Sure, Smashburger opened in Fairfax about a year ago, but only the most die-hard fanatic would brave I-66 traffic for a burger. Now, Washingtonians can taste the Denver import’s grilled Angus patties at the chain’s new Dupont Circle location, which opened last month. A Germantown outpost is hot on its heels, scheduled to open Wednesday (Dupont, 202-459-4299; Fairfax, 703-291-1264; Germantown, 240-252-7915).
7 New Burgers to Try in DCBy Rina Rapuano
October 21, 2013
Burgers have been hot in DC for so long, you’d think there would be some sign of the trend slowing down. Not so. New national (heck, even international) burger chains are opening left and right, and an ever-changing roster pops up monthly at local burger joints trying to keep up with the area’s insatiable appetite for the all-American sandwich. To kick off Burger Week, we present seven fresh takes on the burger and a few new places to find them.
Photo by: Fredde Lieberman
TD Burger opened in NoMa in late August, bringing locally grown chef Timothy Dean’s upscale version of the sandwich to that burgeoning neighborhood. The one-time Top Chef contestant’s grilled burgers often pack a French accent, which Dean says was inspired by his days cooking with legendary DC chef Jean-Louis Palladin (202-546-2433).
Red Apron’s Cotechino Burger joined the Red Apron Original on the menu a couple of months ago and is currently only available at the butcher shop’s Fairfax Mosaic District location. We’re hoping the pork sausage burger with arugula, pickled fennel, white aïoli and green sauce travels to the D Street NW shop once that opens (703-676-3550).
Kraze Burger is about to take the DC area by storm, beginning with the opening of its Barracks Row location last week. A Tysons Corner outpost will join the cast before the month is out, and several more shops are under way. The Korean-born chain, which made its U.S. debut in Bethesda two years ago, hand-forms its never-frozen patties and bakes its own bread (202-290-3618).
Photo by: Justin Rude
Taco Bamba in Fairfax is obviously known for its tacos, but chef-owner Victor Albisu - who also holds that title at downtown’s Del Campo - has been tweaking his burger recipe since the taqueria opened. The Taco Bamba burger is now a perfect balance of double-stacked patties topped with poblano peppers, pepper Jack cheese and avocado (703-639-0505).
Burger, Tap & Shake creates a new burger every month, and October’s burger is the Wet Lucette, a Brie-stuffed beef patty with caramelized shallots, cornichon relish and rosemary-garlic aïoli. The kitchen makes everything from scratch that it can to complement its grass-fed-beef patties, including the relish and the buns (202-587-6258).
Bluejacket brewery and tavern, which is set to open near National's Park before the end of the month, will feature a burger menu created by sister restaurant Birch & Barley’s chef Kyle Bailey. They will range from the Juicy Lucy - two all-beef, dry-aged patties with sharp cheddar, dijonaise, iceberg lettuce, tomato and pickles - to a lamb merguez burger with pickled red peppers, arugula, harissa mayo and manchego, both served on a Parker House bun (300 Tingey St. SE).