While Bend is slowly morphing into a foodie town with more diverse regions of cuisine to sample, it’s hard to shake off its Beer Town USA roots completely. As we finally get options like Dominican, Oaxacan, Dutch/Indonesian fusion, Korean and maybe even some quality Ethiopian one day, we’re still shrugging off decades of being a burger, sandwich, fries and wings kinda town. So much pub food, so little time.
Don’t get me wrong, there can be a lot of depth to burgers, and I think Bend chefs should take pride in how varied most of them are from each other. From the thin and crispy smash craze to the fat, juicy behemoths, you can find just about any type of burger you want here and, as the success of the recent Burger Week proved, most people want to try them all.
For me, the cheeseburger from Manzanita Grill is hard to top. With grilled onions, fresh tomatoes and patties so fat they make me blush, it’s a burger that delights in decadent excess, flawlessly prepared by Chef Joaquin Ortiz. It reminds me of being a kid and ordering a burger so big that it dwarfs your entire head.
But then the Burger Week burger (the Big Jac) from Jackson’s Corner was also a special beauty. From the incredible quality of the Pitchfork-T beef to the house-made pickles and brioche bun from Jackson’s Bakery, it was the only Burger Week burger that I went back for twice. Chef/owner/operator Anna Hall crafts dishes with such grace that something as simple as a burger is elevated under her care.
While I’m not as in love with a smash burger as I am with a fat and wobbling, girthsome dump truck of a chunky boy, I do still enjoy the flavor profile of the OG from Americana, the subtle spice of Chili Crisp from Blue Eyes or the nostalgic throwback of the Smashy Boi from MidCity SmashBurger.
But there are just so many burgers in town to love. I still miss the Fire Marshal Burger from BroJo’s and dream about it regularly. The High Desert Chicken Sandwich from Bend Burger Company is easily the best chicken sandwich I’ve had in Bend, starring a massive and tender chicken breast, thick-cut bacon and dripping cheddar cheese. Dandy’s is still a nostalgic banger, as is the criminally underrated Baja Burger from the D&D.
But look, I’m a simple man and most of you Source readers are complex folk that contain multitudes when it comes to burger opinions. With that said, let me get out of the way and toss it to the community to get a wider breadth of burger thoughts.
“I’ve gotta go with Blue Eyes’ veggie single! I love a smash burger concept and I’m obsessed with this chickpea/mushroom veggie version. The sauces, toppings and bun pull it all together, making it my favorite veggie burger in town.” —Christina Rosetti
“The Aloha Burger from Tradesman Coffee. It’s a salty, sweet and perfectly cooked take on Hawaiian Style. I like the price, the size and how ono it is. —Just Adam
“The Dominican! It’s a BURGER! The patty itself is the star. Huge and full of flavor…something lacking in Bend. Everybody should try it.” —Kook’i
“I shamelessly have to plug our own. We just brought back Burger Night every Tuesday-an old favorite from the early days at The Corner. It features grass-fed and finished beef from Pitchfork T Ranch, a local egg blended into the patty, house-made pickles and it’s all served on an organic brioche bun made in-house. It’s not about flashy ingredients – just high-quality, scratch-made food done right. Outside of our own kitchen, we have to give props to Americana and Blue Eyes, of course. —Anna Hall: Jackson’s Corner
“I honestly think my favorite burger that I was able to try during Burger Week was the Prostrami Burger from Prost! I felt it was the perfect balance between a Reuben and a burger. With the cheese and the Festbier sauce and the poached pastrami, it just melted in your mouth. It was like a burst of flavors.” —Tara Pinto: Mundrelli’s Italian Kitchen
“I haven’t tried all the joints in town yet, but I love a good Bogey’s.” —John Kish
“The Chili Crisp at Blue Eyes is a must try!” —Carousel House at Sunriver
“In a sea of 4oz smash burgers one outlier stood out to us: Nosh over at Bevel Brewing. Kevin does a single, 6oz smash patty, which purists will claim isn’t a smash burger, but if you’re still getting all the crispy, caramelized goodness, does it really matter? Favorite special recently had house smoked pork belly, arugula, cremini mushrooms, Swiss cheese and a garlic rosemary aioli. Don’t forget the man’s fries either, doing the Lord’s work with house cut and double fried…perfection.” —Jonathan Gooden: Wonderland Chicken Co.
“Our fave is Dandy’s or off the grill in our backyard. Sorry, we don’t get out much.” —Salute Restaurant and Bar
“Yo: my favorite burger in Bend is Brother Jon’s mostly because nostalgia. I like the vibes, And they’ll grill the onions if you ask.” —Sierra Phillips: Bo’s
“Well, I’d say our own burger up at Shimshon and the Yacht Club, but do we really need another article about burgers?!” —Steven Draheim: Barrio
Heard.
Even more answers came from Bend Foodies: the RBC Bistro Burger, the hamburger from Burgz N Dogz at the Lot, WillieBurger, the Double Bacon Burger from That Guy’s Bistro, the Smoked Burger from Cross-Eyed Cricket, the Elk Burger from Deschutes, the Elk Burger from River Pig, the burger from Nik’Snacks and several more.
What’s your favorite burger? Let us know!
This article appears in Source Weekly April 24, 2025.
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You had me at “…patties so fat they make me blush.”
Burgerville USA” offers a compelling look at how this Pacific Northwest chain balances fast-food convenience with a commitment to local, sustainable ingredients—a rare feat in the industry. The article shines when detailing their seasonal offerings (like the Walla Walla onion rings) and partnerships with regional farms, though it could delve deeper into how they maintain affordability while sourcing ethically. The contrast with national chains is striking, positioning Burgerville as a model for “slow fast food.” A tasty read that leaves you craving both their milkshakes and systemic change.
I can’t believe nobody has mentioned 10 Barrels Blue Goat….a burger w/ blueberry jam w/huge berries, goat cheese, bacon, aioli…and more, so so good!!!