Honolulu’s Greatest Burgers

Not that you really need an excuse…but these last few days of May provide a perfect opportunity to eat a burger or two more than usual.

As National Burger Month concludes, we’ve been on the lookout for some special burgers at city restaurants. Yes, they’re a little pricier than your average fast food patty , but what do you get for the extra dollars? Grass fed beef, locally sourced greens and tomatoes, imported Irish cheese, and even a choice of bison, buffalo or ostrich. With space limitations it’s impossible to print a complete list of Honolulu’s greatest burgers – but here are a few firm favorites to get you started.

The Counter Burger

When a burger joint is dedicated to serving 100 per cent Angus beef that’s hormone and antibiotic free, then it gets my vote. At The Counter, the menu holds the key ingredients to about, oh, 300,000 combinations of burgers. The concept is as fresh as the market greens, corn, roasted peppers and tomatoes that make up some of the endless toppings for beef, chicken, turkey or veggie burgers.

Rarely is the same burger made twice in one day, but if you’re someone easily intimidated by too many choices – then head for the Signature Burger list. It’s hard to beat the Counter Burger – a ground beef burger topped with Tillamook Cheddar, lettuce , tomato, onion, pickle and red relish.

Irresistible sides at The Counter include fried dill pickle chips, and the colorful ‘Fifty-Fifty’ combos fries and sweet potato fries, fries and onion strings or sweet fries and onion strings.

The Counter Kahala
4211 Waialae Avenue
739.5100
www.thecounterburger.com

Grand Tiki Burger

You might not expect to find a great burger on the roof top of a hotel in Waikiki, but the Tiki Burger has been a hit with locals and tourists alike, since the restaurant opened. Tiki’s uses Maui Cattle Company ground beef in their 1/2lb patty, served on a toasted sesame seed bun stacked with sweet onions, sliced pickles, iceberg lettuce and sliced roma tomatoes.

The Grand Tiki is $12, and for an extra $4, you can double up and get yourself a full one-pound of ground beef on a bun. While you’re there, you might want to try the locally inspired Fried Green Tomato Sandwich; thick slices of Waialua-grown tomatoes fried in cornmeal and topped with goat cheese and island papaya salad.

Yes, it’s a hassle to get into Waikiki – but oh so worth it once you’re there.

Tiki’s Grill and Bar Waikiki Beach Marriott Resort and Spa
2570 Kalakaua Avenue
923.8454
www.tikisgrill.com

d.k. Steak House Burger

It seems like a given that a steak house would be the perfect place to have a burger – and that’s certainly true at d.k. Steak House in Waikiki, where prime beef and local tomatoes and crisp romaine on an onion bun round out this succulent, juicy, 3/4lb burger. There’s also a mini burger on the kids menu that offers the same amazing flavor (and comes with fries, a drink and dessert for just $12.95).

You could argue that chef/owner D.K. Kodama, who also owns The Counter, is the current burger king of Honolulu.

d.k. Steak House Waikiki Beach Marriott Resort and Spa
2552 Kalakaua Avenue
931.6280
www.dksteakhouse.com

Kiawe Grill Super Prime Burger

Since opening his first burger joint on North King Street almost 10 years ago, Jason Chong has built a steady following of those devoted to the flavor that kiawe wood and slow grilling imparts. The burgers at Kiawe Grill are infused with a subtle smokiness that makes them unique in Hawaii.

And while the casual restaurants (there are now 4 locations) offer Korean style sides along with a range of plate lunch combinations – it’s the burgers that prove most addictive. The Kiawe Grill Super Prime Burger – 10 oz of perfectly grilled meat on a bun with iceberg, tomatoes and onion – will help you understand why people rave, but there’s no better place for those looking to reduce their fat and cholesterol intake; Jason is just as happy to grill you up a burger made from bison, venison or ostrich.

Kiawe Grill
1311 North King Street
841.5577
www.kiawegrill.com

The Alley “Handmade” Burger

At The Alley, there’s a popular catering menu that includes most of the restaurant’s signature dishes as well as local favorites like spare ribs, kalbi short ribs and kalua pork, so you can have their special dishes delivered to any event. You can even have your bowling games catered.

But if you go to Aiea Bowl just for the burger, you’ll find an incredibly tasty, juicy, hand made patty served on a simple sesame seed bun with shredded lettuce and mayo. Cheese is optional, either way the flavor is fabulous. You can eat while you’re bowling, hang out in the casual dining area that’s been tastefully refurbished or call your order in and pull up outside the take-out window. Go for the bowling, but don’t miss the burger.

Aiea Bowl
99-115 Aiea Heights Drive
488.6854
www.aieabowl.com

Nico’s Double Cheeseburger

He might be famous for serving fish fresh off the dock, but Nico Chaize serves a mean burger too. It’s billed as one of the ’staff favorites’, but Nico’s burger is well known to foodies who travel the island in search of good grinds.

The double hand made cheeseburger is topped with simple lettuce, tomato, onion and cheddar cheese and oozes flavor. Best to try and catch this burger either before the lunchtime rush, or after. Since appearing on Diners Drive Inns and Dives just a few weeks ago, this harbor’s edge haven is busier than ever.

Wolfgang’s Classic Prime Sirloin Hamburger

If there’s one burger you should try before the month ends , it’s this one at Wolfgang’s. For only $10, you get a juicy prime sirloin burger served on a freshly baked sesame seed bun topped with American cheese, tomato onion and lettuce. The complete meal deal comes with steak fries, onion rings and a complimentary soft drink .

The offer , from one of the city’s classiest steak houses, is only good until May 31st, so don’t waste a moment. After the May deadline, the lunchtime burger returns to its original price (with drink $19).

Wolfgang’s Steakhouse by Wolfgang Zweiner.
2301 Kalakaua Avenue
922.3600
www.wolfgangssteakhouse.net

Pineapple Room Burger

Whether you choose your burger the classic old-fashioned way, or as a more contemporary bun filled with all of Pineapple Room’s style, there’s no doubting the local influence on these outstanding burgers.

The ‘Old Fashion’ offers kiawe grilled Maui Cattle Company beef with sautéed onions, mushrooms cheddar cheese and mustard mayonnaise, while the Pineapple Room Burger has onion rings, bacon, cheddar cheese and a creamy avocado salsa. Just as you’d expect from chef Alan Wong, both are perfect examples of their genre!

The Pineapple Room
Ala Moana Center
945.5529
www.alanwongs.com/pineappleroom

town Burger

Home made bread, house made pasta and locally sourced ingredients are staples at town, Kaimuki, So it only makes sense that their burger would be worth a taste.

Local beef (North Shore Cattle Company grass fed), local greens and tomatoes give this burger all the flavor it needs. Nothing fancy, nothing over the top, just classic, locally grown ingredients in an unbeatable combination.

3435 Wai’alae Ave.
35.5900
www.townaimuki.com

Blarney Burger

You’d expect to find a pretty good burger on the menu at a bar and grill where freshly made local beers are on tap and the menu includes entrees like corned beef and cabbage and Gaelic steak, and the burgers are kicked up at Murphy’s by the addition of Cajun spices, or Irish cheese. The Irish Burger is topped with imported Cashel Bleu cheese, its companion Blarney Burger boasts a unique cheddar cheese made with Guinness and flown in from the Emerald Isle.

For those who enjoy tradition, Murphy’s also serves a classic cheeseburger.

Murphy’s Bar and Grill
2 Merchant St. Honolulu
www.gomurphys.com

Teddy’s Original Burger

An annual award winner for ‘best burger’, Teddy’s Bigger Burgers provides an uncommon level of culinary comfort with its exceptional burgers. From soft, floury buns to freshly made 100 per cent ground chuck patties, Teddy’s has perfected the art of the burger and its all-important accompaniments – fries and shakes. The #2 Bigger Combo offers a 7 oz burger with lettuce, tomato, pickles and onion on a soft bun stacked with ’super sauce’.

With a 1950’s diner theme and a menu that offers wide variety (veggie, chicken, turkey and fish burgers are permanently on the menu), Teddy’s is the ultimate, go-to neighborhood spot when burger cravings hit.

Monthly specials are worth checking out (don’t miss the barbecued pulled pork burger this month), and the extra thick milk shakes are a treat for all ages.

Koko Marina Shopping Center Hawaii Kai 394.9100

Kailua Village Shops 539 Kailua Road Kailua 262.0820

Waikiki Grand Hotel Kapahulu Avenue 926.3444

www.Teddysbiggerburgers.com

Behind the Vine

Among the wine-makers coming to town this weekend is Kent Rosenblum, one of America’s best-known makers of Zinfandel.

I asked him a little about how his wine-making career began.

“Winemaking was really the hobby that got out of hand. I lived in Minnesota and went to Veterinary school. I came to CA in the early 1970’s, discovered wine and found that the sense of smell I had was finally useful for something, which wasn’t always the case in veterinary school.

I started experimenting and making wine in the basement. We started off giving it away to our friends and pretty soon we realized we’d have to get more friends…

Back in the early days people were doing some single vineyards from old vines and they were the wonderful food friendly wines that we loved – not that we don’t drink Cabernet once in a while, but Zin has that wonderful fruit and spice that goes so well with food.

Zinfandel is so interesting because it can be made in different styles- it can go from White Zin to late harvest and then all the way to fortified wines .

It’s so versatile and it’s one of the few reds that does well almost everywhere in California.

We were bought by Diageo a few years ago and their intent is to keep the quality and the quality of the vineyards the same, but we want to do something small and go back to our roots. Our daughter, whose been working in the cellar since she was 12, just got her Masters in Fine Arts and she has a really great wine palate so with our new winery, Rockwall Wine Company, we’re concentrating on some Old Vine Zin and great old vineyards, and a few new ones too. We’re doing some interesting things like Montepulciano, Sparkling Grenache Rose… things that we think might be fun. It’s just a small little venture that we’re going to enjoy.”

www.rockwallwines.com

BBQ Favorites Are Back at Sam Choy’s

Yearning for the taste of BBQ, but don’t have time to fire up the grill and get out the smoker? Sam Choy’s has a menu of barbecue treats running from May 24th until June 3rd that should take care of your cravings.

Special plates are featured at lunch and dinner – most come with steamed rice, coleslaw, potato salad and corn bread.

“The barbecue festival is one of the most popular of the year,” says executive chef Aurelio Garcia. “People love the brisket and the tender barbecued meats.”

Specials include Beef Brisket and Rib Combo Plates ($29.95), Ribs and Chicken ($25.95) and BBQ Shrimp on Skewers.

Perfect pairings with the barbecued meats come in the form of handcrafted brews by resident brew master Dave Campbell. Look for beer specials – signature beers at just $2 during select promotional hours – to run during the festival.

Sam Choy’s Beach Party BBQ.

Monday May 24th – Thursday June 3rd.
580 N. Nimitz Highway
www.samchoy.com

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Lobster Night at d.k’s Steak House

Jason Miyasaki, the executive chef at d.k’s Steak House in Waikiki has created a mid-week menu featuring 1 1/4 lb Maine lobster, and wine pairings by master sommelier Chuck Furuya.

The menu, offered on Wednesday evenings only features an Italian inspired appetizer – Bresaola Carpaccio – of air-dried cured beef with lemon aioli, fresh asparagus, capers, olives, Thai basil, Nalo Farms baby arugula, red jalapeno, basil pesto and a drizzle of Hawaiian chili water. With all those flavors on one plate, it’s good that the wine has been chosen for you; in this case a CF Shiraz crafted by Serge Carlei, one of Australia’s acclaimed Pinot Noir and Chardonnay makers. The Shiraz if produced from two organically farmed vineyards.

The lobster entrée (which comes with drawn butter, vegetables and a choice of potatoes or white rice) is paired with a CF Riesling, and between courses, a steak house salad is paired with Muller Thurgau, crafted by Paul Furst of Franconia.

The lobster dinner, which also includes dessert, is $39. Wine pairings are $12 for three.

d.k. Steak House
Waikiki Beach Marriott Resort and Spa.
2552 Kalakaua Avenue
931.6280
www.dksteakhouse.com

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Hale Koa Hosts a Wine Tasting …and More!

There aren’t many events at Hale Koa that are completely open to the public. The hotel is an Armed Forces Resort Center (AFRC) and primarily serves as a resort for active service members, their families, and other authorized personnel. The objective is to provide high quality and affordable vacation opportunities for those who serve, giving them the same quality of life they pledge to defend. But that mission isn’t as exclusive as it may first appear.

“There are actually a lot of people who can use the hotel,” says Hale Koa Marketing Coordinator, Lucy Lau, “When you consider eligible guests include active duty military, Reserve and National Guard and their dependants, retirees, and Department of Defense civilians, reservists, delayed entry recruits and family members, that’s a lot of people.”

But for the many people who enjoy the facilities at Hale Koa, including Fort DeRussy Beach Park, there are thousands more who’ve not yet ventured through Hale Koa’s gorgeous grounds.

This Sunday, a special wine tasting offers an opportunity to enjoy an open-air event at the hotel – one that Zinfandel lovers should not miss.

“We’re excited to have some of the top Zinfandel producers coming out to Waikiki,” says Chris. “We encourage anyone who enjoys fine food and great wine to attend.”

For hotel staff, the event, “A Taste to Our Troops,” is an opportunity to show off some of the multi million dollar renovations that have taken place over the past few years.

“The Banyan Tree Showroom has undergone a $3 million dollar renovation,” says Hale Koa’s Food and Beverage Director Chris Forbes, ” And our Sunday Brunch gives us an opportunity to show off the dining room, and offer one of the most affordable brunches in Waikiki.”

The popular Sunday Champagne Brunch features a huge buffet of carving stations and assorted entrees. An omelet station offers fresh omelets made-to-order and other entrees include Thai style shrimp, rack of lamb, glazed veal and chicken crepes, chicken Mediterranean, and an assortment of salads, cheese plates, sashimi and sushi. More than a dozen desserts are offered to end the gargantuan – but moderately priced – buffet. ” At $26.95 for adults and $12.95 for children, it certainly offers the best value brunch in Waikiki. It’s affordable, because like everything at the hotel, it’s meant to be military friendly.” says Chris.

Hale Koa also offers some of the best graduation packages in town for those looking for a completely catered event. Graduation parties booked between now and September include a complimentary decorated cake, complimentary fruit punch and the use of a screen and LCD projector.

Part of Hale Koa’s mission is to also educate the general public about the resort, and encourage its use. “Fort DeRussy beach park is really well known and appreciated by the locals,” says Chris, “Its really a one of a kind place with its park and spacious beach area. Most of our convenience outlets – the Barefoot Bar and Happy’s Snack Bar, and even our poolside snack bar are open to anyone. By making these outlets open to the public, it helps us keep up Fort DeRussy Beach Park and the rest of the hotel. What a lot of people don’t realize is that the hotel was built and financed by service men and women from their own funds, and today still operates on a completely self sustaining basis. Anytime the public use the hotel, they’re helping us to maintain one of the most family friendly locations in Waikiki.”

Which makes buying a ticket for the Zinfandel tasting on Sunday night even more appealing.

“The Zinfandel tasting is a unique event that we’re holding in our luau garden,” says Chris. “The luau garden isn’t usually open to the general public, but we feel that we’ve put together a nice event in conjunction with the ZAP people, in a beautiful setting, so it’s a perfect opportunity for people to come out and see the hotel and what we have to offer.”

Each of the 15 California ZAP (Zinfandel Advocates and Producers) winemakers will be offering three or four wines to taste, and chefs, including Poke Stop’s Elmer Guzman, will prepare dishes to accompany the wines.

“For many people the food will be the attraction,” says Chris, “but the wines, and the garden setting will be wonderful. And we hope the public will take the opportunity to come and enjoy.”

Zinfandel Grand Tasting

Sunday May 23rd Hale Koa Luau Garden

4:00 p.m. – 7:00 p.m.

Fine wines showcasing over 15 different wineries.

Food samples by island chefs.

Public Tasting Tickets $59 Military Tasting or ZAP Member Tickets $49

Tickets and information: 955.0555 or www.halekoa.com www.zinfandel.org

Hale Koa Hotel and Resort
2055 Kalia Road Honolulu

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Hale Koa Celebrates Zinfandel and Toasts The Troops

As the Hale Koa Hotel continues its celebration of the military there’s an impressive Zinfandel tasting planned for May 23rd. With guest chefs, food stations and more than 15 different Zinfandel producers featured, the evening offers an opportunity to taste wine and take a peek at the changes the hotel has undergone in the past few years.

Local guest chefs include Elmer Guzman of The Poke Stop, JJ of JJ’s Bistro and French Pastry, Robert Denis of Don Ho’s island Grill

And Chef Michael Kurch and Chef John Ng of the Hale Koa Hotel will feature food pairings created for the evening.

Events at The Hale Koa are open to active and retired military and their families as well as current and retired (APF and NAF) Department of Defense (DoD) and Coast Guard (CG) civilian employees.

For Tickets and information call 955-0555 or online at www.halekoa.com

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