Beefed up: Western Pa.'s burger scene gets bigger and bolder
Look out Pittsburgh — restaurant burgers are getting bigger and more creative.
The classic burger that once graced most menus has evolved into beefy specialty creations at most eateries.
“Gone are the days of your traditional burger,” said Cicero’s Bar & Grill co-owner Olivia Rapone. “They’re not as simple anymore.”
A burger averaged about 4 ounces during the 1950s. Today’s average fast-food burgers weigh in at about 12 ounces, according to data from the U.S. Centers for Disease Control.
Get your beefy burger fix at these five Western Pennsylvania restaurants.
Cicero’s Bar & Grill, Leechburg
Ground chuck, short rib and brisket is the trio of beef that goes into the making of the Wakin’ Whiskey Burger at Cicero’s Bar & Grill.
It’s served with pepper jack cheese, bacon, crispy onion straws and a dippy egg, and drizzled with a homemade Jack Daniels BBQ sauce.
A knife holds it all together and it’s big enough for sharing.
Order it “Yinzer Style” ($15.95) to add fries and homemade coleslaw.
“It’s our most popular burger and has that Pittsburgh appeal to it,” Rapone said.
115 3rd St.
The Gray Goose Lakeside Lounge, Ligonier
Wagyu beef is the star of the indulgent Wagyu Double Smash Burger ($19) served at The Gray Goose Lakeside Lounge in Ligonier.
The Japanese beef is famous for its high marbling of fat that offers a hearty and delicious flavor.
Eleven Oaks Farm provides the beef patties. It’s served with American cheese, organic bibb lettuce, beefsteak tomato, shaved red onion, roasted garlic and horseradish aioli on a brioche bun.
Served in an upscale spot with lakeside views, the burger is in demand, owner Michelle Kent said.
“It’s a customer favorite and so filling,” Kent said.
2377 Lincoln Hwy.
Botl, New Kensington
Botl, a small American bistro tucked away in New Kensington, brings big flavor to the two specialty burgers on the menu.
The Bourbon Bacon Burger and Black & Bleu Burger, both $15, are made with a half-pound of butcher’s blend beef and bacon, served on a super-fresh Mancini kaiser roll.
The Black & Bleu features Cajun seasoning, smoked bleu cheese, sauteed red onion and portobello mushrooms.
Co-owner Sean Watson said the burgers get a lot of attention from customers.
“Customers have tried to buy the bleu cheese to take home,” Watson said. “More than a few of our regulars have never tried anything else on the menu because they had our burger the first time in and still need to get one every visit.”
The burgers are described as “steak” burgers and are a blend of short rib, chuck and sirloin.
“We grill them and never press the juices out and use thick-cut bacon and homemade, smoked blue cheese dressing,” Watson said.
A knife plunged into each burger holds it all together.
1716 Freeport Rd.
Big Shot Bobs, Allegheny Township
The Big Mic lives up to its name here.
Grab a fork and knife to tackle this double beef burger that is a playful nod to a certain popular burger sold at McDonald’s.
“Everybody seems to sell burgers that are going up in price, but the burgers are getting smaller,” said manager Brandon Sabot. “Like fast food burgers. This is $11.99.”
The Big Mic features two half-pound burgers served with American cheese, Thousand Island dressing, pickles, onion, lettuce and tomato.
“A lot of people get it because it’s so big,” Sabot said. “Some people order it as two singles, we can do that. It’s a great price for the amount of burger you get.”
1001 S. Leechburg Hill Road
DeNunzio’s Italian Restaurant, Jeannette
DeNuzio’s knows Italian. But if you’re hungry for a deluxe burger served on a white tablecloth in an upscale setting, settle in at the Jeannette location and order their cheeseburger ($13.99).
Made with Black Angus beef and topped with American cheese, lettuce, tomato and pickle on a freshly made kaiser roll, the burger is a staple on the menu.
Angus beef has a high marble content and makes for a tender hamburger.
700 Lowry Ave.
Joyce Hanz is a native of Charleston, S.C. and is a features reporter covering the Pittsburgh region. She majored in media arts and graduated from the University of South Carolina. She can be reached at jhanz@triblive.com
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