Burgers are featuring more meats than just cow.
Burger Bach’s North Lamb burger with grass-fed New Zealand lamb.
On a modern burger menu, you’ll often see a variety of proteins featured. From poultry options, such as turkey and chicken, to more exotic choices, such as bison, buffalo, elk, and boar, the possibilities are endless. Our Best of Virginia winners for Best Burger Joint are no exception.
At Burger Bach in Richmond, in addition to Black Angus New Zealand beef, you can choose from New Zealand lamb; organic, free-range chicken sourced from the Shenandoah Valley; and even pan-seared, blackened ahi tuna. In addition to a more flavorful patty, different meats lend themselves to different toppings: At Burger Bach, lamb burgers are complemented with goat cheese, tzatziki sauce, and caramelized onions.
Some joints even serve patties made from a combination of meats. At Jack Brown’s Burger Joint in Charlottesville and Richmond, you can enjoy the El Chancho, a 50/50 Wagyu beef and chorizo burger. “We do the 50/50 Wagyu-chorizo to give it a little spicier flavor, and it really goes well with the black bean and corn queso, white cheddar cheese, and Fritos,” says director of operations Barb Pedeville. “You can still taste the flavor of the Wagyu and the flavor of the chorizo, so it is a win-win.”
