As we plummet into the depths of Burger Week, the names of the classics will ring out: Nopa. Zuni. Marlowe. Joe's Cable Car. In-N-Out. But what about new burgers? They've never been a hotter menu addition, and seemingly every third restaurant to open its doors in SF and Oakland these days has one for your delectation. Herein, we offer 15 of the newest, hottest, and most critically acclaimed burgers on the SF circuit (with a couple of Oakland spots and a Larkspur holdout as well), all of which have sprung onto the scene in the past year. (They're listed in no particular order.) Which is your favorite? Any beloved new offerings that didn't make the cut? Sound off in the comments or on the tipline.Read More
Burger Heatmap: 15 of SF's Best NEW Burgers
Belcampo Meat Co.
You have a choice of two burgers here: the regular, with caramelized onions on a brioche bun, or the Bully Burger, with two patties, grilled housemade ham and Cowgirl Creamery Mt. Tam cheese. Oh, and don't forget those beef-tallow fries. High cholesterol never tasted so good.
Hopscotch Restaurant & Bar
Chron Rising Star Chef Kyle Itani's "first base burger," with griddled beef tongue, pickled onions, and sesame aioli, pays tribute to his Japanese roots while staying firmly American. Michael Bauer, among others, is a big fan.
At this brand-new Oakland spot, Huw Thornton's burger features house-ground chuck and brisket, smoked cheddar, pickled onions, aioli, and romaine, and is accompanied by fries. Or go for the "guilty fries," with beer-cheese fondue and pulled pork.
This former kebab joint is still heavy on the Mediterranean fare, but they've also got a Frenchified burger with blue cheese, caramelized onion, and tomato, accompanied by thin frites and a green salad.
Stock In Trade
Jake Kwan-Rosenbush's house-ground burger is topped with aged Grafton cheddar, pickles, and caramelized onions and served on a toasted Acme bun. There's also a "bacon burger" poutine, with bacon, gravy, creme fraiche, and cheese curds. (We're not sure where the actual burger part comes in, but they can probably elucidate.)
Being a product of the Bullitt/Tonic/Mayhem empire, this bar is a more-is-more kind of place, as exemplified by its burger: served between two grilled cheeses, with your choice of fries, tater tots, or "totchos," it's also available topped with Peter Temkin's pastrami from Machine Deli and Show Dogs.
Veggie-burger fans, we haven't forgotten you: the barley-mushroom burger at this new FiDi lunch joint, topped with roasted red pepper and basil-mint pesto and served on a scallion bun, is definitely way beyond the typical chickpea patty and toppings.
Chef Pamela Mazzola recently created a new burger for Prospect's bar menu featuring pungent Red Hawk triple-cream cheese from Cowgirl Creamery. Add on red onions, radicchio, and a balsamic-brushed housemade bun, and "you're guaranteed to walk away happy," in the words of Michael Bauer.
The "drive-in cheeseburgers" at this new SOMA spot are simple and hearty, with American cheese, griddled onions, pickles, and thousand-island dressing. If you're feeling crazy, bacon, pickled jalapenos, and guacamole are also options.
The Rickybobby burger, ground with bacon fat, already got plenty of buzz back at the chefs' original home, The Broken Record, but it's just as good here. American cheese, house mayo, ketchup, and pickles round it out, and the sweet potato tots are a pretty killer accompaniment.
This gay sports bar is another member of the 50-50 beef/bacon burger bandwagon; theirs is topped with gruyere, aioli, onion jam, and arugula. They've also got an ahi-tuna burger, with shaved onion, tomato, lettuce, and remoulade, and regular or garlic fries with malt-vinegar aioli and/or sriracha ketchup.
Though they're known for their Cuban fare, Caña also offers a "50-50" burger made with beef and ground applewood-smoked bacon, seasoned with sofrito and topped with avocado, caramelized onions, and white cheddar on ciabatta. Throw in some yucca fries with tamarind ketchup for the full effect.
Based on a burger served at the Olympic Club, Chester Watson's cylindrical "trick dog" comes on a hot-dog bun with cheddar, chow-chow, pickles, and aioli. It's a perfect bar snack that goes down nicely with a cocktail (or three).
With recent raves from Josh Sens and Anna Roth and plans for an Oakland brick-and-mortar, Chris Kronner's juicy, dry-aged burgers with cheddar aioli (and optional bone marrow) are the talk of the town. Throw in some perfectly crisp fries and a carbonated margarita, and you've got yourself a perfect combo meal.
Though seemingly every type of beef besides a beef burger is on offer at this Argentine-style steakhouse, burger-eaters can get outside the box with the choripan, a traditional Argentine dish of a chorizo patty with red onion and chimichurri on a baguette. It's seriously tasty.