Philly has been absolutely overrun with top-of-the-line burgers over the past couple years, so it's tough to pick and choose which ones are well worth your hard-earned money. And, while you can never go wrong with Village Whiskey, Good Dog, or Royal Tavern, it's nice to give some other places a chance. So, as Burger Week rolls on here at Eater Philly, we've selected some of the best new beefy bites that are worth the trip. Here now, we present the 15 Burgers To Try RIGHT NOW In Philly.
Which burgers do you think we missed? Let us know in the comments or shoot us a message on the tipline.
Pat Szoke's Industry Burger is new on the scene, and one you shouldn't miss. It's a ground brisket burger with lettuce, tomato, red onion and pickle mayo.
While the menu at Spot Burger is full of great bites, the Umami Burger is a must-try. It's made up of beef, lettuce, grilled onions, daikon, gochujang, teriyaki, and mushrooms.
The menu is packed with winners, but the pilgrimage to Sketch should always end with a Smashed Onion burger. The beef patty is topped with a tasty mound of carmelized onions, pepper jack cheese, and a garlic aioli.
The newest addition to the burger scene is the JG Domestic Burger. It's a custom-ground Wolfe’s Neck sirloin patty served with a slice of Jersey tomato, Bibb lettuce and thousand island dressing.
The burger at Stephen Starr's Dandelion hasn't gotten a lot of attention, but it should. The custom meat blend includes some New York strip, as well as short rib, chuck and hanger steak. Topped with applewood-smoked bacon, Vermont cheddar, and Chef Aikens' secret Churchill sauce.
Don't sleep on the Vintage Burger, topped with bacon, Cabot cheddar, cornichon aioli, bibb lettuce, and pickled onion. Wash it all down with some bubbly.
The Bifteki Burger flies under the radar but deserves the spotlight as well. Made from a blend of grass fed beef and stuffed with feta cheese (of course), this delicious burger is topped with tomato, dill, cucumber, and relish.
The London Burger is a delicious patty served on an English muffin. Topped with foie gras and a fried egg, the drippings from this rich monster pool in the nooks and crannies.
The Tap Burger is the signature bite here, and worth the trip out West. Made from LaFrieda ground beef and crispy pork belly, topped with Lancaster cheddar, agrodolce onions, beer gastrique, and dijonaise.
The proprietary blend is made up of brisket, filet tip and deckle, topped with pepperjack cheese, bread-and-butter pickles, beefsteak tomato, red onion, and a Bibb lettuce.
Supper has always had great burgers, and Mitch Prensky's latest is still fantastic. It's a 10 oz. Pat LaFrieda patty topped with country ham, overnight tomato, caramelized onions, cheddar, and house pickles.
Flying way under the radar, the Cuba Libre Churrasco Burger never gets any love. Made from hand chopped skirt steak, topped with tomatillo relish, smoked cheddar cheese, lettuce, and tomato, all on a brioche bun.
Pat Szoke's Industry Burger is new on the scene, and one you shouldn't miss. It's a ground brisket burger with lettuce, tomato, red onion and pickle mayo.
While the menu at Spot Burger is full of great bites, the Umami Burger is a must-try. It's made up of beef, lettuce, grilled onions, daikon, gochujang, teriyaki, and mushrooms.
The menu is packed with winners, but the pilgrimage to Sketch should always end with a Smashed Onion burger. The beef patty is topped with a tasty mound of carmelized onions, pepper jack cheese, and a garlic aioli.
The newest addition to the burger scene is the JG Domestic Burger. It's a custom-ground Wolfe’s Neck sirloin patty served with a slice of Jersey tomato, Bibb lettuce and thousand island dressing.
The burger at Stephen Starr's Dandelion hasn't gotten a lot of attention, but it should. The custom meat blend includes some New York strip, as well as short rib, chuck and hanger steak. Topped with applewood-smoked bacon, Vermont cheddar, and Chef Aikens' secret Churchill sauce.
Don't sleep on the Vintage Burger, topped with bacon, Cabot cheddar, cornichon aioli, bibb lettuce, and pickled onion. Wash it all down with some bubbly.
The Bifteki Burger flies under the radar but deserves the spotlight as well. Made from a blend of grass fed beef and stuffed with feta cheese (of course), this delicious burger is topped with tomato, dill, cucumber, and relish.
The London Burger is a delicious patty served on an English muffin. Topped with foie gras and a fried egg, the drippings from this rich monster pool in the nooks and crannies.
The Tap Burger is the signature bite here, and worth the trip out West. Made from LaFrieda ground beef and crispy pork belly, topped with Lancaster cheddar, agrodolce onions, beer gastrique, and dijonaise.
The proprietary blend is made up of brisket, filet tip and deckle, topped with pepperjack cheese, bread-and-butter pickles, beefsteak tomato, red onion, and a Bibb lettuce.
Supper has always had great burgers, and Mitch Prensky's latest is still fantastic. It's a 10 oz. Pat LaFrieda patty topped with country ham, overnight tomato, caramelized onions, cheddar, and house pickles.
Flying way under the radar, the Cuba Libre Churrasco Burger never gets any love. Made from hand chopped skirt steak, topped with tomatillo relish, smoked cheddar cheese, lettuce, and tomato, all on a brioche bun.
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