Build a Better: Beefy sandwich

National Meat Month in January offers a perfect opportunity to pair burgers with beverages, or tempt customers with luxurious takes on the American classic hamburger. At Morton’s The Steakhouse locations, for example, customers can enjoy a Morton’s Prime Burger or 9-oz. Prime Ribeye Steak Sandwich with a glass of Raymond Vineyards “Primal Cut” Cabernet Sauvignon from Napa Valley for $25 in the restaurant’s bar area during the month of January.

Other beefy ideas include signatures like The Cowboy Burger from BURG which opened in November in Newark, NJ chef/restaurateur Chris Siversen’s burger-centric menu features hand-crafted beef, chicken, lamb and seafood versions ($8 to $15) with upscale touches offered at affordable prices. The double-whammy Cowboy Burger is a combo of a DeBragga beef patty topped with roast beef and served with barbecue sauce, grilled onions and lettuce.  

The 2016 menu introduced at The Tilted Kilt locations in the U.S. and Canada features the Wicked Boston Burger made with an 8-oz. hamburger patty (before cooking), maple pepper bacon, American cheese, Samuel Adams Lager caramelized onion relish, burger sauce, ripe tomato and green leaf lettuce. For two other meaty inspirations, check out these recipes.

Contact Gail Bellamy at [email protected].
Follow her on Twitter: @gailbellamyrh