Burger Week is June 20 - 26 and we will be sharing with you some of the best burgers around the city according to industry insiders and Indianapolis tastemakers, all week long. This is Part 5 of 5.
Jonathan Brooks, Owner/Executive Chef at Milktooth –
“Double cheeseburger, add jalapeños from Workingman's Friend.”
Rita Kohn, NUVO Beer Maven -
“You asked — so yes, I enjoy burgers and in all honesty ‘at home’ burgers never taste as good as those from elsewhere, and my elsewhere closest to home is Broad Ripple Brewpub with an array of choices to feed my whim of the moment.”
“The Black & Blue Burger is on special right now. It’s a hefty beef patty coated in BRBP’s specialty blackening spice, topped with blue cheese and celery and served in a brioche-style bun with a side of horseradish mayo. Then there’s the Half-Pounder Bison Burger. It is grilled to order but beware – bison meat is lean so even if you like well-done, opt for medium. It’s served on a bun. I best enjoy it with brown mustard and a side of sweet potato chips. I never top bison with cheese.
“Most times I like a veggie variety and BRBP has several. The Blackbean Burger is a Southwest-style vegan black bean patty topped with fresh housemade salsa and melted cheddar-jack cheese. The Nutty Burger is a melange of roasted walnuts, cashews and peanuts, baked and topped with swiss cheese, tomato, onion, and mayo. BRBP’s cole slaw is yum here. Edamame Burger is the specialty. A handmade veggie patty of edamame, radish and carrot seasoned with ginger, garlic and mirin, grilled and served in a pita pocket with wasabi mayo, red onion, lettuce and tomato. It’s the combination of the Japanese-inspired edamame and mirin that makes this a wow for me.”
Mike Tambasco, Executive Chef at The Mug and Griggsby’s Station –
“Workingman`s Friend stands out to [me]. They have a great burger and their flat top is seasoned to perfection. Of course The Mug, as well. We source our meat from Tyner Pond Farm and have an in-house seasoning. We make sure to smash the burger to put a delicious crust on it. We use local vendors for lettuce, tomato, etc. Now we are hungry.”