May is National Burger Month – no surprise, as Memorial Day weekend is the unofficial kick-off to summer. There are lots of places to get a great burger along Biscayne, and we’ve picked some of our favorites for you to try and celebrate this great American classic in style.
Black Market Bayside
401 Biscayne Blvd., Miami
Bayside Marketplace
If you like burgers with sports bar energy right on the water, Black Market Burger at Bayside Marketplace is your kind of spot. The burgers are solid, indulgent, and fun. Try the Wagyu Smashburger, two 3.5 oz Wagyu beef patties served on a potato bun topped with sautéed onions, cheddar cheese, and their signature Black Market sauce.
(Courtesy Blue Collar)
Blue Collar takes cheeseburgers to a whole new level.
Blue Collar
(Courtesy Blue Collar)
Blue Collar is no burger joint, but it's known for its delicious, expertly made burgers.
6789 Biscayne Blvd., Miami
Blue Collar is no burger joint – they have a great selection of delicious, well-made dishes – but its menu features one of the best and most popular burgers on Biscayne: A dry-aged cheeseburger, with a New York strip brisket blend, American cheese, lettuce, tomato, onion, and pickles, on their signature Portuguese muffin.
Dogma Grill
7030 Biscayne Blvd., Miami
You’re probably thinking, what’s a hot dog spot doing on a list of burgers places? But locals know that Dogma has a solid selection of burgers at budget-friendly prices. Carnivores can check out the ultra-local Biscayne Burger, with bacon, grilled onions, and American cheese; or the MiMo Burger, with hot peppers, onions, chopped tomatoes, American cheese and Dogma sauce; while vegetarians can indulge in the Black Bean Veggie Burger. Bonus: Each burger is under $8.
iBurger
(Courtesy iBurger)
The Mamma Mia Burger at iBurger comes with heaps of burrata
275 NE 18 St., Miami
iBurger is known for a variety of inventive burgers with a farm-to-table aesthetic. Their premium patties include the Mamma Mia, an 8 oz. Black Angus 1855 beef blend, burrata cheese, pesto, sun-dried tomatoes, and balsamic glaze; and the Toston Burger, made with fried Hawaiian plantain, 8 oz. Black Angus beef blend, shredded lettuce, fried cheese, cilantro aioli, and crema fresca.
La Birra Bar
(Courtesy La Birra Bar)
The 5.3.2 Burger at La Birra Bar, five patties with white and yellow American cheese.
14831 Biscayne Blvd., North Miami Beach
250 NW 24 St., Wynwood
La Birra Bar burgers have won the People's Choice award for best burger at the South Beach Wine & Food Festival for the past two years. They're one of the most acclaimed burger spots in South Florida, known for Argentine-style burgers and house-made buns. For a burger experience that is truly different and over the top, try their 5.3.2 Burger, which features five 4 oz. Black Angus Argentinian beef patties with yellow and white American cheese on a homemade bun.
Smash Brothers Burgers and Shakes
(Courtesy Smash Brothers Burgers and Shakes)
The Truffle Wagyu burger at Smash Brothers Burgers and Shakes
2925 Biscayne Blvd., Miami
If you prefer your patties smashed, check out Smash Brothers Burgers and Shakes, a trendy, casual spot with crispy-edged burgers and yummy shakes to wash them down. And casual does not mean boring. Try the Krispy Bacon Glaze, with two beef grass-fed beef patties, melted cheese, and Applewood bacon served on a glazed donut; or the fancy Truffle Wagyu, featuring Wagyu beef, truffle mayo, sautéed onions, and American cheese.
Tips for Making a Great Burger at Home
The Right Meat
Use a mix of 80% lean, 20% fat for a juicy and flavorful burger.
Form loose patties – no hockey pucks allowed, overworking the meat makes burgers tough.
Make patties slightly wider than your bun, They shrink while cooking.
Don't go huge: 6 to 8 oz patties cook more evenly than massive ones.
For better texture, keep edges a little rough.
Season with salt and pepper right before cooking. If you salt too early it will pull the moisture from the meat.
Stove vs. Grill
Stove Top
Cast iron is best for a burger with a nice crust.
Get your skillet very hot and use a little oil with a high smoke point.
Sear 3 to 4 minutes per side. Never press down, unless you want a smash burger. If you like smash burgers, press hard just once at the beginning for crispy edges. Flip once.
Add cheese at the last minute and cover to melt.
Let the burger rest for two to three minutes after cooking it keeps juices from spilling out on the first bite
The Grill
The grill is best for a burger with a smoky flavor.
Preheat to medium high and oil the grates.
Avoid flare ups, they burn, not flavor.
Close the lid to trap heat and cook evenly.
Balance Your Toppings
American cheese melts best, but try cheddar, Swiss, or pepper jack for variation.
Crunch: Lettuce and pickles
Sweet: Caramelized onions
Acid: Tomato and pickled onions
Fat: Bacon
Sauce: A simple mix of mayo, ketchup, and mustard
Don't overload! You want a burger, not a structural failure.
The Bun
Use a brioche or potato bun; they’re soft but sturdy.
Toast bun cut-side down in butter or on the grill.
Spreading sauce on both sides helps prevent sogginess.