The “Los”
Lolas Burrito & Burger Joint
Riverside
This restaurant has its foot in two seemingly contradictory worlds: Mexican food and burgers, but they make it work. One product of this collision of worlds is the “Los” burger. It’s two half-pound patties, yucca fries, and grilled onions smothered in Lola’s cheese sauce and sandwiched between two garlic grilled cheese sandwiches. We’re going to need a knife and fork for this one. Pictured above
The Alchemy Burger
Epik Burger
Intracoastal West
The Alchemy burger works to live up to its name of perfection with 10 ounces of Snake River Farms Wagyu beef, cooked sou vide to exactly 126 degrees then blowtorched for a warm outer sear. The toppings are simple: house made American cheese, Heritage Farms Berkshire bacon, and Dijon aioli. This might also be the most expensive burger in town, coming in at $70.
The Taylor Challenge
Col. Mustard’s Phat Burgers
Jax Beach
This is burger comes with a challenge: finishing its entire 1.5 pound contents in less than 15 minutes. Those who do the deed make it onto the Wall of Fame lining this Jax Beach establishment. The burger consists of three ground chuck patties with your choice of toppings, but it’d be wise to stick to a simplicity here, packed between two buns. For those looking to go the extra mile, there’s challenges up to 3 pounds.
Jalapeño Popper Burger
Gas Full Service Restaurant
St. Augustine
As seen on Food Network, the Jalapeño Popper Burger is somewhat of a local celebrity. Gas takes a half-pound burger, stuffs it with cream cheese, American cheese, and jalapeños, panko breads it, and deep fries it. The sandwich is rounded out with a drizzle of house made ranch, lettuce, onion, tomato, and finished with two buns.
The David Ponsler Thor Burger
Kickbacks Gastropub
Riverside
The David Ponsler Thor Burger has just about everything but the kitchen sink wedged between two buns . It features a half-pound ground beef patty and a half-pound ground bacon patty, four different kinds of cheese, two different kinds of peppers, roasted onions, pickled green tomato, fresh red tomato, aged salami, lettuce, Sierra Nevada Pale Ale stone ground mustard, creole remoulade, candied bacon and—as if that weren’t enough—a Krispy Kreme doughnut.
By John Newsom
