Last year Eater readers put forth their ideas on Louisville's tastiest burger places. Since our city has added several more burger places in the past year, we decided to give the list a little polish. Below is our updated idea of what places serve Louisville's tastiest burgers, along with a few reasons why. Any additions, objections or observations are welcome in the comments.
Try the "Exchange Burger" (3D Valley Farm Angus, Gorgonzola, caramelized onions, portabella mushrooms and arugula on a pretzel roll), or for those not into too many toppings, the "Plain Jane" (a single egg on top) may suffice.
Edward Lee's downstairs restaurant at Actors Theater has beef burgers with umami ketchup, aged cheddar, bacon and comeback slaw, and pork burgers with Napa kim-chi, cracklins, Havarti, remoulade and cilantro. Both are served on a pretzel bun, and both are delicious.
This brewery adjacent to a baseball field built from an old factory has a half pound of all natural, grass-fed beef, topped with mesclun greens, Wisconsin cheddar cheese and bacon aioli.
Choose among numerous burgers including the Country Burger (ground beef, sliced country ham, fried green tomato and Benedictine spread) and the Hot Brown Burger (ground turkey, Mornay sauce, Swiss cheese, bacon and sliced tomato) while gawking at the nearby Big Four Bridge.
Bruce Ucan's "Yucatuckian" sensibilities shine in the Mayan Burger, with Foxhollow Farm grass-fed beef, greens, pickled onions, tomatoes, Havarti cheese and chile aioli on bolillo bread. And it's served with fried plaintains.
The venerable bar burger gets an upgrade with choices of venison, elk, chorizo, Angus beef or the vegetarian "Garcia" burger. Don't forget to order a side of Grippo fries.
The Nachburger is local grass-fed beef ground with bacon, topped with Kenny's Colby cheese on a brioche bun. Order a side of fries—they're some of the best in town.
Currently open for lunch Wednesdays through Fridays, this food truck's new brick and mortar location serves burgers made from local, grass-fed beef, primarily from Oldham County's Foxhollow Farm. Grind's proprietary blend, which is "hand-trimmed and ground in-house," contains no trimmings, no fillers and no spice blends.
For some locals, there's nothing better than a Jack's Burger at the bar. Served on a brioche bun, with caramelized onions, Bibb lettuce, pickle and tomato.
The menu changes daily, but there's usually something like a 3D Valley Farm Burger with Benton’s bacon, caramelized onions, cheddar, arugula and fritje sauce. Plus beer. Lots of beer.
Kathy Cary offers the Old Hat Cattle Company Burger, made with Broadbent bacon, bourbon onion jam, Gruyere, local greens, whole grain mustard and house pickles.
Those with a taste for the bloodily exotic may choose among Wagyu, kangaroo, bison, duck, lamb, elk, venison and antelope burgers. And top them with just about any extra one could imagine.
This St. Matthews spot says "Good is Good ... Local is Better!" Their Kentucky bison and beef burgers are "grass-fed, hormone & antibiotic-free." Add some Kenny's Kentucky cheese and something from the "Local Produce Toppings Bar" for a truly local treat.
Fernando Martinez serves up more than a dozen burgers including the Spanish Blue (Spanish blue cheese, pepper crest and fig marmalade) and the Bacon Breakfast Burger (caramelized onions, aged white cheddar cheese, maple syrup aioli, maple syrup-glazed pork belly and a fried farm egg). There are no mussel burgers, only mussels.
Try the "Exchange Burger" (3D Valley Farm Angus, Gorgonzola, caramelized onions, portabella mushrooms and arugula on a pretzel roll), or for those not into too many toppings, the "Plain Jane" (a single egg on top) may suffice.
Edward Lee's downstairs restaurant at Actors Theater has beef burgers with umami ketchup, aged cheddar, bacon and comeback slaw, and pork burgers with Napa kim-chi, cracklins, Havarti, remoulade and cilantro. Both are served on a pretzel bun, and both are delicious.
This brewery adjacent to a baseball field built from an old factory has a half pound of all natural, grass-fed beef, topped with mesclun greens, Wisconsin cheddar cheese and bacon aioli.
Choose among numerous burgers including the Country Burger (ground beef, sliced country ham, fried green tomato and Benedictine spread) and the Hot Brown Burger (ground turkey, Mornay sauce, Swiss cheese, bacon and sliced tomato) while gawking at the nearby Big Four Bridge.
Bruce Ucan's "Yucatuckian" sensibilities shine in the Mayan Burger, with Foxhollow Farm grass-fed beef, greens, pickled onions, tomatoes, Havarti cheese and chile aioli on bolillo bread. And it's served with fried plaintains.
The venerable bar burger gets an upgrade with choices of venison, elk, chorizo, Angus beef or the vegetarian "Garcia" burger. Don't forget to order a side of Grippo fries.
The Nachburger is local grass-fed beef ground with bacon, topped with Kenny's Colby cheese on a brioche bun. Order a side of fries—they're some of the best in town.
Currently open for lunch Wednesdays through Fridays, this food truck's new brick and mortar location serves burgers made from local, grass-fed beef, primarily from Oldham County's Foxhollow Farm. Grind's proprietary blend, which is "hand-trimmed and ground in-house," contains no trimmings, no fillers and no spice blends.
For some locals, there's nothing better than a Jack's Burger at the bar. Served on a brioche bun, with caramelized onions, Bibb lettuce, pickle and tomato.
The menu changes daily, but there's usually something like a 3D Valley Farm Burger with Benton’s bacon, caramelized onions, cheddar, arugula and fritje sauce. Plus beer. Lots of beer.
Kathy Cary offers the Old Hat Cattle Company Burger, made with Broadbent bacon, bourbon onion jam, Gruyere, local greens, whole grain mustard and house pickles.
Those with a taste for the bloodily exotic may choose among Wagyu, kangaroo, bison, duck, lamb, elk, venison and antelope burgers. And top them with just about any extra one could imagine.
This St. Matthews spot says "Good is Good ... Local is Better!" Their Kentucky bison and beef burgers are "grass-fed, hormone & antibiotic-free." Add some Kenny's Kentucky cheese and something from the "Local Produce Toppings Bar" for a truly local treat.
Fernando Martinez serves up more than a dozen burgers including the Spanish Blue (Spanish blue cheese, pepper crest and fig marmalade) and the Bacon Breakfast Burger (caramelized onions, aged white cheddar cheese, maple syrup aioli, maple syrup-glazed pork belly and a fried farm egg). There are no mussel burgers, only mussels.
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