In honor of Eater New Orleans' inaugural Burger Week, some of our city's finest burger afficianados have created a unique dish just for Eater. You can still get these burgers.
Chris Smedley, chef/owner of Borracho, is making a half-pound Two run farms chuck/shortrib burger with onion conserva, Nueske's bacon, and a foie gras emulsion. Adam Biderman of Company Burger ressurected his famous Mushroom Swiss burger. Brack May of Cowbell is doing a Mele May Hawaiian Burger, named after his grandmother. Mike Nirenberg of Tivoli & Lee offers the T&L Slaw Sliders.
· All Burger Week Coverage [-ENOLA-]