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Who has the best burgers?

Craving an American classic cooked to perfection? We can relate. Whether you want a straightforward sandwich or something more exotic, these spots offer some of the most delectable burgers the Coast has to offer.

 

THE PROJECT LOUNGE

On its Facebook page, the Project Lounge boasts the “best burgers on the Coast” — and bills itself as the place locals go for great food and drinks and good times. Online reviewers from near and far support their claim with comments like, “best burger I’ve had in a long time” and “top 10 burger place for sure!”

“We have been doing the same recipe for our sauce that we baste our fresh-patted burgers with for 43 years,” says Steve Peterson, managing partner. As for what makes the burgers so tasty, he adds, “It’s the combination of the quality of beef, the sauce and the grill”

>> 208 Iberville Drive, Biloxi

 

CHARRED

While Charred provides an upscale atmosphere, with emphasis on steak and oysters, don’t overlook the burger. Butchering trimmings are used to create the signature Charred Burger, says Chef Milton Joachim — 8 ounces of ground ribeye, filet and New York strip.

“After we sear the burger in a cast iron skillet, we top it with a generous amount of bacon jam,” the chef explains, which adds a bit of sweetness and kick of flavor. A layer of aged cheddar cheese seals everything in, he adds — making for a “simple, delicious” burger.

>> 1019 Government St., Ocean Springs

 

WOODY’S ROADSIDE

Advertising itself as a “burger house,” Woody’s has the beef to back it up. At two coastal locations, Woody’s offers a varied menu that allows patrons to build their own sandwich or pick from choices like the Bahama burger, the gravy burger and the California burger — made with fresh-ground angus and served with a choice of house-cut fries, garlic Romano mashed potatoes, mac and cheese, fireside beans or tumbleweed onions.

“I would describe (our burgers) as flavorful and juicy,” says owner Jeff Glouner, noting that the meat is prepped with a special seasoning blend and cooked on a flat top rather than a char grill to keep it moist.

>> 1894 Beach Blvd., Biloxi; 3008 Bienville Blvd., Ocean Springs

 

WHITE PILLARS

Chef Austin Sumrall and his wife, Tresse, are proud to serve locally sourced, farm-to-table fare at their Biloxi restaurant — set in a restored Southern mansion. Even with a mouth-watering menu that’s regularly updated, featuring options like the cast iron-seared pork chop and smoked and fried chicken, the bone-marrow-and-steak burger is a standout.

“Our burger is two 5-ounce patties of ground prime strip loin, Shroomdom Farms oyster mushrooms and bone marrow on house-made brioche buns with duck fat aioli, bacon jam, pickles and bibb lettuce,” Sumrall explains. You’ll definitely need more than one napkin.

>> 1696 Beach Blvd., Biloxi

 

MOCKINGBIRD CAFÉ

Everything is made from scratch at Mockingbird Café — an eclectic eatery located just two blocks from the beachfront in Old Town Bay St. Louis. The restaurant’s iconic Mockingburger is comprised of a patty of ground chuck, brisket and short rib, grilled and topped with lettuce, red onion tomato and cheddar.

“It’s delicious, but the bun is part of what makes it special,” says general manager Laura Hurt, adding that the jalapeno cheddar sourdough casing gives the burger “a hint of heat with some sweet.”

The sandwich comes with a side of chips, which, of course, are homemade.

>> 110 S. 2nd St., Bay St Louis

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