BGR The Burger Joint

With two scoops of vanilla ice cream.

With two scoops of vanilla ice cream.

Thin cut Yukon gold potatoes soaked overnight and double fried.

Thin cut Idaho sweet potatoes soaked overnight and double fried.

Large asparagus spears grilled and sprinkled with Parmesan.

Thick cut and beer battered Vidalia rings.

Brown rice, black beans, oats and molasses. Served on a buttery toasted brioche bun.

Freshly ground turkey blended with portobello mushrooms and a hint of Gorgonzola. Served on a buttery toasted broiche bun.

Mini version of the burger. Served on miniature potato rolls.

Topped with slow roasted pork, ham, sweet pickles, Dijon mustard and Swiss. Served on a buttery brioche bun and grill pressed.

Sushi grade tuna topped with grilled pineapple, pickled ginger, a touch of teriyaki and mojo sauce. Served on a buttery toasted brioche bun.

Topped with deep roasted mushrooms, caramelized onions, garlic a touch of mustard seed, mojo sauce and blue cheese. Served on a buttery toasted brioche bun.

8 oz. burger topped with pepper Jack and served atop a black bean relish including cilantro, onions and fresh mango. Served on a fresh toasted buttery brioche bun with mojo sauce.

Lump claw and knuckle meat pulled from Maine lobsters. Served on slider buns with a special dressing and crisp cold lettuce.

Winner of "Throwdown with Bobby Flay." Ground leg of lamb seasoned with cumin, mint and garlic. Topped with tzatziki sauce and feta. Served on a buttery toasted brioche bun.

Served with fries and a soft drinks.

Served with fries and a soft drink.