Burger of the Week
Every Monday, we launch a new chalkboard burger of the week! These burgers are creatively crafted by our guests, our staff and community members and delivered by our chef, offering interesting and delicious alternatives.
April 22: Saddle up for this week's Burger of the Week, the "Toast of Texas," masterfully crafted by Mountain Burger’s team member, Jacob! This burger is a true Texas-sized tribute, featuring our grass-fed beef patty, melted cheddar & spicy pepper jack cheeses, tender pork belly, and crispy onions, all slathered in our signature BBQ sauce. Served between thick slices of Texas toast and topped with fresh pico de gallo, it's a blend of flavors that's big, bold, and unapologetically Texan. Come on down and take a bite out of the Lone Star State!
*available through Sunday (04.28), open daily at 11:30am
April 8: This week at Mountain Burger, get ready for a taste explosion with the PB&J Burger—a creation that’s anything but ordinary! Crafted by local business cheerleader and burger enthusiast, @mrs.mftasty, this innovative burger combines bold flavors and textures that will ignite your senses. Sink your teeth into a delicious blend of crunchy pickles, sharp red onion, crispy bacon, a sweet chile peanut sauce, and a kick of spicy habanero jelly. Dare to try something different? The PB&J Burger awaits!
*available through Sunday (04.14), open daily at 11:30am
April 1: Introducing this week’s Burger of the Week: the East Coast Classic! Crafted with love by our very own Pennsylvania native, Whitney, this burger reimagines the classic Philly cheesesteak. Enjoy our juicy grass-fed beef patty topped with melted provolone and savory chip steak. It’s then finished with grilled peppers & onions, and all brought together with our chipotle aioli. It’s a hearty homage to Whitney’s roots, packed with flavor in every bite
*available through Sunday (04.07), open daily beginning at 11:30am
March 25th: This week, feast your eyes (and appetite) on our EGGtastic Burger! Crafted with precision and passion by Chef Justin, this 100% grass-fed beef patty is topped with our house-blended American cheese, avocado, and fried egg. It’s then finished with tomato, lettuce, and our secret sauce 😋 Dive into the deliciousness and make your Easter week unforgettable. 🐣🍳
*available through Sunday (03.31), open daily beginning at 11:30am
March 18th: Elevate your tastebuds with this week’s Burger of the Week, The Bend Foodie Burger! Creatively constructed by local food blogger & photographer The Bend Foodie, the grass-fed beef patty is topped with gruyere cheese, pork belly, and caramelized onions. It’s then finished with crisp lettuce and a blood orange aioli, all on a Big Ed's brioche bun!
*open daily beginning at 11:30am, available through Sunday (03/24)
March 11th: 🍀🍔 Dive into the spirit of St. Patrick's Day with The Paddy Burger, crafted with love by a local Irish lad, Howard Hughes! Featuring rich Irish cheese on our grass-fed beef patty, a tangy beer mustard reduction, succulent corned beef, and cabbage… served with a side of “curry chip”! It’s a true taste of Ireland in every bite.
*available through Sunday (03.17), open daily beginning at 11:30am
March 4th: Celebrating International Women's Day all week with a burst of flavor! Our talented Sous Chef Zoe is shaking things up with this week’s Burger of the week: the Chimichurri Chicken Sandwich. Featuring grilled chicken, green leaf lettuce, pickled & crispy onions, and all tied together with a chimichurri aioli 😋 Join us this week to savor and honor women’s culinary excellence with every bite.
*available through Sunday (03/10), open daily beginning at 11:30am
Join us this week for The Stafford’s Reserve Burger! Collaboratively crafted by @staffordsreserve partners John & Matthew, alongside brand ambassador Tanner, this 100% grass-fed beef patty is infused with @staffordsreserve bourbon, jalapeños and tamari. The burger is topped with our house American cheese, lettuce, tomato, and crispy onions. It’s then finished with herbed aioli 😋
*only available through Sunday (03/03), open daily beginning at 11:30am