Brooklyn-based burger chain Bareburger opened its first Midwest location in the Arena District earlier this summer. The buzz seemed centered around the uncommon meat patty options (think elk and wild boar). For the seasoned beef-burger eaters out there, Chuck Xu, co-owner of the local Bareburger, shares insight on which style of burger pairs best with each of these meat selections.
Bison: For this leaner-than-beef pick, Xu recommends the Roadhouse. Because this style of sandwich is smothered in smoked paprika mayo, gooey pepper jack cheese and toppings of various textures (crisp bacon, warm avocado, sweet caramelized onion and red piquante peppers), Xu suggests bookending the burger with a multigrain roll. It soaks up all of the sauces and juices, which will save you from a potential burger explosion, he says.
Elk: It’s a leaner kind of dark meat that packs an intense flavor, therefore, it must be matched with a specific style that will accent its distinctive taste. Southern, which includes pepper jack cheese, green tomatoes, thick-cut bacon, fried onion strings and maple horseradish mustard is the perfect pair for elk. “It has a great balance of flavor, from sweet to salty,” Xu says. “You get a steady heat from the pickled tomatoes, smokiness from the bacon, and spice from the cheese. It’s fantastic.”
Lamb: The Mediterranean is his favorite in the eatery because of its clean, simple flavor. With green leaf lettuce, cucumber, red onion, red piquante peppers, cumber mint yogurt and sealed by a soft, buttery brioche bun—it’s classic Mediterranean flavor wrapped into a bun.
Boar: “A lot of people like wild boar with the Maui Wowie style of burger,” Xu says. Smoked mozzarella, a juicy piece of turkey bacon, grilled pineapple, red piquante peppers, fried onion strings and a creamy buttermilk ranch complement this moist, pork-like meat.