What if a burger… went up to 11? Widmer’s Burger Week concoction certainly does, taking your everyday, familiar burger ingredients and amplifying them to unforeseen proportions. It all starts with the tender, almost creamy third-pound patty, which is made with round brisket, short rib, and chuck beef. There’s crumbled gorgonzola, adding a biting, funky flavor. And there’s bacon, of course, because bacon. It’s all kicked into the stratosphere by candied balsamic onions and a smoked honey barbecue sauce that make this a sweet twist on an American classic. With shredded iceberg to space out the richness of the different flavors, this burger sits tall on a small seeded bun. The combo of the candied onions and the bacon make this a home run, and the gorgonzola lends a complexity to the decadence of the other flavors, all of which play nice with each other and make this a real team effort. Widmer is pairing the Ginn’s Merica Made with their Russell Street IPA, which has a huge, citrus hoppiness that’s a perfect accompaniment. Get an extra napkin—you’ll need it. NED LANNAMANN

The Portland Mercury’s Burger Week—AKA the best week of your life—runs from Aug 8-13. Feast on amazing $5 burgers at 35 restaurants… and while you’re at it, we challenge you to donate $5 to Oregon Food Bank for every burger you eat!

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