Liberty Market's Burger Daze: 31 Surprises in August
Starting today, Gilbert's Liberty Market will host a parade of burgers, the likes of which -- we wouldn't be surprised to hear -- you may never have tasted before. The 31 days of daily specials includes familiar-ish burger variations like The California burger with Swiss cheese, avocado, tomato, ranch, and sprouts as well as some pretty far-out dishes like the Chilaquiles Burger topped with classic chilaquiles, shredded iceberg lettuce, queso fresco, pico de gallo, and an egg sunny side up.
And if you can eat all 31 Burger Daze creations (or even just 10), Liberty Market will hook you up with a prize.
Dedicated customers who can commit the time, energy, and calories to eat 10 of the 31 burger specials will take home a $25 gift card. And the true burger (and Liberty Market) loyalists who can take down every single one of the specials will be awarded a $100 gift card to use toward more grub. Just save those grease-stained receipts and bring them by September 7 to claim your well-earned prize.
If you're already starting your pre-indulgence cleanse, here are a few mental images for motivation.
On Friday, August 2, you can look forward to a Burrata Sicilian Burger featuring a 100 percent ground chuck patty served with burrata cheese, marinara, Sicilian sausage, and basil. That comes just one day after the Burger Daze kicks off with a Tater Tot Burger topped with tots (obviously) and cheddar cheese.
About midway through the month expect The Cubano, a freshly ground pork patty with provolone cheese, pickles, mustard aioli, and red cabbage slaw. In fact, the lineup includes several vegetarian-friendly options, such as the Red Bean and Rice Burger, made up of a housemade red bean and rice patty, served with jack cheese, salsa, iceberg lettuce, and red onions.
To see the entire list of Burger Daze specials, visit the Liberty Market website.
The only question left is: How many will you eat?
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.