The 6th Annual Downtown Burger Battle presented by the South Dakota Cattlemen’s Foundation kicks off Tuesday, January 2, 2019 and will continue through the month of January. Participating restaurants will exemplify the breadth and variety of downtown dining by showcasing the classic American burger. Come downtown to enjoy a burger, then rate it to see who the restaurant winner will be at the end of that month.
Customers will assign up to five points in each of five categories for every featured burger they try. The burger with the highest average points at the conclusion of the battle will be declared the winner!
The categories include:
• Customer Service
The restaurants won’t be the only ones winning prizes during the 6th Annual Downtown Burger Battle. Enter to win a weekly restaurant gift card drawing by posting a photo of one of the participating burger contenders to Facebook, Twitter, or Instagram with the restaurant name and the hashtag #BurgerBattle19.
2019 Burger Battle Participants:
Blarney Stone Pub – Sioux Falls: The Corker
A half-pound burger patty topped with Swiss cheese and slow-roasted, tender corned beef and sauerkraut, drizzles with thousand island dressing.
Bread & Circus Sandwich Kitchen: B&C Burger
It starts with a well-seasoned patty of Certified Angus Beef that gets smashed on the flat top. It then gets loaded up with pimiento cheese, Kool-Aid pickles, house-smoked pulled pork & Alabama White Bar-B-Q sauce. A world-famous Martin’s potato bun really ties it all together.
CRAVE American Kitchen & Sushi Bar: Old San Juan Burger
A burger topped with pulled pork, turkey, lettuce, tomatoes, onion, Swiss cheese and special garlic aioli on fried plantains.
Falls Landing Bar & Grill: The Valhalla
A burger topped with sweet and spicy bacon, a garlic and herb whipped cream cheese and sweet haystack onions.
JL Beers Sioux Falls: Cheesed and Confused
This limited time burger features jalapeños, a jalapeño cheddar seasoned patty, crispy bacon, Take 16 Quarry Porter infused grilled onions and is topped off with beer cheese.
MacKenzie River Pizza, Grill & Pub: Handcrafted Tuscan Burger
A handcrafted ½ lb. beef burger packed with Genoa salami & provolone cheese, topped with, arugula, and Chef Nates house made sun-dried tomato pesto sauce. Served on our branded ciabatta bun with fries and a pepperoncini.
Ode To Food and Drinks: Surfer Bob Burger
Ode house grind (brisket & sirloin) cooked to order, pan seared Spam, pineapple relish, Swiss cheese, smoked Maui onion aioli, and shredded lettuce on a Hawaiian sweet roll.
PAve: Area 605
8 ounces of Kobe beef, muenster cheese, house made pear-bourbon ketchup, roasted garlic-rosemary aioli, house made dill pickles, local lettuce and onion on a locally made bun.
Swamp Daddy’s Cajun Kitchen: Bayou Burger
This burger starts with a blend of ground beef, short rib and brisket topped with spinach, tomato and pickles, finished with cajun cream sauce and served on a buttery, lightly toasted bun.
The Market: The Go-chu Burger
Using local ingredients, the wagyu beef is smothered in house-made kimchi, smoky provolone, radish micro greens and gochujang aioli, with the bun dusted with wasabi powder for that simple finishing touch.
Tommy Jack’s Pub: Gouda Bacon Cheeseburger
A juicy half pound hand pattied beef burger topped with smoked gouda cheese, savory hickory bacon, seasoned hemp heart onion straws with a drizzle of house ranch dressing served on a locally baked bun.
Wiley’s Tavern: Gluttony
100% fresh Black Angus beef, topped with a slice of aged extra sharp white cheddar cheese, then smothered with smoked, gooey, gouda mac and cheese, mixed with thick hickory smoked bacon on a fresh baked egg bun.