland/\">@driplineoakland\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/drip-line-oakland\">Drip Line\u003c/a>\u003cbr>\nPrice Range: $ ($9-$13)\u003c/p>\n\u003ch2>Duchess [CLOSED]\u003c/h2>\n\u003cfigure id=\"attachment_119104\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Duchess-new.jpg\" alt=\"The Wagyu burger at Duchess in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119104\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Wagyu burger at Duchess in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The claim to fame of the Duchess burger is Wagyu beef, from the cattle breed first imported into the U.S. in 1975. Highly regarded as a delicacy in Japan, the meat from Wagyu cows is very marbled, with a higher ratio of mono-unsaturated to saturated fat than beef from other breeds. \u003c/p>\n\u003cp>The presentation here is straightforward: American cheese, “dijonnaise” (a combination of mayonnaise and Dijon mustard), caramelized onion and shredded lettuce. The server recommended a temperature of medium for the meat, but I went with medium rare, and was happy I did. Barely charred on the outside and thoroughly pink on the inside, the juicy burger was snugly held by a seeded bun, toasted and firm.\u003c/p>\n\u003cp>\u003ca href=\"https://www.duchessoakland.com/\">\u003cstrong>Duchess\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n5422 College Ave. [\u003ca href=\"https://goo.gl/hiRdHw\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 871-3463\u003cbr>\nHours: Sun, 10am-3pm and 5-9pm; Mon-Wed, 5:30-9:30pm; Thu-Fri, 5-10pm; Sat, 10am-3pm and 5-10pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/duchessoakland\">@DuchessOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/duchessoakland/\">@duchessoakland\u003c/a>\u003cbr>\nPrice Range: $$ (burger $18)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/duchess-oakland\">Duchess\u003c/a> \u003c/p>\n\u003ch2>Farm Burger\u003c/h2>\n\u003cfigure id=\"attachment_119106\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/FarmBurger-new.jpg\" alt=\"Farm Burger’s bargain burger at $8.50.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119106\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farm Burger’s bargain burger at $8.50. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While \u003ca href=\"http://www.farmburger.net/berkeley-ca#berkeley-california-1\">Farm Burger\u003c/a> seems like a thoroughly local joint, it is, in fact, a growing chain, with nine locations across the country. The growth of the company doesn’t seem to have affected quality in the least, and each restaurant does its own local sourcing. In Berkeley, that means 100% grass-fed beef from California farms.\u003c/p>\n\u003cp>There’s a rotating daily special, but I recommend going straight for the Farm Burger, which, for $8.50, is the biggest bargain on this list. Free toppings include Farm Burger sauce (a variation on the theme of Thousand Island dressing), roasted garlic, fresh jalapeños, pickled jalapeños, iceberg lettuce, Duke's mayo, smoked paprika mayo, grainy mustard, red onion, house pickles, and tomatoes (in season), served on a locally made bun from \u003ca href=\"https://www.semifreddis.com/\">Semifreddi's\u003c/a> bakery in Emeryville. For just $1, you can add fancier toppings like arugula, chili, sautéed mushrooms, a beer-battered onion ring, fried egg, goat cheese, and other items.\u003c/p>\n\u003cp>As is my wont, I went simple, with house sauce, pickles, red onion and tomato, and added homemade fries for a hearty, affordable lunch. The burger was cooked to spot-on medium-rare. The service at this location is well more developed than one might expect at a counter-service restaurant, with friendly servers buzzing around offering water and hot sauce and asking how your meal tastes. \u003c/p>\n\u003cfigure id=\"attachment_119105\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/FarmBurger-GF-new.jpg\" alt=\"The Farm Burger with a gluten-free bun.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Farm Burger with a gluten-free bun. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.farmburger.net/berkeley-ca#berkeley-california-1\">\u003cstrong>Farm Burger\u003c/strong>\u003c/a>\u003cbr>\n1313 Ninth St. [\u003ca href=\"https://goo.gl/QcLtpo\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 705-1485\u003cbr>\nHours: Daily, 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FarmBurger?ref=hl\">Farm Burger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FarmBurger\">@FarmBurger\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/farmburger/\">@FarmBurger\u003c/a>\u003cbr>\nPrice Range: $ (burger $8.50)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/farm-burger-berkeley?osq=farm+burger\">Farm Burger\u003c/a> \u003c/p>\n\u003ch2>KronnerBurger [CLOSED temporarily]\u003c/h2>\n\u003cfigure id=\"attachment_119136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/KronnerBurger-new.jpg\" alt=\"Chris Kronner’s famous KronnerBurger, which has taken the Bay Area by storm.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chris Kronner’s famous KronnerBurger, which has taken the Bay Area by storm. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chris Kronner is, arguably, the Bay Area’s most celebrated designer of the burger experience. After a hugely successful pop-run in San Francisco that created a carnivore’s sensation, Kronner went brick-and-mortar on Oakland’s Piedmont Avenue in 2015, with a menu centered around his famous burger, grilled over oak wood and served on a homemade potato pain de mie bun, served simply with cheddar mayo, dill pickles, charred onion and lettuce. \u003c/p>\n\u003cp>What makes the burger special, for starters, is the dry-aged beef that comprises most of the blend, cooked rare and only rare, no exceptions. So, don’t bring your squeamish, blood-averse friends and relatives here! Unless of course, they want to try the vegan \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/22/a-tale-of-two-veggie-burgers-impossible-vs-beyond/\">Impossible Burger\u003c/a>, made by Impossible Foods, a company that has developed a completely meat-free “burger,” whose main ingredients are unlikely: wheat, coconut oil and potatoes, resulting in a burger that “bleeds” with the help of magic-ingredient heme, an iron-containing molecule in blood that carries oxygen. It turns out that heme is found in plants, as well as animals, so Impossible Foods has figured out a way to derive in from yeast and produce it in bulk. \u003c/p>\n\u003cp>There are many reasons one might want to eat this burger, sheer curiosity being one of them. And I’ll say that, if I hadn’t known what I was eating, I would probably have guessed it was meat mixed in with some kind of starchy filler. And I would have been wrong, of course. That’s how closely the burger approximates real meat. That said, when I was a vegetarian, I didn’t particularly want meat replacements, choosing rather to eat vegetables for their own sake. So, I think this burger appeals to those who love meat, but can’t—or don’t want to—eat it. What’s interesting is that the Impossible Burger bleeds more than the KronnerBurger, whose dry-aged beef doesn’t really lose liquid, even when served rare. It’s more like eating fine steak tartare.\u003c/p>\n\u003cfigure id=\"attachment_119108\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/KB_Impossible-new.jpg\" alt=\"The vegan Impossible Burger, whose main ingredient is heme.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119108\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegan Impossible Burger, whose main ingredient is heme. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://kronnerburger.com/\">\u003cstrong>KronnerBurger\u003c/strong>\u003c/a> [CLOSED temporarily]\u003cbr>\n4063 Piedmont Ave. [\u003ca href=\"https://goo.gl/U1q9nb\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 410-7145\u003cbr>\nHours: Tue-Wed, 5:30-10pm; Thu-Fri, 11:30am-3:30pm and 5:30-10pm; Sat-Sun, 11am-4pm and 5:30-10pm; Closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/KronnerBurgerSF\">KronnerBurger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/KronnerBurger\">@KronnerBurger\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kronnerburger/\">@kronnerburger\u003c/a>\u003cbr>\nPrice Range: $$ (burgers $15-$19)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/kronnerburger-oakland-3\">KronnerBurger\u003c/a>\u003c/p>\n\u003ch2>Limewood Bar & Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_119109\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Limewood-new.jpg\" alt=\"Limewood’s classic burger, served up in a resort ambiance.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-119109\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Limewood’s classic burger, served up in a resort ambiance. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rarely does a hotel restaurant make a best-burger list, but \u003ca href=\"https://www.limewoodrestaurant.com/\">Limewood\u003c/a>, in Berkeley’s Claremont Hotel (now owned by Fairmont), cooks up a mean burger and throws in a view for free. Despite the elegance of the space, you can walk in in your tennis attire, if you like—especially at lunch, when all eyes are on the panoramic view of the bay from high atop Berkeley.\u003c/p>\n\u003cp>A grass-fed burger, ground in-house, comes on a potato bun with sharp cheddar and creamed horseradish and lettuce. That’s it. Just three simple toppings that amplify the meat cooked perfectly to medium-rare. Sauntering in and ordering a burger is also an affordable way of enjoying the resort atmosphere of the place (though you can certainly order oysters and Champagne as well).\u003c/p>\n\u003cp>\u003ca href=\"https://www.limewoodrestaurant.com/\">\u003cstrong>Limewood Bar & Restaurant\u003c/strong>\u003c/a>\u003cbr>\n41 Tunnel Rd. [\u003ca href=\"https://goo.gl/e8wPAV\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 549-8585\u003cbr>\nHours: Daily, 11:30am-midnight\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/limewoodberkeley\">Limewood Bar & Restaurant\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/limewoodbarandrestaurant/\">@limewoodbarandrestaurant\u003c/a>\u003cbr>\nPrice Range: $$ (burger $18)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/limewood-bar-and-restaurant-berkeley\">Limewood Bar & Restaurant\u003c/a> \u003c/p>\n\u003ch2>Park Burger\u003c/h2>\n\u003cfigure id=\"attachment_119110\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/park-burger-new.jpg\" alt=\"The Classic Cheeseburger at Park Burger in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119110\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Classic Cheeseburger at Park Burger in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So many burger joints end up being neighborhood destinations, and \u003ca href=\"http://parkburgeroakland.com/\">Park Burger\u003c/a> is one of those. It’s very laid back and welcoming, with a down-home feel. The menu is large, and consists mostly of burgers of various compositions, but there are salads and side, too, including exceptional hand-cut Kennebec potato fries. And the burger, though only $9.25 with cheese, is top-notch. Made from delicious grass-fed beef from \u003ca href=\"http://eatcream.co/\">Cream Co.\u003c/a>, a local purveyor of sustainably produced meat, and served on buns from Bakers of Paris that are akin to brioche, the classic burger with cheese comes simply with lettuce, tomato, homemade aioli and pickled onions, if you like. Counter service is fast and friendly, and there’s a good beer list.\u003c/p>\n\u003cp>\u003ca href=\"http://parkburgeroakland.com/\">\u003cstrong>Park Burger\u003c/strong>\u003c/a>\u003cbr>\n4218 Park Blvd. [\u003ca href=\"https://goo.gl/2zHRLb\">Map\u003c/a>]\u003cbr>\nOakland, CA 94602\u003cbr>\nPh: (510) 479-1402\u003cbr>\nHours: Mon-Sat, 11am-9pm; Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Park-Burger-127372520764350/\">Park Burger\u003c/a>\u003cbr>\nPrice Range: $ (cheeseburger $9.25)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/park-burger-oakland\">Park Burger\u003c/a>\u003c/p>\n\u003ch2>900 Grayson\u003c/h2>\n\u003cfigure id=\"attachment_119125\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/900grayson-burger.jpg\" alt=\"900 Grayson burger\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119125\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">900 Grayson burger \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Known primarily as a great local breakfast spot, \u003ca href=\"http://www.900grayson.com\" target=\"_blank\">900 Grayson\u003c/a>, which looks like someone’s little house on the corner, is also a West Berkeley burger destination. Chef Nick Spelletich uses organic beef distributed by \u003ca href=\"http://www.goldengatemeatcompany.com/\" target=\"_blank\">Golden Gate Meats\u003c/a>, \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> buns, \u003ca href=\"https://www.nueskes.com/\">Nueske's\u003c/a> bacon, and tops the whole shebang with batter-fried onion rings. Given the latter, it’s best to ask for a side salad instead of the fries.\u003c/p>\n\u003cp>\u003ca href=\"http://www.900grayson.com\" target=\"_blank\">\u003cstrong>900 Grayson\u003c/strong>\u003c/a>\u003cbr>\n900 Grayson St. \u003ca href=\"http://goo.gl/zVJa50\">[Map]\u003c/a>\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 704-9900\u003cbr>\nHours: Mon-Fri 8-10:45am and 11:30am-3pm; Sat 8am-2:30pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/900Grayson\" target=\"_blank\">900 Grayson\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/900-grayson-berkeley-2\">900 Grayson\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $12)\u003c/p>\n\u003ch2>Sidebar\u003c/h2>\n\u003cfigure id=\"attachment_119111\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Sidebar-new.jpg\" alt=\"Sidebar’s burger with chipotle-Thousand Island sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119111\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sidebar’s burger with chipotle-Thousand Island sauce. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Well loved among the artisanal-cocktail set, \u003ca href=\"http://sidebar-oaktown.com/\">Sidebar\u003c/a>, across from Lake Merritt on Grand Avenue in Oakland, is somewhat of a sleeper of a restaurant. It seems to do a steady lunch business, without filling up readily. But their burger is so good that there should be a line out the door. It’s a marvel in simplicity: Niman Ranch beef, grilled to precisely medium-rare, served on a classic white bun with lettuce and chipotle-laced Thousand Island dressing, with homemade pickles on the side, as well as oven-baked potato wedges.\u003c/p>\n\u003cp>And if you’re looking to pair your burger with a cocktail, I happen to know that the Caged Heat bourbon cocktail that features a Sidebar employee’s homemade ghost pepper syrup, can also be made with tequila. This is an important sidebar, pun intended.\u003c/p>\n\u003cp>\u003ca href=\"http://sidebar-oaktown.com/\">\u003cstrong>Sidebar\u003c/strong>\u003c/a>\u003cbr>\n542 Grand Ave. [\u003ca href=\"https://goo.gl/e8wPAV\">Map\u003c/a>]\u003cbr>\nOakland, CA 94705\u003cbr>\nPh: (510) 452-9500\u003cbr>\nHours: Mon-Thu, 11:30am-10pm; Fri, 11:30am-10:30pm; Sat, 4-10:30pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sidebarOAK/\">Sidebar Oaktown\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SidebarOakland\">@SidebarOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/sidebaroakland/\">@sidebaroakland\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/sidebar-oakland-2\">Sidebar\u003c/a>\u003cbr>\nPrice Range: $$ (burger $13.75)\u003c/p>\n\u003ch2>The Cook and Her Farmer\u003c/h2>\n\u003cfigure id=\"attachment_119102\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cook-farmer-new.jpg\" alt=\"The grass-fed burger at The Cook and Her Farmer in Swan’s Market in Old Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The grass-fed burger at The Cook and Her Farmer in Swan’s Market in Old Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Because there seems to be one of everything delicious at \u003ca href=\"http://swansmarket.com/\">Swan’s Market\u003c/a> in Old Oakland, it may not come as a surprise that one of the East Bay’s best burgers is found there, though it is a bit odd to have found it at the oyster bar. \u003ca href=\"http://www.thecookandherfarmer.com/\">The Cook and Her Farmer\u003c/a> is best known for its oysters, wine and beer, but they’ve also got it going on in the grass-fed burger department. \u003c/p>\n\u003cp>It starts with a big toasted \u003ca href=\"http://www.acmebread.com/\">Acme\u003c/a> bun onto which goes a medium-thick patty grilled to precisely medium-rare, topped only with sharp cheddar cheese, sweetly tart, thinly sliced pickles, lettuce, and grilled red onions. The abundance of melted cheese serves to double as a sauce, so the burger doesn’t really need mayo or other condiments. There’s a bacon option I recommend because the kitchen serves it up crispy. Homemade potato chips on the side seal the deal. \u003c/p>\n\u003cp>\u003ca href=\"http://www.thecookandherfarmer.com/\">\u003cstrong>The Cook and Her Farmer\u003c/strong>\u003c/a>\u003cbr>\n907 Washington St. [\u003ca href=\"https://goo.gl/NK4fJX\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6140\u003cbr>\nHours: Mon, 9am-4pm; Tue-Thu, 9am-9pm; Fri-Sat, 9am-10pm; Closed Sun\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/thecookandherfarmer/\">@thecookandherfarmer\u003c/a>\u003cbr>\nPrice Range: $$ (burgers $14-$16)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/the-cook-and-her-farmer-oakland-2\">The Cook and Her Farmer\u003c/a>\u003c/p>\n\u003ch2>The Golden Squirrel\u003c/h2>\n\u003cfigure id=\"attachment_119107\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/GoldenSquirrel-new.jpg\" alt=\"Wagyu burger at The Golden Squirrel, a Rockridge gastropub.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119107\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wagyu burger at The Golden Squirrel, a Rockridge gastropub. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.goldensquirrelpub.com/\">The Golden Squirrel\u003c/a> is what a gastropub was originally designed to be: a casual, inviting space with excellent beer that places equal emphasis on food. In the case of the burger here, the “gastro” moniker earns its status with the choice of \u003ca href=\"http://www.masami-foods.com/usa/index2.html\">Masami beef\u003c/a>, an American Wagyu meat that is richly fatty and delicious at practically any temperature (though I recommend medium-rare to rare). \u003c/p>\n\u003cp>For only $14, this beauty includes bone marrow, homemade American cheese, aioli, tomato, Little Gem lettuces and thinly sliced red onion on a grilled, soft-white bun.\u003c/p>\n\u003cp>\u003ca href=\"http://www.goldensquirrelpub.com/\">\u003cstrong>The Golden Squirrel\u003c/strong>\u003c/a>\u003cbr>\n5940 College Ave. [\u003ca href=\"https://goo.gl/JNbLov\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 735-9220\u003cbr>\nHours: Mon, 4-10pm; Tue-Thu, 11:30am-11pm; Fri, 11:30am-midnight; Sat, 10:30am-midnight; Sun, 10am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Goldensquirrelpub/\">The Golden Squirrel Rockridge\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/goldensquirrelp\">@Goldensquirrelp\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/goldensquirrelpub/\">@goldensquirrelpub\u003c/a>\u003cbr>\nPrice Range: $$ (burger $14)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/the-golden-squirrel-oakland-2\">The Golden Squirrel\u003c/a>\u003c/p>\n\u003ch2>TrueBurger\u003c/h2>\n\u003cfigure id=\"attachment_119132\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/trueburger-fries.jpg\" alt=\"TrueBurger and fries.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119132\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">TrueBurger and fries. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When we walked into \u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\">TrueBurger\u003c/a>, my wife immediately said, “This should be a drive-in,” which makes sense given the efficient assembly line of cooks systematically getting properly cooked burgers onto trays (a la \u003ca href=\"http://www.in-n-out.com/\" target=\"_blank\">In-N-Out\u003c/a>) or tables. We noticed right away that the coarse-ground meat wasn’t flattened by the grilling process, and then identified why. The meat gets handed to the griller in the shape of a ball, and is only gently pressed down to be cooked; this process has a nice effect on the final burger, served in a white paper bag with lettuce, tomato, pickles, and a mildly garlicky aioli. At $6.50 a pop, this burger has the best value-to-quality ratio on the list. The beef here is pastured (though not grass-fed) with no hormones or no antibiotics, served on a Semifreddi's bun.\u003c/p>\n\u003cp>\u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\">\u003cstrong>TrueBurger\u003c/strong>\u003c/a>\u003cbr>\n146 Grand Ave. \u003ca href=\"http://goo.gl/OZkjRZ\">[Map]\u003c/a>\u003cbr>\nOakland, CA 94612\u003cbr>\n4101 Broadway (second location) [\u003ca href=\"https://goo.gl/qwV1d7\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 208-5678\u003cbr>\nHours: Tue-Sat 11am-9:30pm; Sun noon-8pm; Closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Trueburger/186633031087\" target=\"_blank\">Trueburger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Trueburger\" target=\"_blank\">@Trueburger\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/trueburger-oakland\">TrueBurger\u003c/a>\u003cbr>\nPrice Range: $ (Entrees under $10, Burger $6.50)\u003c/p>\n\u003ch2>Wood Tavern\u003c/h2>\n\u003cfigure id=\"attachment_119131\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/wood-tavern-burger.jpg\" alt=\"Wood Tavern burger.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119131\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Wood Tavern burger. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.woodtavern.net\" target=\"_blank\">Wood Tavern\u003c/a> is one of Oakland’s longest-standing fine-dining restaurants, which makes it even more lovely that they serve a burger. It’s made with tried and true \u003ca href=\"https://www.nimanranch.com/\" target=\"_blank\">Niman Ranch\u003c/a> beef on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> baguette (despite the round patty on a rectangular “bun,” it works), and more homemade shoestring fries than two people can rightly eat. Another plus is the excellent (if pricey) wine list.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.woodtavern.net\" target=\"_blank\">\u003cstrong>Wood Tavern\u003c/strong>\u003c/a>\u003cbr>\n6317 College Ave.\u003ca href=\"http://goo.gl/hbXhkr\">[Map]\u003c/a>\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 654-4607\u003cbr>\nHours: Mon-Thu 11:30am-10pm; Fri-Sat 11:30am-10:30pm; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Wood-Tavern-Restaurant/114049475293455?sk=info\" target=\"_blank\">The Wood Tavern Restaurant\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/wood-tavern-oakland\">Wood Tavern\u003c/a>\u003cbr>\nPrice Range: $$-$$$ (Entrees $11-$24, Burger $13)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/119086/bay-area-bites-guide-the-15-best-burger-spots-in-oakland-and-berkeley","authors":["5575"],"categories":["bayareabites_109","bayareabites_264","bayareabites_8770","bayareabites_11028","bayareabites_13746","bayareabites_1875","bayareabites_366","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_1964","bayareabites_787"],"featImg":"bayareabites_119104","label":"source_bayareabites_119086"},"bayareabites_118215":{"type":"posts","id":"bayareabites_118215","meta":{"index":"posts_1591205157","site":"bayareabites","id":"118215","score":null,"sort":[1498608562000]},"guestAuthors":[],"slug":"the-27-best-burgers-in-sonoma","title":"Guide: The 27 Best Burgers in Sonoma","publishDate":1498608562,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Just about every menu has a version of America’s favorite food, because we demand it of restaurants from haute to humble. There are burgers topped with fried eggs, kimchi, stinky cheese and tapenades. There are fat burgers, thin burgers, juicy burgers, dry burgers and burgers we don’t even know how to categorize.\u003c/p>\n\u003cp>We’ve tasted dozens of contenders throughout Sonoma County. And we’ve chosen seven favorite bun-patty-bun combinations along with more humble “regular joe” burgers, wacky burgers and even meatless burgers. It was a tough job. You’re welcome.\u003c/p>\n\u003cfigure id=\"attachment_118219\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683.jpg\" alt=\"Tilted Burger, Wishbone, Petaluma\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118219\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tilted Burger, Wishbone, Petaluma \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Tilted Burger, Wishbone, Petaluma, $18\u003c/strong>\u003cbr>\nMop-topped Highland Scottish beef raised on chef Miriam Donaldson’s Petaluma ranch is the key ingredient in this must-try Sonoma County burger. Wishbone’s beefy treat includes bacon, cheddar, caramelized onions, mayo and pickles between homemade brioche buns. Comes with fries. A simpler version is served during their daily brunch, featuring just red onion, mayo and mustard ($15). \u003cem>841 Petaluma Blvd. N., Petaluma,\u003c/em> 707-763-2663, \u003ca href=\"http://www.wishbonepetaluma.com/\">\u003cem>wishbonepetaluma.com\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118246\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683.jpg\" alt=\"Shroomaluma, Slamburger, Petaluma\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Shroomaluma, Slamburger, Petaluma \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Shroomaluma, Slamburger, Petaluma, $10.50 \u003c/strong>\u003cbr>\nMaurice Mikel has spent years trying to create the perfect hamburger. Call it something of an obsession for the Jordanian immigrant, who recently opened Petaluma’s Slamburger. Featuring big flavors influenced by the aromatic herbs and spices of his homeland, these are burgers with some serious bite. Our fave, however, is the fungusladen ’Shroomaluma with Cremini mushrooms, lettuce, Swiss cheese, peach barbecue sauce, tomato and house pickles. Don’t miss the Slam Fries ($5), a hearty serving smothered with garlic aioli, red onions and a fried egg. \u003cem>5 Petaluma Blvd. S., Petaluma,\u003c/em> 707-658-1845, \u003ca href=\"http://theslamburger.com/\">\u003cem>theslamburger.com\u003c/em>\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_118247\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683.jpg\" alt=\"Not So Mini Burger, Stark's, Santa Rosa\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118247\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Not So Mini Burger, Stark's, Santa Rosa \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Not So Mini Burger, Stark's, Santa Rosa, $6\u003c/strong>\u003cbr>\nHappy hours are legendary at this Railroad Square steakhouse, and not just for the drink specials. This quarter-pounder is made with prime Angus beef topped with fontina cheese, caramelized onions and truffle aioli. The Stark Standard ($15) is a heartier half-pounder with smoked bacon, peppercorn salsa verde and Cambozola ($15), but add-ons include onion rings, a truffled sunny-side-up egg and steak sauce. And if you really want to gild the lily, you can ask for seared foie gras. \u003cem>521 Adams St., Santa Rosa,\u003c/em> 707-546-5100, \u003ca href=\"http://www.starkrestaurants.com/\">\u003cem>starkrestaurants.com\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118226\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683.jpg\" alt=\"Boon Burger, Boon Eat + Drink, Guerneville\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118226\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Boon Burger, Boon Eat + Drink, Guerneville \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Boon Burger, Boon Eat + Drink, Guerneville, $16\u003c/strong>\u003cbr>\nThis luxe grass-fed burger wows with Fiscalini white Cheddar, arugula and pickled onions on brioche bread — served, natch, with truffled French fries and aioli. We couldn’t not include it, for fear of serious burger-fan repercussions: It’s that well-loved. \u003cem>16248 Main St., Guerneville,\u003c/em> 707-869-0780, \u003ca href=\"http://eatatboon.com/\">\u003cem>eatatboon.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118225\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683.jpg\" alt=\"Tim's Burger, Backyard Restaurant, Forestville\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118225\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tim's Burger, Backyard Restaurant, Forestville \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Tim's Burger, Backyard Restaurant, Forestville, $14.50\u003c/strong>\u003cbr>\nChef Daniel Kedan and his wife, Marianna Gardenhire, couldn’t have opened their restaurant in 2012 without the help of Marianna’s dad, Tim. There was a catch, however, to his free labor: He required a daily mocha and a cheeseburger. The couple has improved upon his simple request by zhooshing it up with grass-fed beef, homemade kimchi, a sunny-side-up egg, homemade aioli, pickled onions, locally made cheese and a brioche bun. A favorite West County burger. Bacon optional, onion rings on the side required. \u003cem>6566 Front St., Forestville,\u003c/em> 707-820-8445, \u003cem>backyardforestville.com.\u003c/em> \u003c/p>\n\u003cfigure id=\"attachment_118227\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683.jpg\" alt=\"Ultimate Burger, Catelli's, Geyserville\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118227\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Ultimate Burger, Catelli's, Geyserville \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Ultimate Burger, Catelli's, Geyserville, $17.50\u003c/strong>\u003cbr>\nIt's about simply prepared food with prime ingredients,\" says co-owner and celebrity chef Domenica Catelli. Her Wine Country burger is a house-ground mix of Kobe beef frisket and sirloin that's best eaten silkily rare and with a minimum of condiments. Required pairing: Truffle fries with chili, Parmesan lemon zest and truffle oil. \u003cem>21047 Geyserville Ave, Geyserville,\u003c/em> 707-857-3471, \u003ca href=\"http://www.mycatellis.com/\">\u003cem>mycatellis.com\u003c/em>.\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118230\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615.jpg\" alt=\"Twisted Horn Ranch Burger, Estero Cafe\" width=\"1024\" height=\"615\" class=\"size-full wp-image-118230\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-1020x613.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-960x577.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-240x144.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-375x225.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-520x312.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Twisted Horn Ranch Burger, Estero Cafe \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Twisted Horn Ranch Burger, Estero Cafe, Valley Ford, $13\u003c/strong>\u003cbr>\nBeef from grass-fed Longhorn cattle in nearby Bloomfield is the secret ingredient in this third-pound burger. Like everything else here, the ingredients are obsessively local, so chances are you've driven past the farms where much of your meal has come from. What we love best? A side of fries cooked in pork lard. \u003cem>14450 Highway 1, Valley Ford,\u003c/em> 707-876-3333, \u003ca href=\"https://www.facebook.com/EsteroCafe/\">\u003cem>facebook.com/esterocafe.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118229\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/EDKBURGER-1024x683.jpg\" alt=\"Edk Burger, El Dorado Hotel and Kitchen, Sonoma\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118229\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Edk Burger, El Dorado Hotel and Kitchen, Sonoma \u003ccite>(Brian Montanez)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Edk Burger, El Dorado Hotel and Kitchen, Sonoma, $14\u003c/strong>\u003cbr>\nThis beefy behemoth of a burger is about as simple as it gets, but it’s worth checking out, especially if you can sit outside on the patio while contemplating its angus awesomeness, $14 (extra for cheese or bacon). \u003cem>405 First St. W., Sonoma,\u003c/em> 707-9963030, \u003ca href=\"http://www.eldoradosonoma.com/\">\u003cem>eldoradosonoma.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118244\" class=\"wp-caption aligncenter\" style=\"max-width: 812px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/REELBURGER-1-812x800.jpg\" alt=\"Reel Burger, The Reel Fish Shop & Grill, Sonoma\" width=\"812\" height=\"800\" class=\"size-full wp-image-118244\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800.jpg 812w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-160x158.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-800x788.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-768x757.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-240x236.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-375x369.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-520x512.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-96x96.jpg 96w\" sizes=\"(max-width: 812px) 100vw, 812px\">\u003cfigcaption class=\"wp-caption-text\">Reel Burger, The Reel Fish Shop & Grill, Sonoma \u003ccite>(Hillary Terashima)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Reel Burger, The Reel Fish Shop & Grill, Sonoma, $14\u003c/strong>\u003cbr>\nThough seafood is a specialty at this new Sonoma dining spot, don’t overlook their burger. The basket ($14) includes a hearty Sonoma Mountain beef, Havarti cheese and bacon marmalade burger with their signature fries. \u003cem>401 Grove St., Sonoma,\u003c/em> 707-343-0044, \u003ca href=\"https://www.thereelfishshop.com/\">\u003cem>thereelfishshop.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118232\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/HBG_BURGER_HI.jpg\" alt=\"Hbg Burger, Healdsburg Bar & Grill, Healdsburg\" width=\"1000\" height=\"750\" class=\"size-full wp-image-118232\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Hbg Burger, Healdsburg Bar & Grill, Healdsburg \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Hbg Burger, Healdsburg Bar & Grill, Healdsburg, $10.50\u003c/strong>\u003cbr>\nCo-owned by “Top Chef Masters” star Douglas Keane, the understated HBG elevates simple diner food to Michelin standards, most notably their freshly ground Angus beef patty with Sonoma Brinery pickles, Costeaux Bakery buns and garlic aioli on the side. All the burgers are cooked medium unless otherwise requested, and at $10.50 they’re something of a steal in Beverly Healdsburg. \u003cem>245 Healdsburg Ave., Healdsburg,\u003c/em> 707-433-3333, \u003ca href=\"http://healdsburgbarandgrill.com/\">\u003cem>healdsburgbarandgrill.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118242\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768.jpg\" alt=\"Double Cheeseburger, Pullman Kitchen, Santa Rosa\" width=\"1024\" height=\"768\" class=\"size-full wp-image-118242\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-520x390.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Double Cheeseburger, Pullman Kitchen, Santa Rosa \u003ccite>( Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Double Cheeseburger, Pullman Kitchen, Santa Rosa, $15\u003c/strong>\u003cbr>\nWe love this beefy double stack, with the addition of bacon. Juicy, moist and solidly built, it’s a high-end ode to the In-N-Out classic. What takes this one over the top? California-style poutine ordered on the side: crispy fries with chicken gravy, Parmesan and plenty of pepper. \u003cem>205 Fifth St., Santa Rosa,\u003c/em> 707-5454300, \u003ca href=\"http://www.thepullmankitchensr.com/\">\u003cem>thepullmankitchensr.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118235\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798.jpg\" alt=\"The Burger, Jackson’s Bar and Oven, Santa Rosa, $14\" width=\"1024\" height=\"798\" class=\"size-full wp-image-118235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-160x125.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-800x623.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-768x599.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-1020x795.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-960x748.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-240x187.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-375x292.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-520x405.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Burger, Jackson’s Bar and Oven, Santa Rosa, $14 \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: The Burger, Jackson’s Bar and Oven, Santa Rosa, $14\u003c/strong>\u003cbr>\nPerfectly cooked and always flavorful, Jackson’s burger is a solid go-to, just as good plain as it is tarted up with Point Reyes Blue, caramelized onions, jalapeños and mushrooms. Maybe it’s also because chef Josh Silvers takes his French fries so very, very seriously that we consistently find ourselves at the Jackson's table. Or is that just the lemon aioli talking? \u003cem>135 Fourth St., Santa Rosa,\u003c/em> 707-5456900, \u003ca href=\"http://jacksonsbarandoven.com/\">\u003cem>jacksonsbarandoven.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118241\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605.jpg\" alt=\"Cheeseburger, Piner Cafe, Santa Rosa\" width=\"1024\" height=\"605\" class=\"size-full wp-image-118241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-160x95.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-800x473.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-768x454.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-1020x603.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-960x567.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-240x142.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-375x222.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-520x307.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseburger, Piner Cafe, Santa Rosa \u003ccite>(Piner Cafe)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Cheeseburger, Piner Cafe, Santa Rosa, $9.85\u003c/strong>\u003cbr>\nThere are at least 16 burger variations on the menu at this casual diner, from simple cheeseburgers to an open-faced chili burger. The former owner of Sequoia burger knows her beef, and fans of these old-school burgers know Piner’s are some of the very best. \u003cem>975 Piner Road, Santa Rosa,\u003c/em> 707-575-0165, \u003ca href=\"http://pinercafe.com/\">\u003cem>pinercafe.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118245\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/SEQUOIABURGER_FB.jpg\" alt=\"Sequoia Burger, Sequoia Burger, Sebastopol\" width=\"960\" height=\"720\" class=\"size-full wp-image-118245\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Sequoia Burger, Sequoia Burger, Sebastopol \u003ccite>(Sequoia Burger/Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Sequoia Burger, Sequoia Burger, Sebastopol, $5.75\u003c/strong>\u003cbr>\nThis divey walk-up shack has been around as long as anyone can remember, and their burgers have been pretty much the same as long as anyone can remember. Thin patties made to order, ridiculously huge portions of fries and onion rings, straight-up sesame seed buns, and real-deal shakes. Picnic tables outside. \u003cem>1382 Gravenstein Highway S., Sebastopol,\u003c/em> 707-829-7543, \u003ca href=\"http://www.sequoiaburger.com/\">\u003cem>sequoiaburger.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118251\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772.jpg\" alt=\"Smash Burger, The Wurst Restaurant, Healdsburg\" width=\"1024\" height=\"772\" class=\"size-full wp-image-118251\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-800x603.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-768x579.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-1020x769.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-960x724.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-240x181.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-375x283.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-520x392.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Smash Burger, The Wurst Restaurant, Healdsburg \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Smash Burger, The Wurst Restaurant, Healdsburg, $8.75\u003c/strong>\u003cbr>\nThough they’re passionate about sausage, Wurst’s burgers always get top billing in Healdsburg. Our favorite, however, is the exceedingly simple half-pounder with grilled onions, sharp Cheddar, pickles and a slather of lemon pepper tarragon sauce. Fries come separately but are required eating, as is the restaurant’s frozen custard. \u003cem>22 Matheson St., Healdsburg,\u003c/em> 707-395-0214, \u003ca href=\"http://wurstrestaurant.com/\">\u003cem>wurstrestaurant.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118239\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800.jpg\" alt=\"Ozzie's Ultimate Burger, Ozzie’s Grill, Santa Rosa\" width=\"800\" height=\"800\" class=\"size-full wp-image-118239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ozzie's Ultimate Burger, Ozzie’s Grill, Santa Rosa \u003ccite>(Ozzie's Grill/Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Ozzie's Ultimate Burger, Ozzie’s Grill, Santa Rosa, $11.95\u003c/strong>\u003cbr>\nA kitchen sink of a meal with two patties, bacon, pepper jack and Cheddar cheeses, jalapeños, avocado and onions — all on a sesame seed bun. You know you’re in the presence of an epic burger when your hungry teenager gives up in defeat halfway through. Clue two: You can’t open your mouth wide enough to stuff in the doublepatty behemoth before you. This no-frills burger spot is a favorite of nearby high school students and families, so you’ll likely find plenty of giggling teens crowded around the tables. \u003cem>799 Montecito Center, Santa Rosa,\u003c/em> 707-538-0775, \u003ca href=\"http://www.ozziesgrill.com/\">\u003cem>ozziesgrill.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118236\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800.jpg\" alt=\"I Love Animals Burger, KC’s American Kitchen\" width=\"800\" height=\"800\" class=\"size-full wp-image-118236\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">I Love Animals Burger, KC’s American Kitchen \u003ccite>(Kathy Culley)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: I Love Animals Burger, KC’s American Kitchen, $15.50\u003c/strong>\u003cbr>\nAn ode to creatures that taste delicious, this barnyard bonanza includes a half-pound flamebroiled burger with bacon and cheddar, BBQ pulled pork and a chicken strip. \u003cem>9501 DuVander Lane, Windsor Town Green, Windsor,\u003c/em> 707-838-7800, \u003ca href=\"http://kcsamericankitchen.com/\">\u003cem>kcsamericankitchen.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118240\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685.jpg\" alt=\"Don Chava Burger, Picazo Cafe, Sonoma\" width=\"1024\" height=\"685\" class=\"size-full wp-image-118240\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-520x348.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Don Chava Burger, Picazo Cafe, Sonoma \u003ccite>(Picazo Cafe)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Don Chava Burger, Picazo Cafe, Sonoma, $12\u003c/strong>\u003cbr>\nTownies know exactly where to find the best burger, and this well-hidden little gem of a restaurant has gotten their vote as Sonoma’s top burger spot for several years. The Don Chava, named for the owner’s dad, piles it on with local grass-fed beef, pulled pork, barbecue sauce, pepper jack, jalapeño, pickled red onion and spicy Picazo sauce. \u003cem>19100 Arnold Drive, Sonoma,\u003c/em> 707-931-4377, \u003ca href=\"http://www.picazocafe.com/\">\u003cem>picazocafe.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118233\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768.jpg\" alt=\"Pork Belly Burger, Hey Misstir, Santa Rosa\" width=\"1024\" height=\"768\" class=\"size-full wp-image-118233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-520x390.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Pork Belly Burger, Hey Misstir, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Pork Belly Burger, Hey Misstir, Santa Rosa, $13.50\u003c/strong>\u003cbr>\nThe burgers at Santa Rosa’s Hey Misstir Bar & Grill are intimidating, even to an experienced eater. It’s not just the sheer size of these towering beefscrapers, but the carnivorous radicalism of a poultry, pork and beef ménage à trois under a single bun. Broken down layer by layer: Toasted Franco-American bun, mayo, fried egg, bacon, pork-belly stuffed hamburger, requisite vegetables, toasted bun. With a side of buffalo wing sauce-slathered fries (topped of course with blue cheese crumbles), it’s a cardiac nightmare — so bring an army to help you eat it. \u003cem>52 Mission Circle, Suite 111, Santa Rosa, 707-978-2395,\u003c/em> \u003ca href=\"https://www.facebook.com/heymisstir\">\u003cem>facebook.com/heymisstir\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118248\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742.jpg\" alt=\"Lahaina Burger, Superburger, Santa Rosa, Windsor, Cotati, $10\" width=\"1024\" height=\"742\" class=\"size-full wp-image-118248\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-800x580.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-768x557.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-1020x739.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-960x696.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-375x272.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-520x377.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Regular Burger (not the Lahaina Burger), Superburger, Santa Rosa, Windsor, Cotati, $10\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Lahaina Burger, Superburger, Santa Rosa, Windsor, Cotati, $10\u003c/strong>\u003cbr>\nNot much has changed at Santa Rosa’s original Superburger since its opening more than 30 years ago. Its tried-and-true formula was simple: honest burgers, fries and onion rings served up in red plastic baskets around an old-school lunch counter. The burgers are still fried up to order, but we like one of the restaurant’s new-school burgers, served with a charbroiled pineapple slice, ham and teriyaki glaze. You just know a burger’s gonna be good when the counter sports rolls of paper towels rather than napkins. \u003cem>1501 Fourth St., Santa Rosa,\u003c/em> 707-5464016, \u003cem>9238 Old Redwood Highway, Windsor,\u003c/em> 707-620-0745, and \u003cem>7981 Old Redwood Highway, Cotati,\u003c/em> 707-6659790, \u003ca href=\"http://www.originalsuperburger.com/\">\u003cem>originalsuperburger.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118234\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731.jpg\" alt=\"Patty Melt, Starting from Scratch Cafe, Santa Rosa\" width=\"1024\" height=\"731\" class=\"size-full wp-image-118234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-960x685.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-520x371.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Patty Melt, Starting from Scratch Cafe, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Patty Melt, Starting from Scratch Cafe, Santa Rosa, $16\u003c/strong>\u003cbr>\nInside the posh new AgCredit complex near the Sonoma County Airport, longtime caterers Greg and Tammy Long have crated the ultimate melt with grass-fed beef, bacon, avocado, caramelized onions, Havarti cheese and sriracha aioli. The portions are truly massive, and like most caterers, Greg and Tammy let the food do the talking rather than their egos, making for truly delicious, uncomplicated dishes. \u003cem>400 Aviation Blvd., Santa Rosa,\u003c/em> 707-843-3829, \u003ca href=\"http://www.startingfromscratch.biz/\">\u003cem>startingfromscratch.biz.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118238\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/mooben2-1-800x800.jpg\" alt=\"Moo-Ben, Mike’s at the Crossroads, Cotati, Petaluma\" width=\"800\" height=\"800\" class=\"size-full wp-image-118238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Moo-Ben, Mike’s at the Crossroads, Cotati, Petaluma \u003ccite>(Mike's at the Crossroads/Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Moo-Ben, Mike’s at the Crossroads, Cotati, Petaluma, $13\u003c/strong>\u003cbr>\nIn the annals of Sonoma County hamburger history, Mike’s holds a special place in almost everyone’s heart. The original owner, Mike Condrin, set up at the Petaluma Livestock Auction Yard in the early 1990s with his own quirky set of rules (he wouldn’t serve fries and it was an extra nickel to order your burger without cheese). But the burgers were excellent, and Mike was a legend. Ownership changed a while back when Mike retired, but all of his favorite burgers are still on the menu, including this take on a Reuben. It’s got all the usual fixings: corned beef, Swiss cheese, Thousand Island dressing) piled on a burger. Plus, they’re serving fries now. \u003cem>840 Petaluma Blvd. N., Petaluma,\u003c/em> 707-778-8222, and \u003cem>7665 Old Redwood Highway, Cotati,\u003c/em> 707-665-9999, \u003ca href=\"http://mikesatthecrossroads.com/\">\u003cem>mikesatthecrossroads.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118228\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683.jpg\" alt=\"Vegan Barbecue Burger, The Drawing Board, Petaluma\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118228\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Vegan Barbecue Burger, The Drawing Board, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Vegan Barbecue Burger, The Drawing Board, Petaluma, $15\u003c/strong>\u003cbr>\nThis barbecue black bean veggie burger is served with caramelized onions, house-made cashew cream cheese and sprouts on a long-fermented sourdough bun from Revolution Bread. Available on Wednesday nights along with a different drink special each week. \u003cem>190 Kentucky St., Petaluma,\u003c/em> 707-774-6689, \u003ca href=\"https://www.tdbpetaluma.com/\">\u003cem>tdbpetaluma.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118249\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/tikkasburger-1024x704.jpg\" alt=\"Tiki Burger, Bibi’s Burger Bar, Santa Rosa\" width=\"1024\" height=\"704\" class=\"size-full wp-image-118249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-800x550.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-768x528.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-1020x701.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-960x660.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-520x358.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tiki Burger, Bibi’s Burger Bar, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Tiki Burger, Bibi’s Burger Bar, Santa Rosa, $11\u003c/strong>\u003cbr>\nThe vegetarian potato Tiki Burger is topped with tamarind sauce, chili cilantro chutney, red onion, lettuce and tomato. Comes with fries. \u003cem>630 Third St., Santa Rosa,\u003c/em> 707-523-1400, \u003ca href=\"http://www.bibisburgerbar.com/\">\u003cem>bibisburgerbar.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118243\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800.jpg\" alt=\"Quinoa Burger, Red Grape, Sonoma\" width=\"800\" height=\"800\" class=\"size-full wp-image-118243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Quinoa Burger, Red Grape, Sonoma \u003ccite>(Red Grape/Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Quinoa Burger, Red Grape, Sonoma, $12\u003c/strong>\u003cbr>\nThis house-made veggie burger gets its heft from quinoa, but for vegetarians, a slather of tasty Gruyère, mustard aioli and a brioche bun take it to the next level. Though the Grape is one of Sonoma’s favorite pizza spots, this unlikely addition to the menu is a favorite. \u003cem>529 First St. W., Sonoma,\u003c/em> 707-996-4103, \u003ca href=\"http://theredgrape.com/\">\u003cem>theredgrape.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118231\" class=\"wp-caption aligncenter\" style=\"max-width: 884px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/gaiasgarden-1-884x800.jpg\" alt=\"Bella Burger, Gaia’s Garden, Santa Rosa\" width=\"884\" height=\"800\" class=\"size-full wp-image-118231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800.jpg 884w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-160x145.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-800x724.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-768x695.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-240x217.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-375x339.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-520x471.jpg 520w\" sizes=\"(max-width: 884px) 100vw, 884px\">\u003cfigcaption class=\"wp-caption-text\">Bella Burger, Gaia’s Garden, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Bella Burger, Gaia’s Garden, Santa Rosa, $10.95\u003c/strong>\u003cbr>\nA perfectly seasoned, grilled portobello mushroom with pesto aioli, a smidge of garlic, lettuce, tomato and grilled onion served on a house-made vegan bun with a pickle spear. Substituting tempeh instead of portobello runs $11.95. \u003cem>1899 Mendocino Ave., Santa Rosa\u003c/em>, 707-544-2491, \u003ca href=\"http://www.gaiasgardenonline.com/\">\u003cem>gaiasgardenonline.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118237\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/LIFE_779437.jpg\" alt=\"Vegan Bohemian Burger, Barley & Hops, Occidental\" width=\"800\" height=\"534\" class=\"size-full wp-image-118237\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Vegan Bohemian Burger, Barley & Hops, Occidental \u003ccite>(Erik Castro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Vegan Bohemian Burger, Barley & Hops, Occidental, $13\u003c/strong>\u003cbr>\nStart with a patty of lentils, brown rice, barley, ground oats, carrot and onion and build your own burger with a wide variety of options. Gluten-free buns available for $1 extra. \u003cem>3688 Bohemian Highway, Occidental,\u003c/em> 707-874-9037, \u003ca href=\"https://www.facebook.com/barleyandhops/\">\u003cem>facebook.com/barleyandhops.\u003c/em>\u003c/a> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This story was originally published on \u003ca href=\"http://www.sonomamag.com/best-burgers-sonoma-county/\">Sonomamag.com\u003c/a>\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Sonoma Magazine tasted dozens of contenders throughout Sonoma County. And they’ve chosen seven favorite bun-patty-bun combinations along with more humble “regular joe” burgers, wacky burgers and even meatless burgers. It was a tough job. You’re welcome.","status":"publish","parent":0,"modified":1502746836,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":32,"wordCount":2610},"headData":{"title":"Guide: The 27 Best Burgers in Sonoma | KQED","description":"Sonoma Magazine tasted dozens of contenders throughout Sonoma County. And they’ve chosen seven favorite bun-patty-bun combinations along with more humble “regular joe” burgers, wacky burgers and even meatless burgers. It was a tough job. You’re welcome.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Guide: The 27 Best Burgers in Sonoma","datePublished":"2017-06-28T00:09:22.000Z","dateModified":"2017-08-14T21:40:36.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"118215 https://ww2.kqed.org/bayareabites/?p=118215","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/06/27/the-27-best-burgers-in-sonoma/","disqusTitle":"Guide: The 27 Best Burgers in Sonoma","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","nprByline":"\u003ca href=\"http://www.sonomamag.com/\">Heather Irwin, Sonoma Magazine\u003c/a>","path":"/bayareabites/118215/the-27-best-burgers-in-sonoma","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Just about every menu has a version of America’s favorite food, because we demand it of restaurants from haute to humble. There are burgers topped with fried eggs, kimchi, stinky cheese and tapenades. There are fat burgers, thin burgers, juicy burgers, dry burgers and burgers we don’t even know how to categorize.\u003c/p>\n\u003cp>We’ve tasted dozens of contenders throughout Sonoma County. And we’ve chosen seven favorite bun-patty-bun combinations along with more humble “regular joe” burgers, wacky burgers and even meatless burgers. It was a tough job. You’re welcome.\u003c/p>\n\u003cfigure id=\"attachment_118219\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683.jpg\" alt=\"Tilted Burger, Wishbone, Petaluma\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118219\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tilted Burger, Wishbone, Petaluma \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Tilted Burger, Wishbone, Petaluma, $18\u003c/strong>\u003cbr>\nMop-topped Highland Scottish beef raised on chef Miriam Donaldson’s Petaluma ranch is the key ingredient in this must-try Sonoma County burger. Wishbone’s beefy treat includes bacon, cheddar, caramelized onions, mayo and pickles between homemade brioche buns. Comes with fries. A simpler version is served during their daily brunch, featuring just red onion, mayo and mustard ($15). \u003cem>841 Petaluma Blvd. N., Petaluma,\u003c/em> 707-763-2663, \u003ca href=\"http://www.wishbonepetaluma.com/\">\u003cem>wishbonepetaluma.com\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118246\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683.jpg\" alt=\"Shroomaluma, Slamburger, Petaluma\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Shroomaluma, Slamburger, Petaluma \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Shroomaluma, Slamburger, Petaluma, $10.50 \u003c/strong>\u003cbr>\nMaurice Mikel has spent years trying to create the perfect hamburger. Call it something of an obsession for the Jordanian immigrant, who recently opened Petaluma’s Slamburger. Featuring big flavors influenced by the aromatic herbs and spices of his homeland, these are burgers with some serious bite. Our fave, however, is the fungusladen ’Shroomaluma with Cremini mushrooms, lettuce, Swiss cheese, peach barbecue sauce, tomato and house pickles. Don’t miss the Slam Fries ($5), a hearty serving smothered with garlic aioli, red onions and a fried egg. \u003cem>5 Petaluma Blvd. S., Petaluma,\u003c/em> 707-658-1845, \u003ca href=\"http://theslamburger.com/\">\u003cem>theslamburger.com\u003c/em>\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_118247\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683.jpg\" alt=\"Not So Mini Burger, Stark's, Santa Rosa\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118247\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Not So Mini Burger, Stark's, Santa Rosa \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Not So Mini Burger, Stark's, Santa Rosa, $6\u003c/strong>\u003cbr>\nHappy hours are legendary at this Railroad Square steakhouse, and not just for the drink specials. This quarter-pounder is made with prime Angus beef topped with fontina cheese, caramelized onions and truffle aioli. The Stark Standard ($15) is a heartier half-pounder with smoked bacon, peppercorn salsa verde and Cambozola ($15), but add-ons include onion rings, a truffled sunny-side-up egg and steak sauce. And if you really want to gild the lily, you can ask for seared foie gras. \u003cem>521 Adams St., Santa Rosa,\u003c/em> 707-546-5100, \u003ca href=\"http://www.starkrestaurants.com/\">\u003cem>starkrestaurants.com\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118226\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683.jpg\" alt=\"Boon Burger, Boon Eat + Drink, Guerneville\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118226\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Boon Burger, Boon Eat + Drink, Guerneville \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Boon Burger, Boon Eat + Drink, Guerneville, $16\u003c/strong>\u003cbr>\nThis luxe grass-fed burger wows with Fiscalini white Cheddar, arugula and pickled onions on brioche bread — served, natch, with truffled French fries and aioli. We couldn’t not include it, for fear of serious burger-fan repercussions: It’s that well-loved. \u003cem>16248 Main St., Guerneville,\u003c/em> 707-869-0780, \u003ca href=\"http://eatatboon.com/\">\u003cem>eatatboon.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118225\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683.jpg\" alt=\"Tim's Burger, Backyard Restaurant, Forestville\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118225\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tim's Burger, Backyard Restaurant, Forestville \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Tim's Burger, Backyard Restaurant, Forestville, $14.50\u003c/strong>\u003cbr>\nChef Daniel Kedan and his wife, Marianna Gardenhire, couldn’t have opened their restaurant in 2012 without the help of Marianna’s dad, Tim. There was a catch, however, to his free labor: He required a daily mocha and a cheeseburger. The couple has improved upon his simple request by zhooshing it up with grass-fed beef, homemade kimchi, a sunny-side-up egg, homemade aioli, pickled onions, locally made cheese and a brioche bun. A favorite West County burger. Bacon optional, onion rings on the side required. \u003cem>6566 Front St., Forestville,\u003c/em> 707-820-8445, \u003cem>backyardforestville.com.\u003c/em> \u003c/p>\n\u003cfigure id=\"attachment_118227\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683.jpg\" alt=\"Ultimate Burger, Catelli's, Geyserville\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118227\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Ultimate Burger, Catelli's, Geyserville \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Ultimate Burger, Catelli's, Geyserville, $17.50\u003c/strong>\u003cbr>\nIt's about simply prepared food with prime ingredients,\" says co-owner and celebrity chef Domenica Catelli. Her Wine Country burger is a house-ground mix of Kobe beef frisket and sirloin that's best eaten silkily rare and with a minimum of condiments. Required pairing: Truffle fries with chili, Parmesan lemon zest and truffle oil. \u003cem>21047 Geyserville Ave, Geyserville,\u003c/em> 707-857-3471, \u003ca href=\"http://www.mycatellis.com/\">\u003cem>mycatellis.com\u003c/em>.\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118230\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615.jpg\" alt=\"Twisted Horn Ranch Burger, Estero Cafe\" width=\"1024\" height=\"615\" class=\"size-full wp-image-118230\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-1020x613.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-960x577.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-240x144.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-375x225.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-520x312.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Twisted Horn Ranch Burger, Estero Cafe \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Twisted Horn Ranch Burger, Estero Cafe, Valley Ford, $13\u003c/strong>\u003cbr>\nBeef from grass-fed Longhorn cattle in nearby Bloomfield is the secret ingredient in this third-pound burger. Like everything else here, the ingredients are obsessively local, so chances are you've driven past the farms where much of your meal has come from. What we love best? A side of fries cooked in pork lard. \u003cem>14450 Highway 1, Valley Ford,\u003c/em> 707-876-3333, \u003ca href=\"https://www.facebook.com/EsteroCafe/\">\u003cem>facebook.com/esterocafe.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118229\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/EDKBURGER-1024x683.jpg\" alt=\"Edk Burger, El Dorado Hotel and Kitchen, Sonoma\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118229\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Edk Burger, El Dorado Hotel and Kitchen, Sonoma \u003ccite>(Brian Montanez)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Edk Burger, El Dorado Hotel and Kitchen, Sonoma, $14\u003c/strong>\u003cbr>\nThis beefy behemoth of a burger is about as simple as it gets, but it’s worth checking out, especially if you can sit outside on the patio while contemplating its angus awesomeness, $14 (extra for cheese or bacon). \u003cem>405 First St. W., Sonoma,\u003c/em> 707-9963030, \u003ca href=\"http://www.eldoradosonoma.com/\">\u003cem>eldoradosonoma.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118244\" class=\"wp-caption aligncenter\" style=\"max-width: 812px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/REELBURGER-1-812x800.jpg\" alt=\"Reel Burger, The Reel Fish Shop & Grill, Sonoma\" width=\"812\" height=\"800\" class=\"size-full wp-image-118244\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800.jpg 812w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-160x158.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-800x788.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-768x757.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-240x236.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-375x369.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-520x512.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-96x96.jpg 96w\" sizes=\"(max-width: 812px) 100vw, 812px\">\u003cfigcaption class=\"wp-caption-text\">Reel Burger, The Reel Fish Shop & Grill, Sonoma \u003ccite>(Hillary Terashima)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Reel Burger, The Reel Fish Shop & Grill, Sonoma, $14\u003c/strong>\u003cbr>\nThough seafood is a specialty at this new Sonoma dining spot, don’t overlook their burger. The basket ($14) includes a hearty Sonoma Mountain beef, Havarti cheese and bacon marmalade burger with their signature fries. \u003cem>401 Grove St., Sonoma,\u003c/em> 707-343-0044, \u003ca href=\"https://www.thereelfishshop.com/\">\u003cem>thereelfishshop.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118232\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/HBG_BURGER_HI.jpg\" alt=\"Hbg Burger, Healdsburg Bar & Grill, Healdsburg\" width=\"1000\" height=\"750\" class=\"size-full wp-image-118232\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Hbg Burger, Healdsburg Bar & Grill, Healdsburg \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Hbg Burger, Healdsburg Bar & Grill, Healdsburg, $10.50\u003c/strong>\u003cbr>\nCo-owned by “Top Chef Masters” star Douglas Keane, the understated HBG elevates simple diner food to Michelin standards, most notably their freshly ground Angus beef patty with Sonoma Brinery pickles, Costeaux Bakery buns and garlic aioli on the side. All the burgers are cooked medium unless otherwise requested, and at $10.50 they’re something of a steal in Beverly Healdsburg. \u003cem>245 Healdsburg Ave., Healdsburg,\u003c/em> 707-433-3333, \u003ca href=\"http://healdsburgbarandgrill.com/\">\u003cem>healdsburgbarandgrill.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118242\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768.jpg\" alt=\"Double Cheeseburger, Pullman Kitchen, Santa Rosa\" width=\"1024\" height=\"768\" class=\"size-full wp-image-118242\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-520x390.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Double Cheeseburger, Pullman Kitchen, Santa Rosa \u003ccite>( Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Double Cheeseburger, Pullman Kitchen, Santa Rosa, $15\u003c/strong>\u003cbr>\nWe love this beefy double stack, with the addition of bacon. Juicy, moist and solidly built, it’s a high-end ode to the In-N-Out classic. What takes this one over the top? California-style poutine ordered on the side: crispy fries with chicken gravy, Parmesan and plenty of pepper. \u003cem>205 Fifth St., Santa Rosa,\u003c/em> 707-5454300, \u003ca href=\"http://www.thepullmankitchensr.com/\">\u003cem>thepullmankitchensr.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118235\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798.jpg\" alt=\"The Burger, Jackson’s Bar and Oven, Santa Rosa, $14\" width=\"1024\" height=\"798\" class=\"size-full wp-image-118235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-160x125.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-800x623.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-768x599.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-1020x795.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-960x748.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-240x187.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-375x292.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-520x405.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Burger, Jackson’s Bar and Oven, Santa Rosa, $14 \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: The Burger, Jackson’s Bar and Oven, Santa Rosa, $14\u003c/strong>\u003cbr>\nPerfectly cooked and always flavorful, Jackson’s burger is a solid go-to, just as good plain as it is tarted up with Point Reyes Blue, caramelized onions, jalapeños and mushrooms. Maybe it’s also because chef Josh Silvers takes his French fries so very, very seriously that we consistently find ourselves at the Jackson's table. Or is that just the lemon aioli talking? \u003cem>135 Fourth St., Santa Rosa,\u003c/em> 707-5456900, \u003ca href=\"http://jacksonsbarandoven.com/\">\u003cem>jacksonsbarandoven.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118241\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605.jpg\" alt=\"Cheeseburger, Piner Cafe, Santa Rosa\" width=\"1024\" height=\"605\" class=\"size-full wp-image-118241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-160x95.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-800x473.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-768x454.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-1020x603.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-960x567.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-240x142.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-375x222.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-520x307.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseburger, Piner Cafe, Santa Rosa \u003ccite>(Piner Cafe)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Cheeseburger, Piner Cafe, Santa Rosa, $9.85\u003c/strong>\u003cbr>\nThere are at least 16 burger variations on the menu at this casual diner, from simple cheeseburgers to an open-faced chili burger. The former owner of Sequoia burger knows her beef, and fans of these old-school burgers know Piner’s are some of the very best. \u003cem>975 Piner Road, Santa Rosa,\u003c/em> 707-575-0165, \u003ca href=\"http://pinercafe.com/\">\u003cem>pinercafe.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118245\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/SEQUOIABURGER_FB.jpg\" alt=\"Sequoia Burger, Sequoia Burger, Sebastopol\" width=\"960\" height=\"720\" class=\"size-full wp-image-118245\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Sequoia Burger, Sequoia Burger, Sebastopol \u003ccite>(Sequoia Burger/Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Sequoia Burger, Sequoia Burger, Sebastopol, $5.75\u003c/strong>\u003cbr>\nThis divey walk-up shack has been around as long as anyone can remember, and their burgers have been pretty much the same as long as anyone can remember. Thin patties made to order, ridiculously huge portions of fries and onion rings, straight-up sesame seed buns, and real-deal shakes. Picnic tables outside. \u003cem>1382 Gravenstein Highway S., Sebastopol,\u003c/em> 707-829-7543, \u003ca href=\"http://www.sequoiaburger.com/\">\u003cem>sequoiaburger.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118251\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772.jpg\" alt=\"Smash Burger, The Wurst Restaurant, Healdsburg\" width=\"1024\" height=\"772\" class=\"size-full wp-image-118251\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-800x603.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-768x579.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-1020x769.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-960x724.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-240x181.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-375x283.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-520x392.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Smash Burger, The Wurst Restaurant, Healdsburg \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Smash Burger, The Wurst Restaurant, Healdsburg, $8.75\u003c/strong>\u003cbr>\nThough they’re passionate about sausage, Wurst’s burgers always get top billing in Healdsburg. Our favorite, however, is the exceedingly simple half-pounder with grilled onions, sharp Cheddar, pickles and a slather of lemon pepper tarragon sauce. Fries come separately but are required eating, as is the restaurant’s frozen custard. \u003cem>22 Matheson St., Healdsburg,\u003c/em> 707-395-0214, \u003ca href=\"http://wurstrestaurant.com/\">\u003cem>wurstrestaurant.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118239\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800.jpg\" alt=\"Ozzie's Ultimate Burger, Ozzie’s Grill, Santa Rosa\" width=\"800\" height=\"800\" class=\"size-full wp-image-118239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ozzie's Ultimate Burger, Ozzie’s Grill, Santa Rosa \u003ccite>(Ozzie's Grill/Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Ozzie's Ultimate Burger, Ozzie’s Grill, Santa Rosa, $11.95\u003c/strong>\u003cbr>\nA kitchen sink of a meal with two patties, bacon, pepper jack and Cheddar cheeses, jalapeños, avocado and onions — all on a sesame seed bun. You know you’re in the presence of an epic burger when your hungry teenager gives up in defeat halfway through. Clue two: You can’t open your mouth wide enough to stuff in the doublepatty behemoth before you. This no-frills burger spot is a favorite of nearby high school students and families, so you’ll likely find plenty of giggling teens crowded around the tables. \u003cem>799 Montecito Center, Santa Rosa,\u003c/em> 707-538-0775, \u003ca href=\"http://www.ozziesgrill.com/\">\u003cem>ozziesgrill.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118236\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800.jpg\" alt=\"I Love Animals Burger, KC’s American Kitchen\" width=\"800\" height=\"800\" class=\"size-full wp-image-118236\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">I Love Animals Burger, KC’s American Kitchen \u003ccite>(Kathy Culley)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: I Love Animals Burger, KC’s American Kitchen, $15.50\u003c/strong>\u003cbr>\nAn ode to creatures that taste delicious, this barnyard bonanza includes a half-pound flamebroiled burger with bacon and cheddar, BBQ pulled pork and a chicken strip. \u003cem>9501 DuVander Lane, Windsor Town Green, Windsor,\u003c/em> 707-838-7800, \u003ca href=\"http://kcsamericankitchen.com/\">\u003cem>kcsamericankitchen.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118240\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685.jpg\" alt=\"Don Chava Burger, Picazo Cafe, Sonoma\" width=\"1024\" height=\"685\" class=\"size-full wp-image-118240\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-520x348.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Don Chava Burger, Picazo Cafe, Sonoma \u003ccite>(Picazo Cafe)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Don Chava Burger, Picazo Cafe, Sonoma, $12\u003c/strong>\u003cbr>\nTownies know exactly where to find the best burger, and this well-hidden little gem of a restaurant has gotten their vote as Sonoma’s top burger spot for several years. The Don Chava, named for the owner’s dad, piles it on with local grass-fed beef, pulled pork, barbecue sauce, pepper jack, jalapeño, pickled red onion and spicy Picazo sauce. \u003cem>19100 Arnold Drive, Sonoma,\u003c/em> 707-931-4377, \u003ca href=\"http://www.picazocafe.com/\">\u003cem>picazocafe.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118233\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768.jpg\" alt=\"Pork Belly Burger, Hey Misstir, Santa Rosa\" width=\"1024\" height=\"768\" class=\"size-full wp-image-118233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-520x390.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Pork Belly Burger, Hey Misstir, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Pork Belly Burger, Hey Misstir, Santa Rosa, $13.50\u003c/strong>\u003cbr>\nThe burgers at Santa Rosa’s Hey Misstir Bar & Grill are intimidating, even to an experienced eater. It’s not just the sheer size of these towering beefscrapers, but the carnivorous radicalism of a poultry, pork and beef ménage à trois under a single bun. Broken down layer by layer: Toasted Franco-American bun, mayo, fried egg, bacon, pork-belly stuffed hamburger, requisite vegetables, toasted bun. With a side of buffalo wing sauce-slathered fries (topped of course with blue cheese crumbles), it’s a cardiac nightmare — so bring an army to help you eat it. \u003cem>52 Mission Circle, Suite 111, Santa Rosa, 707-978-2395,\u003c/em> \u003ca href=\"https://www.facebook.com/heymisstir\">\u003cem>facebook.com/heymisstir\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118248\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742.jpg\" alt=\"Lahaina Burger, Superburger, Santa Rosa, Windsor, Cotati, $10\" width=\"1024\" height=\"742\" class=\"size-full wp-image-118248\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-800x580.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-768x557.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-1020x739.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-960x696.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-375x272.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-520x377.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Regular Burger (not the Lahaina Burger), Superburger, Santa Rosa, Windsor, Cotati, $10\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Lahaina Burger, Superburger, Santa Rosa, Windsor, Cotati, $10\u003c/strong>\u003cbr>\nNot much has changed at Santa Rosa’s original Superburger since its opening more than 30 years ago. Its tried-and-true formula was simple: honest burgers, fries and onion rings served up in red plastic baskets around an old-school lunch counter. The burgers are still fried up to order, but we like one of the restaurant’s new-school burgers, served with a charbroiled pineapple slice, ham and teriyaki glaze. You just know a burger’s gonna be good when the counter sports rolls of paper towels rather than napkins. \u003cem>1501 Fourth St., Santa Rosa,\u003c/em> 707-5464016, \u003cem>9238 Old Redwood Highway, Windsor,\u003c/em> 707-620-0745, and \u003cem>7981 Old Redwood Highway, Cotati,\u003c/em> 707-6659790, \u003ca href=\"http://www.originalsuperburger.com/\">\u003cem>originalsuperburger.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118234\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731.jpg\" alt=\"Patty Melt, Starting from Scratch Cafe, Santa Rosa\" width=\"1024\" height=\"731\" class=\"size-full wp-image-118234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-960x685.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-520x371.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Patty Melt, Starting from Scratch Cafe, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Patty Melt, Starting from Scratch Cafe, Santa Rosa, $16\u003c/strong>\u003cbr>\nInside the posh new AgCredit complex near the Sonoma County Airport, longtime caterers Greg and Tammy Long have crated the ultimate melt with grass-fed beef, bacon, avocado, caramelized onions, Havarti cheese and sriracha aioli. The portions are truly massive, and like most caterers, Greg and Tammy let the food do the talking rather than their egos, making for truly delicious, uncomplicated dishes. \u003cem>400 Aviation Blvd., Santa Rosa,\u003c/em> 707-843-3829, \u003ca href=\"http://www.startingfromscratch.biz/\">\u003cem>startingfromscratch.biz.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118238\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/mooben2-1-800x800.jpg\" alt=\"Moo-Ben, Mike’s at the Crossroads, Cotati, Petaluma\" width=\"800\" height=\"800\" class=\"size-full wp-image-118238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Moo-Ben, Mike’s at the Crossroads, Cotati, Petaluma \u003ccite>(Mike's at the Crossroads/Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Moo-Ben, Mike’s at the Crossroads, Cotati, Petaluma, $13\u003c/strong>\u003cbr>\nIn the annals of Sonoma County hamburger history, Mike’s holds a special place in almost everyone’s heart. The original owner, Mike Condrin, set up at the Petaluma Livestock Auction Yard in the early 1990s with his own quirky set of rules (he wouldn’t serve fries and it was an extra nickel to order your burger without cheese). But the burgers were excellent, and Mike was a legend. Ownership changed a while back when Mike retired, but all of his favorite burgers are still on the menu, including this take on a Reuben. It’s got all the usual fixings: corned beef, Swiss cheese, Thousand Island dressing) piled on a burger. Plus, they’re serving fries now. \u003cem>840 Petaluma Blvd. N., Petaluma,\u003c/em> 707-778-8222, and \u003cem>7665 Old Redwood Highway, Cotati,\u003c/em> 707-665-9999, \u003ca href=\"http://mikesatthecrossroads.com/\">\u003cem>mikesatthecrossroads.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118228\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683.jpg\" alt=\"Vegan Barbecue Burger, The Drawing Board, Petaluma\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118228\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Vegan Barbecue Burger, The Drawing Board, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Vegan Barbecue Burger, The Drawing Board, Petaluma, $15\u003c/strong>\u003cbr>\nThis barbecue black bean veggie burger is served with caramelized onions, house-made cashew cream cheese and sprouts on a long-fermented sourdough bun from Revolution Bread. Available on Wednesday nights along with a different drink special each week. \u003cem>190 Kentucky St., Petaluma,\u003c/em> 707-774-6689, \u003ca href=\"https://www.tdbpetaluma.com/\">\u003cem>tdbpetaluma.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118249\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/tikkasburger-1024x704.jpg\" alt=\"Tiki Burger, Bibi’s Burger Bar, Santa Rosa\" width=\"1024\" height=\"704\" class=\"size-full wp-image-118249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-800x550.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-768x528.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-1020x701.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-960x660.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-520x358.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tiki Burger, Bibi’s Burger Bar, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Tiki Burger, Bibi’s Burger Bar, Santa Rosa, $11\u003c/strong>\u003cbr>\nThe vegetarian potato Tiki Burger is topped with tamarind sauce, chili cilantro chutney, red onion, lettuce and tomato. Comes with fries. \u003cem>630 Third St., Santa Rosa,\u003c/em> 707-523-1400, \u003ca href=\"http://www.bibisburgerbar.com/\">\u003cem>bibisburgerbar.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118243\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800.jpg\" alt=\"Quinoa Burger, Red Grape, Sonoma\" width=\"800\" height=\"800\" class=\"size-full wp-image-118243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Quinoa Burger, Red Grape, Sonoma \u003ccite>(Red Grape/Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Quinoa Burger, Red Grape, Sonoma, $12\u003c/strong>\u003cbr>\nThis house-made veggie burger gets its heft from quinoa, but for vegetarians, a slather of tasty Gruyère, mustard aioli and a brioche bun take it to the next level. Though the Grape is one of Sonoma’s favorite pizza spots, this unlikely addition to the menu is a favorite. \u003cem>529 First St. W., Sonoma,\u003c/em> 707-996-4103, \u003ca href=\"http://theredgrape.com/\">\u003cem>theredgrape.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118231\" class=\"wp-caption aligncenter\" style=\"max-width: 884px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/gaiasgarden-1-884x800.jpg\" alt=\"Bella Burger, Gaia’s Garden, Santa Rosa\" width=\"884\" height=\"800\" class=\"size-full wp-image-118231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800.jpg 884w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-160x145.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-800x724.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-768x695.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-240x217.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-375x339.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-520x471.jpg 520w\" sizes=\"(max-width: 884px) 100vw, 884px\">\u003cfigcaption class=\"wp-caption-text\">Bella Burger, Gaia’s Garden, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Bella Burger, Gaia’s Garden, Santa Rosa, $10.95\u003c/strong>\u003cbr>\nA perfectly seasoned, grilled portobello mushroom with pesto aioli, a smidge of garlic, lettuce, tomato and grilled onion served on a house-made vegan bun with a pickle spear. Substituting tempeh instead of portobello runs $11.95. \u003cem>1899 Mendocino Ave., Santa Rosa\u003c/em>, 707-544-2491, \u003ca href=\"http://www.gaiasgardenonline.com/\">\u003cem>gaiasgardenonline.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118237\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/LIFE_779437.jpg\" alt=\"Vegan Bohemian Burger, Barley & Hops, Occidental\" width=\"800\" height=\"534\" class=\"size-full wp-image-118237\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Vegan Bohemian Burger, Barley & Hops, Occidental \u003ccite>(Erik Castro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Vegan Bohemian Burger, Barley & Hops, Occidental, $13\u003c/strong>\u003cbr>\nStart with a patty of lentils, brown rice, barley, ground oats, carrot and onion and build your own burger with a wide variety of options. Gluten-free buns available for $1 extra. \u003cem>3688 Bohemian Highway, Occidental,\u003c/em> 707-874-9037, \u003ca href=\"https://www.facebook.com/barleyandhops/\">\u003cem>facebook.com/barleyandhops.\u003c/em>\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This story was originally published on \u003ca href=\"http://www.sonomamag.com/best-burgers-sonoma-county/\">Sonomamag.com\u003c/a>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/118215/the-27-best-burgers-in-sonoma","authors":["byline_bayareabites_118215"],"categories":["bayareabites_13746","bayareabites_15155","bayareabites_1807"],"tags":["bayareabites_1964","bayareabites_787"],"featImg":"bayareabites_118227","label":"source_bayareabites_118215"},"bayareabites_98432":{"type":"posts","id":"bayareabites_98432","meta":{"index":"posts_1591205157","site":"bayareabites","id":"98432","score":null,"sort":[1438099642000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-10-favorite-south-bay-hamburger-restaurants","title":"Bay Area Bites Guide to 10 Favorite South Bay Burger Spots","publishDate":1438099642,"format":"standard","headTitle":"Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food","labelTerm":{"term":15150,"site":"bayareabites"},"content":"\u003cp>On par with apple pie, a juicy hamburger loaded up with fresh veggies, mustard and ketchup ranks high on the list of iconic American foods. Yet, with the number of different gourmet toppings and styles available it’s hard to say what is the perfect hamburger. This guide covers ten South Bay restaurants ranging from neighborhood institutions serving classic charcoal grilled hamburgers to upscale gastropubs offering gourmet creations. Whether your ideal cheeseburger features slices of cheddar or soft-ripened brie, you will be sure to find a new favorite on this list. If I missed your favorite place for a hamburger in the South Bay, please be sure to let me know in the comments section.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98441,98437,98439,98440,98438,98436\"]\u003c/p>\n\u003cp>Tucked away off the main drag in downtown Campbell, \u003cstrong>Brown Chicken Brown Cow\u003c/strong> serves gourmet hamburgers made with grass-fed beef from Pacific Pastures in Humboldt. The not-to-be-missed Crispy Prosciutto burger features fried prosciutto, creamy brie cheese, sweet caramelized onions and zesty arugula. Also a crowd favorite, the Psychedelic Goat Cheese burger is topped with a hefty dollop of tangy goat cheese, earthy truffle oil, chives and arugula.\u003c/p>\n\u003cp>\u003ca href=\"http://brownchicken-browncow.com/\" target=\"_blank\">\u003cstrong>Brown Chicken Brown Cow\u003c/strong>\u003c/a>\u003cbr>\n397 E Campbell Ave, Campbell [\u003ca href=\"https://goo.gl/tDJcKA\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 340-5916\u003cbr>\nHours: Sun-Mon 11am-10pm; Tue-Sat 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BrownChickenBrownCowCampbell?fref=ts\" target=\"_blank\">\u003cstrong>Brown Chicken Brown Cow\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98478,98477,98475,98476,98474\"]\u003c/p>\n\u003cp>Regularly voted as \"Best Burgers in Silicon Valley,” \u003cstrong>St. John's Bar & Grill\u003c/strong> has a full house most nights of the week thanks to an extensive menu of burgers and a rotating beer list. The popular pub features nightly specials including half-off all hamburgers on Wednesday night. If a salty and flavorful blue cheese burger is your thing you'll love the Roasted Garlic & Bleu Cheese Burger with blue cheese crumbles and a generous topping of sweet and pungent roasted garlic cloves.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://sites.citycheers.com/96605\" target=\"_blank\">\u003cstrong>St. John's Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\n510 Lawrence Expy #110, Sunnyvale [\u003ca href=\"https://goo.gl/R34c9r\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 738-8515\u003cbr>\nHours: Mon 11am-9pm; Tue-Fri 11am-10pm; Sat 11:30am-9pm; Sun closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/St-Johns-Bar-Grill/244157821091?fref=ts\" target=\"_blank\">\u003cstrong>St. John’s Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98455,98458,98456,98457,98459\"]\u003c/p>\n\u003cp>\u003cstrong>Kirk's Steakburgers\u003c/strong> has been serving charcoal grilled hamburgers in the South Bay since 1948. The burgers are made from ground chuck and are charcoal grilled to order. A condiment cart provides any extra sauces and toppings your heart may desire. Sweet grilled onions and smoky bacon strips are perfect toppings for the juicy 1/3 lb. Steakburger.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kirks-steakburgers.com/\" target=\"_blank\">\u003cstrong>Kirk’s Steakburgers\u003c/strong>\u003c/a>\u003cbr>\n855 El Camino Real #75, Palo Alto [\u003ca href=\"https://goo.gl/6jPGdB\" target=\"_blank\">map\u003c/a>] (Additional location in Campbell)\u003cbr>\nPh: (650) 326-6159\u003cbr>\nHours: Mon-Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kirks-Steak-Burgers/111621095542703?sk=timeline\" target=\"_blank\">\u003cstrong>Kirk’s Steakburgers\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kirksteakburger\" target=\"_blank\">\u003cstrong>@kirksteakburger\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98461,98463,98462,98460\"]\u003c/p>\n\u003cp>The high-end option of this guide, \u003cstrong>LB Steak\u003c/strong> serves prime steaks in their luxurious Santana Row location. Both the classic and Wagyu burger are delicious menu options and are treated with the same gourmet touch as the rest of menu at this modern American steakhouse. Served on a grilled brioche bun, the Wagyu burger is a hefty 1/2 lb. and is topped with a heaping amount of wild mushrooms and smoked onion marmalade.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lbsteak.com/\" target=\"_blank\">\u003cstrong>LB Steak\u003c/strong>\u003c/a>\u003cbr>\n334 Santana Row #1000, San Jose [\u003ca href=\"https://goo.gl/zX3mSX\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 244-1180\u003cbr>\nHours: Mon-Sat 11:30am-10pm; Sun 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LBSteakSantanaRow\" target=\"_blank\">\u003cstrong>LB Steak \u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LBSteak\" target=\"_blank\">\u003cstrong>@LBSteak\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98482,98483,98481,98480,98479\"]\u003c/p>\n\u003cp>The \u003cstrong>Village Burger Bar\u003c/strong> in Saratoga serves a menu of gourmet hamburger creations as well as the option to build your own burger. The hamburgers are made from all-natural, grass-fed beef as well as alternative patty options including bison and Ahi tuna. A regular menu highlight, the French Moo features sweet caramelized onions, creamy brie, pancetta and arugula on a toasted brioche bun. However if you enjoy customizing your hamburger, opt for the build-your-own menu with an extensive list of gourmet toppings.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bigbasinburgerbar.com/\" target=\"_blank\">\u003cstrong>Village Burger Bar\u003c/strong>\u003c/a>\u003cbr>\n14413 Big Basin Way, Saratoga [\u003ca href=\"https://goo.gl/LyuVXh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 647-2136\u003cbr>\nHours: Mon-Thu 11am-9:30pm; Fri-Sat 11am-10pm; Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Village-Burger-Bar-Saratoga/655826091189258\" target=\"_blank\">\u003cstrong>Village Burger Bar\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/vbbsaratoga\" target=\"_blank\">\u003cstrong>@vbbsaratoga\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98448,98447,98446,98445\"]\u003c/p>\n\u003cp>\u003cstrong>Clarke’s Charcoal Broiler\u003c/strong> has been serving charcoal grilled hamburgers in the South Bay since 1948. The neighborhood grill has an extensive burger menu with more than two dozen different hamburger creations. First timers should start with the 1/3 lb Clarke’s Burger and then head to the condiment bar with its dizzying number of sauces and toppings to complete your creation.\u003c/p>\n\u003cp>\u003ca href=\"http://www.clarkes.com/\" target=\"_blank\">\u003cstrong>Clarke’s Charcoal Broiler\u003c/strong>\u003c/a>\u003cbr>\n615 W El Camino Real, Mountain View [\u003ca href=\"https://goo.gl/ucXQJz\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 967-0851\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri 11am-10pm; Sat-Sun 8am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/clarkescharcoal?fref=ts\" target=\"_blank\">\u003cstrong>Clarke’s Charcoal Broiler\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/clarkes_burgers\" target=\"_blank\">\u003cstrong>@clarkes_burgers\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98450,98454,98452,98451,98453,98449\"]\u003c/p>\n\u003cp>This cozy Los Gatos roadside grill serves a straightforward menu of hamburgers, hotdogs and milkshakes. \u003cstrong>The Happy Hound\u003c/strong> burger is your classic American burger with red onions, lettuce and tomato. The Mexi burger mixes things up by serving ground hamburger, sautéed mushrooms, chili and cheese in a flour tortilla.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/the-happy-hound-los-gatos\" target=\"_blank\">\u003cstrong>The Happy Hound\u003c/strong>\u003c/a>\u003cbr>\n15899 Los Gatos Blvd, Los Gatos [\u003ca href=\"https://goo.gl/1yOAop\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 358-2444\u003cbr>\nHours: Mon-Thu 10:30am-9pm; Fri-Sat 10:30am-9:30pm; Sun 11am-9pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98470,98472,98471,98473,98469\"]\u003c/p>\n\u003cp>On the outside \u003cstrong>Sliders Burgers\u003c/strong> appears to be an unassuming diner located in a San Jose strip mall. On the inside you will find made-to-order burgers with a variety of meat options including wild game such as ostrich, wild boar and elk. The burgers are served plain but a condiment bar offers a number of sauces and toppings to dress your burger to your liking.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sliders-burgers-san-jose\" target=\"_blank\">\u003cstrong>Sliders Burgers\u003c/strong>\u003c/a>\u003cbr>\n1645 W San Carlos St, San Jose [\u003ca href=\"https://goo.gl/9n3Mbq\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 298-4340\u003cbr>\nHours: Mon-Sat 11am-9:30pm; Sun 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/SLIDERS-Burgers/142555209142568?fref=ts\" target=\"_blank\">\u003cstrong>SLIDERS Burgers \u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98444,98443,98442\"]\u003c/p>\n\u003cp>This vintage San Jose restaurant is decorated with numerous black and white photos from the early days of Silicon Valley, some dating as far back as the 1860s. While \u003cstrong>Burger Pit\u003c/strong> may not be quite that old, there certainly isn't anything new about it: well worn vinyl booths and an inexpensive and straightforward menu serve as the backdrop for this no-frills hamburger restaurant. A juicy 1/2 lb. Steer Burger served on a steak roll with cheddar cheese and a side of thick steak fries is the definition of classic American comfort food.\u003c/p>\n\u003cp>\u003ca href=\"http://www.theburgerpit.com/\" target=\"_blank\">\u003cstrong>Burger Pit\u003c/strong>\u003c/a>\u003cbr>\n1349 Blossom Hill Rd, San Jose [\u003ca href=\"https://goo.gl/vZZpFm\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 269-8062\u003cbr>\nHours: Sun-Thu 11am-9:30pm; Fri-Sat 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Burger-Pit/146947332009429?fref=ts\" target=\"_blank\">\u003cstrong>The Burger Pit \u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98466,98465,98467,98468,98464\"]\u003c/p>\n\u003cp>\u003cstrong>Main Street Burgers\u003c/strong> serves gourmet burgers made from fresh ground Niman Ranch Beef alongside a menu of milkshakes and Treat ice cream. Those looking for a traditional burger will love the flavor-packed Smoked Bacon and Blue burger served with blue cheese crumbles, smoked bacon, sautéed mushrooms and garlic aioli on an spongy egg bun. Those who enjoy a little more flair will enjoy the sweet and savory flavor combination of the Cherry Bomb served with a sweet and tangy cherry pepper relish, bacon, creamy brie cheese, onion rings and garlic aioli.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.mainstburgers.com/\" target=\"_blank\">\u003cstrong>Main Street Burgers\u003c/strong>\u003c/a>\u003cbr>\n20 S Santa Cruz Ave, Los Gatos [\u003ca href=\"https://goo.gl/LRvSww\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 354-1881\u003cbr>\nHours: Sun-Mon 11am-9pm; Fri-Sat 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mainstreetburgers?fref=ts\" target=\"_blank\">\u003cstrong>Main Street Burgers\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MainSt_Burgers\" target=\"_blank\">\u003cstrong>@MainSt_Burgers\u003c/strong>\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":" This guide covers ten South Bay restaurants ranging from neighborhood institutions serving classic charcoal grilled hamburgers to upscale gastropubs offering gourmet creations.","status":"publish","parent":0,"modified":1481593018,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":1349},"headData":{"title":"Bay Area Bites Guide to 10 Favorite South Bay Burger Spots | KQED","description":" This guide covers ten South Bay restaurants ranging from neighborhood institutions serving classic charcoal grilled hamburgers to upscale gastropubs offering gourmet creations.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Guide to 10 Favorite South Bay Burger Spots","datePublished":"2015-07-28T16:07:22.000Z","dateModified":"2016-12-13T01:36:58.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"98432 http://ww2.kqed.org/bayareabites/?p=98432","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/28/bay-area-bites-guide-to-10-favorite-south-bay-hamburger-restaurants/","disqusTitle":"Bay Area Bites Guide to 10 Favorite South Bay Burger Spots","path":"/bayareabites/98432/bay-area-bites-guide-to-10-favorite-south-bay-hamburger-restaurants","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>On par with apple pie, a juicy hamburger loaded up with fresh veggies, mustard and ketchup ranks high on the list of iconic American foods. Yet, with the number of different gourmet toppings and styles available it’s hard to say what is the perfect hamburger. This guide covers ten South Bay restaurants ranging from neighborhood institutions serving classic charcoal grilled hamburgers to upscale gastropubs offering gourmet creations. Whether your ideal cheeseburger features slices of cheddar or soft-ripened brie, you will be sure to find a new favorite on this list. If I missed your favorite place for a hamburger in the South Bay, please be sure to let me know in the comments section.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"98441,98437,98439,98440,98438,98436","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tucked away off the main drag in downtown Campbell, \u003cstrong>Brown Chicken Brown Cow\u003c/strong> serves gourmet hamburgers made with grass-fed beef from Pacific Pastures in Humboldt. The not-to-be-missed Crispy Prosciutto burger features fried prosciutto, creamy brie cheese, sweet caramelized onions and zesty arugula. Also a crowd favorite, the Psychedelic Goat Cheese burger is topped with a hefty dollop of tangy goat cheese, earthy truffle oil, chives and arugula.\u003c/p>\n\u003cp>\u003ca href=\"http://brownchicken-browncow.com/\" target=\"_blank\">\u003cstrong>Brown Chicken Brown Cow\u003c/strong>\u003c/a>\u003cbr>\n397 E Campbell Ave, Campbell [\u003ca href=\"https://goo.gl/tDJcKA\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 340-5916\u003cbr>\nHours: Sun-Mon 11am-10pm; Tue-Sat 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BrownChickenBrownCowCampbell?fref=ts\" target=\"_blank\">\u003cstrong>Brown Chicken Brown Cow\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"98478,98477,98475,98476,98474","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Regularly voted as \"Best Burgers in Silicon Valley,” \u003cstrong>St. John's Bar & Grill\u003c/strong> has a full house most nights of the week thanks to an extensive menu of burgers and a rotating beer list. The popular pub features nightly specials including half-off all hamburgers on Wednesday night. If a salty and flavorful blue cheese burger is your thing you'll love the Roasted Garlic & Bleu Cheese Burger with blue cheese crumbles and a generous topping of sweet and pungent roasted garlic cloves.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://sites.citycheers.com/96605\" target=\"_blank\">\u003cstrong>St. John's Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\n510 Lawrence Expy #110, Sunnyvale [\u003ca href=\"https://goo.gl/R34c9r\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 738-8515\u003cbr>\nHours: Mon 11am-9pm; Tue-Fri 11am-10pm; Sat 11:30am-9pm; Sun closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/St-Johns-Bar-Grill/244157821091?fref=ts\" target=\"_blank\">\u003cstrong>St. John’s Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"98455,98458,98456,98457,98459","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Kirk's Steakburgers\u003c/strong> has been serving charcoal grilled hamburgers in the South Bay since 1948. The burgers are made from ground chuck and are charcoal grilled to order. A condiment cart provides any extra sauces and toppings your heart may desire. Sweet grilled onions and smoky bacon strips are perfect toppings for the juicy 1/3 lb. Steakburger.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kirks-steakburgers.com/\" target=\"_blank\">\u003cstrong>Kirk’s Steakburgers\u003c/strong>\u003c/a>\u003cbr>\n855 El Camino Real #75, Palo Alto [\u003ca href=\"https://goo.gl/6jPGdB\" target=\"_blank\">map\u003c/a>] (Additional location in Campbell)\u003cbr>\nPh: (650) 326-6159\u003cbr>\nHours: Mon-Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kirks-Steak-Burgers/111621095542703?sk=timeline\" target=\"_blank\">\u003cstrong>Kirk’s Steakburgers\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kirksteakburger\" target=\"_blank\">\u003cstrong>@kirksteakburger\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"98461,98463,98462,98460","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The high-end option of this guide, \u003cstrong>LB Steak\u003c/strong> serves prime steaks in their luxurious Santana Row location. Both the classic and Wagyu burger are delicious menu options and are treated with the same gourmet touch as the rest of menu at this modern American steakhouse. Served on a grilled brioche bun, the Wagyu burger is a hefty 1/2 lb. and is topped with a heaping amount of wild mushrooms and smoked onion marmalade.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lbsteak.com/\" target=\"_blank\">\u003cstrong>LB Steak\u003c/strong>\u003c/a>\u003cbr>\n334 Santana Row #1000, San Jose [\u003ca href=\"https://goo.gl/zX3mSX\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 244-1180\u003cbr>\nHours: Mon-Sat 11:30am-10pm; Sun 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LBSteakSantanaRow\" target=\"_blank\">\u003cstrong>LB Steak \u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LBSteak\" target=\"_blank\">\u003cstrong>@LBSteak\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"98482,98483,98481,98480,98479","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The \u003cstrong>Village Burger Bar\u003c/strong> in Saratoga serves a menu of gourmet hamburger creations as well as the option to build your own burger. The hamburgers are made from all-natural, grass-fed beef as well as alternative patty options including bison and Ahi tuna. A regular menu highlight, the French Moo features sweet caramelized onions, creamy brie, pancetta and arugula on a toasted brioche bun. However if you enjoy customizing your hamburger, opt for the build-your-own menu with an extensive list of gourmet toppings.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bigbasinburgerbar.com/\" target=\"_blank\">\u003cstrong>Village Burger Bar\u003c/strong>\u003c/a>\u003cbr>\n14413 Big Basin Way, Saratoga [\u003ca href=\"https://goo.gl/LyuVXh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 647-2136\u003cbr>\nHours: Mon-Thu 11am-9:30pm; Fri-Sat 11am-10pm; Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Village-Burger-Bar-Saratoga/655826091189258\" target=\"_blank\">\u003cstrong>Village Burger Bar\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/vbbsaratoga\" target=\"_blank\">\u003cstrong>@vbbsaratoga\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"98448,98447,98446,98445","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Clarke’s Charcoal Broiler\u003c/strong> has been serving charcoal grilled hamburgers in the South Bay since 1948. The neighborhood grill has an extensive burger menu with more than two dozen different hamburger creations. First timers should start with the 1/3 lb Clarke’s Burger and then head to the condiment bar with its dizzying number of sauces and toppings to complete your creation.\u003c/p>\n\u003cp>\u003ca href=\"http://www.clarkes.com/\" target=\"_blank\">\u003cstrong>Clarke’s Charcoal Broiler\u003c/strong>\u003c/a>\u003cbr>\n615 W El Camino Real, Mountain View [\u003ca href=\"https://goo.gl/ucXQJz\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 967-0851\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri 11am-10pm; Sat-Sun 8am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/clarkescharcoal?fref=ts\" target=\"_blank\">\u003cstrong>Clarke’s Charcoal Broiler\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/clarkes_burgers\" target=\"_blank\">\u003cstrong>@clarkes_burgers\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"98450,98454,98452,98451,98453,98449","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This cozy Los Gatos roadside grill serves a straightforward menu of hamburgers, hotdogs and milkshakes. \u003cstrong>The Happy Hound\u003c/strong> burger is your classic American burger with red onions, lettuce and tomato. The Mexi burger mixes things up by serving ground hamburger, sautéed mushrooms, chili and cheese in a flour tortilla.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/the-happy-hound-los-gatos\" target=\"_blank\">\u003cstrong>The Happy Hound\u003c/strong>\u003c/a>\u003cbr>\n15899 Los Gatos Blvd, Los Gatos [\u003ca href=\"https://goo.gl/1yOAop\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 358-2444\u003cbr>\nHours: Mon-Thu 10:30am-9pm; Fri-Sat 10:30am-9:30pm; Sun 11am-9pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"98470,98472,98471,98473,98469","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On the outside \u003cstrong>Sliders Burgers\u003c/strong> appears to be an unassuming diner located in a San Jose strip mall. On the inside you will find made-to-order burgers with a variety of meat options including wild game such as ostrich, wild boar and elk. The burgers are served plain but a condiment bar offers a number of sauces and toppings to dress your burger to your liking.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sliders-burgers-san-jose\" target=\"_blank\">\u003cstrong>Sliders Burgers\u003c/strong>\u003c/a>\u003cbr>\n1645 W San Carlos St, San Jose [\u003ca href=\"https://goo.gl/9n3Mbq\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 298-4340\u003cbr>\nHours: Mon-Sat 11am-9:30pm; Sun 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/SLIDERS-Burgers/142555209142568?fref=ts\" target=\"_blank\">\u003cstrong>SLIDERS Burgers \u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"98444,98443,98442","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This vintage San Jose restaurant is decorated with numerous black and white photos from the early days of Silicon Valley, some dating as far back as the 1860s. While \u003cstrong>Burger Pit\u003c/strong> may not be quite that old, there certainly isn't anything new about it: well worn vinyl booths and an inexpensive and straightforward menu serve as the backdrop for this no-frills hamburger restaurant. A juicy 1/2 lb. Steer Burger served on a steak roll with cheddar cheese and a side of thick steak fries is the definition of classic American comfort food.\u003c/p>\n\u003cp>\u003ca href=\"http://www.theburgerpit.com/\" target=\"_blank\">\u003cstrong>Burger Pit\u003c/strong>\u003c/a>\u003cbr>\n1349 Blossom Hill Rd, San Jose [\u003ca href=\"https://goo.gl/vZZpFm\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 269-8062\u003cbr>\nHours: Sun-Thu 11am-9:30pm; Fri-Sat 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Burger-Pit/146947332009429?fref=ts\" target=\"_blank\">\u003cstrong>The Burger Pit \u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"98466,98465,98467,98468,98464","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Main Street Burgers\u003c/strong> serves gourmet burgers made from fresh ground Niman Ranch Beef alongside a menu of milkshakes and Treat ice cream. Those looking for a traditional burger will love the flavor-packed Smoked Bacon and Blue burger served with blue cheese crumbles, smoked bacon, sautéed mushrooms and garlic aioli on an spongy egg bun. Those who enjoy a little more flair will enjoy the sweet and savory flavor combination of the Cherry Bomb served with a sweet and tangy cherry pepper relish, bacon, creamy brie cheese, onion rings and garlic aioli.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mainstburgers.com/\" target=\"_blank\">\u003cstrong>Main Street Burgers\u003c/strong>\u003c/a>\u003cbr>\n20 S Santa Cruz Ave, Los Gatos [\u003ca href=\"https://goo.gl/LRvSww\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 354-1881\u003cbr>\nHours: Sun-Mon 11am-9pm; Fri-Sat 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mainstreetburgers?fref=ts\" target=\"_blank\">\u003cstrong>Main Street Burgers\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MainSt_Burgers\" target=\"_blank\">\u003cstrong>@MainSt_Burgers\u003c/strong>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/98432/bay-area-bites-guide-to-10-favorite-south-bay-hamburger-restaurants","authors":["5580"],"series":["bayareabites_15150"],"categories":["bayareabites_109","bayareabites_13746","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_265","bayareabites_91"],"tags":["bayareabites_1964","bayareabites_10207","bayareabites_2145","bayareabites_787"],"featImg":"bayareabites_98470","label":"bayareabites_15150"},"bayareabites_27975":{"type":"posts","id":"bayareabites_27975","meta":{"index":"posts_1591205157","site":"bayareabites","id":"27975","score":null,"sort":[1306422030000]},"guestAuthors":[],"slug":"veggie-burgers","title":"Veggie Burgers!","publishDate":1306422030,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/veggie-bean-burger1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/veggie-bean-burger1.jpg\" alt=\"veggie bean burger\" title=\"veggie bean burger\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28141\">\u003c/a>\u003c/p>\n\u003cp>With Memorial Day just around the corner, it's time to talk about burgers (again). Yes, I know \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/12/10-tips-for-making-great-hamburgers/\">I just wrote about all-beef patties\u003c/a>, but you don't need meat to make a tasty burger. Veggie burgers can be just as delicious as their beef counterparts, and healthier too.\u003c/p>\n\u003cp>Now when I say veggie burgers, I do not mean garden burgers. Just like any mass-produced food, frozen garden burgers are a quick commercially-made alternative to a true veggie burger. Making homemade vegetarian burgers is not much more difficult than preparing beef burgers (especially if you have a food processor) and you can modify the recipe for your own tastes and preferences. Plus they aren't full of sodium (unlike the frozen varieties).\u003c/p>\n\u003cp>There are numerous ways to make veggie burgers. Whether using mushrooms, vegetables, tofu or beans as a base, each recipe has something different to offer. I like making my burgers with beans because the texture, when pulsed in a food processor, is really perfect for shaping into patties. I also just like the flavor of beans. Other ingredients I tend to use are walnuts (which provide both substance and flavor), spinach (which helps bind the burger), carrots and onions. You'll also need to mix in a dry ingredient or the burger will disintegrate into the pan when you try to fry it (trust me on this as I've had it happen). The good news is that you can really use whatever you'd like, from bread crumbs to oatmeal, rice, bulgur or couscous (which is what I used when preparing the recipe below this week as I had some leftover from dinner the night before).\u003c/p>\n\u003cp>Seasonings are really whatever you want. If using black beans, try a tsp of cumin and 1/2 cup cilantro. If you want something with an Italian flavor, use cannellini beans and then add in some sun dried tomatoes and basil. Other flavorings could be chili powder, turmeric, curry powder, ginger, soy sauce or a variety of herbs. It's your burger, so mix in whatever sounds good.\u003c/p>\n\u003cul>\nKeep in mind that veggie burgers need to be cooked and prepared a little differently than meat burgers. Here are some tips and tricks to keep in mind:\n\u003cli>Don't over process the ingredients or else the burger will fall apart\u003c/li>\n\u003cli>Cook in a nonstick pan (I use my cast-iron pans)\u003c/li>\n\u003cli>Fry your burgers in a little bit of oil\u003c/li>\n\u003cli>Handle your burgers carefully as veggie burgers are more fragile than meat burgers and tend to fall apart\u003c/li>\n\u003cli>Chill your burgers before cooking (if time allows) as they will maintain their shape better\u003c/li>\n\u003cli>Start off cooking in a hot skillet and then reduce the heat\u003c/li>\n\u003cli>If you accidentally over process the beans, just add more dry ingredients\u003c/li>\n\u003cli>Taste the bean mixture before adding the egg so you can determine if you have seasoned everything to your liking\u003c/li>\n\u003c/ul>\n\u003cp>Following is my bean burger recipe along with some links to other types of veggie burgers that you may find interesting. Some are vegan, some vegetarian and all worth considering.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Vegetarian Bean Burgers\u003c/legend>\n\u003cp class=\"summary\">\n\u003cstrong>Summary:\u003c/strong> \u003cem>You can use whatever type of bean you'd like in this recipe. I often prepare it with lentils or kidney beans, but black beans, pintos, garbanzos or cannellinis would also be fine. And although I use canned beans in the recipe, you can use home cooked if you have them around.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/bean-veggie-burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/bean-veggie-burger.jpg\" alt=\"bean veggie burger\" title=\"bean veggie burger\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28124 photo\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min\u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time\u003c/strong>: \u003cspan class=\"cooktime\">10 min\u003cspan class=\"value-title\" title=\"PT10M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">15 min\u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 burgers\u003c/span>\u003c/p>\n\u003cp>This recipe also uses an egg to help bind the mixture into patties. I've never made it without the egg, but I hear you can substitute a 1/2 cup of mashed potatoes if you want to keep it vegan. You can also leave out the nuts if you're not a fan or are allergic. They are optional.\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 14 oz can beans (kidney, lentil, garbanzo, cannellini, black or pinto)\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup walnuts\u003c/li>\n\u003cli class=\"ingredient\">1 carrot diced\u003c/li>\n\u003cli class=\"ingredient\">1/4 onion diced\u003c/li>\n\u003cli class=\"ingredient\">1 handful spinach\u003c/li>\n\u003cli class=\"ingredient\">1 tsp Worcestershire sauce or soy sauce*\u003c/li>\n\u003cli class=\"ingredient\">1 tsp Dijon or brown mustard\u003c/li>\n\u003cp>1 egg\n\u003c/p>\u003cli class=\"ingredient\">1 cup dry ingredients (fresh bread crumbs, bulgur, brown rice, oatmeal or couscous)\u003c/li>\n\u003cli class=\"ingredient\">Salt and pepper to taste (taste before you put in the egg)\u003c/li>\n\u003cli class=\"ingredient\">Olive or vegetable oil for frying\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Dump the beans, onions, walnuts, carrots, spinach, Worcestershire sauce and mustard into your food processor and pulse 6 times.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/mixing-everything-in-the-food-processor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/mixing-everything-in-the-food-processor.jpg\" alt=\"mixing everything in the food processor\" title=\"mixing everything in the food processor\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-28126 photo\">\u003c/a>\u003c/p>\n\u003cli>Taste mixture and add salt and pepper (and any other seasonings you want) to taste.\u003c/li>\n\u003cli>Add in the egg and pulse another one or two times, making sure not to over puree, and then place everything in a big bowl. \u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/your-pureed-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/your-pureed-ingredients.jpg\" alt=\"your pureed ingredients\" title=\"your pureed ingredients\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-28127 photo\">\u003c/a>\u003c/p>\n\u003cli>Mix in your dry ingredients and then carefully shape into patties using wet hands (so the mixture doesn't stick to your fingers). Refrigerate for 10 minutes if you have time.\u003c/li>\n\u003cli>Heat your pan (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/11/how-to-season-clean-and-care-for-a-cast-iron-pan/\">I prefer my cast iron for this job\u003c/a>) to medium high and then add in enough oil to coat the bottom of the entire pan. Set your burgers into the pan and cook uncovered until the bottom is nicely browned. Lower the heat to medium and then gently flip your burgers. Cover the pan and cook for about five minutes.\u003c/li>\n\u003cli>Check your burgers to see if they're done. Flip again (gently or else they'll fall apart) if they need to cook further. If you're adding cheese, this is the time to do it.\u003c/li>\n\u003cli>Remove burgers, set on a bun, add whatever toppings you like and dig in.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cp>*Apparently Worcestershire sauce contains anchovies (who knew?) so if you'd like to keep this vegetarian or vegan, you can substitute soy sauce.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Other Veggie Burgers That Look Good\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Here's a list of recipes for veggie burgers that I haven't yet tried, but plan on preparing in the future.\u003c/p>\n\u003cul>\n\u003cli> \u003ca href=\"http://www.moosewoodrestaurant.com/recipes_archive.html#26\">Moosewood's Mushroom Pecan Burgers\u003c/a> from the venerable and reliable Moosewood Restaurant\u003c/li>\n\u003cli>\u003ca href=\"http://markbittman.com/summer-veggie-burger-made-to-order\">Summer Veggie Burger Made to Order\u003c/a> by Mark Bittman\u003c/li>\n\u003cli>\u003ca href=\"http://www.howtocookeverything.tv/recipe.php%3Fnid=24.html\">The Simplest Bean Burgers\u003c/a> from Mark Bittman's \u003ca href=\"http://www.howtocookeverything.tv/\">How to Cook Everything\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.101cookbooks.com/archives/tofu-burgers-recipe.html\">Tofu Burgers\u003c/a> by 101 Cookbooks\u003c/li>\n\u003cli>\u003ca href=\"http://www.bhg.com/recipe/beans/cracked-wheat-burgers-with-pickled-onions-and-lime-slather/\">Cracked Wheat Burgers with Pickled Onions and Lime Slather\u003c/a> from Better Homes and Gardens\u003c/li>\n\u003cli>\u003ca href=\"http://www.bhg.com/recipe/beef/greek-spinach-veggie-burgers/\">Greek Spinach Veggie Burgers\u003c/a> from Better Homes and Gardens\u003c/li>\n\u003cli>\u003ca href=\"http://www.thekindlife.com/user/recipe/bean-burgers-from-alison-holst\">Bean Burgers from Alison Holst\u003c/a> from Alicia Silverstone's The Kind Life\u003c/li>\n\u003cli>\u003ca href=\"http://www.meatlessmonday.com/sweet-potato-black-bean-burgers/\">Sweet Potato Black Bean Burger\u003c/a> from Meatless Monday\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/2010/01/14/health/nutrition/14recipehealth.html?ref=burgeralternatives\">Mushroom Burgers With Almonds and Spinach\u003c/a> from the New York Times Recipes for Health\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/2010/01/12/health/nutrition/12recipehealth.html?ref=burgeralternatives\">White Bean Burgers\u003c/a> from the New York Times Recipes for Health\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"With Memorial Day just around the corner, it's time to talk about burgers (again). Yes, I know I just wrote about all-beef hamburgers, but you don't need meat to make a tasty burger. Veggie burgers can be just as delicious as their beef counterparts, and healthier too.","status":"publish","parent":0,"modified":1547246962,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1088},"headData":{"title":"Veggie Burgers! | KQED","description":"With Memorial Day just around the corner, it's time to talk about burgers (again). Yes, I know I just wrote about all-beef hamburgers, but you don't need meat to make a tasty burger. Veggie burgers can be just as delicious as their beef counterparts, and healthier too.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Veggie Burgers!","datePublished":"2011-05-26T15:00:30.000Z","dateModified":"2019-01-11T22:49:22.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"27975 http://blogs.kqed.org/bayareabites/?p=27975","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/05/26/veggie-burgers/","disqusTitle":"Veggie Burgers!","path":"/bayareabites/27975/veggie-burgers","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/veggie-bean-burger1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/veggie-bean-burger1.jpg\" alt=\"veggie bean burger\" title=\"veggie bean burger\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28141\">\u003c/a>\u003c/p>\n\u003cp>With Memorial Day just around the corner, it's time to talk about burgers (again). Yes, I know \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/12/10-tips-for-making-great-hamburgers/\">I just wrote about all-beef patties\u003c/a>, but you don't need meat to make a tasty burger. Veggie burgers can be just as delicious as their beef counterparts, and healthier too.\u003c/p>\n\u003cp>Now when I say veggie burgers, I do not mean garden burgers. Just like any mass-produced food, frozen garden burgers are a quick commercially-made alternative to a true veggie burger. Making homemade vegetarian burgers is not much more difficult than preparing beef burgers (especially if you have a food processor) and you can modify the recipe for your own tastes and preferences. Plus they aren't full of sodium (unlike the frozen varieties).\u003c/p>\n\u003cp>There are numerous ways to make veggie burgers. Whether using mushrooms, vegetables, tofu or beans as a base, each recipe has something different to offer. I like making my burgers with beans because the texture, when pulsed in a food processor, is really perfect for shaping into patties. I also just like the flavor of beans. Other ingredients I tend to use are walnuts (which provide both substance and flavor), spinach (which helps bind the burger), carrots and onions. You'll also need to mix in a dry ingredient or the burger will disintegrate into the pan when you try to fry it (trust me on this as I've had it happen). The good news is that you can really use whatever you'd like, from bread crumbs to oatmeal, rice, bulgur or couscous (which is what I used when preparing the recipe below this week as I had some leftover from dinner the night before).\u003c/p>\n\u003cp>Seasonings are really whatever you want. If using black beans, try a tsp of cumin and 1/2 cup cilantro. If you want something with an Italian flavor, use cannellini beans and then add in some sun dried tomatoes and basil. Other flavorings could be chili powder, turmeric, curry powder, ginger, soy sauce or a variety of herbs. It's your burger, so mix in whatever sounds good.\u003c/p>\n\u003cul>\nKeep in mind that veggie burgers need to be cooked and prepared a little differently than meat burgers. Here are some tips and tricks to keep in mind:\n\u003cli>Don't over process the ingredients or else the burger will fall apart\u003c/li>\n\u003cli>Cook in a nonstick pan (I use my cast-iron pans)\u003c/li>\n\u003cli>Fry your burgers in a little bit of oil\u003c/li>\n\u003cli>Handle your burgers carefully as veggie burgers are more fragile than meat burgers and tend to fall apart\u003c/li>\n\u003cli>Chill your burgers before cooking (if time allows) as they will maintain their shape better\u003c/li>\n\u003cli>Start off cooking in a hot skillet and then reduce the heat\u003c/li>\n\u003cli>If you accidentally over process the beans, just add more dry ingredients\u003c/li>\n\u003cli>Taste the bean mixture before adding the egg so you can determine if you have seasoned everything to your liking\u003c/li>\n\u003c/ul>\n\u003cp>Following is my bean burger recipe along with some links to other types of veggie burgers that you may find interesting. Some are vegan, some vegetarian and all worth considering.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Vegetarian Bean Burgers\u003c/legend>\n\u003cp class=\"summary\">\n\u003cstrong>Summary:\u003c/strong> \u003cem>You can use whatever type of bean you'd like in this recipe. I often prepare it with lentils or kidney beans, but black beans, pintos, garbanzos or cannellinis would also be fine. And although I use canned beans in the recipe, you can use home cooked if you have them around.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/bean-veggie-burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/bean-veggie-burger.jpg\" alt=\"bean veggie burger\" title=\"bean veggie burger\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28124 photo\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min\u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time\u003c/strong>: \u003cspan class=\"cooktime\">10 min\u003cspan class=\"value-title\" title=\"PT10M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">15 min\u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 burgers\u003c/span>\u003c/p>\n\u003cp>This recipe also uses an egg to help bind the mixture into patties. I've never made it without the egg, but I hear you can substitute a 1/2 cup of mashed potatoes if you want to keep it vegan. You can also leave out the nuts if you're not a fan or are allergic. They are optional.\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 14 oz can beans (kidney, lentil, garbanzo, cannellini, black or pinto)\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup walnuts\u003c/li>\n\u003cli class=\"ingredient\">1 carrot diced\u003c/li>\n\u003cli class=\"ingredient\">1/4 onion diced\u003c/li>\n\u003cli class=\"ingredient\">1 handful spinach\u003c/li>\n\u003cli class=\"ingredient\">1 tsp Worcestershire sauce or soy sauce*\u003c/li>\n\u003cli class=\"ingredient\">1 tsp Dijon or brown mustard\u003c/li>\n\u003cp>1 egg\n\u003c/p>\u003cli class=\"ingredient\">1 cup dry ingredients (fresh bread crumbs, bulgur, brown rice, oatmeal or couscous)\u003c/li>\n\u003cli class=\"ingredient\">Salt and pepper to taste (taste before you put in the egg)\u003c/li>\n\u003cli class=\"ingredient\">Olive or vegetable oil for frying\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Dump the beans, onions, walnuts, carrots, spinach, Worcestershire sauce and mustard into your food processor and pulse 6 times.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/mixing-everything-in-the-food-processor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/mixing-everything-in-the-food-processor.jpg\" alt=\"mixing everything in the food processor\" title=\"mixing everything in the food processor\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-28126 photo\">\u003c/a>\u003c/p>\n\u003cli>Taste mixture and add salt and pepper (and any other seasonings you want) to taste.\u003c/li>\n\u003cli>Add in the egg and pulse another one or two times, making sure not to over puree, and then place everything in a big bowl. \u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/your-pureed-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/your-pureed-ingredients.jpg\" alt=\"your pureed ingredients\" title=\"your pureed ingredients\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-28127 photo\">\u003c/a>\u003c/p>\n\u003cli>Mix in your dry ingredients and then carefully shape into patties using wet hands (so the mixture doesn't stick to your fingers). Refrigerate for 10 minutes if you have time.\u003c/li>\n\u003cli>Heat your pan (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/11/how-to-season-clean-and-care-for-a-cast-iron-pan/\">I prefer my cast iron for this job\u003c/a>) to medium high and then add in enough oil to coat the bottom of the entire pan. Set your burgers into the pan and cook uncovered until the bottom is nicely browned. Lower the heat to medium and then gently flip your burgers. Cover the pan and cook for about five minutes.\u003c/li>\n\u003cli>Check your burgers to see if they're done. Flip again (gently or else they'll fall apart) if they need to cook further. If you're adding cheese, this is the time to do it.\u003c/li>\n\u003cli>Remove burgers, set on a bun, add whatever toppings you like and dig in.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cp>*Apparently Worcestershire sauce contains anchovies (who knew?) so if you'd like to keep this vegetarian or vegan, you can substitute soy sauce.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other Veggie Burgers That Look Good\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here's a list of recipes for veggie burgers that I haven't yet tried, but plan on preparing in the future.\u003c/p>\n\u003cul>\n\u003cli> \u003ca href=\"http://www.moosewoodrestaurant.com/recipes_archive.html#26\">Moosewood's Mushroom Pecan Burgers\u003c/a> from the venerable and reliable Moosewood Restaurant\u003c/li>\n\u003cli>\u003ca href=\"http://markbittman.com/summer-veggie-burger-made-to-order\">Summer Veggie Burger Made to Order\u003c/a> by Mark Bittman\u003c/li>\n\u003cli>\u003ca href=\"http://www.howtocookeverything.tv/recipe.php%3Fnid=24.html\">The Simplest Bean Burgers\u003c/a> from Mark Bittman's \u003ca href=\"http://www.howtocookeverything.tv/\">How to Cook Everything\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.101cookbooks.com/archives/tofu-burgers-recipe.html\">Tofu Burgers\u003c/a> by 101 Cookbooks\u003c/li>\n\u003cli>\u003ca href=\"http://www.bhg.com/recipe/beans/cracked-wheat-burgers-with-pickled-onions-and-lime-slather/\">Cracked Wheat Burgers with Pickled Onions and Lime Slather\u003c/a> from Better Homes and Gardens\u003c/li>\n\u003cli>\u003ca href=\"http://www.bhg.com/recipe/beef/greek-spinach-veggie-burgers/\">Greek Spinach Veggie Burgers\u003c/a> from Better Homes and Gardens\u003c/li>\n\u003cli>\u003ca href=\"http://www.thekindlife.com/user/recipe/bean-burgers-from-alison-holst\">Bean Burgers from Alison Holst\u003c/a> from Alicia Silverstone's The Kind Life\u003c/li>\n\u003cli>\u003ca href=\"http://www.meatlessmonday.com/sweet-potato-black-bean-burgers/\">Sweet Potato Black Bean Burger\u003c/a> from Meatless Monday\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/2010/01/14/health/nutrition/14recipehealth.html?ref=burgeralternatives\">Mushroom Burgers With Almonds and Spinach\u003c/a> from the New York Times Recipes for Health\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/2010/01/12/health/nutrition/12recipehealth.html?ref=burgeralternatives\">White Bean Burgers\u003c/a> from the New York Times Recipes for Health\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/27975/veggie-burgers","authors":["5016"],"categories":["bayareabites_1245","bayareabites_1763","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_1931","bayareabites_1964","bayareabites_787","bayareabites_2198","bayareabites_14738","bayareabites_3381","bayareabites_108"],"label":"bayareabites"},"bayareabites_27318":{"type":"posts","id":"bayareabites_27318","meta":{"index":"posts_1591205157","site":"bayareabites","id":"27318","score":null,"sort":[1305212446000]},"guestAuthors":[],"slug":"10-tips-for-making-great-hamburgers","title":"10 Tips for Making Great Hamburgers","publishDate":1305212446,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Happy National Hamburger Month!\u003c/strong> In honor of this made-up celebration of all things burger, let's get to the meat of the matter. When the weather is nice -- usually sunny, but let's be honest about where we live and include mildly foggy -- it's time to grill. And although you can get fancy on your Weber, nothing is easier or more satisfying to cook outside than an all-beef burger (unless of course you're vegetarian, in which case this post isn't for you). Plus after a winter of braises and stews, nothing inaugurates summer like a perfectly grilled burger sitting on a fluffy bun. \u003c/p>\n\u003cp>But not all hamburgers are made equally. There is an enormous difference between handmade burgers and the patties you find in a grocery store freezer section, which are really nothing short of inferior-grade beef hockey pucks. Plus making truly fine burgers takes only about five to ten minutes longer than preparing the frozen variety (depending on if you grind your own meat), and the time spent is well worth it. And if you're still not convinced, you can read this great piece in the \u003ca href=\"http://www.nytimes.com/interactive/2009/10/04/us/20090917-meat.html?ref=health\">New York Times called \u003cem>Anatomy of a Burger\u003c/em>\u003c/a> which details the process meat corporations go through to produce their ground meat. Just saying...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Eating-the-big-burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Eating-the-big-burger.jpg\" alt=\"\" title=\"Eating the big burger\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27352\">\u003c/a>\u003c/p>\n\u003cp>Please note that this article has nothing to do with turkey, lamb or pork burgers, and there are no discussions on toppings or condiments. No, our attention here is solely on beef patties: how to make, season and cook them. That's all. So with that in mind, let's now focus on how making a great burger is really a fairly plain and simple endeavor. Here are 10 helpful tips to keep in mind:\u003c/p>\n\u003cp>\u003cstrong>10 Tips for Making Great Hamburgers\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/ground-meat-from-the-butcher.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/ground-meat-from-the-butcher.jpg\" alt=\"ground meat from the butcher\" title=\"ground meat from the butcher\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27319\">\u003c/a>\u003c/p>\n\u003cp>1.\tPurchase the best meat possible. Burgers are really all about the meat, so don't skimp. Buy the best quality beef you can find. I'm not taking about filet mignon here. Rather I mean the quality of the overall beef instead of the cut. No shock to anyone who knows me, I prefer grass-fed organic beef, preferably raised locally. Environmental and health reasons aside, grass-fed beef has a more intense meaty flavor than corn-fed commercially produced meat and can stand up to the condiments you'll add later. Yes there is a price difference, but we're talking about ground beef here so instead of paying $3.99 a pound you may pay $6.99 or $7.99 a pound, which will feed a family of four. Not a bad price.\u003c/p>\n\u003cp>2.\tIf you have a meat grinder then by all means take it out of the storage closet. Use a mix of sirloin and chuck. If you don't have one then be sure to purchase high-quality ground meat from the type of place where the butchers actually grind the meat on the premises and know which cuts are used. \u003c/p>\n\u003cp>3.\tUse meat that has about 15 - 20% fat (that's 80 - 85% lean on the label). Fat equals flavor in a burger. It also prevents the meat from drying out on the grill. If you want a leaner meal, then you probably shouldn't be eating a hamburger. \u003c/p>\n\u003cp>4.\tDon't include extraneous ingredients. Avoid eggs, bread crumbs and anything else that will detract from the beef flavor. These ingredients are for meatloaf, which is a fine dish but isn't a burger. \u003c/p>\n\u003cp>5.\tKeep the seasonings simple so the taste of the beef shines through. I use only salt, pepper, Worcestershire Sauce and a little onion or shallot. You can also add some chopped herbs, Dijon mustard or onion powder. And if your meat seems a little dry, add in about 1 Tbsp heavy cream for a pound of meat to add richness. \u003c/p>\n\u003cp>6.\tDon't over handle the meat as doing so toughens the burger. The meat doesn't need to be compressed into a patty for it to hold together. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/burgers-ready-for-the-grill.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/burgers-ready-for-the-grill.jpg\" alt=\"burgers ready for the grill\" title=\"burgers ready for the grill\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27321\">\u003c/a>\u003c/p>\n\u003cp>7.\tShape thin patties. When you cook meat, it contracts in on itself, so thickly-shaped burgers end up resembling meatballs. It's better to include two thin patties on your sandwich then one chunky burger that is unevenly cooked. You should also make your burgers a little wider than your bun as the patty will shrink in size when you cook it. \u003c/p>\n\u003cp>8.\tPress a little dimple into the center of the burger to keep it from bulging out when you cook it. As mentioned earlier, meat shrinks when it cooks and so the center has a tendency to swell in the middle. Indenting will counteract this.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/grilling-your-burgers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/grilling-your-burgers.jpg\" alt=\"grilling your burgers\" title=\"grilling your burgers\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27356\">\u003c/a>\u003c/p>\n\u003cp>9.\tGrill with the cover on at medium-high heat. Do not overcook. We usually barbecue our burgers for about three minutes per side for medium-rare meat and four to five minutes per side for burgers that are cooked through for the kids.\u003c/p>\n\u003cp>10.\tDon't press on your burgers while grilling them. I really can't stress this enough. If you press on your patties with a spatula you are pushing all the juices out and you're going to end up with dry burgers. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>That's it. Easy right? Now if only we can convince Mother Nature to give us a sunny summer.\u003c/p>\n\n","blocks":[],"excerpt":"Happy National Hamburger Month! In honor of this made-up celebration of all things burger, let's get to the meat of the matter. When the weather is nice -- usually sunny, but let's be honest about where we live and include mildly foggy -- it's time to grill. ","status":"publish","parent":0,"modified":1590080161,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":885},"headData":{"title":"10 Tips for Making Great Hamburgers | KQED","description":"Happy National Hamburger Month! In honor of this made-up celebration of all things burger, let's get to the meat of the matter. When the weather is nice -- usually sunny, but let's be honest about where we live and include mildly foggy -- it's time to grill. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"10 Tips for Making Great Hamburgers","datePublished":"2011-05-12T15:00:46.000Z","dateModified":"2020-05-21T16:56:01.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"27318 http://blogs.kqed.org/bayareabites/?p=27318","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/05/12/10-tips-for-making-great-hamburgers/","disqusTitle":"10 Tips for Making Great Hamburgers","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/27318/10-tips-for-making-great-hamburgers","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Happy National Hamburger Month!\u003c/strong> In honor of this made-up celebration of all things burger, let's get to the meat of the matter. When the weather is nice -- usually sunny, but let's be honest about where we live and include mildly foggy -- it's time to grill. And although you can get fancy on your Weber, nothing is easier or more satisfying to cook outside than an all-beef burger (unless of course you're vegetarian, in which case this post isn't for you). Plus after a winter of braises and stews, nothing inaugurates summer like a perfectly grilled burger sitting on a fluffy bun. \u003c/p>\n\u003cp>But not all hamburgers are made equally. There is an enormous difference between handmade burgers and the patties you find in a grocery store freezer section, which are really nothing short of inferior-grade beef hockey pucks. Plus making truly fine burgers takes only about five to ten minutes longer than preparing the frozen variety (depending on if you grind your own meat), and the time spent is well worth it. And if you're still not convinced, you can read this great piece in the \u003ca href=\"http://www.nytimes.com/interactive/2009/10/04/us/20090917-meat.html?ref=health\">New York Times called \u003cem>Anatomy of a Burger\u003c/em>\u003c/a> which details the process meat corporations go through to produce their ground meat. Just saying...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Eating-the-big-burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Eating-the-big-burger.jpg\" alt=\"\" title=\"Eating the big burger\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27352\">\u003c/a>\u003c/p>\n\u003cp>Please note that this article has nothing to do with turkey, lamb or pork burgers, and there are no discussions on toppings or condiments. No, our attention here is solely on beef patties: how to make, season and cook them. That's all. So with that in mind, let's now focus on how making a great burger is really a fairly plain and simple endeavor. Here are 10 helpful tips to keep in mind:\u003c/p>\n\u003cp>\u003cstrong>10 Tips for Making Great Hamburgers\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/ground-meat-from-the-butcher.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/ground-meat-from-the-butcher.jpg\" alt=\"ground meat from the butcher\" title=\"ground meat from the butcher\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27319\">\u003c/a>\u003c/p>\n\u003cp>1.\tPurchase the best meat possible. Burgers are really all about the meat, so don't skimp. Buy the best quality beef you can find. I'm not taking about filet mignon here. Rather I mean the quality of the overall beef instead of the cut. No shock to anyone who knows me, I prefer grass-fed organic beef, preferably raised locally. Environmental and health reasons aside, grass-fed beef has a more intense meaty flavor than corn-fed commercially produced meat and can stand up to the condiments you'll add later. Yes there is a price difference, but we're talking about ground beef here so instead of paying $3.99 a pound you may pay $6.99 or $7.99 a pound, which will feed a family of four. Not a bad price.\u003c/p>\n\u003cp>2.\tIf you have a meat grinder then by all means take it out of the storage closet. Use a mix of sirloin and chuck. If you don't have one then be sure to purchase high-quality ground meat from the type of place where the butchers actually grind the meat on the premises and know which cuts are used. \u003c/p>\n\u003cp>3.\tUse meat that has about 15 - 20% fat (that's 80 - 85% lean on the label). Fat equals flavor in a burger. It also prevents the meat from drying out on the grill. If you want a leaner meal, then you probably shouldn't be eating a hamburger. \u003c/p>\n\u003cp>4.\tDon't include extraneous ingredients. Avoid eggs, bread crumbs and anything else that will detract from the beef flavor. These ingredients are for meatloaf, which is a fine dish but isn't a burger. \u003c/p>\n\u003cp>5.\tKeep the seasonings simple so the taste of the beef shines through. I use only salt, pepper, Worcestershire Sauce and a little onion or shallot. You can also add some chopped herbs, Dijon mustard or onion powder. And if your meat seems a little dry, add in about 1 Tbsp heavy cream for a pound of meat to add richness. \u003c/p>\n\u003cp>6.\tDon't over handle the meat as doing so toughens the burger. The meat doesn't need to be compressed into a patty for it to hold together. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/burgers-ready-for-the-grill.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/burgers-ready-for-the-grill.jpg\" alt=\"burgers ready for the grill\" title=\"burgers ready for the grill\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27321\">\u003c/a>\u003c/p>\n\u003cp>7.\tShape thin patties. When you cook meat, it contracts in on itself, so thickly-shaped burgers end up resembling meatballs. It's better to include two thin patties on your sandwich then one chunky burger that is unevenly cooked. You should also make your burgers a little wider than your bun as the patty will shrink in size when you cook it. \u003c/p>\n\u003cp>8.\tPress a little dimple into the center of the burger to keep it from bulging out when you cook it. As mentioned earlier, meat shrinks when it cooks and so the center has a tendency to swell in the middle. Indenting will counteract this.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/grilling-your-burgers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/grilling-your-burgers.jpg\" alt=\"grilling your burgers\" title=\"grilling your burgers\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27356\">\u003c/a>\u003c/p>\n\u003cp>9.\tGrill with the cover on at medium-high heat. Do not overcook. We usually barbecue our burgers for about three minutes per side for medium-rare meat and four to five minutes per side for burgers that are cooked through for the kids.\u003c/p>\n\u003cp>10.\tDon't press on your burgers while grilling them. I really can't stress this enough. If you press on your patties with a spatula you are pushing all the juices out and you're going to end up with dry burgers. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>That's it. Easy right? Now if only we can convince Mother Nature to give us a sunny summer.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/27318/10-tips-for-making-great-hamburgers","authors":["5016"],"categories":["bayareabites_752","bayareabites_2695"],"tags":["bayareabites_620","bayareabites_1964","bayareabites_1852","bayareabites_2550","bayareabites_784","bayareabites_787","bayareabites_11761","bayareabites_2980"],"featImg":"bayareabites_27351","label":"bayareabites"},"bayareabites_12445":{"type":"posts","id":"bayareabites_12445","meta":{"index":"posts_1591205157","site":"bayareabites","id":"12445","score":null,"sort":[1271343611000]},"guestAuthors":[],"slug":"true-burger","title":"Oakland's Trueburger","publishDate":1271343611,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/true-burger-restaurant.jpg\" alt=\"Trueburger restaurant\" title=\"Trueburger restaurant\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12453\">\u003cbr>\n\u003ca href=\"http://www.trueburgeroakland.com/\">Trueburger\u003c/a>, the new hamburger restaurant in downtown Oakland, is, well… true. Genuine meat patties made from cuts that are ground on the premises, shakes made with real ice cream (plus wonderful additions like actual bananas and peanut butter), all-beef kosher dogs that you can get topped with homemade chili and cheese, and truly nice people running the joint. What more could you ask for?\u003c/p>\n\u003cp>Greg Eng and Jason Low, both former sous chefs at \u003ca href=\"http://www.baywolf.com/\">Bay Wolf Restaurant\u003c/a> in Oakland, wanted to open a restaurant that would appeal to everyone: young, old, middle aged, rich, working class and anything in between. Their goal was to provide high quality food that people loved to eat at affordable prices. After eating their a few times, I can vouch that they've succeeded. Eating at Trueburger is sort of like going back in time to one of those burger and shake restaurants that seemed to be in every town before fast food restaurants put them all out of business. Like Al's Diner in Happy Days or the hangout in Back to the Future, it serves American food made from real ingredients for regular people.\u003c/p>\n\u003cp>Located on Grand Avenue across the street and down a block from Lake Merritt, Trueburger is in the heart of downtown Oakland. When I asked Greg and Jason why they opened their restaurant in this location, they both enthusiastically told me that they live in Oakland and so wanted to invest in the city they mutually love. According to Greg, Oakland is the west coast's Brooklyn: it's a bit beat up and tarnished next to its glitzier and wealthier sister city of San Francisco, but filled with a talented and eclectic group of people who want and deserve great food.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/fries-a-burger-and-a-dog.jpg\" alt=\"fries a burger and a dog\" title=\"fries a burger and a dog\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12446\">\u003c/p>\n\u003cp>So what can you find at Trueburger? \u003ca href=\"http://www.trueburgeroakland.com/trueburger_menu.pdf\" target=\"_blank\">The menu\u003c/a> is simple and direct because Greg and Jason wanted to focus on making a few items really well. Burgers, hot dogs, chili dogs, smoked chicken sausage, shakes, fries and salads. That's pretty much it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/bacon-true-burger.jpg\" alt=\"bacon trueburger\" title=\"bacon trueburger\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12447\">\u003c/p>\n\u003cp>So far, my favorite item is the burger. Now, I should preface my review by saying that I am a finicky burger eater. I have a Three Little Bears mentality when it comes to hamburgers: not too thick (because then you can't taste the bun, cheese, and condiments) not too thin (because what's the point of a super thin burger?), but just right. Greg and Jason make their own meat patties -- the cuts they grind are a trade secret. I do know, however, that the meat is angus beef, not organic and not grass fed. All the meat is also ground at the restaurant. I've eaten two burgers there so far, and both were truly excellent. With an 80/20 meat/fat ratio that is just the perfect thickness and size, each burger bursts with real beef flavor. The buns are purchased from a local bakery in Berkeley. Fluffy with nooks inside, I could tell the buns are steam-baked and then laid on the grill just before they're served so they're crispy on the inside. The perfect vehicle for a good patty. For a little extra, you can top your burger with cheese, bacon, chili, or grilled onions.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/naked-hot-dog.jpg\" alt=\"naked hot dog\" title=\"naked hot dog\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12448\">\u003c/p>\n\u003cp>In addition to those amazing burgers, Trueburger also has hot dogs. My daughter Sophie really enjoyed the Naked Hot Dog, which is a plain large Hebrew National dog in a bun, but the Housemade Chili-Cheese Dog with diced onions and cheddar cheese made me go weak at the knees. The chili (cooked fresh each day) is made with meat and beans and lots of other ingredients that meld together into the perfect amalgamation to sit on a dog. Topped with their cheese sauce, and you have a poem on a bun. Yes, it's really that good.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/french-fries.jpg\" alt=\"french fries\" title=\"french fries\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12449\">\u003c/p>\n\u003cp>There aren't a lot of sides at Trueburger, but true to their goal, the few they have are done well. The fries are quite decent. Made from real potatoes (and not those frozen things a lot of other places use), they are soft and steamy on the inside and crispy and salty on the outside. You can have them plain, or topped with cheese sauce, chili or both. Trueburger also has locally-made pickles which are crispy and perfectly dilled. I was disappointed, however, that they didn't have onion rings as I think all good burger and dog places should have this item on the menu. Plus it's almost impossible to find a good onion ring, and I know Greg and Jason would make great ones. \u003c/p>\n\u003cp>Hamburgers and hot dogs aside, Trueburger is worth a visit for any shake-loving individual. Made from real vanilla and chocolate ice cream, Trueburger's shakes are thick and decadent. Yet what makes them really special is that you can add a variety of ingredients to them. So far, I've tried the vanilla banana, the vanilla caramel, and the vanilla orange cream -- all ridiculously delicious. You can also get a very nice root beer float (which my daughters loved). On my next stop I plan on trying one made with chocolate ice cream and peanut butter. Right now, you can choose to start your shake with vanilla or chocolate ice cream and then add up to 8 flavors (including malt), but once summer fruits are in season, Greg and Jason plan on adding other choices to the list. I can't wait to try blueberry and peach in June.\u003c/p>\n\u003cp>Oh yeah, there's also a 'Shroom Burger, smoked chicken sausage and three types of chopped salads. I can't imagine walking into Trueburger and not getting a hamburger or chili dog, but if you're interested in a healthier or vegetarian option, there's still plenty for you to eat.\u003c/p>\n\u003cp>Trueburger is open every weekday and Saturday for lunch, plus Thursday through Saturday evening for dinner. They have applied for a liquor license, so I'm hoping to have my chili dog with an ice cold beer in a few months, but for now Greg and Jason have an inspired selection of root beers and cream sodas on hand, as well as the standard soda fountain selection.\u003c/p>\n\u003cp>So if you're in the mood for a true burger -- homemade with a side of cheesy fries -- or a chili dog with a real ice cream shake, you need look no further than downtown Oakland.\u003c/p>\n\u003cp>\u003cstrong>Trueburger\u003cbr>\n146 Grand Avenue\u003cbr>\nOakland, CA 94612 \u003c/strong>\t\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=trueburger+oakland&sll=37.811507,-122.264025&sspn=0.011985,0.016115&gl=us&g=146+Grand+Ave.+++Oakland,+CA,+94612&ie=UTF8&hq=trueburger&hnear=Oakland,+CA&ll=37.811954,-122.264013&spn=0.023123,0.032229&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/trueburger\">@trueburger\u003c/a>\u003cbr>\nTrueburger on \u003ca href=\"http://www.facebook.com/permalink.php?story_fbid=104647552906307&id=186633031087#!/pages/Oakland-CA/Trueburger/186633031087?ref=nf\">Facebook\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Hours\u003c/strong>\u003cbr>\nMonday - Wednesday 11:00 - 2:30; Thursday - Friday 11:00 - 2:30 and 5:00 - 8:30; Saturdays 11:00 - 8:30; closed Sundays\u003c/p>\n\n","blocks":[],"excerpt":"Trueburger, the new hamburger restaurant in downtown Oakland, is, well… true. Genuine meat patties made from meat that is ground on the premises, shakes made with real ice cream (along with other stuff like actual bananas and peanut butter), all-beef kosher dogs that you can get with a side of homemade chili, and truly nice people running the joint. What more could you ask for?","status":"publish","parent":0,"modified":1271360132,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1116},"headData":{"title":"Oakland's Trueburger | KQED","description":"Trueburger, the new hamburger restaurant in downtown Oakland, is, well… true. Genuine meat patties made from meat that is ground on the premises, shakes made with real ice cream (along with other stuff like actual bananas and peanut butter), all-beef kosher dogs that you can get with a side of homemade chili, and truly nice people running the joint. What more could you ask for?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Oakland's Trueburger","datePublished":"2010-04-15T15:00:11.000Z","dateModified":"2010-04-15T19:35:32.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"12445 http://blogs.kqed.org/bayareabites/?p=12445","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/04/15/true-burger/","disqusTitle":"Oakland's Trueburger","path":"/bayareabites/12445/true-burger","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/true-burger-restaurant.jpg\" alt=\"Trueburger restaurant\" title=\"Trueburger restaurant\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12453\">\u003cbr>\n\u003ca href=\"http://www.trueburgeroakland.com/\">Trueburger\u003c/a>, the new hamburger restaurant in downtown Oakland, is, well… true. Genuine meat patties made from cuts that are ground on the premises, shakes made with real ice cream (plus wonderful additions like actual bananas and peanut butter), all-beef kosher dogs that you can get topped with homemade chili and cheese, and truly nice people running the joint. What more could you ask for?\u003c/p>\n\u003cp>Greg Eng and Jason Low, both former sous chefs at \u003ca href=\"http://www.baywolf.com/\">Bay Wolf Restaurant\u003c/a> in Oakland, wanted to open a restaurant that would appeal to everyone: young, old, middle aged, rich, working class and anything in between. Their goal was to provide high quality food that people loved to eat at affordable prices. After eating their a few times, I can vouch that they've succeeded. Eating at Trueburger is sort of like going back in time to one of those burger and shake restaurants that seemed to be in every town before fast food restaurants put them all out of business. Like Al's Diner in Happy Days or the hangout in Back to the Future, it serves American food made from real ingredients for regular people.\u003c/p>\n\u003cp>Located on Grand Avenue across the street and down a block from Lake Merritt, Trueburger is in the heart of downtown Oakland. When I asked Greg and Jason why they opened their restaurant in this location, they both enthusiastically told me that they live in Oakland and so wanted to invest in the city they mutually love. According to Greg, Oakland is the west coast's Brooklyn: it's a bit beat up and tarnished next to its glitzier and wealthier sister city of San Francisco, but filled with a talented and eclectic group of people who want and deserve great food.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/fries-a-burger-and-a-dog.jpg\" alt=\"fries a burger and a dog\" title=\"fries a burger and a dog\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12446\">\u003c/p>\n\u003cp>So what can you find at Trueburger? \u003ca href=\"http://www.trueburgeroakland.com/trueburger_menu.pdf\" target=\"_blank\">The menu\u003c/a> is simple and direct because Greg and Jason wanted to focus on making a few items really well. Burgers, hot dogs, chili dogs, smoked chicken sausage, shakes, fries and salads. That's pretty much it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/bacon-true-burger.jpg\" alt=\"bacon trueburger\" title=\"bacon trueburger\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12447\">\u003c/p>\n\u003cp>So far, my favorite item is the burger. Now, I should preface my review by saying that I am a finicky burger eater. I have a Three Little Bears mentality when it comes to hamburgers: not too thick (because then you can't taste the bun, cheese, and condiments) not too thin (because what's the point of a super thin burger?), but just right. Greg and Jason make their own meat patties -- the cuts they grind are a trade secret. I do know, however, that the meat is angus beef, not organic and not grass fed. All the meat is also ground at the restaurant. I've eaten two burgers there so far, and both were truly excellent. With an 80/20 meat/fat ratio that is just the perfect thickness and size, each burger bursts with real beef flavor. The buns are purchased from a local bakery in Berkeley. Fluffy with nooks inside, I could tell the buns are steam-baked and then laid on the grill just before they're served so they're crispy on the inside. The perfect vehicle for a good patty. For a little extra, you can top your burger with cheese, bacon, chili, or grilled onions.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/naked-hot-dog.jpg\" alt=\"naked hot dog\" title=\"naked hot dog\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12448\">\u003c/p>\n\u003cp>In addition to those amazing burgers, Trueburger also has hot dogs. My daughter Sophie really enjoyed the Naked Hot Dog, which is a plain large Hebrew National dog in a bun, but the Housemade Chili-Cheese Dog with diced onions and cheddar cheese made me go weak at the knees. The chili (cooked fresh each day) is made with meat and beans and lots of other ingredients that meld together into the perfect amalgamation to sit on a dog. Topped with their cheese sauce, and you have a poem on a bun. Yes, it's really that good.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/french-fries.jpg\" alt=\"french fries\" title=\"french fries\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12449\">\u003c/p>\n\u003cp>There aren't a lot of sides at Trueburger, but true to their goal, the few they have are done well. The fries are quite decent. Made from real potatoes (and not those frozen things a lot of other places use), they are soft and steamy on the inside and crispy and salty on the outside. You can have them plain, or topped with cheese sauce, chili or both. Trueburger also has locally-made pickles which are crispy and perfectly dilled. I was disappointed, however, that they didn't have onion rings as I think all good burger and dog places should have this item on the menu. Plus it's almost impossible to find a good onion ring, and I know Greg and Jason would make great ones. \u003c/p>\n\u003cp>Hamburgers and hot dogs aside, Trueburger is worth a visit for any shake-loving individual. Made from real vanilla and chocolate ice cream, Trueburger's shakes are thick and decadent. Yet what makes them really special is that you can add a variety of ingredients to them. So far, I've tried the vanilla banana, the vanilla caramel, and the vanilla orange cream -- all ridiculously delicious. You can also get a very nice root beer float (which my daughters loved). On my next stop I plan on trying one made with chocolate ice cream and peanut butter. Right now, you can choose to start your shake with vanilla or chocolate ice cream and then add up to 8 flavors (including malt), but once summer fruits are in season, Greg and Jason plan on adding other choices to the list. I can't wait to try blueberry and peach in June.\u003c/p>\n\u003cp>Oh yeah, there's also a 'Shroom Burger, smoked chicken sausage and three types of chopped salads. I can't imagine walking into Trueburger and not getting a hamburger or chili dog, but if you're interested in a healthier or vegetarian option, there's still plenty for you to eat.\u003c/p>\n\u003cp>Trueburger is open every weekday and Saturday for lunch, plus Thursday through Saturday evening for dinner. They have applied for a liquor license, so I'm hoping to have my chili dog with an ice cold beer in a few months, but for now Greg and Jason have an inspired selection of root beers and cream sodas on hand, as well as the standard soda fountain selection.\u003c/p>\n\u003cp>So if you're in the mood for a true burger -- homemade with a side of cheesy fries -- or a chili dog with a real ice cream shake, you need look no further than downtown Oakland.\u003c/p>\n\u003cp>\u003cstrong>Trueburger\u003cbr>\n146 Grand Avenue\u003cbr>\nOakland, CA 94612 \u003c/strong>\t\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=trueburger+oakland&sll=37.811507,-122.264025&sspn=0.011985,0.016115&gl=us&g=146+Grand+Ave.+++Oakland,+CA,+94612&ie=UTF8&hq=trueburger&hnear=Oakland,+CA&ll=37.811954,-122.264013&spn=0.023123,0.032229&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/trueburger\">@trueburger\u003c/a>\u003cbr>\nTrueburger on \u003ca href=\"http://www.facebook.com/permalink.php?story_fbid=104647552906307&id=186633031087#!/pages/Oakland-CA/Trueburger/186633031087?ref=nf\">Facebook\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hours\u003c/strong>\u003cbr>\nMonday - Wednesday 11:00 - 2:30; Thursday - Friday 11:00 - 2:30 and 5:00 - 8:30; Saturdays 11:00 - 8:30; closed Sundays\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/12445/true-burger","authors":["5016"],"categories":["bayareabites_109","bayareabites_1875","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_3811","bayareabites_787","bayareabites_2346","bayareabites_3810","bayareabites_14757","bayareabites_3875"],"label":"bayareabites"},"bayareabites_11188":{"type":"posts","id":"bayareabites_11188","meta":{"index":"posts_1591205157","site":"bayareabites","id":"11188","score":null,"sort":[1268076847000]},"guestAuthors":[],"slug":"weezys-in-marin-size-matters","title":"Weezy's: In Marin, Size Matters","publishDate":1268076847,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/lunch.jpg\" alt=\"lunch at Weezys Grass Fed Shed\" title=\"lunch at Weezys Grass Fed Shed\" width=\"500\" height=\"370\" class=\"alignnone size-full wp-image-11201\">\u003cbr>\n\u003cem>Trying everything at \u003ca href=\"http://www.weezys-shed.com/home.htm\">Weezy’s Grass Fed Shed\u003c/a>\u003c/em>\u003c/p>\n\u003cp>I'm a little late to the game, but I'm finally getting into the \u003ca href=\"http://www.amazon.com/Best-Food-Writing-Holly-Hughes/dp/0738213691\">Best Food Writing 2009\u003c/a> anthology. It's only been sitting on my nightstand for a few months. If you haven't checked it out yet, there are some great, short pieces on everything from translating modern Indian cooking to an exploration of illegal, raw-milk cheese. Our of all of the work I've read so far (Disclaimer: I'm still not all that far into it), Tim Hayward's short piece, \"Too Much of a Mouthful\" caught my attention. In it, he explores the current popularity of oversized portions--particularly in the U.K.\u003c/p>\n\u003cp>Interesting enough, I was finishing Hayward's piece as I sat waiting for a friend on the patio of \u003ca href=\"http://www.weezys-shed.com/home.htm\">Weezy's Grass Fed Shed\u003c/a> in San Rafael. I'd heard about this place right when they opened from a friend who worked in the area. She boasted that they served \u003ca href=\"http://www.pratherranch.com/\">Prather Ranch\u003c/a> beef burgers for a mere $3.00. I argued with her about the impossibility of that statement, and she assured me that it was true but that they make it all work because the burgers are small.\u003c/p>\n\u003cp>Great. Perfect. I hate how sluggish I feel after a big burger, so I quickly find a fellow burger lover and we agree to meet for lunch and check it out.\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Weezys.jpg\" alt=\"Weezys Grass Fed Shed-small outdoor patio\" title=\"Weezys Grass Fed Shed-small outdoor patio\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11198\">\u003cbr>\n\u003cem>The shed’s small outdoor patio\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now when my friend mentioned that the burgers are small, she wasn't messing around. Think somewhere in between slider and very small burger. Tim Hayward, the writer I just spoke of, would be proud. In his piece, he closes by commenting on the irony of careful food preparation in the U.K. combined with the obscene, difficult-to eat portions:\u003c/p>\n\u003cblockquote>\u003cp>Any cook worth his Maldon salt, be he three-star chef, sandwich slinger or pie-maker, will have thought long and hard about every aspect of a dish he's created. By the time he's given it a final wipe with the rag and sent it out to delight me he will have used all of his knowledge, skill, experience and training to ensure that it is properly sourced and prepped; perfectly cooked, seasoned, rested, and sauced. Is it really too much to ask then, that it should also fit in my mouth?\u003c/p>\u003c/blockquote>\n\u003cp>Clearly, Louise Clow-Birkenseer (\"Weezy') would answer with a resounding \"No.\" Not only are her burgers made with the finest ingredients, they’re also a very civilized and appropriate size. You can swing by and grab one as a late afternoon snack or, as my friend Creg and I decided to do, order a whole bunch (or, let's be honest: pretty much everything on the menu). At that size and that price, why not?\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/contiki.jpg\" alt=\"The Contiki burger\" title=\"The Contiki burger\" width=\"500\" height=\"536\" class=\"alignnone size-full wp-image-11200\">\u003cbr>\n\u003cem>The Contiki burger: a little bit sweet, a little bit savory.\u003c/em>\u003c/p>\n\u003cp>Before I report back on our favorites, a little background: Weezy's started as many great things do: when someone notices a lack of something in their neighborhood or town and decides to fill it. Weezy lives in the sleepy part of San Rafael known as Terra Linda--quite residential with very few good dining options. Weezy missed a good burger. She wanted to walk and pick one up. She'd always wanted to add to the community in some way and felt that really good quality food should be available to everyone at a fair price. Enough said. The shed was born.\u003c/p>\n\u003cp>Creg and I visited on a quiet and unusually sunny weekday and found Weezy whistling on a stool in the back of the shed forming small meat patties. High school kids were working through the line with smiles and enthusiasm. It all felt very organized but completely laid-back at the same time. For example, as we were hemming and hawing over what kind of fries to order (sweet potato or regular), the kids at the register encouraged us to go with both: \u003cem>We'll mix them up for you!\u003c/em> OK, sold. I overhear another customer debating between the limeade or the raspberry lemonade. The cashier's solution? \u003cem>It's so good if you mix them both! We do it all the time. Trust us, you'll love it!\u003c/em> I like this carefree, go-for-it attitude. Why take lunch too seriously, after all?\u003c/p>\n\u003cp>Then as if the kids at the counter aren't excited enough, we go outside to enjoy our burgers and Weezy herself isn't far behind with her own lunch tray. She sits down next to us, soaking in the sun, chatting with customers and introducing herself, and literally \u003cem>oohing and ahhing\u003c/em> over her burger. From the sound of things, she's behind these little burgers 110%. \u003c/p>\n\u003cp>Creg and I tried the White Trash Burger (with American cheese, iceberg lettuce, and Thousand Island dressing), Burger in a Lettuce Cup, the B-rad (with bacon and Tillamook cheddar), the Contiki (with pineapple and Teriyaki sauce), and the Moo-Less Burger (homemade vegan patty with 20 different ingredients served on a bun with cream cheese and special sweet potato sauce).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/vegan.jpg\" alt=\"The Moo-Less Burger\" title=\"The Moo-Less Burger\" width=\"500\" height=\"370\" class=\"alignnone size-full wp-image-11202\">\u003cbr>\n\u003cem>The Moo-Less Burger\u003c/em>\u003c/p>\n\u003cp>Each burger is right around $3.00 and weighs in at 1/8 of a pound unless you opt to do the \"Double Wide\" upgrade with is ¼ pound for an additional $.75. I have to say, I'll probably upgrade next time. It seems like a great deal. I expected to really love the White Trash burger, but there was something about the crispy bacon, juicy and perfectly cooked meat, and slightly sharp cheddar that made me grasp onto the B-rad and not let go. Sorry, Creg. I'll give you a bite next time.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/b-rad.jpg\" alt=\"The b-rad burger\" title=\"The b-rad burger\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11199\">\u003cbr>\n\u003cem>I'll be back for this one: the b-rad burger\u003c/em>\u003c/p>\n\u003cp>So as the weather turns warmer, as you look to new spots to try, I'm all for taking Tim Hayward's implied thesis to heart--size matters. Something is lost in quality and in experience when you're presented with an entire pound of it. According her website, for Weezy \"it’s not just a job, it’s a lifestyle.\" I have to say--if I lived just a bit closer, I'd start to integrate Weezy's more into my own.\u003c/p>\n\u003cp>\u003ca href=\"http://www.weezys-shed.com/home.htm\">Weezy's Grass Fed Shed\u003c/a>\u003cbr>\n621 A Del Ganado (in the Scotty's Market Shopping Center)\u003cbr>\nSan Rafael, CA, 94903\u003cbr>\n(415) 479-7433\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Everyday 11am-8pm; for coffee and pastries (NEW) only 7am-11am\u003cbr>\nAlso, find them on \u003ca href=\"http://www.facebook.com/pages/Weezys-grass-fed-shed/203880141885\">Facebook\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ciframe width=\"425\" height=\"350\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Weezy%E2%80%99s+Grass+Fed+Shed+621+A+Del+Ganado,+San+Rafael,+CA+94903&sll=38.013432,-122.558997&sspn=0.011733,0.013819&g=621+A+Del+Ganado,+San+Rafael,+CA+94903&ie=UTF8&hq=Weezy%E2%80%99s+Grass+Fed+Shed&hnear=621+Del+Ganado+Rd,+San+Rafael,+CA+94903&ll=38.023213,-122.554893&spn=0.01131,0.013819&z=14&iwloc=A&cid=6851440200590099886&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Weezy%E2%80%99s+Grass+Fed+Shed+621+A+Del+Ganado,+San+Rafael,+CA+94903&sll=38.013432,-122.558997&sspn=0.011733,0.013819&g=621+A+Del+Ganado,+San+Rafael,+CA+94903&ie=UTF8&hq=Weezy%E2%80%99s+Grass+Fed+Shed&hnear=621+Del+Ganado+Rd,+San+Rafael,+CA+94903&ll=38.023213,-122.554893&spn=0.01131,0.013819&z=14&iwloc=A&cid=6851440200590099886\">View Larger Map\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Interesting enough, I was finishing Hayward's piece as I sat waiting for a friend on the patio of Weezy's Grass Fed Shed in San Rafael. I'd heard about this place right when they opened from a friend who worked in the area. She boasted that they served Prather Ranch beef burgers for a mere $3.00. I argued with her about the impossibility of that statement, and she assured me that it was true but that they make it all work because the burgers are small.","status":"publish","parent":0,"modified":1268078108,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["http://maps.google.com/maps"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1107},"headData":{"title":"Weezy's: In Marin, Size Matters | KQED","description":"Interesting enough, I was finishing Hayward's piece as I sat waiting for a friend on the patio of Weezy's Grass Fed Shed in San Rafael. I'd heard about this place right when they opened from a friend who worked in the area. She boasted that they served Prather Ranch beef burgers for a mere $3.00. I argued with her about the impossibility of that statement, and she assured me that it was true but that they make it all work because the burgers are small.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Weezy's: In Marin, Size Matters","datePublished":"2010-03-08T19:34:07.000Z","dateModified":"2010-03-08T19:55:08.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"11188 http://blogs.kqed.org/bayareabites/?p=11188","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/03/08/weezys-in-marin-size-matters/","disqusTitle":"Weezy's: In Marin, Size Matters","path":"/bayareabites/11188/weezys-in-marin-size-matters","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/lunch.jpg\" alt=\"lunch at Weezys Grass Fed Shed\" title=\"lunch at Weezys Grass Fed Shed\" width=\"500\" height=\"370\" class=\"alignnone size-full wp-image-11201\">\u003cbr>\n\u003cem>Trying everything at \u003ca href=\"http://www.weezys-shed.com/home.htm\">Weezy’s Grass Fed Shed\u003c/a>\u003c/em>\u003c/p>\n\u003cp>I'm a little late to the game, but I'm finally getting into the \u003ca href=\"http://www.amazon.com/Best-Food-Writing-Holly-Hughes/dp/0738213691\">Best Food Writing 2009\u003c/a> anthology. It's only been sitting on my nightstand for a few months. If you haven't checked it out yet, there are some great, short pieces on everything from translating modern Indian cooking to an exploration of illegal, raw-milk cheese. Our of all of the work I've read so far (Disclaimer: I'm still not all that far into it), Tim Hayward's short piece, \"Too Much of a Mouthful\" caught my attention. In it, he explores the current popularity of oversized portions--particularly in the U.K.\u003c/p>\n\u003cp>Interesting enough, I was finishing Hayward's piece as I sat waiting for a friend on the patio of \u003ca href=\"http://www.weezys-shed.com/home.htm\">Weezy's Grass Fed Shed\u003c/a> in San Rafael. I'd heard about this place right when they opened from a friend who worked in the area. She boasted that they served \u003ca href=\"http://www.pratherranch.com/\">Prather Ranch\u003c/a> beef burgers for a mere $3.00. I argued with her about the impossibility of that statement, and she assured me that it was true but that they make it all work because the burgers are small.\u003c/p>\n\u003cp>Great. Perfect. I hate how sluggish I feel after a big burger, so I quickly find a fellow burger lover and we agree to meet for lunch and check it out.\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Weezys.jpg\" alt=\"Weezys Grass Fed Shed-small outdoor patio\" title=\"Weezys Grass Fed Shed-small outdoor patio\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11198\">\u003cbr>\n\u003cem>The shed’s small outdoor patio\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now when my friend mentioned that the burgers are small, she wasn't messing around. Think somewhere in between slider and very small burger. Tim Hayward, the writer I just spoke of, would be proud. In his piece, he closes by commenting on the irony of careful food preparation in the U.K. combined with the obscene, difficult-to eat portions:\u003c/p>\n\u003cblockquote>\u003cp>Any cook worth his Maldon salt, be he three-star chef, sandwich slinger or pie-maker, will have thought long and hard about every aspect of a dish he's created. By the time he's given it a final wipe with the rag and sent it out to delight me he will have used all of his knowledge, skill, experience and training to ensure that it is properly sourced and prepped; perfectly cooked, seasoned, rested, and sauced. Is it really too much to ask then, that it should also fit in my mouth?\u003c/p>\u003c/blockquote>\n\u003cp>Clearly, Louise Clow-Birkenseer (\"Weezy') would answer with a resounding \"No.\" Not only are her burgers made with the finest ingredients, they’re also a very civilized and appropriate size. You can swing by and grab one as a late afternoon snack or, as my friend Creg and I decided to do, order a whole bunch (or, let's be honest: pretty much everything on the menu). At that size and that price, why not?\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/contiki.jpg\" alt=\"The Contiki burger\" title=\"The Contiki burger\" width=\"500\" height=\"536\" class=\"alignnone size-full wp-image-11200\">\u003cbr>\n\u003cem>The Contiki burger: a little bit sweet, a little bit savory.\u003c/em>\u003c/p>\n\u003cp>Before I report back on our favorites, a little background: Weezy's started as many great things do: when someone notices a lack of something in their neighborhood or town and decides to fill it. Weezy lives in the sleepy part of San Rafael known as Terra Linda--quite residential with very few good dining options. Weezy missed a good burger. She wanted to walk and pick one up. She'd always wanted to add to the community in some way and felt that really good quality food should be available to everyone at a fair price. Enough said. The shed was born.\u003c/p>\n\u003cp>Creg and I visited on a quiet and unusually sunny weekday and found Weezy whistling on a stool in the back of the shed forming small meat patties. High school kids were working through the line with smiles and enthusiasm. It all felt very organized but completely laid-back at the same time. For example, as we were hemming and hawing over what kind of fries to order (sweet potato or regular), the kids at the register encouraged us to go with both: \u003cem>We'll mix them up for you!\u003c/em> OK, sold. I overhear another customer debating between the limeade or the raspberry lemonade. The cashier's solution? \u003cem>It's so good if you mix them both! We do it all the time. Trust us, you'll love it!\u003c/em> I like this carefree, go-for-it attitude. Why take lunch too seriously, after all?\u003c/p>\n\u003cp>Then as if the kids at the counter aren't excited enough, we go outside to enjoy our burgers and Weezy herself isn't far behind with her own lunch tray. She sits down next to us, soaking in the sun, chatting with customers and introducing herself, and literally \u003cem>oohing and ahhing\u003c/em> over her burger. From the sound of things, she's behind these little burgers 110%. \u003c/p>\n\u003cp>Creg and I tried the White Trash Burger (with American cheese, iceberg lettuce, and Thousand Island dressing), Burger in a Lettuce Cup, the B-rad (with bacon and Tillamook cheddar), the Contiki (with pineapple and Teriyaki sauce), and the Moo-Less Burger (homemade vegan patty with 20 different ingredients served on a bun with cream cheese and special sweet potato sauce).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/vegan.jpg\" alt=\"The Moo-Less Burger\" title=\"The Moo-Less Burger\" width=\"500\" height=\"370\" class=\"alignnone size-full wp-image-11202\">\u003cbr>\n\u003cem>The Moo-Less Burger\u003c/em>\u003c/p>\n\u003cp>Each burger is right around $3.00 and weighs in at 1/8 of a pound unless you opt to do the \"Double Wide\" upgrade with is ¼ pound for an additional $.75. I have to say, I'll probably upgrade next time. It seems like a great deal. I expected to really love the White Trash burger, but there was something about the crispy bacon, juicy and perfectly cooked meat, and slightly sharp cheddar that made me grasp onto the B-rad and not let go. Sorry, Creg. I'll give you a bite next time.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/b-rad.jpg\" alt=\"The b-rad burger\" title=\"The b-rad burger\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11199\">\u003cbr>\n\u003cem>I'll be back for this one: the b-rad burger\u003c/em>\u003c/p>\n\u003cp>So as the weather turns warmer, as you look to new spots to try, I'm all for taking Tim Hayward's implied thesis to heart--size matters. Something is lost in quality and in experience when you're presented with an entire pound of it. According her website, for Weezy \"it’s not just a job, it’s a lifestyle.\" I have to say--if I lived just a bit closer, I'd start to integrate Weezy's more into my own.\u003c/p>\n\u003cp>\u003ca href=\"http://www.weezys-shed.com/home.htm\">Weezy's Grass Fed Shed\u003c/a>\u003cbr>\n621 A Del Ganado (in the Scotty's Market Shopping Center)\u003cbr>\nSan Rafael, CA, 94903\u003cbr>\n(415) 479-7433\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Everyday 11am-8pm; for coffee and pastries (NEW) only 7am-11am\u003cbr>\nAlso, find them on \u003ca href=\"http://www.facebook.com/pages/Weezys-grass-fed-shed/203880141885\">Facebook\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"425\" height=\"350\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Weezy%E2%80%99s+Grass+Fed+Shed+621+A+Del+Ganado,+San+Rafael,+CA+94903&sll=38.013432,-122.558997&sspn=0.011733,0.013819&g=621+A+Del+Ganado,+San+Rafael,+CA+94903&ie=UTF8&hq=Weezy%E2%80%99s+Grass+Fed+Shed&hnear=621+Del+Ganado+Rd,+San+Rafael,+CA+94903&ll=38.023213,-122.554893&spn=0.01131,0.013819&z=14&iwloc=A&cid=6851440200590099886&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Weezy%E2%80%99s+Grass+Fed+Shed+621+A+Del+Ganado,+San+Rafael,+CA+94903&sll=38.013432,-122.558997&sspn=0.011733,0.013819&g=621+A+Del+Ganado,+San+Rafael,+CA+94903&ie=UTF8&hq=Weezy%E2%80%99s+Grass+Fed+Shed&hnear=621+Del+Ganado+Rd,+San+Rafael,+CA+94903&ll=38.023213,-122.554893&spn=0.01131,0.013819&z=14&iwloc=A&cid=6851440200590099886\">View Larger Map\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/11188/weezys-in-marin-size-matters","authors":["5072"],"categories":["bayareabites_1807","bayareabites_10"],"tags":["bayareabites_787","bayareabites_367","bayareabites_3572"],"label":"bayareabites"},"bayareabites_904":{"type":"posts","id":"bayareabites_904","meta":{"index":"posts_1591205157","site":"bayareabites","id":"904","score":null,"sort":[1206544320000]},"guestAuthors":[],"slug":"burgers-or-steak","title":"Burgers or Steak?","publishDate":1206544320,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>We may not be in a recession yet, but you wouldn't know that from the way we're eating. According to \u003cstrong>\u003ca href=\"http://allrecipes.com\">Allrecipes\u003c/a>\u003c/strong>, an online cooking community with over 35 million unique visitors annually, the economic downturn might just be causing Americans to cut back on food spending. Traffic to recipe pages using low-cost ingredients, such as ground beef and pasta, nearly doubled over the past three months. Searches for low cost vs. their high cost counterparts have increased significantly, 74% overall. For example, they noted ground beef had a relative increase of 24% when compared to steak.\u003c/p>\n\u003cp>Two recent cookbooks can help you make the most of your burger or your steak, regardless of your budget. \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0470169443/kqedorg-20\">Recipe of the Week Burgers\u003c/a>\u003c/strong> 52 Easy Recipes for Year-Round Cooking is a fun little book with very creative recipes, for example week 6 is Curried Chicken Burgers with Chutney Mayonnaise and week 16 is Espresso Rubbed Burgers. There are Portobello Burgers, Lamb Burgers, Salmon Burgers and Turkey Burgers. While you may not actually wish to cook a burger a week, there are lots of great ideas for spicing up repertoire. You may never eat a plain old burger again.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-nje_RJg7I/AAAAAAAAALw/YQIt0OBoAwM/s1600-h/340315.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-nje_RJg7I/AAAAAAAAALw/YQIt0OBoAwM/s320/340315.jpg\" border=\"0\">\u003c/a>\u003cbr>\n\u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580088902/kqedorg-20\">The New Steak\u003c/a>\u003c/strong> looks at often overlooked cuts such as skirt, flat iron, hangar and flank steak and discuses all kinds of meaty issues such as Kobe, Wagyu, organic beef and certified Black Angus. Author and \u003cstrong>\u003ca href=\"http://www.creelefavour.com/\">blogger\u003c/a>\u003c/strong> Cree LeFavour also pays lavish attention to the side dishes. This would no doubt please my sometimes vegetarian sister-in-law who thinks the sides are the best part of any steakhouse. Corn Griddle Cakes, Avocado Salad and Rum-Glazed Plantains are just a few of her unorthodox choices.\u003c/p>\n\u003cp>Recipes are divided into four chapters, American Steak, Bistro Steak, Latin Steak and Far East Steak. If you're going to invest in good steak, make the most of it with recipes like Hangar Steak with French Feta, Salsa Verde, and Mint-Zucchini Pancakes or Caribbean Spice Paste-Rubbed Top Sirloin with Lime-Cilantro Crema and Red Beans and Rice. Recipes are incredibly detailed, giving instructions for both pan frying and grilling.\u003c/p>\n\u003cp>Cauliflower Mash\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1 head cauliflower, about 2 pounds\u003cbr>\n2 tablespoons unsalted butter\u003cbr>\n1 teaspoon kosher salt\u003c/p>\n\u003cp>Chop off the stem of the cauliflower and break up the remaining florets. Put the cauliflower in a steam basket over water in a pot with a lid. Make sure you have water up to the basket. Bring it to a boil, and cook for 10 to 12 minutes , or until the cauliflower is tender. Drain and coarsely mash the florets with a potato masher before transferring the cooked cauliflower to a food processor. Add the butter and salt and blend until smooth, 1 to 2 minutes. Scrap the mash into a bowl and it's ready to serve.\u003c/p>\n\u003cp>Reprinted from The New Steak Copyright © 20088 by Cree LeFavour, published by Tenspeed Press.\u003c/p>\n\u003cp>Curried Crab Cake Burgers\u003cbr>\nmakes 4 burgers\u003c/p>\n\u003cp>12 ounces crabmeat, very coarsely shredded\u003cbr>\n1/2 cup panko\u003cbr>\n1/4 cup mayonnaise or whole milk yogurt\u003cbr>\n2 tablespoons chopped fresh cilantro leaves\u003cbr>\n1 tablespoon chopped fresh chives\u003cbr>\n1 1/2 teaspoons curry powder\u003cbr>\n1/4 cup all purpose flour\u003cbr>\n1 teaspoon kosher salt\u003cbr>\n2 tablespoons olive oil\u003cbr>\n1 lime, quartered\u003c/p>\n\u003cp>Place the crabmeat, panko, mayonnaise, cilantro, chive and curry powder in a medium sized bowl and using your hand, mix very gently to combine. Form into 4 patties, cover and refrigerate for at least 1 hour and up to 4 hours.\u003c/p>\n\u003cp>Place the flour and salt on a large plate. Dredge each patty in the flour mixture. Place a large skillet over medium-high heat and when it is hot, add the oil. Add the patties and cook until lightly browned, about 4 minutes on each side. Serve immediately with the lime wedges.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Reprinted from Recipe of the Week Burgers, Copyright © 2008 by Sally Sampson, published by John Wiley & Sons, Inc.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1207780163,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":661},"headData":{"title":"Burgers or Steak? | KQED","description":"We may not be in a recession yet, but you wouldn't know that from the way we're eating. According to Allrecipes, an online cooking community with over 35 million unique visitors annually, the economic downturn might just be causing Americans to cut back on food spending. Traffic to recipe pages using low-cost ingredients, such as","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Burgers or Steak?","datePublished":"2008-03-26T15:12:00.000Z","dateModified":"2008-04-09T22:29:23.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"904 http://blogs.kqed.org/bayareabites/2008/03/26/burgers-or-steak/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/03/26/burgers-or-steak/","disqusTitle":"Burgers or Steak?","path":"/bayareabites/904/burgers-or-steak","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>We may not be in a recession yet, but you wouldn't know that from the way we're eating. According to \u003cstrong>\u003ca href=\"http://allrecipes.com\">Allrecipes\u003c/a>\u003c/strong>, an online cooking community with over 35 million unique visitors annually, the economic downturn might just be causing Americans to cut back on food spending. Traffic to recipe pages using low-cost ingredients, such as ground beef and pasta, nearly doubled over the past three months. Searches for low cost vs. their high cost counterparts have increased significantly, 74% overall. For example, they noted ground beef had a relative increase of 24% when compared to steak.\u003c/p>\n\u003cp>Two recent cookbooks can help you make the most of your burger or your steak, regardless of your budget. \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0470169443/kqedorg-20\">Recipe of the Week Burgers\u003c/a>\u003c/strong> 52 Easy Recipes for Year-Round Cooking is a fun little book with very creative recipes, for example week 6 is Curried Chicken Burgers with Chutney Mayonnaise and week 16 is Espresso Rubbed Burgers. There are Portobello Burgers, Lamb Burgers, Salmon Burgers and Turkey Burgers. While you may not actually wish to cook a burger a week, there are lots of great ideas for spicing up repertoire. You may never eat a plain old burger again.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-nje_RJg7I/AAAAAAAAALw/YQIt0OBoAwM/s1600-h/340315.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-nje_RJg7I/AAAAAAAAALw/YQIt0OBoAwM/s320/340315.jpg\" border=\"0\">\u003c/a>\u003cbr>\n\u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580088902/kqedorg-20\">The New Steak\u003c/a>\u003c/strong> looks at often overlooked cuts such as skirt, flat iron, hangar and flank steak and discuses all kinds of meaty issues such as Kobe, Wagyu, organic beef and certified Black Angus. Author and \u003cstrong>\u003ca href=\"http://www.creelefavour.com/\">blogger\u003c/a>\u003c/strong> Cree LeFavour also pays lavish attention to the side dishes. This would no doubt please my sometimes vegetarian sister-in-law who thinks the sides are the best part of any steakhouse. Corn Griddle Cakes, Avocado Salad and Rum-Glazed Plantains are just a few of her unorthodox choices.\u003c/p>\n\u003cp>Recipes are divided into four chapters, American Steak, Bistro Steak, Latin Steak and Far East Steak. If you're going to invest in good steak, make the most of it with recipes like Hangar Steak with French Feta, Salsa Verde, and Mint-Zucchini Pancakes or Caribbean Spice Paste-Rubbed Top Sirloin with Lime-Cilantro Crema and Red Beans and Rice. Recipes are incredibly detailed, giving instructions for both pan frying and grilling.\u003c/p>\n\u003cp>Cauliflower Mash\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1 head cauliflower, about 2 pounds\u003cbr>\n2 tablespoons unsalted butter\u003cbr>\n1 teaspoon kosher salt\u003c/p>\n\u003cp>Chop off the stem of the cauliflower and break up the remaining florets. Put the cauliflower in a steam basket over water in a pot with a lid. Make sure you have water up to the basket. Bring it to a boil, and cook for 10 to 12 minutes , or until the cauliflower is tender. Drain and coarsely mash the florets with a potato masher before transferring the cooked cauliflower to a food processor. Add the butter and salt and blend until smooth, 1 to 2 minutes. Scrap the mash into a bowl and it's ready to serve.\u003c/p>\n\u003cp>Reprinted from The New Steak Copyright © 20088 by Cree LeFavour, published by Tenspeed Press.\u003c/p>\n\u003cp>Curried Crab Cake Burgers\u003cbr>\nmakes 4 burgers\u003c/p>\n\u003cp>12 ounces crabmeat, very coarsely shredded\u003cbr>\n1/2 cup panko\u003cbr>\n1/4 cup mayonnaise or whole milk yogurt\u003cbr>\n2 tablespoons chopped fresh cilantro leaves\u003cbr>\n1 tablespoon chopped fresh chives\u003cbr>\n1 1/2 teaspoons curry powder\u003cbr>\n1/4 cup all purpose flour\u003cbr>\n1 teaspoon kosher salt\u003cbr>\n2 tablespoons olive oil\u003cbr>\n1 lime, quartered\u003c/p>\n\u003cp>Place the crabmeat, panko, mayonnaise, cilantro, chive and curry powder in a medium sized bowl and using your hand, mix very gently to combine. Form into 4 patties, cover and refrigerate for at least 1 hour and up to 4 hours.\u003c/p>\n\u003cp>Place the flour and salt on a large plate. Dredge each patty in the flour mixture. Place a large skillet over medium-high heat and when it is hot, add the oil. Add the patties and cook until lightly browned, about 4 minutes on each side. Serve immediately with the lime wedges.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Reprinted from Recipe of the Week Burgers, Copyright © 2008 by Sally Sampson, published by John Wiley & Sons, Inc.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/904/burgers-or-steak","authors":["5020"],"categories":["bayareabites_588"],"tags":["bayareabites_174","bayareabites_785","bayareabites_784","bayareabites_787","bayareabites_786","bayareabites_753"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.","airtime":"SAT 4pm-5pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png","officialWebsiteLink":"https://www.revealnews.org/episodes/","meta":{"site":"news","source":"npr"},"link":"/radio/program/reveal","subscribe":{"apple":"https://itunes.apple.com/us/podcast/reveal/id886009669","tuneIn":"https://tunein.com/radio/Reveal-p679597/","rss":"http://feeds.revealradio.org/revealpodcast"}},"says-you":{"id":"says-you","title":"Says You!","info":"Public radio's game show of bluff and bluster, words and whimsy. 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