Specialty burgers are sweeping the Seacoast
Lexie's Joint owner KC Cargill serves up a unique burger at is Islington Street restaurant on Friday. (GRETYL MACALASTER PHOTO)
It is also part of a growing trend of unique burger joints on the Seacoast.
Dieck, who opened the Green Monkey in 2003 and then purchased Brazo in 2007, said she wants BRGR Bar to be seen as a cut above every other burger joint in town, and believes it will be a hit, because of the product and the location.
The model is very similar to what KC and Alexis Cargill are doing over on Islington Street with Lexie's.
The list of toppings at Lexie's includes eggs, braised ribs, crispy onions, avocados, mushrooms, swiss cheese, provolone cheese, and fun sauces including Rocket sauce and Hush Hush sauce. Fridays bring Spuddy Buddies, unique balls of fried mashed potato and various fillings. The restaurant also offers a variety of milkshakes and homemade mocktails from Raspberry Lime Rickeys to Blueberry Vanilla Lemonade.
The model has been successful. Lexie's goes through 500 to 600 pounds of burger meat each week, in addition to handmade chicken and black bean veggie burgers at their Islington Street restaurant, which seats 24 and offers take-out service. The Cargills also opened a seasonal restaurant in Newington this summer called "Lexie's Landing" and will open a second year-round Lexie's location in Newburyport, Mass., next month.
"I think competition makes you better," Cargill said.
While Lexie's is tucked back on Islington Street, BRGR Bar will occupy the corner of Portwalk Place and Deer Street in the same building as the Residence Inn.
Alongside one of BRGR Bar's 11 featured burgers, customers can order "adult" milkshakes and hand-cut fries available with a range of dipping sauces.
She is hoping for a mid-November opening.
Further south, the trend of unique burgers continues.
Gary and Maggie Hatch have been running 603 Burgers on Ocean Boulevard this summer after moving their business and their family down from Bath.
"We wanted to do something that is fun, that we could build a small team that was manageable and that people would really enjoy, a small menu with high quality … and so we just thought burgers fit that bill and it would be an enjoyable, summertime, all-American business," Hatch said.
Hatch said he is not a student of burgers, but doing some Internet research before opening in 2011 he discovered some top name chefs in big cities opening burger places on the side, for whatever reason, and having success at it.
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