Smoked alligator burger? That's just one of the options at this year's Roscoe Village Burger Fest.
About this time of year, when Bob Magiet gets home from work, his wife absolutely refuses to let him climb into bed until he's taken a shower.
"I smell like a potato and a hamburger," Magiet said.
Not a big surprise. Magiet — who owns The StopAlong restaurant, with locations in Bucktown and Logan Square — estimates that he'll serve about 5,000 hamburgers during the three-day event coming to the North Side July 18-20: Roscoe Village Burger Fest.
Oh sure, there are probably thousands of places in the city to buy a decent hamburger. But this burger festival doesn't get distracted by pizza slices or chicken tenders. This festival, now in its 18th year, has a single-minded focus.
“We always ask them as vendors to be as creative as possible. A lot of them have huge burger followings. Some of them are special burgers that you can only get at the event," said Becca Girsch, the executive director of Lakeview Roscoe Village Chamber of Commerce.
So there are burgers tantalizing with tandoori spices; one made of smoked alligator; another a blend of bison, elk, wild boar and venison. There's one from Cheesie's Pub and Grub (with five locations including Wrigleyville and Lake View) that celebrates the unique cravings of the King of Rock 'n' Roll: The creation is called the "Smash Elvis" and consists of a 5-ounce patty, deep-fried peanut butter and jelly, and banana ketchup, all on a brioche bun. There are 13 vendors in all this year.
“You can find a straight-forward burger, but then you can also kind of test your limits on some of these fun versions," Girsch said.
The festival also features a range of "eclectic" music on two stages, as well as a kids' zone offering face painting, games, inflatables, kids' music and arts and crafts.
Craig Bell, the chef and co-owner at Reclaimed, a Southern gastropub in the North Center neighborhood, likes to tout his lamb burger, made from ground leg of lamb and dressed with cucumbers, pickled red onions, basil aioli and French goat cheese.
“It’s a great opportunity to get out into our community and introduce ourselves to some people who may not know us," says Bell of the festival.