7 Riffs on the Un-Burger Around DCBy Olga Boikess | October 22, 2013 By Olga Boikess | October 22, 2013
There’s hardly an American eatery that doesn’t have a burger on the menu. Beef patties in buns are diner and corner-bar staples, and high-end chefs have been enriching the formula (and upping the price) ever since Daniel Boulud's version at NYC's db Bistro Moderne came out sporting braised short ribs, fois gras and truffles. In DC, there are a number of delicious innovations on the meaty burger, notably 2941’s duck burger, capped with foie gras; ChurchKey’s succulent veal and pork bratburger; and most recently, Petworth Citizen’s chorizo burger. And, of course, veggie burgers are nearly as ubiquitous as the cow-sourced variety.
Now seafood is having its burger moment too, and much of the credit goes to chef-restaurateur Michel Richard for his trendsetting creation - the lobster burger. Devised as a way to use up some extra lobster at his now-shuttered Citronelle, he crafted a luxurious option for the casual lounge menu. It’s still a best seller at Central, as well as at his new venues in New York's Palace Hotel. Lobster burgers have since made way for shrimp, salmon, tuna and mussels as Michel and other chefs unleash their creativity to feed our passion for meals in a bun. Read on to get the juicy deets on some tempting burgers from the sea and land.