New Orleans has so many good burgers, it really is difficult to keep track, especially since new options are being added to the list each and every day. The supreme trio, Company Burger, Cowbell, and Tru Burger sparked the latest burger trend a couple years back, and Port Of Call and Camellia Grill are classic stand-bys that never fail when you need a red meat fix with or without booze. But there's also a new crop of burgers springing up, some of which you may not even know exist. Here now, Eater presents Ten New Burgers To Try RIGHT NOW in New Orleans.
Don't see a new burger that absolutely must be on the list? Leave a comment or send us an email.
Nick Hufft, of Baton Rouge based burger food truck Curbside, actually creates the specialty burgers at Barcadia which range from classic (ie. normal), to cray (a burger topped with french onion soup), to crunk (a Big Freedia special which looks like a patty topped w a potato sticks weave, Cuban Sofrito and an over easy egg.). All patties are house ground and they got truffle fries, y'all.
Chef Philip Lopez made a mean burger during his time at Rambla, so his restaurant Root is no exception when it comes to creative burgers, and at reasonable lunchtime prices. Try the “BBB” or Big Black Burger with
Point Reyes Blue Cheese, Benton’s Bacon, a black brioche bun, and bitter arugula: 13
Isaac Toups is known for his amazing charcuterie, cracklins, and basically all things pork. So when it comes to a kick ass burger, Toups' Meatery lunchtime offering is a must try blend of pork and beef with pickled squash, cheddar, bacon, and herbed aioli on a sesame seed bun. Plus, the housemade chips are delicious.
At the newly opened Tivoli & Lee in the Hotel Modern, Chef Mike Nirenberg has created a must-try burger with Two Run Farms Lamb, a fried duck egg, and mint aioli on a sesame seed bun. An assortment of delicious and innovative cocktails from Kimberly Patton Bragg and Steve Yamada (one of the founding members of The Pop Shop) will help wash 'er down.
Holy Cow. The newly opened burger joint on the edge of the LGD and Irish Channel features an epic Kobe Beef burger with Thomasville Tomme cow's milk cheese, Abita Root Beer caramelized onions, sautéed shrooms, house made praline bacon, sun-dried tomato aioli, arugula, and tomato on a Hawaiian sweet bun. Charcoals also has venison, bison, salmon, and veggie burgers and then some.
St. Lawrence in the French Quarter (near Coyote Ugly, it's true) is home to a Turducken burger, featuring turkey/duck/chicken smothered in apple remoulade and topped with duck cracklins, and fully dressed. Chef Caleb Cook also does a hefty beef burger too, and the brioche buns come from Wildflour Bakery.
The Vendy-Award winning food truck has been known to create a monstrous cheeseburger, including their brunch version which features fried egg, bacon, caramelized onion, cheddar, house ketchup & pickles.
Coquette doesn't seem like the type of place that would do a burger, and for a while they weren't, but Chef Michael Stoltzfus recently brought back a killer version for lunch which features a house ground Two Run Farms sirloin, Hook's cheddar and bacon on a housemade bun, served with fries.
The bubbly street-food restaurant from the Commander's Palace team has a pan seared Hudson Valley foie gras burger topped with a sunny side up yard egg, duck bacon & foie gras mayo on caramelized onion brioche, and it's served with pork cracklin’ & a mini Abita root beer and foie gras ice cream float. For those putting off the impending gout, SoBou also has a smaller 1/4 lb. burger with no foie involved.
The Denver based Smashburger chain ventured down to New Orleans last year, and the not-quite-fast-food joint is consistently packed on Magazine Street. Their burgers are literally "smashed" before being seared. The NOLA burger is topped with fried green tomatoes and creole mustard, and it's worth a try before you get all no sir, don't like it.
Nick Hufft, of Baton Rouge based burger food truck Curbside, actually creates the specialty burgers at Barcadia which range from classic (ie. normal), to cray (a burger topped with french onion soup), to crunk (a Big Freedia special which looks like a patty topped w a potato sticks weave, Cuban Sofrito and an over easy egg.). All patties are house ground and they got truffle fries, y'all.
Chef Philip Lopez made a mean burger during his time at Rambla, so his restaurant Root is no exception when it comes to creative burgers, and at reasonable lunchtime prices. Try the “BBB” or Big Black Burger with
Point Reyes Blue Cheese, Benton’s Bacon, a black brioche bun, and bitter arugula: 13
Isaac Toups is known for his amazing charcuterie, cracklins, and basically all things pork. So when it comes to a kick ass burger, Toups' Meatery lunchtime offering is a must try blend of pork and beef with pickled squash, cheddar, bacon, and herbed aioli on a sesame seed bun. Plus, the housemade chips are delicious.
At the newly opened Tivoli & Lee in the Hotel Modern, Chef Mike Nirenberg has created a must-try burger with Two Run Farms Lamb, a fried duck egg, and mint aioli on a sesame seed bun. An assortment of delicious and innovative cocktails from Kimberly Patton Bragg and Steve Yamada (one of the founding members of The Pop Shop) will help wash 'er down.
Holy Cow. The newly opened burger joint on the edge of the LGD and Irish Channel features an epic Kobe Beef burger with Thomasville Tomme cow's milk cheese, Abita Root Beer caramelized onions, sautéed shrooms, house made praline bacon, sun-dried tomato aioli, arugula, and tomato on a Hawaiian sweet bun. Charcoals also has venison, bison, salmon, and veggie burgers and then some.
St. Lawrence in the French Quarter (near Coyote Ugly, it's true) is home to a Turducken burger, featuring turkey/duck/chicken smothered in apple remoulade and topped with duck cracklins, and fully dressed. Chef Caleb Cook also does a hefty beef burger too, and the brioche buns come from Wildflour Bakery.
The Vendy-Award winning food truck has been known to create a monstrous cheeseburger, including their brunch version which features fried egg, bacon, caramelized onion, cheddar, house ketchup & pickles.
Coquette doesn't seem like the type of place that would do a burger, and for a while they weren't, but Chef Michael Stoltzfus recently brought back a killer version for lunch which features a house ground Two Run Farms sirloin, Hook's cheddar and bacon on a housemade bun, served with fries.
The bubbly street-food restaurant from the Commander's Palace team has a pan seared Hudson Valley foie gras burger topped with a sunny side up yard egg, duck bacon & foie gras mayo on caramelized onion brioche, and it's served with pork cracklin’ & a mini Abita root beer and foie gras ice cream float. For those putting off the impending gout, SoBou also has a smaller 1/4 lb. burger with no foie involved.
The Denver based Smashburger chain ventured down to New Orleans last year, and the not-quite-fast-food joint is consistently packed on Magazine Street. Their burgers are literally "smashed" before being seared. The NOLA burger is topped with fried green tomatoes and creole mustard, and it's worth a try before you get all no sir, don't like it.
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