For the third year running, Burger Week brings you limited edition, $5 burgers from your favorite Portland bars and restaurants, for one week only! This year the promotion will run Aug 10-16, giving you just one week to try as many burgers as you can from over 30 participating establishments! To get you prepared, we'll be previewing each Burger Week burger over the next couple weeks so that you can prioritize your game plan.

THE VENUE: The Hop & Vine

THE BURGER: The BBQ Pork Burger


THE MOUTHWATERING DETAILS: First thing’s first: The standard H&V Burger that guests are normally treated to is one of the finest in town. It’s the only time I like fried egg on my burger. It will still be available during Burger Week, but the price will still be $10. Meanwhile, this year’s BW creation stars an all pork patty, ground with chili flakes and Italian seasonings. It’s framed by a brioche bun from Grand Central Bakery. Providing the creamy adhesive is white cheddar cold-smoked in house over hickory. In lieu of, say, relish, there’s a pickle slaw and the house-brined pickles—gurgling with garlicky goodness—would make for a tantalizing side dish all their own. It’s further dressed with BBQ sauce and aioli, but between the spice rack’s worth of seasoning and succulent porcine patty, there’s zero fear of winding up with a dry mouth or a dry plate.

Once again, the Portland Mercury would like to thank our generous partners, world-class meat provider Nicky USA, Widmer Brothers Brewing, and Jim Beam!

Important reminder: THESE BURGERS WILL SELL OUT. Last year’s restaurants had one main issue with the event last year, and that was people getting angry and rude when they found out that they are part of a reality where restaurants that are getting slammed run out of food. We have better forecasting numbers this year, but please: go early, be kind, get a drink, and, most importantly, remember that a $5 burger is a privilege, not a right. Don’t ruin it for everyone! Please be kind and respectful, exercise the golden rule, and treat our restaurants the way you want to be treated (unless you’re a masochist).