2018 CoVa Battle of the Burgers Champ Repeal Bourbon and Burgers. Photo by
David Uhrin
When you consider the standard components that make up a burger, individually, they’re not that riveting. A patty. Cheese. Lettuce. Tomato. Condiments. Two buns. But when you put it all together, that, my friend, is when the magic happens.
What’s even better is the quality and originality put into the burgers you’ll find below. Local chefs are making their own buns and grinding their own patties. They’re mixing beef with chorizo, pushing the limits on spicy and sweet, substituting a slice of cheese for a napkin-worthy cheese sauce. Plus, it’s not just beef but also turkey and lamb. And to top it all off they’re adding extra interest with items like candied bacon, tomato jam, fried onions and slow-cooked brisket, for crying out loud. The competition is fierce, and this year’s rivals are bringing their best burgers forward.
So, which burger will be crowned king? That tough and tasty decision is up to you. Join us for CoVa Battle of the Burgers—this year with two separate events—Saturday, April 27 at the Military Aviation Museum in Virginia Beach and Saturday, May 4 at Mill Point Park in Hampton, each from noon to 5 p.m. Come for one or both events, where guests will taste slider-sized versions of the burgers featured in their respective locales, then decide which burger deserves to be crowned the Best Burger in Coastal Virginia. Pair your patties with Virginia craft beer (selections featured below) and enjoy live entertainment for an afternoon of burgers and brews. Visit CoVaBurgerBattle.com to purchase tickets.
Pairings
We've included some of our favorite Virginia beers and ciders each paired with a local burger. Featured beers and ciders will be available for purchase at Battle of the Burgers.
Southside Burgers
Photo by David Uhrin
J&K Style Grill
Keona’s Ultimate Turkey Burger
Named after owners Kelvin and LaTonya Dooley’s daughter, Keona’s Ultimate Turkey Burger blends homemade seasonings and sauces to create a lean, mean turkey burger with layers of flavor.
J&K starts with seasoning a turkey patty with their house-made Caribbean Candy seasoning. On top of the burger is creamy American cheese and a slather of JK sauce, the restaurant’s homemade mayo, accompanied by crisp lettuce and a ripe tomato. Beneath the burger are crispy, hand-battered onion rings dressed with J&K’s best wing sauce, Kenyata Sauce. Sandwiched between a locally made bun from Virginia Beach’s Bodacious Bakehouse, Keona’s Ultimate Turkey Burger sends your taste buds on a mouthwatering journey. From the lemon pepper turkey patty down to the spicy onion rings contrasted by the tangy yet sweet Kenyata Sauce, this turkey burger can stand its ground against the beefiest burgers.
6557 College Park Square, Virginia Beach. 757-965-4783; 880 N Military Hwy., Norfolk. 757-403-9628. JAndKStyleGrill.com
—AP
Buskey Hard Cider
Richmond
BuskeyCider.com
804-355-0100
RVA Cider
Do you love everything RVA? This refreshing cider was cold-crashed to hold its signature flavor and then was slightly back-sweetened with unfermented juice to let you fully experience the Virginian apples. RVA Cider is a classic made with 100 percent Virginia apples fermented the right way—no sugar, acid or concentrates added. This cider is refreshing and drinkable like a cider should be. Sit back, relax and drink in the city!
5.5% ABV
Photo by Grace Silipigni
Black Pelican
BBQ Whiskey Onion Burger
Making its debut to the Black Pelican menu is this tangy BBQ Whiskey Onion Burger. The colossal dish is packed with hearty tiers of meat, homemade glaze and traditional extras.
Chef Bubb seasons the patty in-house with a flavorful concoction of minced garlic, Worcestershire sauce, salt and pepper. The beef is slightly charred and boasts juicy mouthfuls of smoke and umami. Adding to the symphony of meaty goodness are thick, tender cuts of chef’s smoked brisket.
A hint of sweetness manifests from the Chesapeake eatery’s handcrafted whiskey bourbon barbecue glaze. Tossed in the toffee-colored sauce are caramelized white onions perched atop the brisket, burger and a melted layer of sharp cheddar cheese.
The towering creation is finished with a grill-marked bun and a bed of lettuce and tomato. In the dining room, the chef pairs the meat-packed burger with crispy sweet potato fries.
1625 Ring Road, Chesapeake. 757-424-3171. BlackPelicanGreenbrier.com
—GS
Ballast Point Brewing Company
Daleville
BallastPoint.com
540-591-3059
Sculpin IPA
The Sculpin IPA is bright with aromas of apricot, peach, mango and lemon. Its lighter body also brings out the crispness of the hops. The sculpin fish has poisonous spikes on its fins that can give a strong sting. Ironically, the meat from a sculpin is considered some of the most tasty. Something that has a sting but tastes great, sounds like a Ballast Point India Pale Ale.
7.0% ABV
Photo by Leona Baker
Bay Local
Fondue Burger
A fast favorite of both “come heres” and “from heres,” Bay Local Eatery in Virginia Beach isn’t afraid to go big on flavor and fun. This year, Chef Justin Humpleby eschews the slices in favor of a napkin-worthy cheese sauce made with smoked gouda, cheddar and blackening spice. Drizzled over crispy fried ham on an all-beef burger with caramelized onions on a toasted potato roll, this “fondue” is a “must do.” But it’s the tomato jam that puts the jazz in this juicy bite, creating just the right harmony of sweet and savory that will make you want to sing its praises. Like its original Shore Drive counterpart, Bay Local’s latest location on Laskin Road is a brunch and dinner destination beloved for its fresh, locally sourced coastal fare, quirky decor and eclectic menu items such as “The Hangover,” “Big Al” and “Banging Balls.”
2917 Shore Dr., Virginia Beach. 757-227-4389; 972 Laskin Road, Virginia Beach. 757-962-0044. BayLocalVB.com
—LB
Virginia Beer Company
Williamsburg
VirginiaBeerCo.com
757-378-2903
Free Verse IPA
Tropical, unfiltered, juicy. Conforming to the bitter expectations of your standard India Pale Ale? Nope. This IPA pairs the juicy, tropical flavors of Azacca hops with whole-cone spicy, piney Chinook to create a rounded bitterness. It’s a hoppy, aroma-forward delight that will appeal to both IPA lovers and those who don’t think they like IPAs…yet.
6.8% ABV
Photo by David Uhrin
The Egg Bistro
OMG! Burger
Featuring flavors that stimulate every taste bud, The Egg Bistro’s OMG! Burger will give your tongue a workout. This sensation within a soft yeast roll starts with a half-and-half combo of savory ground beef and spicy chorizo that’s smothered with a barbecue sauce made by cooking down ground blueberries, bourbon and chipotle into a syrupy stunner that pairs perfectly with salty bacon covered in (surprise!) rich dark chocolate. Yes, it’s got a lot going on, but it works, especially when finished with the tang of goat cheese and some sharp green onion to complement an out-of-the-box burger that’s a sensory explosion with every bite.
501 Kempsville Rd., Chesapeake. 757-410-8515; 5860 Harbour View Blvd., Suffolk. 757-967-0103; 2129 General Booth Blvd., Virginia Beach. 757-689-6312. TheEggBistro.com
—MMS
Coelacanth Brewing Company
Norfolk
Coelacanth.com
757-383-6438
Passion Fruit Gose
It’s a traditional German sour wheat beer with a Coelacanth tropical twist. It’s brewed with passion fruit and Hawaiian sea salt to create a light, refreshing, thirst quencher of a beer.
4.5% ABV
Photo by Grace Silipigni
Old Beach Tavern
The Lynnhaven
We Coastal Virginians are big on surf ’n’ turf flavors, and Old Beach Tavern doesn’t fail to deliver. The Virginia Beach pub recently added The Lynnhaven to its robust list of meaty handhelds, but unlike its other juicy offerings, their newest burger is loaded with zesty savors of land and sea.
Anchoring the sandwich is a buttery brioche bun and perfectly griddled 80/20 Hereford patty sourced directly from Virginia farmers. Chef Patrick tops the burger with a slice of melted provolone and a golden house-made crab cake. The secret to the flavorful 2-ounce jumbo lump crab cake is the chef’s lump-to-filler ratio. He uses significantly more meat to ensure each bite is swimming with soft, sweet mouthfuls of fresh crab. He also adds a dollop of Old Beach Tavern’s Tiger Sauce for a lively kick of horseradish, complemented by the familiar suspects: lettuce, tomato, onion and pickles.
3020 Virginia Beach Blvd., Suite 3022, Virginia Beach. 757-498-1112. OldBeachTavern.com
—GS
Hardywood Park Craft Brewery
Richmond
Hardywood.com
804-420-2420
Great Return IPA
Bold, resinous and bursting with bright grapefruit aroma, this IPA is a tribute to the decades of hard work by conservationists to restore the James River as a bounty of vibrant aquatic life, eco-friendly recreational activity and in their case, fresh brewing water.
7.5% ABV
Photo by Melissa Morgan Stewart
Warriors Taphouse
Warrior Craft Burger
Warriors Taphouse, owned and operated by three veterans, prides itself on supporting our nation’s fallen and those wounded in combat. As if that wasn’t enough to make you proud to be an American when eating here, try wrapping your mouth around their ginormous and juicy Warrior Craft Burger.
Chef Adam Snyder also backs local produce and meats sourced from small family farms, and his signature burger stars a half pound of beef from Pungo-Tuck Local Beef Company in Virginia Beach. This simply seasoned (just salt and pepper, please) meat is cooked to a perfect medium rare and complemented with house-cured bacon, aged Cabot cheddar, butter crunch lettuce, tomato, garlic aioli and a savory-sweet bacon onion jam with tantalizing hints of chili, red wine vinegar and cinnamon. A lightly buttered and toasted brioche bun made in house daily tops a meaty masterpiece that will make you want to stand up and salute this U.S. diet staple.
1630 General Booth Blvd., Suite 100, Virginia Beach. 757-689-1747. WarriorsTaphouse.com
—MMS
Wasserhund Brewing Company
Virginia Beach
WasserhundBrewing.com
757-383-6449
German Shepheweizen
This is the best known wheat beer from south Germany; its appearance is cloudy and yellow with an aroma of banana and clove. It is full of malt sweetness, a little hop bitterness and containing just enough spice flavor to keep your lips smacking. If wheat beer is your preference, this is your beer.
5.9% ABV
Photo by Leona Baker
Sweetwater Cuisine
The Lambpage
On a scale from “grits to glam,” as Sweetwater Cuisine describes its Southern fare, Chef AJ Hyman’s lamb and smoked brie burger with cornichon relish is glam enough for a debutante ball. Topped with roasted garlic and whole grain mustard aioli and served on an herbed focaccia roll, this debutante makes an entrance while offering all the comforts of the best Southern comfort food. The richness of the brie is balanced by the slightly spicy tang of the relish and reflects a top-to-bottom flavor profile—including the all-important umami—that Chef Hyman says he hopes leaves diners craving bite after bite. A protégé of the late Chef Bobby Huber, Hyman is committed to making things from scratch, and it shows in this craveable showstopper. In addition to a thriving catering business, Sweetwater serves a decadent brunch on the first and third Sunday of every month at their location in Wayside Village Shoppes.
Wayside Village Shoppes, 4216 Virginia Beach Blvd., Virginia Beach. 757-403-7073. SweetwaterCuisine.com
—LB
Deschutes Brewery
Roanoke
DeschutesBrewery.com
540-259-5204
Da Shootz! Pilsner
DES-cahooties? DAY-shoots? DES-schwett-ays? They’ve heard it all over the 30 years they’ve been brewing craft beer. So…they’re making it easy this time around. Simple in design, this beer is made to pair with DOING! There’s really no activity or non-activity that wouldn’t pair perfectly with this beer. Leave the beer creation obstacles and overthinking to them. Clean, lightly toasted, light citrus, bubbly and refreshing. A simple style with low ABV and low IBU so you can keep on keeping on.
4.0% ABV
Photo by Grace Silipigni
Casby's
Patty Melt
Casby’s Kitchen & Tap is back, and this year the neighborhood eatery is going all in with a mouthwatering Patty Melt. The griddled handheld is perfectly layered with staple toppings and housemade extras.
Unlike your traditional hamburger, Casby’s Patty Melt ditches the sesame seed bun for fresh, locally made sourdough bread from Norfolk’s Tosca Bakery of Brooklyn. The artisan bun is buttered and griddled to a golden crisp, harnessing nostalgic flavors of a childhood grilled cheese. Atop the toasted slice is a molten layer of sharp white cheddar that cradles the melt-in-your-mouth Angus patty.
The juicy protein is then loaded up with caramelized onion, crispy Applewood smoked bacon and a thin layer of chef’s homemade smoked tomato aioli. The seamless combinations of crunch, tenderness, savory and sweet will have you begging for more after just one bite.
In house, be sure to try the meaty creation with a side of Casby’s salted steak fries.
1336 N Great Neck Rd., Virginia Beach. 757-481-1600. Casbys.com
—GS
MoMac Brewing Company
Portsmouth
MoMacBrewing.com
757-383-9572
Mozzie Juice
This New England-style IPA is bringing the flavor from down under. The juicy IPA utilizes hops from both New Zealand and Australia for big flavor and aroma with notes of pineapple, passionfruit, tropical fruits and pleasant pine. This mildly bitter IPA has a nice soft mouthfeel and finishes smooth. Cheers, mate!
6.2% ABV
Photo by Jim Pile
219 Bistro
The Southwest BBQ Brisket Burger
Smoked brisket is the heart of the Southwest burger. You could say it’s the heart of Executive Chef Rodney Bracy, too. “It reminds me of home,” he says. Home is Michigan, not exactly the ’cue capital but where he made cherished memories manning the grill as a boy. The warmth that smoke evokes—family togetherness, finger-licking-good food—resides here between a split bun, slices of low-and-slow-cooked brisket piled Sierra-high on a patty, smeared with house-made bacon jam, gooey with melted pepper jack and white cheddar, snappy with fried onions, slippery with a twangy BBQ sauce. Appearing as a special at the recently renovated restaurant (sails sweeping the ceiling and light wood accents feel fresh and breezy, its menu as eclectic as ever: “We’re some of everywhere,” says Bracy noting French, Asian, Mid-Atlantic influences among others), this burger’s big, bold flavor is bound to capture your heart, too.
219 Granby St., Norfolk. 757- 416-6219. 219Bistro.com
—MM
Old Bust Head
Warrenton
OldBustHead.com
540-347-4777
Vixen Irish Red Ale
Their deep amber Vixen Irish Red has a luster as rich as the thick-coated red fox that roams the local wood. Medium bodied with a clean finish, Vixen draws you in with a sweet caramel allure up front and gives chase with hints of roasted malt through the taste. A tea-like soft bitterness on the backend is so pleasing, you just may find you’re reaching for another glass of this wily brew.
5.3% ABV
Photo by Jim Pile
The Landing
West Neck Stuffed Burger
The Landing’s West Neck Stuffed Burger detonates a flavor bomb with every creamy, crunchy bite. The burger is brimming with homemade touches starting with the soft, made-in-house brioche bun encasing a perfectly cooked 80/20 patty stuffed with a mix of silky pimento cheese and candied jalapeños, both offering a faint heat that oozes out oh so slowly.
Topping the juicy burger is a fragrant homemade bacon jam that seamlessly balances sweet and savory. Crispy pickled shallots dress the bacon jam and add a quick hit of acidity along with a welcomed crunch. Just when you think you’re safe from the flavor explosion, the West Neck Stuffed Burger hits you with arugula, a salt and fresh herb tomato and tangy Dijon aioli.
2484 N Landing Road, #113, Virginia Beach. 757-301-9604. Facebook.com/TheLandingVB
—AP
Old Ox Brewery
Ashburn
OldOxBrewery.com
703-729-8375
Golden Ox Golden Ale
A crisp, medium-bodied ale with orchard fruit notes on the nose. Brewed with a blend of Pilsner, Vienna and Munich malts, this beer balances a sweet, malty body with flowery Saaz, Columbus and Chinook hops. Brewed in a traditional Belgian style, this beer is quaffable at any time of year.
6.5% ABV
Photo by Jim Pile
1608 Crafthouse
Pastrami Burger
Kevin Sharkey of 1608 Crafthouse is crowning his ground beef, chuck, brisket and short rib patty with something unexpected: pastrami. It’s cured in-house for a week, then seasoned with coriander and cracked black pepper, smoked for two hours and finished in a beer braise for another three hours. Spread tangy, house-made Thousand Island on both sides of a brioche bun, add some Swiss cheese and caramelized onions and spear it with a bread and butter pickle. Wait for it… Served with a side of five cheese sauce plus pimento cheese and a homemade pork rind. Oh my goodness.
1608 Pleasure House Road, Suite 103, Virginia Beach. 757-965-4510. 1608Crafthouse.com
—JC
Big Ugly Brewing
Chesapeake
BigUglyBrewing.com
757-609-2739
Rockers IPA
The Rockers are British motorcycle hooligans from the 1960s. They like to get up in your face just like this IPA. This is a well-hopped beer that should satisfy hopheads on both sides of the pond.
6.8% ABV
Photo by Jim Pile
Lager Heads
The Southerner
If this burger could talk, it would drawl, “Hey, y’all!” The Southerner, true to its name, sasses with pimento cheese, then lays the sweetness on thick with juicy, fried green tomato. Honey-glazed Smithfield bacon—popping with pepper—charms and disarms. A half-pound of 80/20 Hereford beef undergirds the stack, rarin’ to be kicked back with a local beer. “This burger epitomizes this area,” says Andrew Gallimore, director of food & beverage. Executive Chef Bill Connelly’s menu moves beyond beef and bun, drawing regulars and tourists with shareable apps and entrees, but the burgers, like that Southerner, rule.
3315 Atlantic Ave., Virginia Beach (inside Hilton Garden Inn Virginia Beach Oceanfront). 757-995-1400. LagerHeads.com
—MM
Suncrush Beer
Richmond
SuncrushBeer.com
804-420-2420
Tangerine Suncrush Ale
It’s a cold conditioned sparkling ale. Tangerine Suncrush is brewed with green tea, real crushed tangerine and natural flavor. Gluten reduced, Suncrush is the most delightfully refreshing beer imaginable for whenever you’re crushing it.
4.2% ABV
Photo by David Uhrin
The Boardroom
Southwest Sweetheart
Take a Pungo Tuck Gold beef patty, add a signature splash of Breaux Merlot Equation X, sprinkle with salt and pepper and cook on a flat top to sear in the juices. Then add a dollop of fire-roasted chili goat cheese, some fresh arugula, Virginia bacon and buttermilk fried onion straws piled on a toasty brioche bun. Whaaat? That’s what you can expect from The Boardroom757, the European style bistro that aims for you to linger longer in their no-rush spot with a New Orleans vibe.
1650 General Booth Blvd., #104, Virginia Beach. 757-477-0111. Facebook.com/TheBoardroom757
—JC
Wild Wolf Brewing Company
Nellysford
WildWolfBeer.com
434-361-0088
Blonde Hunny Belgian Blonde Ale
It’s brewed with both orange blossom and Texas wildflower honey for enhanced flavor and aroma. Blonde Hunny is a Belgian-style blonde ale with wheat and a lot of honey in every pour. They have also added a special spice blend to give it an added kick. Smooth and refreshing, this beer is straw yellow in color with a slight sweetness in the middle and an estery finish characteristic of the best Belgian beers.
6.8% ABV
Photo by David Uhrin
Repeal Bourbon and Burgers
El Diablo
Like the Boston Red Sox in 1916 and Joe Louis in 1937, Battle of the Burgers defending champ Repeal Bourbon and Burgers is girding up to seize its first back-to-back title with El Diablo. Possessing many of the 2018 victor Fire & Brimstone’s elements—grass-fed beef, jack cheese, Tabasco onion strings, brioche bun—it relieves F&B’s habanero chutney and Sriracha aioli with jalapeno-honey chutney and habanero-lime aioli. Still an interplay of sweet and heat, it’s more devilish tickle than hellfire. Head Chef Zack LaShure serves it as a lunch slider at this bite-sized, speakeasy-ish Oceanfront hideaway, part of Moliar Hospitality Group (including three Hair of the Dogs, Calypso, Croakers and soon-to-open Sticky Thighs). Just as it’s myth that you can’t trust a skinny cook, LaShure proves that you can trust a vegan burgermeister. If this tempting burger clinches the title again, he might need to rechristen El Diablo the Repeal Repeat.
202 22nd St., Virginia Beach. 757-321-8885. RepealVB.com
—MM
Fair Winds Brewing Company
Lorton
FairWindsBrewing.com
703-372-2001
Siren's Lure Farmhouse Ale/Saison
It’s a hop-forward Saison—hazy, straw-colored—farmhouse ale, brewed with Pilsner and Vienna malts with a touch of wheat. Zythos and Galaxy hop additions in the boil enhance the fruitiness provided by the French farmhouse yeast. It’s lightly dry-hopped with Galaxy and Hallertau Blanc hops to enhance the tart, dry finish.
7.2% ABV
Photo by Melissa Morgan Stewart
Blue Pete’s
Back Bay Burger
It’s no surprise that a local’s favorite like Blue Pete’s, a Pungo icon, would serve up a burger named after the beautiful natural wildlife refuge that surrounds this laid back and classic restaurant. The Back Bay Burger is an 8-ounce Angus patty sprinkled with Montreal seasoning and flame griddled before being placed on a pillowy Kaiser potato bun. The drippy (in a good way) meat is then covered with cheddar cheese, tomato, lettuce, a crispy onion ring for some textural crunch and a saucy mixture of applewood smoked bacon and onion caramelized in a house barbecue sauce.
Co-owner (with twin brother, Nicholas) Aristotle Cleanthes says he “puts a whole lotta love into this burger” that he has affectionately nicknamed “The Napkin Stacker.” Sometimes love can be messy, and we are OK with that.
1400 N. Muddy Creed Road, Virginia Beach. 757-426-2278. BluePetesPungo.com
—MMS
Lickinghole Creek Craft Brewery
Goochland
LickingholeCreek.com
804-314-2093
Scarlet Honey Hoppy Red Ale
Bee power! Thank you for being a bee hero! Over 75 percent of America’s nutrition is pollinated by bees. A portion of the proceeds from Scarlet Honey go to protecting Virginia’s bee population through responsible, ecological farming practices. So with every sip you taste that sweet nectar of doing good.
4.9% ABV
Photo by Grace Silipigni
Union Alehouse
PB&J Burger
Imagine biting into a peanut butter and jelly sandwich. Now add some heat, a few smoky strips of thick cut bacon and a grass-fed beef patty and you’ve got Union Alehouse’s PB&J Burger. This burger might be sans lettuce, tomato and onion, but it pays a delicious homage to a childhood classic.
Alehouse cuisine focuses heavily on the union of flavors, and the PB&J Burger is no exception. Like all Union dishes, Owner and Head Chef Bryan Connolly designed the patty to harness the unique combination of spicy, sweet, salty, sour and umami, all between two brioche buns.
Packing the heat is a house-made habanero peach jelly crafted with peppers harvested straight from Connolly’s backyard. Saccharine savors arise from Connolly’s homemade peanut butter made from local honey and Suffolk peanuts, followed by the umami tastes of a certified Hereford patty and salty bacon strips.
2224 Virginia Beach Blvd., Unit 113, Virginia Beach. 757-431-7322. UnionAlehouseVa.com
—GS
Sly Clyde Ciderworks
Hampton
SlyClyde.com
757-755-3130
Inkjet
A blackberry mojito masquerading as a cider, Inkjet is fermented on fresh mint and finished with blackberry deliciousness. Made with 100 percent Virginia apples, it deftly combines sweet, savory and tart.
6.7% ABV
Photo by Jim Pile
Sage Kitchen Virginia Beach
We Created a Muenster Burger
Sometimes fancy schmancy burgers can seem a bit overdone, but that’s not the case with We Created a Muenster. On this opulent plate, chef Christopher Howard has come up with something outstanding—an elevated take on the familiar combination of beef, onions, mushrooms and cheese.
Here, Muenster-studded, grass-fed meat from Pungo-Tuck Local Beef Company is layered with an oyster mushroom ragout made with cream, Riesling wine, garlic and onion; chipotle glaze created by reducing sugar, raspberry preserves, vinegar and spices; caramelized shallots; and a propriety blend of microgreens from Mini Acre Farm in Newport News. And let’s not dismiss the house-made black pepper, truffle and honey brioche bun that lovingly hugs this earthy, gourmet rendition of an old favorite. That bun is on to something because there is no doubt we would easily embrace this burger for as long as possible.
1925 Fisher Arch, Virginia Beach. 757-296-8464. LoveAndersons.com
—MMS
Wasserhund Brewing Company
Virginia Beach
WasserhundBrewing.com
757-383-6449
Bitchin' Bacon Stout
This full bodied chocolate, oatmeal and bacon stout is a full breakfast with every sip. It has a cocoa aroma with a slight smoky finish. If you like stouts and you’re looking for a rich, full-bodied beer, this is the one for you.
8.4% ABV
Peninsula Burgers
Photo by Arielle Patterson
Bubba-N-Franks
Bubba's Burger
“Everyone loves bacon,” proclaims Richard “Bubba” Christian, co-owner of Bubba-N-Franks Smokehouse. It is this love of bacon that was the inspiration behind Bubba’s Burger, the restaurant's top-selling smoked burger. Bubba’s Burger offers a pleasant sweetness to stand out from savory burgers.
House-ground beef patties are topped with a slice of cheese, candied bacon and a crispy onion ring. The strips of bacon are coated with a brown sugar mix, creating a sticky glaze that drips off the burger and onto lettuce, tomato and sautéed onions, giving the burger a tantalizing sweetness. The toasted bun is your only defense from this finger-licking good burger.
299 Floyd Thompson Blvd., Hampton. 757-788-7060; 15149 Carrollton Blvd., Carrollton. 757-238-2148. BubbaNFranks.com
—AP
Virginia Beer Company
Williamsburg
VirginiaBeerCo.com
757-378-2903
Elbow Patches Oatmeal Stout
Roasty, creamy, chocolatey, it’s an oatmeal stout to be enjoyed with breakfast, lunch, dinner or anytime in between. The use of flaked oats creates a smooth, velvety base that sets the stage for pronounced aromas reminiscent of chocolate and coffee. The surprising lack of astringent bitterness rounds out this dark beer’s wide appeal.
6.2% ABV
Photo by Jim Pile
Sage Kitchen Newport News
It’s Pasture Bedtime Burger
Sage chef Mike Nobile says he drew inspiration for his It’s Pasture Bedtime Burger from The Pickleback, a shot of Jameson whiskey followed by taking down some pickle juice. Whether or not you are brave enough to throw that back, you won’t want to miss the creative and completely addictive burger version.
Nobile begins by placing Jameson- and maple-glazed 80/20 grass-fed beef from Virginia Beach’s Pungo-Tuck Local Beef Company on a house-made black pepper, truffle and honey brioche bun and then adds bacon, Guinness-infused cheddar, a lightly fried pickle and a sunny side up egg dribbling with decadence. This sinful combination is undeniably lush, but it is served alongside a shot of pickle juice, of course, to cut the richness and cleanse the palate after each satisfying mouthful.
11250 Jefferson Ave., Newport News. 757-296-8464. LoveAndersons.com
—MMS
Wasserhund Brewing Company
Virginia Beach
WasserhundBrewing.com
757-383-6449
Purebred Pilsner
If you are into big name American beers or just love a great lager, this beer is for you. This German pilsner is pale, golden and clear with a sweet and very mild spice aroma. While a light bodied beer, it is full of flavor. The beer starts with a dry malt sweetness and it is appropriately bittered with hops to leave a crisp finish; it leaves you needing another sip.
5.9% ABV
Photo by Jim Pile
Viking Burger
The Valhalla Burger
If you ever wondered what a taste of heaven is like, the Valhalla from Viking Burger was created to take you there via an explosion of volcanic cheese served with various toppings. It’s an all-beef hamburger patty, stuffed with American and cheddar cheeses, topped with Viking Sauce and then another slice of American cheese for good measure. The recipe for Viking Sauce is said to be guarded by the Valkyries themselves, but it’s a house-made, turkey-based chili sauce, described by Viking Burger Owner David Coman as if “Manwich, spaghetti and chili had a baby. It’s very difficult to describe because it’s not quite chili and it’s not quite spaghetti sauce. But it’s our signature sauce, and we’re the only ones who have it.” It can be a little messy, but we think Odin would be proud.
13650 Warwick Blvd., Newport News. 757-874-1269. VikingBurger1.com
—BB
Big Ugly Brewing
Chesapeake
BigUglyBrewing.com
757-609-2739
Saison Bold
Whether you are a Volkswagon or Corvette fan, this beer offers enough style and octane to please. It’s a traditional Belgian farmhouse ale fermented with Saison yeast that is hazy in appearance with fruit and spice notes.
6% ABV
Photo by Jim Pile
Brown Chicken Brown Cow
The Goober
In traditional linguistics, a “goober” can be defined as someone who is a foolish or silly person. In the South, a “goober” is a slang term for peanuts—a phrase that has been a part of the local lexicon for more than 150 years. But there’s nothing foolish about Brown Chicken Brown Cow’s Goober—a Virginia-sourced, 6-ounce, grass-finished beef patty from Charlottesville’s Timbercreek Farm, topped with salted peanut butter, jalapeno-blueberry jam, bacon, aged white cheddar and pickles. With all that gooey goodness, you don’t need to add any condiments, but you might be tempted to order a glass of milk to go with it. According to Head Chef Clinton Copeland, The Goober currently only makes random appearances on their Specials menu (and is a big hit when it is available), but it may become a full-time burger option in the future.
13 E. Queens Way, Hampton. 757-788-7500. BChixBCow.com
—BB
Buskey Hard Cider
Richmond
BuskeyCider.com
804-355-0100
Tart Cherry Cider
Cherries lend this cider its signature blush color while complementing the apples to create one of the most bright and refreshing ciders you’ve ever had.
6.3% ABV
Photo by Jim Pile
Stillwater Tavern
The Stillwater Crab Burger
Stillwater Tavern has come up with the perfect solution for a hand-held surf ’n’ turf delight. The Stillwater Crab Burger is a quarter-pound, all-beef patty topped with a grilled crab cake, served with lettuce, tomato, melted provolone and homemade Pirate Sauce. As anything “pirate” should contain an air of mystery, Manager Courtney Pease is sworn to secrecy when it comes to the ingredients. But she did divulge that it was originally concocted by one of their previous chefs who was trying to find a new coating for their signature wings. The result—a sweet/spicy/creamy blend that leaves a lingering sensation on one’s tongue—was so tasty and became so popular, they now use it on a variety of dishes.
555 Settlers Landing Road, Suite O, Hampton. 757-224-3523. StillwaterTavern.com
—BB
MoMac Brewing Company
Portsmouth
MoMacBrewing.com
757-383-9572
Orizaba Mexican Lager
With a nod to their Sister City in Mexico, MoMac set out to brew a light and refreshing lager true to the Mexican style. The true-to-style pale Mexican lager has a slightly sweet note from the corn and a smooth mouthfeel. No limes needed. Clean and crisp!
5.3% ABV
Photo by Jim Pile
Burger Theory
Classic Without Compromise
With hundreds of possible burger combinations on Burger Theory’s build-your-own-burger menu, Chef Daniel Plott decided to showcase his take on a mushroom Swiss burger with the Classic Without Compromise.
The heart of the burger is Burger Theory’s unique proprietary blend. Chuck, short rib and brisket get an added touch of roasted, ground cremini mushrooms to cultivate this savory, lower-calorie patty. Beneath the patty is garlic sautéed spinach, while the top is dressed with more mushrooms and baby Swiss cheese. The top of the brioche bun gets a spread of a light, smoked pepper aioli, giving the burger a subtle heat that isn’t overwhelming.
The mildness of the melted Swiss cheese delicately envelops the demi-glace sautéed mushrooms and tender beef. Served on a buttery, toasted bun, the rich combination of flavors and ingredients are reminiscent of a hand-held steak dinner.
980 Omni Blvd., Newport News. 757-240-4371. Facebook.com/BurgerTheoryNewportNews
—AP
Capstan Bar Brewing Company
Hampton
CapstanBarBrewing.com
757-788-7276
Cream Ale
It’a a balanced, easy-drinking golden ale with mild hop bitterness. This beer is inspired by pre-Prohibition cream ales, which were once popular in the United States. Made with a generous addition of flaked corn to lighten the body and lightly hopped with Willamette hops, this beer is crisp and refreshing.
5.5% ABV
Photo by Grace Silipigni
Amber Ox Labor of Love
Burgers don’t get more local than this. At Williamsburg’s Amber Ox Public House, nearly every ingredient in this towering handheld is locally sourced, hand-cured and house-made. The attention to detail in this extravagant burger has led Chef Troy Buckley to grace it with its affectionate moniker, Labor of Love.
Not only is the Labor of Love mammoth in size, but it’s vast in tastes and textures too. Its deliciously complex layers of sweet, smoky, savory and salty arise from a host of chef’s handcrafted toppings including from-scratch bread and butter pickles, a jammy sweet red onion marmalade made with local honey, house-cured, pastrami-style duck breast bacon and the infamous Amber Ox sauce.
At the heart of the burger is a sizable 80/20 patty crafted from the premium cuts of Lynchburg’s Seven Hills Food Co. The intricate tiers of smoked cheddar cheese, finely chopped lettuce, tender proteins and flavorful extras are sandwiched between a buttery bacon fat brioche baked in-house.
525 Prince George St., Suite 102, Williamsburg. 757-790-2299. TheAmberOx.com
—GS
Sly Clyde Ciderworks
Hampton
SlyClyde.com
757-755-3130
Surf Hopper
Inspired by their craft beer buddies, Surf Hopper is an off-dry and aggressively dry-hopped Lemondrop hops cider. It’s bursting with citrus and herbal notes.
6.7% ABV
