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City Works Eatery & Pour House

At City Works Eatery & Pour House in Schaumburg and Vernon Hills, guests can pair their beer of choice with three, prime beef burgers for National Burger Day (5/28).
The trifecta includes:

  • Scorpion Burger – Fresh USDA prime beef with habanero pepper jack, pickled jalapeños, five pepper jam, arugula, vine-ripened tomato, scorpion pepper aioli served on a toasted brioche bun.
  • Bacon Cheeseburger – Fresh USDA prime beef with house-smoked candied thick-cut bacon, aged Vermont white and yellow cheddar cheeses, shredded iceberg, vine-ripened tomato, red onion served on a toasted brioche bun.
  • Smokehouse Burger – Fresh USDA prime beef with house-smoked bbq pulled pork shoulder, smoked provolone, bbq bacon onion relish, Carolina mustard bbq sauce, crispy buttermilk onion rings served on a toasted brioche bun
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Photo courtesy of City Works Eatery & Pour House

Gaslight and 80 Proof

Free Burger Fridays 

  • On Fridays, starting at 4pm for a free burger with a purchase of a beverage (while supplies last). 

National Burger Month Offerings 

  • 4C Smash Burger: Two angus beef patties, American cheese, lettuce, pickle, red onion, dijonnaise, brioche bun 
  • Turkey Burger: avocado, chipotle aioli, spring mix, brioche bun (Gaslight)
  • Plant Based Smash Burger: Two patties, American cheese, lettuce, pickles, dijonnaise, fries (80 Proof)
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Photo courtesy of 80 Proof

The Loyalist

The Classic Cheeseburger is served with a smash patty and topped with onion gastrique and special sauce atop a potato bun and served with fries.


Fora’s Smash Burger features a smashed patty with American cheese, mac sauce, lettuce, tomato and onion and comes served with fries. Diners can also upgrade their meal with an egg, avocado or bacon. Fora also serves an Impossible Burger with cheddar cheese, dijonnaise, smoked onions, tomato and lettuce and also comes served with fries. 


For National Burger Month, Irene’s serves up the Slagel Burger - a double quarter pounder topped by cheddar, special sauce, shredded lettuce, pickles and onions. Irene’s also serves up a Veggie Burger, which comes via a black bean burger, chili aioli and crispy mushrooms. 


Tabú serves up a Rattlesnake Burger including rattlesnake cheese, B&B pineapple, bacon, pickled red onion, Oaxacan BBQ sauce and habañero aioli bring the heat. 


Choose between six different burgers. The Grilled Elote Burger is an 8oz burger served with cilantro, lime and chili crunch and topped with aged white cheddar cheese and Tajn oil on a brioche bun. Or the Grilled Turkey Club Burger — a 6oz turkey patty topped with pickled red onion, oven dried tomato, pepper jack cheese and avocado aioli on a kaiser roll. 

FireLake Grill House & Cocktail Bar

FireLake Grill House & Cocktail Bar offers a variety of stacked burgers, from candied thick cut bacon to buffalo sauce and blue cheese crumbles. FireLake’s vegetarian option combines locally-sourced produce to create the Field Burger. This patty is made from black beans, sweet corn, and chickpeas topped with crisp onion, ginger avocado mayo, wild mushrooms, lettuce, tomato, and pickled vegetables, all sandwiched between a multi-grain bun. 

Vol. 39

Vol. 39 offers the Wagyu Smash Burger featuring a house-made japanese milk bun layered with hooks 5yr. cheddar, caramelized onion and bacon aioli served with a side of truffle cheddar chips.

Raised | An Urban Rooftop Bar

The Raised Burger is made with fresh, locally-sourced ingredients. The burger is topped with a special Raised sauce, Gibbsville Creamery 3-year cheddar, grilled onion, pickle planks, pancetta, and butter lettuce. Order The Raised Burger with the truffle or parmesan rosemary frites. 

The Smith

The The Smith Burger features cheddar, bacon shallot jam, topped with crispy onions, house pickles, special burger sauce, on a brioche bun. For those looking for a meat-free option, the Veggie Burger Royale features a housemade slow roasted veg + quinoa patty, vegan american cheese, pickled beets, shredded lettuce, red onion, secret sauce, served on a ciabatta bun.

The Dearborn

The Dearborn Burger is made with CDK Farms beef, Wisconsin cheddar, special sauce, dill pickle, bibb lettuce on a brioche bun. 

BLVD Steakhouse

The BLVD Steak Burger is a classic steakhouse burger topped with cheddar cheese, pickles, house dressing between a sesame seed bun. Additionally, BLVD Steakhouse will be doing something special for National Burger Day this May. 

Offshore Rooftop

The Offshore Prime Burger is made with white cheddar, a sweet onion agrodolce, house pickles and served on a brioche bun. 


The Short Rib Burger is made with smoked cheddar, a saffron aioli, crispy jamon atop a buttery brioche.

Farm Bar Lakeview

Farm Bar’s Michigan “Harvest” Burger is made with the restaurant's Sour Cherry Cider Jam, Caramelized Onions, Herbed Goat Cheese and Arugula on a Buttered Bun and served with fries.


Wood's Burger "2.0" is made with house-ground prime slagel farms, double beef patty, bacon, american cheese, lettuce, pickles, pickled onion, tomato, ketchup, aioli, toasted potato bun, hand-cut beef fat frites.

LG's Bar & Kitchen

LG’s Bar & Kitchen's menu includes: Irish Whiskey Burger cooked to order whiskey glaze, caramelized onion, aged cheddar, greens, tomato, brioche bun. Turkey Burger grilled tomato, caramelized onion, herb mayo, butter grilled brioche bun. A customer favorite is the Drive Thru Burger cooked to order: double cheeseburger, caramelized onion, secret sauce, greens, tomato, pickle, brioche bun.

Chicago Burger Company

Chicago Burger Company, located along the Chicago River at Sheraton Grand Chicago Riverwalk, offers burgers and sandwiches, fresh salads, thick shakes and cocktails. T

  • “CBC Smash” made with house-seasoned beef, a choice of cheese and toppings, with a layer of house aioli 

  • “ Impossible Burger” topped with wild mushrooms and vegan cheese 

  • Chicago Burger Comany’s patio is dog-friendly, and four-legged friends can order their own meal from the Pup Menu featuring options like the “Barkuterie Board,” “CBC Bark Burger,” “Cookie Treat,” or “Pup Cup.”  

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Photo courtesy of The Dearborn


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