Burger Week on the menu for York City

Sean Philip Cotter

Not too many people likely will have a beef with the latest food-themed announcement around York City: Burger Week.

At least 10 York City restaurateurs will be frying up ground cattle, chickens and other animals in new and creative ways from May 22 to 28, according to organizer Meagan Feeser.

"Time for everyone to save up stomach room," she said.

York City Burger Week runs from May 20 to May 27.

She said all the participating restaurants were tasked with dreaming up a new burger for this event. The vendors didn't disappoint: Offerings range from sandwiches using higher-end beef to patties plopped between doughnut halves.

The event is put together by the York City Independent Restaurant Association, which is lead by Feeser and Philip Given, who both run the York City Pretzel Co. Feeser, who's also the marketing director for Downtown Inc, a quasi-governmental agency that oversees the city's downtown area, said about 15 to 20 local restaurateurs usually participate in the organization's monthly meetings, with some ebb and flow in membership throughout the year.

This is the group that organized the now-annual Restaurant Week York, which was held for the third time in February. She said it left the restaurateurs enthusiastic for another similar event.

"After Restaurant Week was so successful, the restaurants were like, 'We should do two Restaurant Weeks per year,'" she said.

But then they realized that might be a little overambitious, she said. So they have gone with other smaller scale events, such as Grilled Cheese Day a month ago and now Burger Week in a couple weeks.

Why then?

"May is Burger Month," apparently, she said.

Specials: She said the best way for people to keep up with the likely expanding list of specials is to check out the York City Dining Facebook page, but here's what the event's website had listed on Monday:

  • Bair's Chicken in Central Market fries up the alliterative Bair's Bourbon Burger, 4 ounces of deep-fried, seasoned, ground chicken patty topped with cheese, onion straws and a bourbon glaze and served on a Martin's Potato Roll for $6.95.
  • Baron von Schwein, 35 W. Market St., is cooking up only 20 of the mash-up "SmashMac Burgers" per day; described as a hybrid of a Big Mac and a Shake Shack burger, it's a double-decker creation with lettuce, minced onion, dill pickles, Russian dressing and American cheese on a Martin's Potato roll. It costs $9.50.
  • The Busy Bee in Central Market is opting to grind up a different animal with its Elk Chili Burger, which is topped with New York aged cheddar and bacon for $8.50.
  • Central Family Restaurant, 400 N. George St., will be creating what it calls "A York County Tradition," which is burgers in sauce with thin sliced onion and served with fries for $6.25.
  • Johnny's Burgers & Malts, which moved into 111 E. Princess St. a few months ago, ambitiously is making three different specialty burgers with their stuffed 7-ounce patties. One's the "Sunny-Side Up Burger," stuffed with hash browns, bacon crumbles and American cheese with a dippy egg on top for $5.99. Then there's the Pittsburgh-style "Roth-Lis-Burger," stuffed with cheddar cheese and topped with french fries, bacon strips, coleslaw and melted cheddar cheese for $5.99. And then there's the Doritos Burger, which is stuffed, as you might imagine, with crushed Doritos and topped with more Doritos, as well as sour cream, salsa and shredded cheese for $6.99.
  • J.R.'s Fries at Central Market, 34 W. Philadelphia St, will peddle its eponymous J.R.’s Burger: a one-third-pound patty topped with jalapenos, cheese and fries for $5.50.
  • Otto's Kitchen & Cocktails, 19 N. George St., is partially borrowing from another restaurant of owner Rob Burrito — Roburrito's — to create the Old Crow's Revenge Burger: Old Grumpy Mark's Old Crow's Revenge BBQ hot sauce, jalapeno cream cheese spread, onion rings and bacon on an onion roll. The creation will run you $14.
  • Pepper's Grille at Central Market, at 34 W. Philadelphia St., cooks up the Glazed Pepper Burger, which is a seasoned burger topped with cheese and bacon with a Glazin' doughnut functioning as a bun. That will go for $7.95.
  • Roosevelt Tavern, 50 N. Penn St., is serving locally sourced 9-ounce Sky Blu Farms dry-aged beef burgers for $14, either with fried macaroni and cheese, pulled pork, smoked bacon and cheddar on a toasted brioche bun or with the beef between two grilled cheese sandwiches with bacon and balsamic onions.
  • White Rose Bar and Grill, 48 N. Beaver St, is offering the "Wu-Burger," aims to deliver 36 chambers of flavor; it's a half-pound Wagyu beef burger flame-broiled and mounted with bacon and melted bleu cheese sandwiched between foie gras butter toasted brioche for $14.

— Reach Sean Cotter or on Twitter at@SPCotterYD.