The Burger Issue

The classics, the creatives and the crazy (good).

I may be a vegetarian, but I can’t deny that burgers make up a good part of the region’s culinary conversation. (Besides, I grew up eating burgers hot off the grill on many an afternoon.) Bacon and an extra patty aren’t enough to fancify your order anymore. Ingredients like pimento cheese, lettuce-as-bun, foie gras, sautéed spinach, potato salad, pulled pork — and yes, veggie burgers themselves — have become the real game-changers.

Instead of inciting a burger throwdown, as CL did for its Pizza Marathon in March, this inaugural Burger Issue embraces the old and the new. First, CL food critic Jon Palmer Claridge goes all scientific on us and does a comparative analysis of 10 classic cheeseburgers. Then we turn to the readers and ask: What’s the most creative burger in Tampa Bay and where can we find it? You’ll discover the crowdsourced and occasionally crazy results (blueberry burger, anyone?) here.

Meanwhile, independent of our editorial efforts, CL’s marketing team is engaged in a patty pursuit of its own: Tampa Bay Burger Week. From Oct. 15 to 25, visit a participating Burger Week restaurant (find 'em at or in this issue's pull-out guide) and snag a burger for five bucks.

Trust me — after reading this issue, you’re gonna want one. Dig in!

—Meaghan Habuda, CL Food & Drink Editor

About The Authors

Jon Palmer Claridge

Jon Palmer Claridge—Tampa Bay's longest running, and perhaps last anonymous, food critic—has spent his life following two enduring passions, theatre and fine dining. He trained as a theatre professional (BFA/Acting; MFA/Directing) while Mastering the Art of French Cooking from Julia Child as an avocation. He acted...
Scroll to read more Food News articles


Join Creative Loafing Tampa Bay Newsletters

Subscribe now to get the latest news delivered right to your inbox.