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10 New Twin Cities Burgers to Eat Right Now

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There are a lot of great new burgers being served in the Twin Cities these days—you'd kill yourself trying to sample them all. Here's a list of 10 new burgers that are worth seeking out, in map form. Whether you want your burger made out of oxtail or pork belly (or good old beef), smothered (and stuffed) with cheese curds, or served on a fresh glazed donut, we've got you covered. All are new for 2013, though some have been around before (Groveland Tap, Blue Door) and are now permanent menu fixtures and others (The Nook) are occasional specials and returning for the first time this calendar year.


Lindsay P. Abraham

· All Burger Week Coverage [Eater MPLS]

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Eater maps are curated by editors and aim to reflect a diversity of neighborhoods, cuisines, and prices. Learn more about our editorial process.

Red Cow

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Red Cow's menu features gourmet burgers, a well-selected wine list, and 30 beers on tap. Of the many fine burgers offered is The Manhattan, an 8oz Pat LaFrieda burger with Cotswold cheese and bacon. ($15)

Spill the Wine

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In its new Uptown location, the totally revamped restaurant offers a pork belly burger which comes with cumin aioli, fries, and pickles. ($12)

Union Restaurant & Rooftop

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Downtown's Union recently added the Oxtail Burger to its new rooftop menu. This deluxe burger is topped with horseradish Havarti, oxtail "marmalade", fried onions, and dill pickles. ($15)

Smack Shack

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For non-seafood lovers, the Smack Shack offers the Smack Burger: seasoned ground chuck served on a toasted sesame seed roll with lettuce, onion, tomato, and aioli. ($8.50)

Parlour

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Borough's lower-level bar, Parlour, serves craft cocktails and a smaller menu, including a ground sirloin burger which comes with bacon, pickles, American cheese, charred onions, and mushrooms.($11)

Sample Room

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Chef Geoff Hausmann's Bottineau Burger is a half pound patty (made with house-cut and ground grass-fed beef), topped with pork belly, melted cheddar cheese, fried onions, and mustard aioli, served on a toasted bun. ($12)

Seward Cafe Greenspace & Gardens

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Serving mostly organic and local ingredients, the Seward Café has recently updated its menu with the addition of dinner and late-night. The veggie burger is house-made with Minnesota-harvested wild rice and topped with Wisconsin cheese curds and grilled mushrooms. ($7.25)

The Blue Door Pub Longfellow

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With the added square footage, The Blue Door Pub has also expanded the menu at its new Longfellow location. The Baked 'N' Loaded is a colby jack cheese blucy topped with house-made potato chips, chopped bacon, green onions, and Smack Sauce. ($7.50)

Groveland Tap

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This one-time burger of the week is now a fixture on the St. Paul restaurant's new menu. It's cheese curds galore: stuffed with Ellsworth Creamery cheese curds, topped with deep fried cheese curds, and finished with the special "Tap sauce". Served with fries and coleslaw. ($10.50)

Casper & Runyon's Nook

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The April burger of the month at The Nook and Shamrock's is the Homer Simpson burger. It's a patty made from butcher cut ground black Angus chuck, topped with bacon and smoked cheddar cheese, and served on a fresh glazed donut. ($8.75)

Red Cow

Red Cow's menu features gourmet burgers, a well-selected wine list, and 30 beers on tap. Of the many fine burgers offered is The Manhattan, an 8oz Pat LaFrieda burger with Cotswold cheese and bacon. ($15)

Spill the Wine

In its new Uptown location, the totally revamped restaurant offers a pork belly burger which comes with cumin aioli, fries, and pickles. ($12)

Union Restaurant & Rooftop

Downtown's Union recently added the Oxtail Burger to its new rooftop menu. This deluxe burger is topped with horseradish Havarti, oxtail "marmalade", fried onions, and dill pickles. ($15)

Smack Shack

For non-seafood lovers, the Smack Shack offers the Smack Burger: seasoned ground chuck served on a toasted sesame seed roll with lettuce, onion, tomato, and aioli. ($8.50)

Parlour

Borough's lower-level bar, Parlour, serves craft cocktails and a smaller menu, including a ground sirloin burger which comes with bacon, pickles, American cheese, charred onions, and mushrooms.($11)

Sample Room

Chef Geoff Hausmann's Bottineau Burger is a half pound patty (made with house-cut and ground grass-fed beef), topped with pork belly, melted cheddar cheese, fried onions, and mustard aioli, served on a toasted bun. ($12)

Seward Cafe Greenspace & Gardens

Serving mostly organic and local ingredients, the Seward Café has recently updated its menu with the addition of dinner and late-night. The veggie burger is house-made with Minnesota-harvested wild rice and topped with Wisconsin cheese curds and grilled mushrooms. ($7.25)

The Blue Door Pub Longfellow

With the added square footage, The Blue Door Pub has also expanded the menu at its new Longfellow location. The Baked 'N' Loaded is a colby jack cheese blucy topped with house-made potato chips, chopped bacon, green onions, and Smack Sauce. ($7.50)

Groveland Tap

This one-time burger of the week is now a fixture on the St. Paul restaurant's new menu. It's cheese curds galore: stuffed with Ellsworth Creamery cheese curds, topped with deep fried cheese curds, and finished with the special "Tap sauce". Served with fries and coleslaw. ($10.50)

Casper & Runyon's Nook

The April burger of the month at The Nook and Shamrock's is the Homer Simpson burger. It's a patty made from butcher cut ground black Angus chuck, topped with bacon and smoked cheddar cheese, and served on a fresh glazed donut. ($8.75)

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