Portland Burger week 2014 was just too damn much. Too many people clamoring to get tables, too many exasperated servers, and just too many damn burgers. That being said, there were some true highlights. The Hop and Vine's venison burger was absolutely fantastic, and North Light's stuffed cheese curd burger had great potential to be a PDX fave (here's to hoping it's they make it a full size menu burger).
I had to enlist help for this burger week , because DAMN- that's just too much beef for one lady to ingest in a week. After day four I had all but thrown in the towel. So here's what Mr Bryan Escalante of The Jammery (delicious artisan jams made locally) had to say about some of his burger week faves:
This mind blowing monstrosity of meaty magnificence was brought to your eyes courtesy of the good folks at Tilt.
Locally sourced natural chuck patty, American cheese, hand-carved pork belly, fried onions/peppers and a tasty house recipe sweet pepper & dill yogurt sauce, all perfectly nestled on one of Tilt's giant, house recipe fresh baked biscuits
Verdict - WOULD EAT AGAIN - OMG THAT BISCUIT - SO FLAKY
Such an amazing force of burger nature. The bacon wrapped chile relleno was the star of the first few bites, but as I was about to reach the core of this monster, the chorizo patty hit me like a spicy punch to the mouth. Luckily the refried black beans, guacamole, and especial sauce held the heat down and kept the flavor up. The pickled onions didn't really add much to this behemoth, with everything else going on they took a sidecar to this Harley of a burger.
VERDICT: MAJOR NOMS
A wagu beef thick chunk of chuck on a bed of shredded iceberg lettuce and smoked and candied jalapeno aioli. Topped with mozzarella and candied bacon on local sesame bun.
A good showing, although the wait for seating was a bit ridiculous considering they were in no danger of selling out.
VERDICT - CANDIED BACON - WE VOTE YES