In 1924, a 16-year-old fry cook named Lionel Sternberger overcharred a hamburger at his family’s fast-serve eatery in Pasadena. Rather than throw it away, the young chef hid the meat beneath a slice of cheesy goodness, and the cheeseburger was born. On September 18, celebrate National Cheeseburger Day at a local burger boîte. Don’t know where to go? We’ve done the research for you.
The all-American classic gets a Francophile makeover at Café Boulud (561-655-6060) in Palm Beach. Known as the Frenchie, this beefy 6-ouncer comes with Morbier cheese, confit pork belly, arugula, tomato-and-onion compote, and cornichon garnish. Find the Frenchie on the DBGB Takeover pop-up menu, along with other classics from Daniel Boulud’s Bowery Street kitchen in New York City, now through October 12. Turn the page for more of our favorites.
In 2011, we asked the Clematis Street hotspot Grease (561-651-1075) to build a designer burger we could boast about. The chefs responded with the PB Illustrated A-List, a tender, 10-ounce beast of beef crowned with mozzarella, radicchio, red onions, tomatoes, pesto, and a wicked-good balsamic glaze. Our namesake burger continues to impress Grease’s persnickety customers—if we say so ourselves.
If variety is the spice of life, then belly up to The Counter (561-557-8515) in Palm Beach Gardens, where diners can craft a burger from more than a million possible combinations. If that task seems daunting, then bite into one of The Counter’s signature selections, like the two-napkin Bacon2 Barbecue Burger. This hormone- and antibiotic-free beefwich is dressed with Tillamook cheddar, applewood-smoked bacon, onion strings, sliced tomato, and hickory barbecue sauce.
Prefer pub grubbing in a super-cool, steampunk setting? Head to downtown West Palm Beach, where The Alchemist (561-355-0691) offers a haute approach to popular bar staples. Hefty appetites can reach for the Alchemist Burger, a 12-ounce, cheddar-stuffed pork patty paired with pork belly, cracklings, baby kale, and chipotle ketchup. The Works dons a sunny-side-up egg, bacon, shoestring potatoes, onion relish, and spicy mayo.
Ham It Up
Jupiter’s burger brainiacs know that a knife and fork are essential tools to get the full effect of the Carmine’s Favorite burger at CG Burgers (561-340-3940). Slicing and dicing is the only way to get a taste of every mouthwatering element: fresh-ground beef, sliced prosciutto, red-onion marmalade, and a thick slab of Brie cheese.