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On Saturday, October 9 from 5 to 8 pm, culinary web series Homegrown Chef will present Burger Showdown 2.0. Hosted at Brooster’s Backyard Icehouse on Pleasanton Rd., Burger Showdown 2.0 is an outdoor competition in which attendees (that would be YOU, the burger fan) get to enjoy any or all of the chefs’ burgers and vote for their favorite. Local chefs competing in this year’s event include:
·Diana Anderson of JD’s Chili Parlor, who will make JD’s Whiskey BBQ Bonfire Burger. This beefy beast will include a mesquite-smoked barbecue bourbon cheeseburger with candied bacon, aged sharp cheddar, smoked garlic paste, whiskey-soaked caramelized onions, and bibb lettuce, and will be served on a JD’s jalapeño and cheddar brioche bun.
·Robert Cantu of the Thompson San Antonio, who will prepare his bacon marrow cheeseburger, featuring dry-aged marrow, aged cheddar, candied bacon, tomato jam, and koji mustard.
·Adrian Cruz of Ghost Kitchens SA and the new Los Patios restaurant Gunslingers, who will make the now infamous concha burger, which includes a beef patty, chorizo, strawberry chipotle mayo, cheddar cheese, bacon, and bacon jam, all served on a sweet and colorful concha bun.
·Joseph Thadeus Martinez of Tributary - Modern Texas Cuisine, who will make a Tribute to Texas burger, a seared slider with whiskey bacon jam, goat cheese crema, and chicken-fried jalapeños.
·Joseph Perez of The Esquire Tavern, who will make El Catrin, a wagyu and brisket blended burger with manchego cheese, smoked chipotle mezcal seasoning, tomatillo salsa, guajillo aioli, pickled red onion, lettuce, and tomato.
·James Richard Smith of the toohotfortabc food truck, who will make a Big Bend Smash Burger, a West Texas-style beef burger with sweet heat, bacon jam, avocado, tomato, onion, spring mix, and Wisconsin cheddar on a house-made bun.
·Toby Soto of Humo of San Antonio, who will make Naca Vaca, a charred hatch crema huitlacoche burger with nopal de gallo and smoked queso fresco on a maize bun.
·Ceasar Zepeda of Sangria on the Burg and Alamo Biscuit Co. & Panaderia, who will make an Italian Gouda and thyme burger with a ground beef patty, bacon grease, confit garlic and thyme butter, Gouda cheese, dressed arugula, and candied prosciutto on a potato bun.
Don't those descriptions make your mouth water!? You can get tickets now at homegrowncheftv.com/events. Tickets are $55, or $75 for VIP.
The event is 5-8pm, Saturday, October 9th.