Food Festivals

Michael Symon Wants to Win the SoBeWFF Burger Bash for a Fourth Time

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New Times: Michael, you're back at Burger Bash for a fourth win. And we've gotta ask, why don't you just retire victorious?
Michael Symon: I feel like at this point if I don't do it, then all my friends will give me

grief because they won't get a chance to whoop me. Of course, if I win I'll get

grief for winning. I'll get grief either way, so I figure I might as well

do it one more year.

Each year, your burger's had a theme. What's this year's burger?

We're going to do a burger inspired by French onion soup. It's going

to start with red wine and caramelized onions with bacon. Then comes the burger, then aGruyère-and-horseradish fondue. We'll top it with crispy onions.

This is what we always love to do with our burgers at my B Spot restaurants. We take classic

burgers and combine them with things people like. My Fat Doug burger is based on a

New York pastrami sandwich; then last year, we did a burger based on a

pulled-pork sandwich. That was a porkapalooza. This year, we're taking another classic, French

onion soup, and we're going to jazz it up a bit.

I think it's the tastiest burger we've ever done.

Do you create these specially for the Burger Bash?

Our first year at Burger Bash, we served the first signature burger at B Spot. The others we

did were originals, and they went on the B Spot menu after we won.

I don't mean to jinx you, but would you put a burger on the menu even if it

didn't win?

Even if it doesn't win, it will still go on the menu because this is the best one

so far.

A lot of people want to know your secret to winning Burger Bash. Do you slip people $20 bills in exchange for their token?
We try to give them the best burger, and we're nice to the people in line.

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Laine Doss is the food and spirits editor for Miami New Times, covering the restaurant and bar scene in South Florida. She has been featured on Cooking Channel’s Eat Street and Food Network’s Great Food Truck Race. Doss won an Alternative Weekly award for her feature on what it’s like to wait tables. In a previous life, she appeared off-Broadway and shook many a cocktail as a bartender at venues in South Florida and New York City. When she’s not writing, you can find Doss running some marathon then celebrating at the nearest watering hole.
Contact: Laine Doss