Where the Wild Things Are

American, Cuisine, New York, Specialty Shops

The Battleground

Bareburger, 366 West 46th Street, New York City


The Contenders

Southern Elk Burger vs. Roadhouse Wild Boar Burger

Southern Elk Burger

Ready to be more jealous than you’ve ever been before? Fried green tomato with whole grain maple horseradish mustard top off pepperjack cheese, applewood-smoked thick-cut bacon and an ELK PATTY. Yeah, you’re jealous.

 

Legs:

Choosing from the incredible selection at Bareburger was difficult to say the least. I went in knowing I wanted an elk patty, and from there experienced mental agony as I longed for every burger option and could only choose one. Since my favorite burger style is western (fried onions, pepperjack, bacon, BBQ sauce), I decided to try Bareburger’s take on it, although they placed it a little closer to the equator than I’m used to. Southern Elk Burger, here I come!

Commence flavor explosion. Let’s start with the elk burger itself. Super juicy (read: actually dripping juice), bright red, tender and full of wonderful, amazing, gamey flavor. It tasted like I took a bite out of a living elk that had quickly grilled itself for my dining pleasure. And oh, what a pleasure it was. This game-changing patty was seriously enhanced by all of its condiment friends.

Everything on this burger was necessary, and everything on this burger was delicious. Thick-cut applewood smoked bacon was so thick I literally mistook an escaped piece for a french fry. This bacon stepped it up a notch and all other types of bacon should be ashamed of themselves for not living up to thick-cut’s exacting standards. Fried onions and bacon pair SO well together, and this was no exception. The caramelization of the onions and the smokey saltiness of the bacon is a classic combination that no man can come between.

My whole grain bun was garnished with two things:

  1. Fried green tomato
  2. Whole grain maple horseradish mustard

I cannot even begin to convey how astounding these two flavors are together. The tart, almost vinegary flavor of a fried green tomato needs this exact sauce to complete it and make it whole. Whole grain mustard is a long-time favorite of mine. Put in horseradish to make it even tangier? I’m intrigued. Add in maple to balance out the sourness you’ve just concocted? Completely sold. This was the single greatest bun-condiment-tomato combination I’ve ever had the pleasure of sinking my teeth into.

I’m ruined for other burgers.


Roadhouse boar burger decorated with pepper jack cheese, turkey bacon, hass avocado, sweet apple grilled onions, red piquanté peppers, and smoked paprika mayo. Served with a side of meerkat. Not really. That would be awful.

Snax:

I was confident of two things as we were sat in the quirky space that is Bareburger. One, my life was now a little brighter as I stared up at the painted wooden bear head over our table. Two, I would not be leaving this establishment without an exotic burger in my belly.

Choosing from just one of Bareburger’s signature styles was one of the toughest decisions I’ve ever faced on a menu. Every style has its own unique charm that beckons burger enthusiasts with a wink and a smile. After carefully reviewing my suitors I selected the Roadhouse with wild boar and began life anew.

The first bite had me peeling back layer after layer of bold flavor. Creamy, sweet, smoky, and even the slightest hint of spicy came stampeding out of this magnificent burger. All of the toppings flowed flawlessly from one to the next and came as close to the edge of being too busy without falling off. Pairing smoked paprika mayo with pepper jack cheese was a particularly inspired choice. Without the added flair to the mayo and cheese this burger could have become dangerously creamy, much like my River Grill experience. In fact, there was even more creaminess on the horizon as a slice of hass avocado joined the flavor bonanza.

Every topping on this burger was a winner from the get go, but the sweet apple grilled onions, turkey bacon (substitution), and red piquanté peppers brought out the best in my boar. The duality of sweet and savory in the onions and peppers helped contrast the boar’s slight char and welcomed tinge of gaminess. As a secondary protein, the turkey bacon worked as a gateway from topping to boar with the kind of humility you would expect from the perfect sidekick.

The boar itself was like pork’s far cooler cousin from out of town. It carried a char much like a beef patty but had a distinguishable flavor all its own. A bit gamey at times, but if you order a wild boar burger not expecting gaminess, then you should just keep quiet while the adults talk about burgers.

I really don’t see how this burger can be topped.

 


And the winner is… a tie?

✗Protein ✗Sauce ✗Sides/Veggies ✗Presentation

You might think this is a cop out, but you weren’t there. Both of our burgers were astounding. Like, game-changing, life-altering, head-over-heels fantastic works of burger art. Both proteins: succulent. Both sauces: legitimately incredible. Both veggies: lovely. Both presentations: well I mean they’re just burgers.

It’s a wash. How can you choose a favorite child? How can you choose a favorite Bareburger?

November wins:

Legs: 1 – Snax: 1

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