4 Burgers. 4 Chefs. 4 Weeks. Lil Woody’s is gearing-up for its popular Burger Month coming to neighborhoods across the city. In preparation for this popular event, here are the details that burger fans need to know:

• The event runs from Tuesday, February 4, 2020–March 2, 2020.
• All Lil Woody’s locations will be featuring a weekly burger from 4 notable chefs who offer their culinary spin on the beloved sandwich. These one-of-a-kind concoctions are not to be missed and are worthy of trying each version.
• Diners who purchase all 4 of the burgers during the month can receive a limited-edition, Lil Woody’s beanie. Stamp cards are available from any location and may be redeemed for the beanie at the end of the event.
• Burger month information is available at www.lilwoodys.com/burgermonth.

Check out how these one-of-a-kind burgers were made: 

Burger Month 2020 Chef Lineup:

February 4- February 10 | Brady Williams {Canlis}

Born in Southern California, Brady spent his younger days pursuing a professional hockey career. A serious injury would change those plans and he returned home to find his first job in the kitchen- working at his grandparent’s neighborhood diner. In 2012, he was selected as the Chef de Cuisine at FT33 in Dallas, before moving to Brooklyn, where he worked as the Executive Sous Chef at Roberta’s and the two-Michelin-starred Blanca.

In 2015, Brady joined Canlis as its sixth-ever Executive Chef. Since then, he has garnered a number of local and national awards, including a perfect, 4-star review from the Seattle Times. He was also named a Finalist for Rising Star Chef of the Year by the James Beard Foundation for 2017. In 2018, Brady was named as one of Food & Wine’s Best New Chefs, and in 2019, took home a James Beard Award for Best Chef: Northwest.

Learn more about Brady at Canlis.com
Brady’s Burger: “Good Old Burger”
Ingredients: Fry sauce, American cheese, 28-day dry-aged beef patty, shredded romaine, sliced pickles, Yubeshi onions, potato bun

 

February 11- February 17| Eric Rivera {Addo}

 Olympia, Washington native, Eric Rivera, started his career in business, but cooking prevailed as his passion. His journey includes cooking at Seastar and Blueacre Seafood while attending the culinary school at the Art Institute of Seattle. Later, he made his way to Chicago for a three-plus year stint at acclaimed restaurant Alinea, working alongside chef-owner Grant Achatz. Returning to Seattle, Eric worked for the Huxley Wallace Collective where he opened the Thompson Hotel Seattle and four restaurants in just one year.  Eric has his own restaurant group, Eric Rivera Cooks, A Restaurant Group, comprised of addo, SILVA, Lechoncito and DiVe.

Learn more about Eric at ericriveracooks.com.

Eric’s Burger: “Boricua Burger”

Ingredients: Two Picadillo Smash beef patties with Sazon seasoning, special sauce, plantain chips, stewed onions, Franz bun

Says Eric: “The inspiration behind my burger comes from being a Puerto Rican growing up in the Washington State. It gives me an opportunity to bring the flavors of my culture to the forefront and have people experience it for themselves.  The flavors are strong, full-flavored, and are sure to elicit a different response than a typical burger.  When I eat burgers, I want something memorable and to make sure it goes well with lots of sauce.”

 

February 18- February 24 | Logan Cox {Homer}

Logan Cox is the Chef/Owner of Restaurant Homer in Seattle, WA. Since opening Homer in the fall of 2018, he has received numerous accolades including; a James Beard Award nomination for Best Chef Northwest, Seattle Met's Restaurant of the Year and being named one of GQ magazine's Best New Restaurants of 2019. Prior to opening Homer, Cox worked in kitchens all across the eastern seaboard but primarily in Washington D.C. While he was cooking in D.C., he was invited to cook at the prestigious James Beard Foundation, in recognition of a Rising Star Chef Award for his work at Ripple Restaurant. He is an avid supporter of local agriculture and wild foods. When Logan is not working in his restaurant, he enjoys spending time with his wife Sara, daughter Simone and golden retriever, Homer.

Learn more about Logan at restauranthomer.com

Logan’s Burger: “The Homersapien”
Ingredients: Date ketchup, Za’atar-spiced Tim’s Potato Chips, chanterelle mushrooms, grilled escarole, Port Salut cheese, 1/3 lb. lamb patty, whipped garlic, Nigella seeded bun

Says Logan: “Our goal for this collaboration was to showcase a lot of the flavors that inspire us at Homer. We wanted to pull a lot of our signature tastes that we serve at the restaurant and showcase them within the Lil' Woody's world. It's as if Homer and Lil Woody's came together and created a perfect hybrid! Hence the name The Homersapien.”

 

February 25- March 2| Elizabeth Kenyon {Manolin}

Elizabeth Kenyon spent her earlier years exploring the great outdoors and running through the fields of her family's small farm in Missoula, Montana. Growing up in a culinary focused family solidified her passion and inspired her enrollment at the New England Culinary Institute in Montpelier, Vermont, followed by an internship in Portland, Oregon, and an apprenticeship with famed Italian butcher Dario Cecchini. In late 2015, Elizabeth and her husband moved to Seattle. With an insatiable appetite for learning, travels, and exploring, you can now find Elizabeth at the helm as executive chef of Manolin and Rupee Bar.

Learn more about Elizabeth at manolinseattle.com

Elizabeth’s Sandwich: “The Manolin Sandwich” 
Ingredients: Aji amarillo aioli, pickled red onions, chimichurri, sliced radishes, breaded pork tenderloin cutlet, sesame seeded bun

Says Elizabeth: “ This burger is a piece of a place back in Montana that used to do pork cutlet sandwiches: white bread, mustard and cutlet; super simple. I also took inspiration from a traditional Peruvian sandwich that focuses on pork, onion and sweet potato. There is no sweet potato here but the bun is sweet to add a little mash up! The pickles and cilantro break through the heavy hitters.”

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