If an apple a day keeps the doctor away, what does a burger a day do? As far as Dan Bethard is concerned, it keeps boredom away.
For National Burger Month, at all 11 Iron Hill Brewery and Restaurant locations, including the two in New Jersey–Maple Shade and Voorhees–Bethard, the Delaware-based chain’s executive chef, will feature a different burger each day in May.
Bethard’s burgers, all eight-ounce patties, are made from a mix of chuck and sirloin that has a 75/25 percent ratio of lean to fat. A more typical ratio is 80/20. The higher degree of fat, Bethard says, produces “a more juicy and flavorful burger.”
“Over the years we’ve probably come up with 130 different burgers,” he says. In any year’s National Burger Month, this month included, about half the daily burgers are best-sellers from the previous year and half are new creations.
One of last year’s hits, set to return on May 13, is the Asian Elvis Burger. It tops the patty with spicy peanut sauce, applewood-smoked bacon, pickled vegetables, cucumber and sriracha mayonnaise.
“Sounds weird,” Bethard says, “but is so good.”
Another of his favorites will be Memorial Day’s Pic-a-Nic Burger, topped with bacon, bread-and-butter pickles, lettuce, tomato and American cheese, named for cartoon character Yogi Bear.
The Pic-a-Nic Burger at Iron Hill Brewery.
Many of Bethard’s inspirations come from pop culture. Another is Poppy’s a Little Sloppy Burger, a Seinfeld reference served with brisket, gravy, Muenster cheese and fried onion rings, and the Tombstone Burger, named after one of his favorite movies. “It comes with a fried onion stack that kind of reminds me of a tumbleweed,” he explains.
Iron Hill was founded by home brewers Kevin Finn and Mark Edelson and restaurateur Kevin Davies in Newark, Delaware in 1996. Bethard has been on staff since the beginning.
With up to 16 of their beers on tap any given day, Iron Hill this year for the first time decided to pair each of the 31 burgers with a compatible brew. Order the fully-outfitted burger of the day and any draft beer for $16.50.
“The char-roasted flavor of our burgers all go well with our porter,” Bethard says.
The El-Fuego-Hamburguesa at Iron Hill Brewery.
The spiciness of toppings like habanero and jalapeno peppers on the El Fuego Hamburguesa work well with the lighter Seasonal IPA and earthy mushrooms on May 6.
The Fun-Ghi Burger and the egg-topped Upscale Diner Burger are complemented by the dry “wheatyness” of White Iron Wit beer, he says.
The Upscale Diner Burger at Iron Hill Brewery.
Some people actually try to eat every one of May’s 31 burgers.
“They definitely have my admiration, that’s for sure,” Bethard says.