Charleston Burger Week 2018 

November 7-13

click to enlarge Moe's Crosstown's St. Francis burger

Ruta Smith

Moe's Crosstown's St. Francis burger

A burger boat from Nick’s Spaghetti and SteakHouse: American cheese, crispy patty, slimy Iceberg lettuce leaf, and more ketchup than anyone would ever imagine consumable. That’s my earliest burger memory, and I crave that mediocre made-with-love burger to this day. The fourth annual Charleston Burger Week has more than 50 participating area restaurants all cooking up craveable beef patties (plus seafood and veg patties, too) for hungry nostalgia suckers like myself. As if you needed an excuse to order that pretzel bun beer cheese burger you’ve been eyeing, the best part of Burger Week is that a portion of each sale goes to Feed the Need, a nonprofit that assists area shelters with feeding the homeless. So plan your week now, Charleston, there’s a burger out there, hot off the grill, waiting for you to Instagram it. —Mary Scott Hardaway

See the full list of participating locations and their burgers at charlestonburgerweek.com
Moe's Crosstown celebrates 20 years of burgers on Sat. Nov. 17
Moe's Crosstown celebrates 20 years of burgers on Sat. Nov. 17 Bunderful!

Celebrate 20 years of bad ass beef (and the people behind the scenes) next Sat. Nov. 17 at Moe's Crosstown starting at 5 p.m — Mary Scott Hardaway


Minero launches burger Wednesdays starting today during happy hour
Minero launches burger Wednesdays starting today during happy hour Grass-fed beef and chorizo patties 🤤

We usually go for the burrito, the wings, and the happy hour margs, but y'all, we might need to start hitting up Minero for their new menu item: the burger.Serendipitously falling on the first day of #ChsBurgerWeek  2018, Minero's new burger Wednesdays came about because, as chef Wesley Grubbs explains, "I love burgers to a fault." — Mary Scott Hardaway


Two patty masters dish on what makes a great burger so great
Two patty masters dish on what makes a great burger so great Bun and Grind

I bet you can't think of the last time you finished a burger, wadded up your napkin, sat back, and said "Meh." You're either ready for another or you're about to flip the table. — Sam Spence


 Pub Fare and Jonny Poppers serve up tasty burgers all over town
 Pub Fare and Jonny Poppers serve up tasty burgers all over town On the road again

Simply put, nothing beats it: the juice running down your forearm, the cheese trickling down your chin, the bun melting in your mouth. It doesn't take a big-brained Brad to figure that a good burger — whether it's a gourmet grass-fed quarter pounder or a messy smashed double patty — will set you straight, fuel your tank, and fill your belly. — Mary Scott Hardaway


Charleston burger joints offer something 
for us sea lovers, too
Charleston burger joints offer something for us sea lovers, too Hold the Beef

One time, years ago, I took a half-interested boyfriend to my favorite seafood restaurant in Murrells Inlet, excited to show him the fried delights I'd been eating since my childhood. He ordered a cheeseburger. — Connelly Hardaway


Three international chefs compare the burger to the comfort foods of home
Three international chefs compare the burger to the comfort foods of home From Burgers to Brochettes

The hamburger has long been a staple in American cuisine. It's a part of our national culinary identity. But what makes this, or any dish, a culture-specific comfort food? It seems to all boil down to community, simplicity, and versatility. — Melissa Hayes


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