The Butcher Block Meat 16: Week 5 review


« Burgers

by MVBRB - "Burger Guyz"   | 124 entries


If you haven't tried some of these burgers, we highly recommend that you do so soon! All of the restaurants have gone all out in creating some savory masterpieces! The first 2 matches of the quarterfinals were no exception.

Sunrise Inn of Warren vs. The Lime Tree Sandwich Gallery

The burger battle of Warren was decided at Meat 16 Headquarters, Badurik's Butcher Block in Mineral Ridge. Both Sunrise, and the Lime Tree, decided to keep the same burgers they used in round one.

Sunrise Inn - The Summer Southern Burger. A 10 oz grilled Angus burger, with a Jack Daniels glaze, topped with a Swiss cheese and a smoked Gouda cheese, crispy candied bacon, a pan fried green tomato, a sun dried tomato lime mayo, fresh marinated pickles and spring mix on a fresh brioche roll.

The Lime Tree - The Bibbidi Bobbidi Burger. A 1/2 lb Angus beef patty, cheddar cheese spread, house pork belly pastrami, strawberry-rhubarb jam, lettuce, tomato, onion on a toasted brioche bun.

The match went back and forth. The judges commented on the flavor and said the taste of both burgers was amazing. But, as in all great battles, there has to be a victor and on this day, by a 2-1 margin, the Lime Tree and their Bibbidi Bobbidi Burger moves on to the Final Four. As in their 1st round victory over the 2017 Meat 16 champ Big D's Newton Grill, the 2 judges voting for them cited the strawberry-rhubarb jam as a major factor in their decision.

Coaches Burger Bar vs. Bogey's Bar & Grill

Tom Christmas, being the gentleman that he is, hosted and helped judge the Mahoning county match between Coaches Burger Bar and Bogey's Bar & Grill, at Christmas Automotive on Market St. in Boardman. Joining him were McKenna McClurg of Warren and special guest judge, Ron Dillon, owner of Big D's Newton Grill and creator of the burger that won the 2017 Butcher Block Meat 16.

They had their work cut out for them as Coaches entered the same amazing burger that propelled them to round 2. It's a 1/2 lb. custom all beef patty topped with fried onion straws, smoked cheddar cheese, pepper jack cheese, thick cut applewood smoked bacon, house made BBQ sauce, zesty Cajun ranch, chipotle mayo on a toasted brioche bun.

Chef Mel McKee, of Bogey's, in a surprise move, changed to a less traditional burger for this round. The Fried Chicken and Waffle Burger is Bogey's special ground beef blend patty dredged in a tangy fried chicken coating and lightly pan fried. It's topped with Black Diamond sharp white cheddar cheese, applewood smoked bacon served on fresh made, crisp Belgium waffles with a side of Ohio pure maple syrup.

The decision was split and came down to Tom's vote. He was definitely perplexed but the uniqueness and taste of the real Ohio syrup impressed him enough to give Bogey's the nod.

Watch the video of the judging HERE.

This contest is just a fun, friendly competition among local restaurants. It is not to determine who makes the best cheeseburger in the valley. It's to see who can come up with the most creative burger recipe this year that will impress at least 2 out of 3 random judges in each round of a 4 round tournament. It is our view, all of these burgers are awesome and that's why they're in the tournament! We encourage you to judge them for yourself and let us know if you agree with our judges.

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