Madison Burger Week
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Hosted by The Capital Times, at participating restaurants (which make a donation to River Food Pantry), 5/20-27. Guide will be published with 5/18 TCT.
Watch here for updates: https://captimes.com/events/burgers-are-back-cap-times-adopts-madison-burger-week/article_06c1b4bc-c4af-11ec-aa18-b3909f87c9b0.html
Locations as of May 18:
107 State | The Dairyland Bliss Burger: A signature beef blend from the Jenifer Street Market, griddled onion, American cheese, Bread & Butter pickles, and 107 State's Wisco Sauce all served on a local potato bun.
5th Quarter Sports Bar & Grill | The 5th Quarter Burger: A seasoned burger patty topped with hickory smoked bacon, grilled Canadian bacon, cheddar cheese, ham, sautéed onions and a fried egg on a homestyle bun.
BB Jack's: Cottage Grove | The Texan Burger: A 7-ounce burger topped with bacon, BBQ pulled pork, pepper jack cheese, lettuce, tomatoes, and onion on Texas toast.
Bierock | The Nebraska Burger: A 1/3-pound, all-beef patty sourced from Jenifer Street Market topped with aged white cheddar, sauerkraut, and onions caramelized in brown sugar on a pretzel bun and served with a side of mustard vinaigrette. It's an homage to our Classic Bierock, a family recipe from Nebraska.
Black Bear Inn | The Black Bear Burger: A 1/2-pound premium ground beef patty served with bacon, and two slices of American, cheddar, Swiss, or ghost pepper jack cheese.
Boulder Brewpub | The Short Rib Chimichurri Burger: A 1/3-pound grilled and charred ground beef patty topped with creamy Havarti cheese, braised short rib, pickled onions, chimichurri and chipotle aioli on a lightly toasted brioche bun.
The Brass Ring | The Bloody Mary Burger: A 1/3-pound hand-pattied certified Angus beef burger served with Wisconsin pepper jack cheese, State Line Distillery vodka-infused Bloody Mary aioli, homemade pickles, and beef heart tomatoes served on a pretzel bun, and garnished with a jumbo skewer of over 10 mainstays of a classic Bloody Mary like bacon, mushrooms, peppers, cheese, and more.
Brothers Three | The Bacon Cheeseburger: American cheese, bacon, lettuce, tomato, onion and 1/2-pound beef burger tucked in a brioche bun. The secret is in the bacon!
Cambridge Winery: Cambridge | The Charcuterie Burger: A beef patty with prosciutto-wrapped Manchego cheese, olive tapenade, lettuce, garlic sauce, and caramelized red wine onions.
The Coopers Tavern | The Mifflin Burger: Fox Heritage Farms ground beef, cream cheese, roasted jalapeño, bacon, onion straws, and Irish Whiskey BBQ sauce, all on a brioche bun.
Craftsman Table & Tap | The Aloha Burger: Certified Angus Beef cajun seasoning and topped with house-made bbq sauce, scotch ale bacon and onion jam, grilled pineapple, pepper jack cheese, and lettuce.
DLUX | The OG Burger: A smash burger with two beef patties, two slices of American cheese topped with shredded lettuce, caramelized onion, pickles, and Thousand Island dressing.
Dotty Dumpling's Dowry | The Stanley Blue Ribbon Burger: Winner of its annual employee cook-off, this burger is loaded with cream cheese, a hearty-sized onion ring and Dotty's secret recipe BBQ sauce.
Graze: Burger TBA
Great Dane Pub & Brewing: Downtown Madison, East Madison, Fitchburg, Hilldale | The From the Vault Burger: A 7-ounce fresh ground beef patty, Wisconsin aged sharp cheddar, heirloom tomato, aged balsamic and a Bourbon Barrel Aged Stout reduction.
Harmony Bar | The Harmony Works Burger: A regular hamburger topped with your choice of cheese, lettuce, tomato, mayo and fried or raw onions.
Jordan's Big 10 Pub | The Pickleback Burger: A Knoche's burger topped with house pulled pork, fried pickles, mixed greens, and a whiskey cheese sauce.
Monk's Bar & Grill: Middleton, Sun Prairie, Verona | The It's All Gouda Burger: A classic Monkburger stacked with freshly-grilled mushrooms, crisp bacon, melty, smoked Gouda cheese and chipotle mayonnaise.
Nitty Gritty: Downtown Madison, Middleton, Sun Prairie | The Old Smokey Burger: A six-ounce ground chuck burger topped with a butterflied smoked brat, fried onions, tangy BBQ, hot pickles, and honey habanero slaw on Texas toast.
Oakstone Recreational | The Farmhouse Burger: A hand-pattied and locally-sourced burger topped with crispy bacon, goat cheese, caramelized onions, arugula, and lemon aioli, and served on an everything bagel-seasoned pretzel bun.
The Ready Set | The Ready Set Burger: Big Ed’s Gouda from Saxon Creamery (Malone, Wisconsin), shredded iceberg lettuce, pickles, fried onions, and Ready Set sauce all on a one-third pound burger and a potato bun.
Salvatore's Tomato Pies: East Johnson Street, Monona | The McTwist Pizza: Grilled Wells Farms beef, Jones Farm bacon, Hook's one year cheddar, tomato, red onion, Thousand Island dressing, and scallions. We love a good burger-inspired pizza.
Salvatore's Tomato Pies: Livingston Street | The Togarashi Smash Burger: Two Wells Farm beef patties, crispy togarashi and smoked Gouda potato gratin, bacon, miso brown butter crimini mushrooms, battered fries, served with a side of scallion Sambal aioli.
Salvatore's Tomato Pies: Sun Prairie | The Lost in Translation Burger: Two 1/4-pound Wells Farm beef patties, charred ramp aioli, Hook’s 2 year cheddar beer cheese sauce, yuzu cabbage slaw, Stalzy’s butter bun, and toasted sesame seeds.
SCONNIEBAR | The “What’s the difference between Jelly & Jam?” Burger: A 1/3-pound Knoche’s beef patty topped with homemade bacon jam, cheddar, peanut butter, and an over easy egg with arugula, tomato and a corn-dusted steak bun. Served with a homemade sriracha raspberry jelly.
Tipsy Cow: Downtown Madison and Sun Prairie | The Tipsy Cow Burger: Two 1/4-pound Knoche’s beef patties, 3-year Wisconsin cheddar cheese, Widmer’s brick cheese, Nueske’s smoked bacon, onion, Tipsy sauce, and Mike’s pickles.