Please The Palate Pick of the Week: The Epic Burger Throwdown at Los Angeles Food & Wine 2019

This weekend is the 9th annual Los Angeles Food & Wine event. It began on Thursday night (August 22nd) and continues through to Sunday night (August 25th). Four days of back to back opportunities to eat food from some of the best chefs in Los Angeles and beyond is definitely worth throwing the diet out of the window. And a night full of burgers at Los Angeles Food & Wine is the Please The Palate pick of the week.

Juicy Beef, Tender Lamb, Sweet Yummy Pork, Al Pastor, Chorizo and even vegan options, burgers comes in all shapes and sizes. And at the Epic Burger Throwdown there were more than 25 different burgers to taste. And, I did my best to try each and every one of them. It started out quite easy but it was almost a chore by the end. But, I did it!

Vanda Asapahu from Ayara Thai made the spicy Thai burger. Loved the carrots and peanuts but also got a chili that left a lingering reminder. 

Barb Batiste from Big Boi – Filipino Comfort Food made the Chicken Adobo Burger. This was one of the most flavorful chicken burgers I have ever had and I loved the sweet onions on top.

Dwayne Fowlks from Uncle Johnny’s Burgers prepared a classic cheeseburger. There is just something so great about the simple basics of a good bun and patty with fresh iceberg lettuce tomato and pickles.

Mark & Daye Tripp from Tripp Burgers made the Tripp Burgers, cheeseburgers with Martin’s Potato Buns. There was a little bit of pork in the hamburger and it was served with a bag a potato chips.

Sheldon Simeon from Tin Roof and Lineage in Maui served up a burger with sugarcane bread & butter pickles, charred tomato aioli, shaved maui onion, aged cheddar.

Ted Hopson from The Bellwether served the Epic Hawaiian Burger made with terriyaki braised spam, roasted pineapple, furikaki aioli, Jack cheese, King’s Hawaiian bread and Certified Angus beef.

Aaron May from Plan Check served the classic Plan Check Burger with their famous ketchup leather.

Gonzalo Guzman from Nopalito in San Francisco served the Hamburguesa Oaxaquena made with Oaxacan chorizo, cheese, pinquito beans, onions, habanero and crema de morita.

Ben Diaz from Nixo Lounge at the Luxe City Center Hotel mixed things up with an Al Pastor Burger with Huitlacoche salad, cotija, chipotle and Grilled Limoncello crema.

David Fuerte from Masataco in Whittier offered a meatless option with the Vegan Lamb Burger with tahini, tzatziki sauce, tabbouleh feta and a garbanzo bun.

Aaron Lopez from Love Hour Burger served up the eponymous Love Hour Burger with homemade pickles and sauce.