The Grind Features The Best Burgers in South Florida Under One Roof | Clean Plate Charlie | South Florida | Broward Palm Beach New Times | The Leading Independent News Source in Broward-Palm Beach, Florida

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The Grind Features The Best Burgers in South Florida Under One Roof

The Grind, a festival of all things burgers, hits Miami's Wynwood arts district tomorrow evening at 7 p.m. with a host of burgers, brews, and entertainment for all.

The event is billed as Miami's hometown burger competition, but Broward and Palm Beach counties are well represented with eight restaurants with their eyes on the prize -- the coveted golden grinder award.

Tickets to The Grind are $75 in advance, $85 at the door. VIP tickets ($125) get you access to the meat party one hour earlier, at

6 p.m., a VIP badge, a meet-and-and greet with the judges, and the

ability to hang at the VIP lounge. New Times readers can take $10

off advance-purchase tickets by using code NTIMES (while supplies

last). Advance tickets are available for purchase until midnight tonight here.  All tickets include aall the burgers you can eat, as well as unlimited Blue Moon beer and Miami Club rum drinks.

Here's a list of participating Broward and Palm Beach county restaurants, and the burgers they're presenting:

Burger Bar by Chef Allen, Fort Lauderdale


Ground brisket blend beef topped with crispy, braised Korobuta pork belly, spiced mango chutney, citrus aioli, baby arugula and Manchego cheese.

Charm City Burgers, Deerfield Beach


3-ounce slider with bacon infused cheddar, onion bacon jam, confit, tomato, and baconaisse. SIDE: Pork belly tater tots with piquillo pepper.

Chuck Burger Joint, Palm Beach Gardens


All natural Creekstone blend, Tilamook Cheddar, Mustardy Iceberg Slaw, Walt's Farmhouse Tomatoes and pickles on a toasted potato bun.

Elevation Burger, Various Locations


100-percent certified organic beef topped with 6-month aged real cheddar cheese, thick organic bacon, sautéed fresh mushrooms and onions, hot pepper relish and signature Elevation sauce on a toasted potato bun.


Organic blend of cooked brown rice, rolled oats, corn, green and red peppers, carrots, onions and spices topped with 6 month aged real cheddar cheese, sautéed fresh mushrooms, lettuce and tomatoes.

Georgie's Alibi, Wilton Manors


Certified Black Angus beef, American cheese, bacon onion jam, bistro aioli on toasted Challah.

SIDE: Jack Daniels salted caramel milkshake with bacon nibs.

The Office, Delray


A custom "office" blend of prime brisket and chuck beef served on a toasted brioche bun topped with tomato-onion confit, Nueske's bacon, Gruyere cheese, Maytag blue cheese, baby organic arugula, and secret "office" sauce!

SIDE: Loaded "grown up tater tots"

Quickie's Burgers & Wings, Hollywood

MINI M.O.A.B. (Mother of All Burgers)

A not-so-mini inside-out ten ounce Angus cheeseburger, oozing with melted American cheese, and loaded with lettuce, tomatoes, bacon, Quickie's sauce, crispy fried onions, and topped with French fries.

Smokey Bones Bar & Fire Grill, Fort Lauderdale


Half-pound Angus beef burger topped with slow smoked pulled pork, chipotle BBQ sauce, pepper jack cheese and onion tanglers on a ciabatta bun.

The Grind
Miami Entertainment Complex
50 N.W. 14th Street

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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

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