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Burger Chain: Chefs’ Favorites
Indy is in the midst of a burger bonanza.
Between the arrival of the hot new Punch Burger this fall, the opening of Bru Burger Bar, and the expansion of Boogie Burger to more spacious digs down the street, there’s no doubt about it—Indy is in the midst of a burger bonanza. We asked a Punch Burger owner to pick a favorite hamburger at another restaurant, then asked a chef there to do the same thing, and so on. From classic patty-and-bun combos to gussied-up versions, these seven stack up.
First Bite: Indianapolis Monthly sampled the fare at Punch Burger and anointed a favorite.
 Punch Burger Cheeseburger, 137 E. Ohio St., 426-5280
THE GOODS: Lettuce, tomato, pickle, onion, ketchup, mayo, and American cheese on grass-fed Angus beef and a pretzel bun ($6.15).
IM SAYS: “Super-flavorful, and you can tell they care about their ingredients.”
NEXT UP: Punch Burger co-owner Travis Sealls’s pick
 Harry & Izzy’s Steakburger, 153 S. Illinois St., 635-9594 (other locations, harryandizzys.com)
THE GOODS: Cheese, lettuce, tomato, onion, and spicy mayo ($12).
SEALLS SAYS: “I order this burger as is, with the fries and a good local brew. What more do you need?”
NEXT UP: Harry & Izzy’s executive chef David Foegley’s pick
 Workingman’s Friend “Double-No-Middle,” 234 N. Belmont Ave., 636-2067
THE GOODS: Two flattened, crispy patties with cheese, lettuce, tomato, pickle, mayo, and onion ($5.25).
FOEGLEY SAYS: “It’s just a local hangout place that does a good burger.”
NEXT UP: Workingman’s Friend customers’ pick
 Scotty’s Brewhouse “Shewman Special,” 1 Virginia Ave., 571-0808
THE GOODS: Peanut butter, jalapenos, cheddar, and bacon ($10.50).
WORKINGMAN’S FRIEND CUSTOMERS SAY: “Good burgers? Other than here? Scotty’s, downtown. Definitely.”
NEXT UP: Scotty’s Brewhouse owner Scott Wise’s pick
 Twenty Tap “Wake Up Burger,” 5408 N. College Ave., 602-8840
THE GOODS: Fried egg, bacon, chipotle aioli, and cheddar on local beef and an English muffin ($9).
WISE SAYS: “What really makes it a delicious burger, besides the fact that they use Fischer Farms meat, is that it comes on an English muffin.”
NEXT UP: Twenty Tap chef Robert Coate’s pick
 Room Four “Burger Of The Day,” 4907 N. College Ave., 925-7529
THE GOODS: One version is Fischer Farms meat, charred onions, gruyere, and “special sauce” ($16).
COATE SAYS: “Whatever they’re doing, you know it’s going to be good.”
NEXT UP: Room Four executive chef Greg Hardesty’s pick
 Red Key Tavern Burger, 5170 N. College Ave., 283-4601
THE GOODS: Hand-formed Munsee Meats patty, loaded with the works ($5.50).
HARDESTY SAYS: “I love the old school, spatula-smashed patty with crispy edges.”
Photos by Tony Valainis