Starting right now and ending, oh, around 5 p.m. Friday, Eater will be your headquarters for all things burger for this, our second-ever Eater Burger Week. There will be burger recommendations galore, plus maps, guides, videos, secrets, special guest stars, contests, power hours, and so much more. So, do come back here regularly throughout the week to check it out.
As a Burger Week bonus, Eater asked some of our favorite non-burger restaurants to make special Eater Burger Week burgers. We'll highlight each of these burgers throughout the week, but take look at the descriptions below. And, to cap off Burger Week, Eater will host a burger party at the brand spanking-new Eighth Street location of Burger Joint on Friday afternoon. Want to attend? Order one of the special Burger Week burgers and tweet a photo to @eaterny for a chance to win tickets to this private Friday afternoon burger fiesta.
Here are the Burger Week-exclusive burgers:
L'Apicio: Chef Gabe Thompson has created a L'Apicio Burger made with a 10-ounce beef patty topped with pickled shallots, Fontina cheese, and Dijonnaise sauce on a sesame seed bun. It comes with a side of Tuscan fries for $20. Available for dinner and brunch through Sunday.
Rosemary's: Wade Moises is serving a patty made of skirt steak, guanciale, and prosciutto. It's served with smoked onion puree, escarole, and homemade ketchup-style sauce on Rosemary's foccacia. The burger comes with fried chickpeas, warm olives, and housemade pickled vegetables. Available at lunch.
Commerce: This week, Commerce will be serving a burger that's made with a six-ounce patty of Pat LaFrieda beef. The meat is grilled on a plancha, and served on a soft dinner roll with homemade bread and butter pickles, and American cheese. Chef Harold Moore explains: "I love fancy cheese but in this instance I think American is the best. The cheese and burger with a little ketchup create a synergy that can't be replicated with other cheeses. This burger is very, very good." Offered from 5:00 p.m. to 6:30 p.m., Monday through Friday for $13. Commerce will also serve this burger at lunch on Friday and Saturday.
BrisketTown: Daniel Delaney is making a traditional slider. The chef explains: "No frills or bullshit. Fresh ground beef, onions, American cheese, pickles, steamed bun." It will be available for $3 during lunch (9 a.m. to 3 p.m.). BrisketTown is closed for lunch today, but the sliders will be on the menu Tuesday through Friday.
Rubirosa: Chef Al Di Meglio is serving a burger made with two apple wood-smoked beef patties, aged Provolone cheese, crispy basil onion rings, and Sriracha "special sauce," on a Parisi seeded semolina bun. It comes with fries at lunch and dinner from now through Friday for $16.
Veritas: Chef Sam Hazen is serving four sliders made with a special Pat LaFrieda beef blend. Each burger is topped with cippolini onions and grated Point Reyes blue cheese, plus cornichons. The buns get a showering of grated cheese, too. The burgers come with thick, Pont-Neuf fries topped with duck cracklings. Available at the bar for $16 per order.
Maharlika: This week during dinner, Maharlika is serving a special burger made with a pork patty that's seasoned with salt, pepper, garlic, and brown sugar. It comes on a challah bun with Bagoong mayo, lettuce, tomato, and papaya atchara, plus a side of kamote fries for $14.
· All Coverage of Burger Week [~ENY~]