The Amstel Light Battle of the Burger 2013 – Lots of Delicious Fun in Boston
August 14, 2013
When the phone rings, I usually answer it. While I don’t like talking to telemarketers or salespeople, I really do like getting phone calls from companies like Amstel Light or Boston Magazine or their representatives. You know why? Because when they call, they often have something like the Battle of the Burger planned and they kindly ask me to spend a few hours eating hamburgers!!
That’s right, the Amstel Light Battle of the Burger 2013 took place last night in Boston at the Black Falcon Terminal. Right where cruise ships dock and take colorfully attired folks to ports all over the world, I found my port of call at the 20 or so burger stands set up in the terminal building. Words like Kobe, Angus, Grassfed, Organic, Pork Belly, Fried Pickles, Cheddar and more were slapped on signs up and down the hallway. And hundreds of people gobbled up the good cheer and washed it down with complimentary bottles of cold Amstel Light.
I won’t make you wait to find out the winners – they’re listed in the next paragraph along with their photos – but then I do urge you to scroll through the many photos below and try to keep your mouth from watering. Where possible, I’ve given you the description of the burger right below its photo along with a link to the restaurant’s Website. If you have questions or comments, leave them here on the blog. If you have a food event you’d like covered and photographed, use the contact form on this site or ping me on Twitter.
SO, last night’s winners were (from first to third place)…
The Blue Ox with its Sin Burger. The burger is described as a USDA prime beef burger, applewood smoked bacon, truffle aioli, tomato, lettuce, brioche bun.
Joe’s American Bar & Grill with its All American BBQ Bacon Cheddar Burger. It’s fresh ground chuck, bbq basted, crispy pork belly, two year aged Vermont cheddar and maple Cajun bacon jam served on a griddled poppy bun served with house cured pickles.
Ceia Kitchen & Bar with the Ceia Signature Kobe Burger. Manchego, serrano, heirloom tomato, paprika aioli and fresh made Farmer’s Reserve ketchup.
Now, on to my photos and some more info on the scrumptious food at the #BurgerBattle. **HOVER over each burger to find out what restaurant presented them. Then read the description to see what’s inside…YUM!!
5 Napkin Burger by Andy D’Amico: Ground beef topped with gruyere cheese, caramelized onions and rosemary aioli.
The Whole-Y Cow by Mark Sapienza and Nick Gurski: Northeast Family Farms beef blend of locally raised ground brisket, short rib and chuck, grilled and served on a housemade salted pretzel roll, served with Amstel Wheat braised Vidalia onion, Thistle Hill Tarentaise cheese and housemade mustard.
The Corky Pig Burger by Andrew McLendon: Named after Porky Pig and County Cork, Ireland, 8 oz. Angus beef topped with an Irish bacon rasher, American bacon, jalapenos, fried onion petals, bleu cheese crumbles, bleu cheese dressing and bacon jam (traditional southern jam made with bacon instead of fruit).
The Vermonster by Paul Malvone: Maple mayo, sharp cheddar cheese, caramelized granny smith apples, red onions, maple syrup and bacon.
Cajun Gorgonzola Burger by Matt King: Prime beef, Cajun seasoning, melted gorgonzola, arugula and red onion marmalade.
Slap Yo Mamma! by Brian Reyelt: Our signature patty topped with cheese, fried pickles, jalapenos and BBQ sauce.
The Wicked Stuffed by Chuck Barbato: Black Angus stuffed with fresh mozzarella and raisin, topped with charred sweet onion, grilled smoked pancetta and sriracha mayo.
Foundry Chef’s Burger by Derek Clough: 100% Maine grass fed beef, spicy house bbq, sweet bacon jam, great hill blue cheese, shaved dill pickles and pickled red onions on Iggy’s brioche bun.
ShackBurger by Mark Rosati: Freshly ground 100% all-natural Angus beef cheeseburger—no hormones and no antibiotics ever—topped with lettuce, tomato and ShackSauce.
The Fireplace Burger by Jim Solomon: Shelburne Farms (VT) Cheddar stuffed grass-fed burger with thick cut bacon, caramelized onion, lettuce, tomato and house brined dill pickle on a homemade English muffin.
The Lamb Burger by Antonio Perez: Ground lamb, tzatziki, kalamata olives, tomatoes, lettuce, onions and feta.
La Poblana by Allan Rodriguez: Imported Mexican ground beef on the grill topped with a fire-roasted Poblano pepper stuffed with a Oaxaca cheese, then topped with grilled onions, bacon, lettuce, tomato, fresh avocado and Chile Poblano mayonnaise with pickled carrots, onions and jalapenos, served on Mexican felera bread.
OFD (Originally from Dorchester) Burger by Paul Wahlberg: 8 oz. patty with bacon, Swiss cheese, sautéed mushrooms and homemade tomato jam on a potato roll.
