Top 10 Burger Joints to Satisfy Your Craving

Chow down on the best burgers in St. Pete/Clearwater!

We’ve rounded up the top spots to sink your teeth into some of the juiciest burgers around. What makes a perfect burger? The flavor, freshness, toppings, and, of course, the atomsphere you indulge in. From classic American burgers to gourmet mashups, here’s your guide to the best burger joints in St. Pete/Clearwater.

1 Engine No. 9, St. Pete

Grab a table quickly in this shotgun-style restaurant, especially when the happy hour crowd starts trickling out of nearby bars. With a menu of gourmet burgers and TVs throughout the restaurant, Engine No. 9 is your go-to spot for watching the game with good food and good company.

2 Rococo Steak, St. Pete

An upscale steakhouse in St. Pete with an award-winning burger. Celebrity Food Network chef selected the Rococo Burger in the battle of the ‘Burg competition. What makes this burger so special? The patty is a blend of New York Strip in a 70/30 meat to fat ratio, grilled to your perfect temperature, dressed with bacon onion jam, rosemary aioli, heirloom tomato, and artisan lettuce, all in between a brioche bun.

3 BRGR Kitchen + Bar, Treasure Island

Located in Treasure Island Beach Resort, BRGR Kitchen + Bar offers a dining experience full of contemporary style and retro details. Enjoy a custom seasoned burger paired with house-made sauces and unique toppings while overlooking stunning views of the beach and surf.

4 FarmTable Kitchen, St. Pete

This farm to table restaurant is home to the famous Saint Petersburger, a true work of art crafted up with the freshest ingredients and grilled to perfection. The only thing you’ll need after indulging in this epic burger is a nap!

5 The Avenue Eat + Drink, St. Pete

This lively bar in downtown St. Pete is your go-to spot to enjoy craft cocktails, beer, and gourmet burgers in industrial digs. With an indoor and outdoor bar and patio, come here to watch the game, enjoy live music, and hang with friends.

6 El Cap, St. Pete

Open since 1964, this no-muss, no-fuss burger joint fills to the brim with hungry patrons happy to order burgers a la carte and beer by the pitcher. Wood paneling on the walls, yellow and red condiment bottles on the tables, and servers who get right down to business dictate the vibe.

7 Tarpon Tavern, Tarpon Springs

You might stumble upon the Tarpon Tavern if you go too far on your bike trip on the Pinellas Trail. You’re going to need a tall beer and one of their famous burgers, stat! This cozy low-light tavern situated in a 1920s-era building is the perfect spot to cool off and refuel.

8 Pete & Shorty’s, Clearwater & Pinellas Park

Calling all Iowa expats: This is your home away from home. Pete & Shorty’s is an Iowa bistro down to the posters and news clippings on the walls and the clientele around the bar. You don’t have to be from the Midwest to appreciate a homey experience while chowing down on their popular char-grilled burgers.

9 Biff Burger, St. Pete

A hangout for motorcycle enthusiasts, this local hot spot is family friendly and home to a classic all American menu. Biff Burger has a variety of burgers for anyone to choose from, from small and simple to giant knife and fork projects.

10 Sandbar Grill, Dunedin

You know something is a local secret when it looks like a shipping crate set up in a parking lot, but is still brimming with eager guests. Sandy folks coming from Honeymoon Island State Park stop here for a burger, cold beer, and a chill vibe.

Let us know what you think. Do you have a place we did not mention. Send us your list of favorite places.

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Recipe of the Week: Spanakopita Stuffed Chicken Burgers


  • 1 lb. chicken breast
  • 8 oz. fresh baby spinach
  • 1 + ⅛ tsp. salt
  • ⅛ tsp. nutmeg
  • Pinch of pepper
  • 5 oz. feta cheese, divided
  • 2 garlic cloves, grated
  • 1 small onion, (1/2 grated, ½ finely chopped)
  • 1 tsp. oregano
  • 1 Tlbs. +1 tsp. olive oil, divided
  • 1 tomato, sliced thin
  • Thinly sliced red onion
  • 4 hamburger buns

Tzatziki Sauce

  • 1 cup grated cucumber, (squeezed of all excess moisture)
  • 8 ounces plain Greek yogurt
  • 1 small garlic clove, grated
  • 2 teaspoons lemon juice
  • ¼ teaspoon salt
  • ½ teaspoon fresh dill
  • 1 teaspoon olive oil


  1. Preheat oven to 350 degrees.
  2. Cut chicken breasts into bite-sized pieces. Spread on a baking sheet and pop in the freezer. Freeze for 15 minutes while you make the filling.
  3. Heat 1 tsp. olive oil in a large (oven-proof) sauté pan over a medium heat. Add spinach. Use a wooden spoon to stir spinach until it wilts. Once it wilts, add 4 oz. feta cheese, ⅛ tsp. salt, nutmeg, and a pinch of pepper. Stir until cheese is warmed through and starting to melt in to the spinach, about 1-2 minutes. Transfer to a bowl and clean pan out.
  4. Once chicken is very cold and firm (but not frozen), transfer to a food processor. Turn the processor on until chicken is ground.
  5. Add ground chicken to a medium bowl, add remaining feta and salt, as a well as 1 tsp. of olive oil. oregano, garlic, grated onion and chopped onion. Mix with hands until combined. Form into 8 patties. The ground chicken can be quite sticky, so to prevent all the meat from sticking to your hands, wet them with cold water before you mix and before you form each patty.
  6. Evenly divide the filling and mound on four of the patties, leaving an edge around the perimeter. Put another patty on top, and use your fingers to seal the edges. Make in to uniform patties.
  7. Put the same pan you cooked the spinach mixture in over a medium-high flame or burner. One the pan is hot, add remaining olive oil. Add chicken burgers to the hot oil. Cook until golden brown on both sides, about 3-4 minutes per side. Transfer pan to the oven to finish cooking the patties, it should take another 5-6 minutes. The internal temperature should read
  8. While the chicken finished cooking, toast buns and make tzatziki. Add cucumber, yogurt,garlic, lemon juice, salt, dill, and olive oil to a small bowl. Mix until combined. Season to taste with salt and pepper.
  9. When chicken is cooked through, place on a patty. Top with tomato. red onion and tzatziki sauce.


Recipe of the Week: Lamb & Hummus Burgers


for the lamb patties

  • 1 red onion, very finely chopped
  • 1 garlic clove, crushed
  • 600g lamb mince (ground lamb)
  • 1-2 tbsp Hummus
  • 2 tsp salt
  • 1 tsp ground pepper
  • 1 tsp ground coriander
  • 4 slices provolone cheese

to assemble the burger

  • burger buns
  • mayonnaise
  • watercress
  • sliced tomato sliced
  • red onion
  • sliced jalapenos


  1. Fry the onion and garlic in a little oil until soft and translucent. Remove from the pan and allow to cool.
  2. In a large bowl, combine the lamb mince, hummus, seasonings and fried onion and garlic. Mix well and, with wet hands, form 4 burger patties. Place the patties on a tray lined with baking paper/cling film and place in the refrigerator for 30 minutes.
  3. When the patties have chilled properly, fry them in a non-stick frying pan in a little oil until golden brown and cooked through (about 5-6 minutes per side). 2 minutes before the burgers are ready, place the sliced provolone cheese ontop and allow to melt.
  4. To assemble the burger. Place a good dollop of mayonnaise on the bottom half of a burger bun, followed by watercress, the burger patties, tomato, red onion and jalapenos.

Recipe of the Week: Gyro Burgers with Homemade Tzatziki



  • 1 pound ground lamb
  • 1 tablespoon dried oregano
  • 1 teaspoon dried rosemary
  • 1 heaping teaspoon salt
  • 1 teaspoon olive oil
  • ½ onion, grated
  • 2 garlic cloves, grated

Tzatziki Sauce:

  • 1 cup grated cucumber
  • 8 ounces Greek yogurt
  • 1 garlic clove, grated
  • 2 teaspoons lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon fresh dill
  • 2 teaspoons olive oil


  • 4 Pita round
  • Chopped Tomato
  • Iceburg Lettuce
  • 1 cup Frozen seasoned crinkle fries


For the burgers:

  1. Combine all ingredients, form into patties. Grill until medium, about 3 minutes per side.
  2. For the tzatziki
  3. Combine all ingredients.


  1. Cook fries according to package directions. Place patty on pita and top with tzatziki, lettuce, tomato and French fries.

Cook This On The Grill This Weekend: Coffee Rubbed Burgers with Dr Pepper BBQ Sauce



  • 1.5 Tbsp ground coffee
  • 1/2 Tbsp salt
  • 1/2 Tbsp paprika
  • 1/2 Tbsp brown sugar
  • 1/2 Tbsp pepper
  • 1/2 Tbsp onion powder
  • 1/2 Tbsp garlic powder
  • 1/4 Tbsp coriander


  • 2 Tbsp butter,
  • 1/2 yellow onion, diced
  • 3 cloves garlic, roughly minced
  • 1/2 cup ketchup
  • 1 1/2 Tbsp tomato paste
  • 6 oz Dr Pepper
  • 1/4 cup apple cider vinegar
  • 2 1/2 Tbsp Worcestershire sauce
  • 1/4 cup brown sugar, packed
  • 1 tsp ancho chile powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3 Tbsp brewed coffee


  • 2 lbs Angus ground beef (85/15)
  • 2 Tbsp Dr Pepper BBQ sauce
  • salt and pepper
  • Pretzel buns
  • Arugula lettuce
  • 8 slices peppered bacon
  • 2 Tbsp butter


  1. Combine coffee rub seasoning mix ingredients in a small bowl and mix together with a fork. Set aside.
  2. Melt butter over MED heat in a saucepan. Add onion and garlic and saute until soft and translucent, about 8-10 minutes.
  3. Add remaining sauce ingredients, stir to combine. Bring to a low boil, reduce heat and simmer for 20 minutes, until sauce has thickened.
  4. Pour sauce into blender or food processor and puree. Set aside to cool.
  5. To a mixing bowl, add ground beef, salt, pepper and 2 Tbsp cooled bbq sauce. Mix well with your hands. Divide into 4 equal sections. Each burger will be 1/2 pound.
  6. Rub coffee rub seasoning mix over both sides of each burger.
  7. Heat a large skillet over MED-HIGH heat, add a small pat of butter and toast the pretzel buns (sliced side down). Remove from pan to cool.
  8. Add 1 Tbsp butter to skillet and add burgers. Cook for about 4-5 minutes per side, until burger is cooked to desired doneness.
  9. Spread BBQ sauce over both sides of pretzel bun, layer arugula, burger, peppered bacon, then add the top bun.

Pro Tips For Making Kick-Ass Burgers This Memorial Day

You can see it now, can’t you, in your mind’s eye? It’s juicy, it’s delicious, it’s cooked perfectly, and you made it: it’s your ideal Memorial Day burger. Let us help you get there with a few handy tips that will help your fantasy burger become a reality this holiday weekend.

At TwinStar Media, we take burgers very seriously (we have to… we own Grill Magazine. So much so, that we wanted to share some tips we gathered from our Grill Master. He teaches students how to cook for a living, so we figured he’d be a good person to ask.

Here are a few things we learned from Chef Delanoy that every home cook should keep in mind before picking up that spatula this weekend:

1. Use ground beef with an 80/20 lean-to-fat ratio

If you want something to be moist, like a burger, you have to maintain the moisture within the product. To do that, Chef Delanoy says, it’s important to use a ground beef with high fat content, because fat equals moisture.

He adds that whatever heat source you use, whether it be a grill or a pan on the stove, heat transfers very well through fat. That means the fattier the burger, the faster it will cook, Chef Delanoy explains.

2. Charcoal grills are great — but propane grills work too

Chef Delanoy says his personal preference is using lump charcoal in a charcoal grill, instead of briquets, but that, of course, is a matter of personal preference.

“I like cooking over a fire,” he tells Consumerist, likening it to methods of cooking that go back thousands of years.

Propane grills will also do the trick, he adds — “you’re getting plenty of good flavor from that,” Chef Delanoy says.

Don’t have an outdoor space or a grill at your disposal? Cooking a burger on the stove works, too, as we found out when we tested Chef Delanoy’s burger-making tips last year (among a few other methods you can check out).

“If you have a nice heavy iron, cast iron skillet or something like that, that’s gonna hold heat, you can get a really good char,” he notes.

3. Don’t press that patty!

You might’ve heard that moving a burger around on the grill is bad — that’s arguable, Delanoy says, but there is one thing you definitely shouldn’t do: smushing the burger with your spatula — even if makes your grill flare up in a cool way.

“A lot of people do that, and it’s kind of the most tragic thing you could do because you’re basically just pressing out all the flavor,” Chef Delanoy explains.

4. Salt & pepper are your friends

While you can add whatever seasonings you want to your burger patties, don’t shy away from good old salt and pepper.

“I think salt and pepper are tragically under utilized on burgers on grills,” Chef Delanoy says. “Salt and pepper are where you build flavor in everything. So you’re enhancing the meat flavor, you’re enhancing the char and smokiness of the grill by using salt.”

Beyond that, Chef Delanoy says he’s not a fan of mixing in or adding too many other things to burgers.

“If you’re gonna do that, make meatloaf and serve it with potatoes.”

5. Use a heat thermometer to make sure it’s done

When it comes to cooking raw meat, it’s important to get the temperature up to at least 165 degrees Fahrenheit for safety reasons. And you can’t just judge by color, as the USDA’s Food Safety & Inspection Service explains, oxidation from freezing and thawing can cause red meat to turn brownish without any cooking.

FSIS also notes that “some lean ground beef may remain pink at temperatures well above” 160° F.

Chef Delanoy agrees that a meat thermometer is the “guaranteed way” to make sure a burger is cooked thoroughly.

“Don’t guess. You can guess all day, but unless you’ve done it 10,000 times, you’re not gonna be good at it,” he advises, adding, “I know when it gets to 165 degrees it’s done, it’s gonna be juicy.”

Happy eating, everyone, from our stomachs to yours.

Burger King’s Halloween Whopper Has an Even More Frightening Effect When It Comes Back Out!

Burger King’s Halloween burger was launched last week to the cheers of burger fans.

But quickly it has become evident that the true horror of the burger is far worse than the grim black food coloring used for the bun.

People are reporting very strange happenings – and it’s all about when, um, it’s been through your digestive system.

The treat may have been the whopper but the trick, it seems, is that poop is coming out bright GREEN.

Tailgate Sunday: The Legendary ‘Ernest Hemingway Burger Recipe’

Ernest Hemingway is, was, and will always be synonymous with the adventure, the pursuit of the unknown, and what it means to be a man (for better or worse). And because Ernest Hemingway was such a prolific writer and public figure for most of his life we’re able to know more about him than many other authors throughout history, such as his favorite books/authors (James Joyce, Leo Tolstoy, Gustave Flaubert), his favorite bar in Cuba (El Floridita), his favorite drinks and liquors (Whiskey and Soda, The Martini, The Daiquiri, Gin & Tonic, Dripped Absinthe, and Campari-based drinks). We also have the recipe to Ernest Hemingway‘s favorite burger, his own personal recipe comprised of rare ingredients prepared in a way that results in a hamburger as manly as Ernest Hemingway himself, this is that recipe.


  • 1 lb. ground lean beef
  • 2 cloves, minced garlic
  • 2 little green onions, finely chopped
  • 1 heaping teaspoon, India relish
  • 2 tablespoons, capers
  • 1 heaping teaspoon, Spice Islands sage
  • Spice Islands Beau Monde Seasoning — 1/2 teaspoon
  • Spice Islands Mei Yen Powder — 1/2 teaspoon
  • 1 egg, beaten in a cup with a fork
  • About 1/3 cup dry red or white wine
  • 1 tablespoon cooking oil


  1. Break up the meat with a fork and scatter the garlic, onion and dry seasonings over it, then mix them into the meat with a fork or your fingers.
  2. Let the bowl of meat sit out of the icebox for ten or fifteen minutes while you set the table and make the salad. Add the relish, capers, everything else including wine and let the meat sit, quietly marinating, for another ten minutes if possible.
  3. Now make your fat, juicy patties with your hands. The patties should be an inch thick, and soft in texture but not runny.
  4. Have the oil in your frying pan hot but not smoking when you drop in the patties and then turn the heat down and fry the burgers about four minutes.
  5. Take the pan off the burner and turn the heat high again. Flip the burgers over, put the pan back on the hot fire, then after one minute, turn the heat down again and cook another three minutes. Both sides of the burgers should be crispy brown and the middle pink and juicy.

Burger King Wants To Make A ‘McWhopper’ With McDonald’s To Promote World Peace

On Wednesday morning, Burger King took out full-page ads in both the New York Times and the Chicago Tribune to propose a one-day-only truce with rival burger chain McDonald’s in order to open a pop up store in Atlanta (halfway between McDonald’s headquarters in Chicago and Burger King’s headquarters in Miami) that would sell a creation called “The McWhopper.” The McWhopper would feature traits of both sandwiches, and the store itself would be manned by employees from both McDonald’s and Burger King, and would also be co-branded.

Why the sudden change of heart? The day of the proposed pop up would fall on September 21, which the United Nations have designated as the International Day of Peace, and all sales proceeds would go to the nonprofit Peace One Day.

In an open letter on the newly established, Burger King writes to McDonald’s:

Peace One Day is a non-profit organization campaigning to make Peace Day September 21st an annual day of global unity. They have a powerful rallying call ‘who would you make peace with?’ which inspired us to lead by example and extend an olive branch of our own. We’d like to propose a one-off collaboration between Burger King and McDonald’s to create something special – something that gets the world talking about Peace Day.

So far, McDonald’s has declined to comment. This is a pretty brilliant move on Burger King’s hand. Not only are they drumming up publicity for themselves and a charitable organization, but they’re going to make McDonald’s look really, really crappy if they don’t take the bait.

Burger King has also put together a video to demonstrate exactly how a McWhopper would work:

[youtube id=”DsaUuIj6Xb0″ width=”600″ height=”350″]

Recipe of the Week: Spinach and Feta Chicken Burgers



  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • 1/2 cup feta, crumbled
  • 2 cups fresh spinach, coarsely chopped
  • 2 tablespoons dill, chopped
  • 2 tablespoons lemon juice
  • salt and pepper to taste


  • 1 pound ground chicken (or turkey)
  • 2 cups fresh spinach, coarsely chopped
  • 1/4 cup feta, crumbled
  • 2 cloves garlic, grated
  • 2 green onions, chopped
  • 2 tablespoons dill, chopped
  • salt and pepper to taste
  • 4 buns, optionally toasted or grilled
  • 1 cup spinach
  • 8 ounces halloumi, sliced
  • 1 tablespoon lemon juice
  • 2 roasted red peppers, cut into 4 pieces



    1. Melt the butter in a small sauce pan over medium heat until frothy, mix in the flour and cook until a light golden brown, mix in the milk and simmer until it thickens, add the feta and cook until it melts, mix in the spinach, dill and lemon juice, season with salt and pepper and remove from heat when the spinach wilts.


  1. Mix the chicken, spinach, feta, garlic, green onions, dill, salt and pepper, form into 4 patties, oil the grill, heat to medium high and cook the patties, about 4-5 minutes per side.
  2. Grill the halloumi slices, about 2 minutes per side, and hit them with the lemon juice.
  3. Assemble the burgers and enjoy!