Ate-Oh-Ate's burger has always been on my Portland top-five list. Today I learned why: their grind isn't just straight one-note chuck, it's ground from the trimmings of all the different beef cuts they produce at their sister location, Laurelhurst Market Restaurant and Butcher Shop. That's one of the reasons why the patty always has such juiciness and incredible depth of flavor.
Ben Dyer describes their Burger Week 2014 entry for us: "Ground beef patty on brioche with shaved char siu pork, spicy Chinese mustard and crunchy Asian pickles." The Asian pickles are tangy and fresh, and the sweet, ultra-tender char siu is shaved so thin it melts in your mouth. And yea, it rings merrilye on the register at a yester-yeare price of a mere five dollars.
This burger's "business angle":
Read all the Burger Week details here!
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