Grind Modern Burger
Purists: hold off on turning your nose up at Grind Modern Burger. There are certainly plenty of wild toppings at Grind, but the beef comes first. For those looking to shower themselves in burger decadence, try the Stockyard, a blend of 30 day dry aged ribeye brushed with bourbon barrel aged Worcestershire sauce and mushroom garlic butter. The sides at Grind are rich as well — try the orange glazed sweet potato tots and a sauce flight.
Boise Fry Company
Boise Fry Company technically serves two things, burgers and fries, but in actuality the menu is pretty complex. You must choose from seven potato varieties and six different fry preparations before you even get to the burger. Once you do, you have the option of beef, bison, and vegan with several topping choices. Go classic with a bacon cheeseburger, or mix it up with blueberry salsa and spicy ketchup.
Zimm’s Burger Stache
Zimm’s Burger Stache is a departure from Grind and Boise Fry Company in that it has a much more classic vibe. Zimm’s serves its burgers in a variety of styles, but the signature burger at Zimm’s is a cheeseburger topped with bacon and ham. If you can handle it, order it and make sure to add some potato gems and a classic Zimm’s shake.
Burger N Brew
Burger N Brew pairs two things that should never be apart — delicious, juicy burgers and cold craft beer. Burger N Brew has a sports bar vibe, but unless there is a big game on you won’t be stifled by wailing sports fans. On your way in, don’t miss the popcorn machine; grab a courtesy bag and enjoy some popcorn with a beer if you aren’t hungry enough for a burger.
Burger N Brew, 4295 W State St, Boise, ID 83703 (208) 345-7700
The burgers don’t get quite bigger than at Big Jud’s. Big Jud’s burger challenges were recently featured on Man Vs. Food. The challenge? Consume a Double Big Jud Special, a 2 lb. Burger, large fries, and a drink. (We’d recommend water, to give your arteries a break.) If you aren’t looking to explode, Big Jud’s has several reasonably sized burgers that you’ll love.
By Ross Walker