As a state dedicated to fresh, farm-to-table goods, it’s no surprise that Vermont cooks up some seriously good burgers. Featured on casual, down-home menus and among upscale, gourmet selections in restaurants across the state, you don’t have to go far to find an excellent burger. Here the 6 best burger joints in the state.
The Burger Barn is literally a barn on wheels, or so at first it appears. The green shack with yellow trim and a black & white roof boasts local, grass-fed beef from Green Pasture Meats, and gourmet burgers are topped with smoked gouda, Roquefort, or some 13 other cheese selections. Specialty burgers like the Amerigo Vespucci, the Southern Cross, the Nuts About Thai, or the Nutty Goat (Chevre cheese, maple crusted walnuts, caramelized onions, bacon, and mayo) will make your taste buds cry for more.
At Worthy, burgers are made to order and grilled over Vermont hardwood. The house-made pickles are noteworthy, and 18 draft beers aren’t bad either. The burger menu is pretty simple, featuring smoky, flame-kissed beef and the oddly delicious Turducky (a blend of turkey and duck confit). Plus, the hand-cut French fries are cooked twice in beef tallow. Yum.
Opened in May 2010, the Farmhouse soon became known for serving award winning burgers and their selection of Vermont microbrews. Sourcing much of their menu locally, including meats and cheese, FTG is also a member of the NOFA and the VBSR, among other sustainability organizations.
Featuring local grass-fed ground beef and 39 draft beers, the Rez owners Chad Fry and Mark Frier insist on two things: A big beer list and wood-fired ovens. The upshot is a menu featuring burgers like the Big Tree (crispy pancetta, provolone cheese, sundried tomato pesto, and fresh basil) and the Firehouse (fried jalapenos & pickles, bacon sweet chili mayo, and Cabot pepper jack). This formula has worked so well, that Fry and Frier have opened a second location in Stowe called The Bench.
Established in 2000, Zoey’s has a history that goes back to the 70s. The original Double Hex was well known for serving the biggest, juiciest burger in town, and Zoey’s honors that by dedicating an entire menu page entirely for delicious, affordable burgers. Half a pound of lean hand-formed ground beef goes into each of the 20 variations, like the Holy Moly Burger (onion rings, American cheese, coleslaw, and a signature sauce).
Chef and owner Stephen Sawyer prepares comfort food specialties on a wood-fired grill and rotisserie, including the Black River Burger (balsamic-tomato jam, caramelized onions, and smoked gouda) or the Long Trail Burger (wood-fired mushrooms, and blue cheese). And try the Cowboy Beans instead of the fries.