burger week

Every Brewery Participating in the 2018 Portland Burger Week

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Today, August 13th, is the kickoff of the annual Portland Burger Week presented by the Portland Mercury and New Seasons Market. From August 13-18 fifty bars, restaurants and breweries are participating by featuring a special burger for the week for only $5. This year nine breweries are participating, and the following are their $5 featured burger specials for the week.

 

 

Alameda Brewing

The Burger: Haole Burger
What’s On It: A seasoned and grilled hamburger patty, with teriyaki-marinated grilled SPAM. Topped with a grilled pineapple ring, American cheese, and lettuce, with Sriracha aioli.
What They Say: “An island treat!”
The Fine Print: Dine-in only.
When You Can Get It: 11 am-10 pm

 

 

Burnside Brewing Co.

The Burger: Cornholio Burger
What’s On It: A quarter-pound patty, roasted corn relish, smoked jalapeño cream cheese, garlic aioli, and chicharrones.
What They Say: “We smoke the corn and jalapeños on our Traeger grill for flavors that mix with spicy, savory, and meaty. Pair with a pint or two!”
The Fine Print: Vegetarian option available for $2 more, dine-in only.
When You Can Get It: Mon-Tues 11 am-10 pm, Wed-Thurs 11 am-11 pm, Fri-Sat 11 am-midnight

 

 

Kells Brewery

The Burger: Irish Breakfast
What’s On It: Potato bread bun, bangers, egg, bacon, baked beans, fried tomato, lettuce, Kells Irish stout, beef, and zesty aoli.
What They Say: “This is a full Irish breakfast on a potato Bread bun. The Irish breakfast is protein packed to sustain you throughout a hard day’s work or soak up the rest of a few pints.”
The Fine Print: Dine-in only.
When You Can Get It: 11:30 am-midnight

 

 

Lompoc Brewing 5th Quadrant

The Burger: Beirut Burger
What’s On It: A quarter-pound patty of our custom ground beef with spicy red pepper hummus, organic arugula, and tangy goat cheese on a toasted sesame seed bun.
The Fine Print: Dine-in only, gluten-free option available.
What They Say: “Experience the bold cultural flavors of Lebanon!”
When You Can Get It: 11 am-11 pm

 

 

Lompoc Oaks Bottom

The Burger: LSD BBQ Burger
What’s On It: LSD BBQ Sauce, quarter-pound seasoned beef patty, fryer onion straws, and slaw on a pub bun.
What They Say: “If you want to experience some fantastic burgers this week, make sure you reserve your next ‘trip’ for the LSD BBQ Burger at Oaks Bottom Public House. The LSD BBQ Burger gets its name and flavor from our Lompoc Special Draft Ale. We start with seasoned beef patty nestled on a massive scoop of our housemade slaw, then we top it with LSD-dosed onion straws and smother it all with our LSD BBQ sauce. Served on a pub bun and guaranteed to delight.”
The Fine Print: Udi’s Gluten free buns and veggie hemp burger and cheese option with additional charge. Sorry no vegan option and no other substitutions.
When You Can Get It: 11 am-11:30 pm last call

 

 

Lompoc Tavern

The Burger: Umami Burger
What’s On It: A six-ounce patty of our custom blend, all-natural beef topped with an umami spice blend, ginger teriyaki sauce, and sesame slaw.
What They Say: “Come get your umami on!”
The Fine Print: Dine-in only, gluten-free option available.
When You Can Get It: Mon-Thurs 11 am-11 pm, Fri-Sat 11 am-midnight

 

 

Migration Brewing

The Burger: Taco ‘Bout It
What’s On It: Seasoned pork and beef patty, hatch chili aioli, southwest slaw, tortilla strips, and cotija.
What They Say: “Due to the current administration’s ass-backwards approach to immigration and migration, we wanted to highlight the camaraderie and amazing flavors that come from an American and Mexican burger.”
The Fine Print: Dine-in only.
When You Can Get It: 11 am-11 pm

 

 

Widmer Brothers Brewing

The Burger: The Very Stable Genius Burger
What’s On It: American beef, American white cheese, dillweed pickles, iceberg lettuce, and Russian dressing on a Cheeto-dusted white bun.
What They Say: “We took a staple of American society, voted on it, and were surprised by what a little Russian influence could do to the end result! Take a break from the usual well-done steak (with ketchup for dippin’) and enjoy our Very Stable Genius Burger. This American beef, American white cheese, dillweed pickles, iceberg lettuce, Russian dressing, and Cheeto-dusted bun concoction pairs perfectly with our small-batch Mexican Vienna Lager, Small Hands Make Big Walls.”
The Fine Print: Dine-in only
When You Can Get It: noon-10 pm

 

 

Zoiglhaus Brewery

The Burger: How Do You Say Hamburger in German?
What’s On It: Frizzled sauerkraut, Swiss cheese, caraway aioli, and beef patty on brioche.
What They Say: “We wanted a burger that would be a fusion of German and American pub grub—like a cheeseburger on German holiday. A classic beef patty topped with frizzled sauerkraut and a caraway-infused aioli and melty swiss cheese seemed like just the ticket. Pairs well with all the beer. Prost!”
The Fine Print: Dine-in only.
When You Can Get It: 11 am-10 pm

Founder of The New School and most frequent contributor Ezra Johnson-Greenough has worked in the craft beer industry for almost 10 years, doing everything from illustrating beer labels to bartending at renowned beer bars and breweries like Belmont Station, Apex, Laurelwood and Upright Brewing. He has also had a hand in creating events like the Portland Fruit Beer Festival, Portland Beer Week, and the Brewing up Cocktails series. He is available for freelance consultation in marketing, events, graphic design and branding. Contact: SamuraiArtist@NewSchoolBeer.com

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