Check out our review of Lock 24 HERE!
Click HERE to read about our latest burgers… from the Royal Oaks!
Check out the home made treasures we found in North Jackson at Dino’s HERE!
May the best burger win! The Badurik’s Butcher Block Meat 16 Cheeseburger Challenge starts next month, and the competitors are ready to strut their stuff! The 16 restaurants, taverns and pubs, (who make some of the best burgers WE have ever had), are each creating a burger that they think will take home the tournament trophy.
- Bogey’s Bar & Grill, Lowellville
- Magic Tree Pub & Eatery, Boardman
- Phoenix Fire Grill & Spirits, Canfield
- Davidson’s Restaurant & Tavern, Cornersburg
- Coaches Burger Bar, Poland
- Mojo’s Pub, Austintown
- The Pour House, Canfield
- Ice House Inn, Austintown
- Big D’s Newton Grill, Newton Falls (2017 champion)
- Peter Allen Inn, Kinsman
- Lake Tavern, Mecca
- Sunrise Inn, Warren
- Raptis Family Restaurant, Howland
- Niki’z Pub, Niles
- High Pointe Restaurant & Tavern, Niles
- The Lime Tree, Warren
Check out the March 28th edition of Valley Food, (The Vindicator), to see the 1st round pairings, rules and thoughts from a few of the competing chefs. Follow the tournament on our Facebook page and our blog at www.vindy.com/weblogs/burgers.
Put another dime in the jukebox, baby! Check out our rock n roll burger review at Mojo’s Pub N Grill, HERE!
After nine years of trekking through and around the Mahoning valley in a quest to find the best burgers, we have come to the conclusion: Man, there’s a lot of great burgers around here!
The last time we published our overall MV rankings was in 2014. A lot of places have come and gone since then, and many of the places that we have visited have stepped up their burger game, so, we decided to do it again.
Four years ago, Chef Mel McKee, from Bogey’s Bar & Grill, in Lowellville, put together an awesome burger menu with so many delicious, unique toppings that we unanimously voted them in at #1. Can they hold on to the top ranking or has one of the 47 restaurants we’ve reviewed since then, unseated them? Click on the “Top 40” image at the bottom of the page to see the current top 40 burgers of the valley.
Here’s a little insight as to how we rank them;
- Our visit. The biggest factor is based on our initial visit. We have a scorecard for each burger we try. We scrutinize the beef, the bun, the toppings, sauces, and sides. Then we take into account, cleanliness, the service, and the atmosphere.
- Competitions. Entering competitions and losing will not cause a drop in the rankings, but we do factor in any awards that are won.
- Media recognition. Any awards from newspapers, magazines, or websites, such as, Best of the Best and Peoples Choice, also count.
- Revisit. We listen to all of the comments and opinions on our social media posts, good, bad, and ugly, which sometimes leads to a revisit.
Chefs – Start your grills! We’re less than 2 months away from the biggest cheeseburger tournament of it’s kind in Ohio, the 3rd annual Meat 16! The rules for this year’s competition are below. Good luck to all competitors and may the best burger win!The 2018 Meat 16 Rules:
- A change for this year – restaurants are to provide the same burger recipe, all the way through the tournament.
- Burgers that are entered must appear in on restaurant’s menu, even if it is only during the tournament. Several tournament followers during last year’s tournament expressed to us on Facebook and through CD 93.3, their disappointment in not being able to try for themselves the burgers they were hearing about on the radio and Facebook, when they visited the restaurants.
- Any toppings and condiments can be used, as long as they are on restaurant’s menu, during the Meat 16.
- All burgers will be ordered medium-well.
- For, “Build-your-own,” burgers, all components used in the recipe must be listed on restaurant’s menu during the tournament.
- Restaurants are to provide a copy of the menu with a full description of the burger.
- The orders for each of the preliminary rounds will always be the same; 2 medium-well cheeseburgers, with the toppings of the restaurant’s choice, cut in half, placed in 4 to-go boxes, (that BURGERGUYZ will provide at time of pick up).
- As in the 2017 Meat 16, each restaurant will be given a time, usually between 5:00 and 6:00 PM for pick up. Orders will be placed at least 1 hour ahead of pick-up time for each predetermined match day. The burgers will be picked up at the exact same time from each restaurant in a match, and delivered to the judges at the exact same time. This is to insure that restaurants closer to the judging venue will not have an unfair temperature advantage.