You might not expect it, but some of the most unforgettable combinations of meat, cheese, and buns in our region are served at upscale establishments. Here are a few of our favorite high-end burgers.
Clarity
The “W” Double Smoked Cheeseburger
The best part of your day will be this Vienna weekday power lunch. Besides rotating meat and pasta dishes, you’ll find this creative burger, made from Shenandoah-based Seven Hills Food Company beef. Melted fontina, red wine sauce, and sautéed mushrooms give an appropriately sophisticated edge to the light puff of smoky flavor. 442 Maple Ave. E., Vienna
The Conche
The Conche Burger
One of the most stirring menu items at this chocolate-themed restaurant is also one of the least expensive. This juicy burger gets its cacao in the form of a chocolate barbecue sauce that’s by turns tangy and richly bitter. It blends beautifully with the sharp Vermont cheddar on top. Braised beef short ribs, bacon, creamed spinach, and sweet shallot jam make it an indulgence worthy of a special night. 1606 Village Market Blvd. SE, Leesburg
Field & Main
OooMami Smash Burger
The winner of our 2023 Burger Wars, this pair of wagyu patties from Ovoka Farm is served on a potato bun with white American cheese. Part of its appeal is the competing downscale and upscale elements. Bacon jam made with pickled mushrooms and soy sauce brings the umami, as well as every other basic flavor profile. 8369 W. Main St., Marshall
Heirloom
Heirloom Burger
At $32, the most expensive burger on this list is also one of the most impressive. The towering stack combines premium Allen Brothers wagyu with white-truffle aioli, Gruyère, fried onions, and roasted mushrooms atop a shiny brioche bun. Just don’t expect fries with all this indulgence: The side is a cheesy, herbaceous potato pavé. 1871 Fountain Dr., Ste. 300, Reston
Magnolias at the Mill
Free Range Bison
Chef Ian Dieter’s five-item burger menu knows no creative bounds. The best of the bunch focuses on lean bison, but ups the ante with mole-rubbed bacon, black truffle cheese, huckleberry honey, and red pepper aioli. It may sound like a motley mix of ingredients, but the final result blends to spawn many a craving. 198 N. 21st St., Purcellville
Feature image of Heirloom by Rey Lopez
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This story originally ran in our April Issue. For more stories like this, subscribe to Northern Virginia Magazine.
