November 13, 2016 | Food & Drink Best of The Best Eat
This sought after wagyu beef burger, is like no other on the island of O’ahu—it is braised for 24 hours in a whole grain mustard jus, and is served topped with sautéed mushrooms atop a bed of creamy horseradish, with a pretzel bun to soak in any run-over juices. Chef Ernesto Limcaco chooses to braise all his meats rather than using a traditional grill, providing for an incredibly melt-in-your-mouth texture. Another standout is the Lamb Bam Thank You Ma'am (a Ni‘ihau lamb burger), which is intensely delicate yet robust in its taste. 1991 Pauoa Road, 971-1946, Lower Nu’uanu, O’ahu, burgersandthings.com
If you want a well-curated, sophisticated burger experience, head to Livestock Tavern in the heart of downtown Honolulu. The tavern burger is everything you’re looking for in the classically crafted American staple—the homemade bun is just right in its supple texture, and the burger has lightly gamey and robust taste that hits you just perfectly. A slightly tart bacon-onion marmalade paired with a touch of frisée salad and gruyere cheese balance out the burger to make for an overall delectable meal. 49 N. Hotel St., 537-2577, Downtown, O’ahu, livestocktavern.com
A love of vinyl and '90s hip hop artists come together with big local flavor at Franky Fresh, where founder and owner Darien Provenza has custom built each burger, using island ingredients where he can, to curate a classic milkshake and burgers joint. The Fresh Prince burger is sumptuously stacked with, Big Island Paniolo beef, baby portobello mushrooms, bacon, swiss cheese, grilled onions and a homemade garlic aioli sauce, all sandwiched in a fresh baked bun from the artisanal La Tour bakery. 3040 Waialae Ave., 744-7728, Kaimuki, O’ahu, facebook.com/Itsfrankyfresh
If you’re looking for a purist burger experience, look no further. Chef Edwin Goto, who was previously executive chef at Mauna Lani Bay resort, concentrates on using locally sourced ingredients. Goto keeps his menu exceedingly simple to make the most delectable and fresh burger possible. He hand shapes his patties daily, and the Hawaii Big Island Beef Burger is made of select cuts of fresh, pasture-raised, antibiotic and hormone-free Hawai’i chuck and brisket. His burger is explicitly about the rich and full-bodied flavor of the Big Island beef he cherishes and nothing else. Also notable on the menu is a burger made of the hard to find Hawaii Red Veal. 67-1185 Hawaii Belt Rd, 885-7319, Waimea, Hawai’i, villageburgerwaimea.com
For a sensational al fresco dining experience and a 100 percent Maui-raised beef burger head out to Bully’s Burger, which is located right on Triple L Ranch in Kanaio, about four miles from the Tedeschi Winery. The idyllic ranch raises its own cattle, offering 100 percent free-range, antibiotic-, hormone- and pesticide free, Maui beef. Burgers are made to order and Paige DePonte, wife of the late rancher and champion bull rider Louis Bully De Ponte, runs the rustic roadside eatery with her two children, Zachery (he is the chef) and Maurissa. Burgers are smoky and intensely fresh and expressive in flavor with a secret seasoning made by Paige De Ponte; each served with a Maui chayote pickle. The taste of the beef incorporates the vibrant energy and passion put into ranch, and the endless views of the Pacific Ocean and Haleakala provide for stunning ambiance. 280-7070, 15900 Pi'ilani Highway, Kula, Mau’i, triplelranchmaui.com
Photography by:
