The 2014 South Beach Wine & Food
Festival Best of the Bash winner
The sky's the limit for this winner of the 2014 South Beach Wine & Food Festival®. Inspired by his town of Billings, Montana, Chef Brad Halsten created a 1/2-pound Black Angus patty with blackened seasoning, topped with crispy bacon, an onion ring drizzled in Sriracha, creamy goat cheese crumbles, arugula and roasted garlic aioli all on a toasted ciabatta bun.
“I wanted to kick things up a notch and use unique ingredients. I always add Sriracha to my own burgers because I like the contrast with a blackened patty.”- Chef Brad Halsten, Burger Dive Chef and Owner
Over 40 years of burger expertise has led to this: Our premium line of juicy, fire-grilled, 1/2-pound Black Angus burgers are stacked with the freshest premium toppings to create an exceptional burger experience.
We hand-selected the very finest ingredients for a sure-fire winner. Topped with black-pepper bacon and extra-sharp Cheddar on a toasted ciabatta bun with house-made Smoke & Pepper ketchup.
Perhaps our Finest burger yet. Oven-roasted tomatoes, savory roasted garlic aioli and fresh arugula tossed in citrus olive oil dressing on a toasted ciabatta bun. After one bite you’ll say, “That’s one Damn Great Burger!
A true knife-and-fork burger. Sautéed, blackened portobello mushrooms, grilled onions, house-made Bleu cheese sauce and Bleu cheese crumbles with Dijon sauce on a toasted ciabatta bun.
Mind your manners around this burger with brown sugar-glazed 1/2 pound Black Angus beef patty, candied bacon, house-made honey BBQ sauce, extra-sharp cheddar, seared red onions, lettuce and mayo on a toasted ciabatta bun.