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 10 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.
The pub burgers start at $10, and you can substitute in local beef or Kobe for an addition three. But then the parade of specialty burger begins to dance before your eyes. Selections like the Smokehouse Burger (smoked bacon, onion rings, barbecue sauce, and Vermont cheddar), the Hangover (smoked bacon, Swiss cheese, caramelized onions, bourbon sauce, and a fried egg) will keep you coming back for more.
At Shona (Gaelic for spreading happiness) it is a community affair. Seriously, the farms, the meat processors, and the butchers are all a stone’s throw from the restaurant. Almost all of the burgers are under $10, and, with options like the Popper Burger (bacon, jalapenos, herbed cheese spread on a brioche bun) and The Ferris (flat iron chili, bacon, and Cabot cheddar on a brioche bun), you might want seconds.
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).
The burgers are fresh hand-patted, and local Vermont beef is on the menu. Items like roasted garlic burger or the bacon blue burger average about $10. Established in 2000 by owners Karen and Adam Grinold, the emphasis is on fresh and made-to-order. Plus, if you can make it to Wilmington, look for their mobile food truck in a location near you.
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.
Owner, Michel Mahe opened The Lobby in 2014 with a quirky interior and big flavor. Sourcing many of its ingredients locally, including meats and cheeses, the result is something you can taste. The house burger specialty is the Pepper Crusted BTO Filet Mignon Burger (house-ground patty crusted with fresh black pepper and topped with Boursin cheese, tomato confit, onion rings, and herb aioli).