Burger and Beer Week In Westerville
Burger Week Returns with Westerville Flavors Front and Center
Burger Week Reviews by Gary Gardiner
Life is an adventure, and sometimes excitement comes in the form of a burger. Today, it involved four hamburgers from four Westerville restaurants, each with its own story, followed by a Planning Commission meeting to end the night. Burger & Beer Week celebrates that kind of ambition, serving up creativity one bun at a time.
For diners, these once-a-year creations serve as both experiences and experiments, offering a rare chance to taste something not found on the regular menu, crafted with a level of freedom chefs don’t often get to explore. Each burger feels familiar yet unique, a small culinary risk that pays off in flavor, texture, and the quiet satisfaction of enjoying something simple made with creativity. Westerville’s entries make the week worthwhile, turning a common meal into a brief, flavorful adventure.
Burger & Beer Week, taking place October 20–25, features local restaurants offering creative variations of America’s favorite sandwich, all for about eight dollars. Westerville’s lineup shines, with neighborhood spots adding their own twist to the classic. From High Bank Distillery’s Burgundy Burger with gorgonzola and Burgundy onions to inventive pub and tavern versions around town, the city shows it can compete in a celebration of comfort food and craftsmanship.
Editor’s Note: The last time I ate four burgers in a day was at White Castle.
Rusty Bucket’s Big Popper Turns Up the Heat
Rusty Bucket Restaurant & Tavern didn’t play it safe for Burger & Beer Week. Their entry, the Big Popper, featured roasted jalapeño cheddar cheese, crispy bacon, beer-battered fried jalapeños, and roasted garlic aioli. It arrived on a sesame seed bun that looked sturdy enough to hold the chaos, and just barely did.
This burger had personality. The first bite offered crunch and spice from the fried jalapeños, balanced by the creamy pull of the cheddar and the saltiness of the bacon. The aioli added a subtle sweetness and just enough moisture to hold everything together. Unlike many themed-week specials, this one didn’t feel thrown together. It had purpose.
The patty was well-seasoned and juicy, cooked to just about medium, with melted jalapeño cheese wrapping around it like a blanket. The bun held up well, never collapsing despite the cheese spill at the edges, a small, welcome mess that signaled abundance rather than carelessness.
Paired with a pint of beer, the burger hit its stride. The beer’s crispness balanced perfectly with the heat of the peppers. No fries needed.
Among Westerville’s Burger Week entries, the Big Popper stood out for its ambition and delivery. It was lively, flavorful, and unapologetically rich — the rare burger that not only met expectations but also made you wish it were available year-round.
High Bank Distillery’s Burgundy Burger Brings Character, Not Comfort
High Bank Distillery Co. rarely plays it safe, and their $8 entry in Burger & Beer Week, the Burgundy Burger, keeps that tradition. Served on a ciabattini roll instead of a regular bun, the sandwich looks more like a European pub meal than a backyard burger.
Inside the toasted ciabattini, a thick beef patty is topped with melted gorgonzola and two glossy bacon strips that hang over the sides. The sharp cheese dominates the first bite, its tang cutting through the richness of the beef. A layer of burgundy onions adds sweetness that balances the sharpness, and a smear of pesto aioli gives the sandwich a subtle herbal note that lingers just long enough to notice.
The ciabatta roll performs well, maintaining its shape throughout the meal, although it tends to be somewhat dense. It’s not the type of bread that absorbs juice; instead, it stays firm, providing a chewy bite that some might find heavy.
At $8, it’s a reasonable price for a thoughtfully crafted burger that emphasizes kitchen creativity over comfort food. Pairing it with the $5 (614) Lager, as recommended on the menu, balances the richness and cuts through the blue cheese with a crisp finish.
The Burgundy Burger isn’t for those seeking a classic beef-and-ketchup experience. It’s designed for diners who want a bit of attitude in their meal, bold flavors, a strong bun, and the feeling that someone in the kitchen aimed to create something unique. Whether it becomes a favorite or a passing curiosity depends entirely on your taste for gorgonzola and ambition.
Bru Burger Bar’s Snack Burger
Bru Burger Bar in Westerville offered a straightforward entry for Burger & Beer Week, the Snack Burger, built with American cheese, “special sauce,” and the standard garden toppings, served with fries and a pour of (614) Lager.
The presentation was textbook. A soft brioche bun held crisp lettuce, fresh tomato, red onion, melted cheese, and a neat layer of sauce. It looked like the sort of burger you could hand to anyone and get an approving nod. The first bite, however, confirmed that looks were doing most of the work.
The beef patty was cooked evenly but lacked depth, with no char, sear, or hint of the grill that gives a burger its backbone. The sauce, billed as “special,” didn’t live up to the name. Mild and faintly sweet, it disappeared under the vegetables instead of tying them together. Everything tasted fine, but nothing lingered.
The fries were thick, golden, and the best part of the meal, especially when dipped in Bru Burger’s house-made ketchup. When Burger Week is over, I think it's time for Fries Week, with house-made ketchup.
Bru Burger knows how to build consistency, and that’s what the Snack Burger delivered. Competent, clean, but cautious. It satisfied the appetite without leaving a trace of surprise.
Burger & Beer Week: Asterisk Supper Club’s Carolina Caviar Burger
At Asterisk Supper Club, the Carolina Caviar Burger sounds like an occasion. A pimento cheese burger on a grilled challah bun, offered with truffle fries and a pint of (614) Lager, it reads like comfort food elevated by a kitchen known for its polish and imagination.
The plate that arrived indeed looked the part. A glossy bun, a thick patty, and a generous scoop of pimento cheese that promised southern warmth and indulgence. But the first bite revealed more appearance than impact. The patty, likely pre-formed, lacked the texture and seasoning that typically signal a fresh grind. The cheese, instead of holding its creamy tang, had melted into a thin orange sauce that drowned what little flavor the beef provided.
The truffle fries, offered as an upgrade, fared better. The drizzle of truffle oil and a bit of salt gave them more character than the burger’s feature ingredient. The sweet dill pickle on top was the unexpected highlight, a crisp, refreshing counterpoint that outshone the rest of the meal.
A pint of 614 Lager rescued the experience. Its bright, slightly sharp finish cut through the runny cheese and added a welcome edge to an otherwise flat composition.
For a restaurant that rarely plays it safe, the Carolina Caviar Burger was surprisingly ordinary. Serviceable, yes, but missing the charm and confidence Asterisk usually brings to the table. It filled the plate, but not the imagination.
I’ve never eaten a burger at Asterisk. The rest of the menu is much better and far more appetizing than a burger.
The Westerville News is a reader-supported publication by Gary Gardiner, a lifelong journalist who believes hyper-local reporting is the future of news. This publication focuses exclusively on Westerville—its local news, influence on Central Ohio, and how surrounding areas shape the community.
Explore more hyper-local reporting by subscribing to The Hilliard Beacon, Civic Capacity, Marysville Matters, The Ohio Roundtable, Shelby News Reporter, This Week in Toledo, and Into the Morning by Krista Steele.
