Gourmet burgers continue to evolve in bold and big ways.
From unusual flavor pairings to whopping-sized portions, unique condiments and deluxe toppings, just about anything goes these days.
Once synonymous with the fast food industry, burgers have become more sophisticated and are showing up on menus in fun, funky and flavorful offerings all over Western Pennsylvania.
Dirt Rag Delight
The Dirt Rag Delight is one “crazy” burger, said OTB co-owner Marty Maloney.
It’s slathered with fresh ground honey-roasted peanut butter and topped with dill pickles and American cheese. You can find it lakeside at OTB (Over the Bar) Bicycle Cafe, which has locations at the North Park Boathouse, on the South Side and at the Hastings development in South Fayette.
“It’s different,” Maloney said. “It’s salty and a little sweet and it’s one of our first-ever menu items.”
The burger’s name was inspired by Pittsburgh’s Dirt Rag Magazine, which covered the international mountain bike scene for more than 30 years.
OTB embraces a bike, nature and trail theme at its three locations.
Customer reaction to the Dirt Rag Burger ($18, add bacon for $1.50 more) is ongoing.
“They either love it or they hate it,” Maloney said. “I think some people look at and think no way — and others love it.”
OTB server Anna Maggi said the funky burger garners plenty of questions from patrons.
“I sell a lot of it. They think it’s super interesting. It’s a good burger and a lot of people add bacon to it,” Maggi said.
Nacho Average Burger
The Nacho Average Burger is the May burger of the month at The Pike Bar & Grill in Wilkins Township.
The full-service bar and grill debuted a burger of the month special, and it’s really taken off, said co-owner Jennifer Arthrell.
Fresh, never frozen ground beef is pattied up daily, and hamburger buns are sourced locally from Triangle Bread Company in Swissville.
The Nacho Average Burger ($16) turns up the heat a notch. Arthrell said it has been a hit with customers. Served with fries, it’s topped with homemade Lunazul Tequila queso, candied jalapeños, green chili relish, shredded lettuce and red onion.
“The chili pepper does have some heat, about a six on the 1-10 hot range, but the sweetness from the candied jalapenos balances it out,” Anthrell said.
Burgers and wings are the go-to here. Good weather is enjoyed by customers on the dog-friendly patio.
“Since owning the bar, I spend a lot of time creating foods that are different. We started the burger of the month last October and it’s caught on,” Arthrell said.
Wakey Bakey Burger
The Wakey Bakey Burger at House of 1000 Beers in New Kensington ($16.50) is a deluxe burger with a nod to waking up and getting one’s day going. It features bacon, dippy egg, American cheese and a house-made sriracha ranch sauce, and is served with fries.
“The egg is definitely the draw to the burger, and it’s a nice, big ooey gooey egg, so when you bite into it, it just oozes out all over. It’s messy and you need a lot of napkins,” said manager April Platt.
Shotgun Burger
Abode Kitchen & Bar Chef Rob Coulson goes by the nickname “Shotgun Chef” and has a burger on the menu in his honor.
The Shotgun Burger ($21) is char-grilled and topped with Cooper’s white American cheese, diced onion and a homemade top-secret special sauce and served with the Oakmont eatery’s colossal crisp fries.
“It’s a chef’s spin on a classic burger sauce,” said operations manager Jen San Rocco. “What makes it unique is the side of finely shredded iceberg lettuce tossed in house honey mustard vinaigrette served on the side. It’s inspired by one of Chef Rob’s favorite late-night, post-service snacks and is intentionally meant to be eaten alongside the burger — something cold, crunchy and tangy with every bite.”
Barnyard Burger
Hungry enough to eat a whole barn?
That’s the tagline for a mega-sized burger found in the heart of downtown Greensburg at Oliver’s Pourhouse, an American gastropub known for its casual vibe and hearty fare.
The Barnyard Burger ($21) combines bourbon BBQ sauce with a burger patty and pulled pork, smoked brisket, Gouda cheese, fried onion straws, lettuce, tomato and onion on a brioche bun.