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No other time of the year more appropriate than May would house a hunger-crazed holiday like the craved celebration of National Hamburger Month. The month-long event promoting the notorious all-beef slab plopped on toasty, stacked buns just became a bit more mouth-watering, too, as Iron Hill Brewery & Restaurant becomes our local professor of prolific patties.
Iron Hill, focused on the food scene's obsessive burger trend with laser-like precision, provides daring diners with a thirty-one day menu pumped with the ultimate burger challenge — to feature an extraordinary meaty, stuffed-bun masterpiece for every day of the month of May.
Acting as a tribute to the “great American hamburger,” the A Burger A Day menu was established to allow Iron Hill patron's to satisfy their burger cravings any day during National Hamburger Month, said Kevin Davies, the brewery's Director of Culinary Operations.
All 13 locations of the local microbrewery, including Phoenixville's popular spot of 130 East Bridge Street, will tantalize tastebuds with the advertised devised menu, with each crafted burger only offered on the day for which it is scribed.
All 13 locations of the local microbrewery, including Phoenixville's popular spot of 130 East Bridge Street, will tantalize tastebuds with the advertised devised menu, with each crafted burger only offered on the day for which it is scribed.
The couture burger celebration sped into May, on this past Saturday offering a “Triple B” concoction of an all-beef patty, Boursin cheese, crisp bacon and a red onion jam. May 4 spouts a variation of the Reuben when Davies and his team plops generous amounts of creamy coleslaw, slices of bacon, Swiss cheese, and the appropriate condiment, Thousand Island dressing.
Truffled mushrooms, juicy tomato and creamy Boursin round out what Iron Hill titles the “Foodie Burger,” offered May 6, while a marvelous mixture of hummus, cucumber, tomato, arugula, mozzarella cheese and balsamic syrup — all atop a bountiful burger — define the Mediterranean offering, advertised for May 9. May 12's “Hang Ten Burger,” packed with Maui onion marmalade, smoked Gouda and the perfect companion, bacon, is sure to have many diners screaming for summer, as will the “Luau Burger,” served May 18, which swims in an array of golden grilled pineapple, shaved ham and squares of Swiss.
If you thought burger freaks did not have enough options to fiend over, Iron Hill confidently concludes their slate of signature burgers with a delicious crop of tricked-out treasures, including May 28's “Kennett Square Burger,” which boasts herb-roasted exotic mushrooms, smoked mozzarella and shallot aioli; May 29's “Chevre Burger,” which crafts gorgeous amounts of goat cheese with roasted peppers and a garlic-rosemary mayonnaise; and May 31's classic “BBQ Burger,” which waves homage to the traditionally-prepared picnic staple of fried onion rings, salty provolone and honey-barbecue sauce.
