Wisconsin Cheese Adds Value

When you turn cheeseburgers into Wisconsin Cheeseburgers, you’re not just adding extra flavor, you’re adding the prestige of award-winning quality. Quality your customers will pay a premium for.
Click HERE to visit the Wisconsin Cheese Burger page and get the recipe for the Wisconsin Gouda Garlic Burger shown below!


Visit the Killer Burger Recipe Vault

Want the recipe for the Cream Cheese Stuffed Garlic Burger shown above? Looking for burger recipes from Bobby Flay, Jamie Oliver, Umami Burger or Michael Symon’s B Spot? Visit BurgerBusiness.com’s Killer Burger Recipes vault. _________________

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Burgers Abound at Esquire’s Best New Restaurants

Esquire magazine today released its list of this year’s best new restaurants. Of course, we need to ask, “OK, but can they make a burger?” Surprisingly, and encouragingly, eight of the 17 restaurants selected menu America’s favorite. 

Chef Kris Morningstar

Recognition goes first to Kris Morningstar (at right), executive chef at one of the winners, Ray’s & Stark Bar, Patina Group’s striking restaurant in the Los Angeles County Museum of Art. In these haute surroundings, Morningstar delivers what sounds to be a masterpiece: his Benedict Burger, with house brioche, red-onion confit, Gruyère cheese, sunny-side-up egg, watercress, béarnaise and gaufrette potatoes. 

Seven others on Esquire’s 2011 list also have created burgers:
Ai Fiori, New York City. The White Label burger is 8 ounces of Pat La Frieda prime ground beef with Nueske’s bacon, American cheese, black tomato and pomme dauphines.

Chicago Cut Steakhouse, Chicago. Not fancy but prime is the Chicago Cut Prime Burger. 


Fiola, Washington, D.C. The Fiola BLT Burger is topped with smoke provolone cheese and served with rosemary fries. 

Millesime, New York City. The Millesime Burger is topped with Monterey Jack cheese, avocado, roasted red peppers, spicy onion rings and french fries. 

The Pullman, Glenwood Springs, Colo. The Pullman burger begins with grass-fed beef and adds caramelized onions and white Cheddar.

Tico, Boston. The menu reflects Chef-owner Michael Schlow’s interest in the foods of Mexico, South America and Spain but, yes, there’s a burger. The Great Bacon Cheeseburger is served with house-made fries.

Towne Stove and Spirits, Boston. The Deluxe 8-oz. All American Bacon Burger is a 70/30 mix of ground skirt steak and short rib, with or without Cheddar. 

Esquire’s other best new restaurants, which don’t yet offer a burger are:
1500°, Miami Beach
Boulud Sud, New York City
Congress, Austin, Texas
Cotogna, San Francisco
Dominique’s on Magazine, New Orleans
Legal Harborside, Boston
Lincoln Ristorante, New York City
Salinas, New York City
Sotto, Los Angeles

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