Eater Burger Week 2013 Starts Right This Very Second

Starting right now and ending, oh, around 5 p.m. Friday, Eater will be your headquarters for all things burger for this, Eater's second-ever Eater Burger Week (and the first-ever here at Eater Minneapolis). There will be burger recommendations galore, plus maps, guides, secrets, special guest stars, power hours, and so much more. So, do come back here regularly throughout the week to check it out.

As a Burger Week bonus, Eater asked some of our favorite non-burger restaurants to make special Eater Burger Week burgers. We'll highlight each of these burgers throughout the day today and tomorrow, but take look at the descriptions below. They're available this week only, so it's time to make some burger-eating plans pronto.

Here are the Burger Week-exclusive burgers:

Solera: Chef Jorge Guzman has created a Solera burger by whipping duck fat into Thousand Hills grass-fed beef (and also putting caramelized onion right in the patty). The patty is topped with Romesco sauce, ramp pesto, Caña de Cabra (a Spanish goat's milk cheese), and Mizuna greens, and served on a potato bun from Levain Bakery. It's available for dinner this Tuesday through Friday for $15.

Sea Change: For her burger, Chef Jamie Malone ground the beef with oxtail fat before curing it with shallots, garlic, and salt. The patty is fried in butter and then topped with two thick slabs of FInca Pascualete, a Spanish sheep's milk cheese. It's served on a bun that has been toasted in smoked beef fat, along with a small jar of hops-pickled red onions and fries. It will be available in the bar area (or by request in the dining room) at both the early (3 - 6 p.m.) and late (8 - 11 p.m.) happy hours through Friday for $12.

The Left-Handed Cook: Chef Thomas Kim and the crew at the Left-Handed Cook came up with not one but two burgers for your gustatory pleasure. The Goober (the Good Burger) is a 6 oz patty with smoked bacon, bourbon caramelized onions, two kinds of cheese (triple-cream Crema Kasa from Wisconsin and Northern Lights Blue Cheese from Minnesota), fried egg, arugula, tomato jam, and Gochujang aioli, all on a Salty Tart bun. The Minne Goober amps the whole thing up by topping it with 6 oz of braised short rib and also stuffing the burger further with truffle parmesan fries. Both burgers are available from 10 a.m. to 8 p.m. from today through Friday; the Goober for $10 and the Minne Goober for $15.

· All Coverage of Eater Burger Week [ENY]