True Burger is a concept at University of Arkansas’ Union Food Court. A swipe of guac on the bottom bun keeps this tall burger in place.
Chef James Pijewski of Youville Place Assisted Living appreciates over-the-top burgers, but his heart belongs to the classic cheeseburger, which he created here on recent sunny day in Massachusetts.
Hot burger summer
American Dining Creations (ADC) chefs always smash their burgers for maximum sear/crust and flavor. Then it’s onto bold topping combos like bacon, cheddar and jalapeno.
How did that fried chicken get in here? Not that we’re complaining! This is another example of ADC’s walk on the wild side with burgers.
ADC lassoed in something super unique and fun here, with lots of melty cheese, grilled peppers and frizzled onions.
Dorito crunch burger
ADC took a page out of Taco Bell’s playbook and incorporated the famous flavor of Doritos into this cute slider.
That Gator life
The University of Florida’s Aramark Gator Dining crew serves this Swamp Burger at Gator Corner, a residential dining spot. Chef Michael Gaidusek combines a local beef patty with “swamp sauce,” local lettuce, cheddar and bacon.
Kafta Middle Eastern flavor
At Henry Ford Village, the Kafta Burger by Chef Kamel Elkdari celebrates Lebanese culture with kafta, similar to a burger but with a whole new flavor. The slaw features Middle Eastern pickled veggies, the sauce is spiked with tahini and the tabbouli is made with kale rather than traditional parsley.
…It’s Super Burger!
These giant burgers—5 lbs. of ground beef cooked in 12” cake pans—are cut into school-lunch appropriate slices for a fun diversion a few times a year by Metz Culinary Management at Westmont Hilltop (Pa.) School District.
Try Thai burgers
Harvest Table Culinary Group Chef Keerati Sartyoungkul at Elon University created these Thai Relish Burgers. Sweet tea-glazed bacon, fish sauce, lime juice, fried garlic, roasted peanuts and a local beef patty weave together culinary parallels of Thailand and the Carolinas.
Greatest goat-cheese-burger of all time? Another burger from Harvest Table Culinary Group at Elon University, this burger with local beef, local goat cheese, campus-grown lettuce and housemade pepper jelly is served at the Burger Joint concept.
Know Jack (cheese)
Burger time is heating up at Stony Brook University, where CulinArt Executive Chef Jerry Suppa has crafted a summer menu with flavor pairings to remember.
The Big Double Double
Another from Stony Brook, The Big Double Double has twice the burgers, cheddar cheese and smoky bacon plus lettuce and tomato on brioche.
Glazed donut bacon burger
Did somebody say, “cheat day?” This special treat burger is also from Stony Brook burger genius Chef Suppa.