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A-Burger-A-Day for the Month of May – Iron Hill to Celebrate National Hamburger Month‏

A-BURGER-A-DAY FOR THE MONTH OF MAY:

ALL EIGHT IRON HILL LOCATIONS TO CELEBRATE NATIONAL HAMBURGER MONTH

WILMINGTON, DE – To celebrate National Hamburger Month this May, the region’s fastest-growing collection of brewpubs, Iron Hill Brewery & Restaurant will offer A-Burger-A-Day, with 31 distinct offerings available at all eight of their locations. Each special burger will be available for one day only.

“Our special A Burger A Day menu is our tribute to the great American hamburger, and a perfect way for our guests to satisfy their burger cravings any day during National Hamburger Month,” says Iron Hill Director of Culinary Operations Kevin Davies.

Burger offerings will change daily, and are available during both lunch and dinner. Daily offerings will include:

• Saturday, May 1 – Triple “B” Burger: burger, bacon and boursin cheese with red onion jam
• Sunday, May 2 – New England Burger: lettuce, tomato, bacon, Muenster cheese, maple mayonnaise
• Monday, May 3 – Tijuana Burger: guacamole, tomato, bacon, pepper-jack cheese, ancho-honey mayonnaise
• Tuesday, May 4 – Reuben Burger: coleslaw, bacon, Swiss cheese, Thousand Island dressing
• Wednesday, May 5 – For Cinco de Mayo, the South of the Border Burger: fajita-spiced meat, red onion jam, bacon, Swiss cheese
• Thursday, May 6 – Foodie Burger: truffled mushrooms, tomato, boursin cheese
• Friday, May 7 – Saltimbocca Burger: sautéed spinach, caramelized onions, prosciutto, provolone
• Saturday, May 8 – “M&M” Burger: roasted exotic mushrooms & stone-ground mustard sauce, smoked Gouda cheese, bacon
• Sunday, May 9 – Mediterranean Burger: hummus, cucumber, tomato, arugula, mozzarella cheese, balsamic syrup
• Monday, May 10 – Hoagie Burger: tomato, sautéed peppers and onions, goat cheese
• Tuesday, May 11 – Neapolitan Burger: sautéed garlicky greens, provolone cheese, Caesar dressing
• Wednesday, May 12 – Hang Ten Burger: Maui onion marmalade, bacon, smoked Gouda cheese
• Thursday, May 13 – Picnic Burger: coleslaw, fried onions, bacon, Muenster cheese, stone-ground mustard sauce
• Friday, May 14 – California Burger: avocado, red onion, cucumber, shallot-dill mayonnaise
• Saturday, May 15 – Sumo Burger: wasabi vinaigrette-dressed greens, roasted red pepper, sesame-soy glaze
• Sunday, May 16 – Onion Lover’s Burger: red onion jam, Swiss cheese, scallion sauce
• Monday, May 17 – Ham Burger: shaved ham, roasted exotic mushrooms, Muenster cheese
• Tuesday, May 18 – Luau Burger: grilled golden pineapple, shaved ham, Swiss cheese
• Wednesday, May 19 – Salad Burger: avocado, red onion, arugula, Swiss cheese
• Thursday, May 20 – Cheese Lover’s Burger: triple stack of cheddar, Swiss and American cheeses, lettuce, tomato
• Friday, May 21 – Vidalia Burger: fried sweet onion rings, Muenster cheese, horseradish sauce
• Saturday, May 22 – Surf & Turf Burger: grilled Gulf shrimp, remoulade sauce
• Sunday, May 23 – “Whiz Wit” Burger: fried onions, cheese whiz
• Monday, May 24 – Florentine Burger: sautéed spinach, tomato, gruyere cheese
• Tuesday, May 25 – Cordon Bleu Burger: mustard sauce, Swiss cheese, sautéed spinach, shaved ham, red onion
• Wednesday, May 26 – Vermont Burger: Cabot cheddar cheese, maple glaze, smoked bacon
• Thursday, May 27 – Chesapeake Burger: creamy crab salad, Swiss cheese
• Friday, May 28 – Kennett Square Burger: herb-roasted exotic mushrooms, smoked mozzarella cheese, shallot aioli
• Saturday, May 29 – Chevre Burger: goat cheese, roasted peppers, garlic-rosemary mayonnaise
• Sunday, May 30 – Black & Blue Burger: Cajun-spiced meat, gorgonzola cheese, mushroom-red onion relish
• Monday, May 31 – BBQ Burger: fried onion rings, provolone cheese, honey-barbecue sauce

What goes better with a burger than a nice cold beer? Diners can choose from any of Iron Hill’s much-lauded lagers and ales to make a perfect burger pairing including: Vienna Red Lager, an amber Austrian lager with distinct bready malt aroma and flavor and a crisp, clean finish; Pig Iron Porter, a roasted, chocolate-y porter that is well balanced with a slight bitterness; and Raspberry Wheat, a summertime favorite among Iron Hill brewers for its refreshing natural fruit notes and smooth character.

History:

Founded by home brewers Kevin Finn and Mark Edelson and restaurateur Kevin Davies in Newark, DE in 1996, Iron Hill Brewery & Restaurant is the region’s fastest-growing restaurant group, blossoming from one restaurant and brewery to eight locations across the mid-Atlantic. Each is dedicated to producing and serving top-quality hand-crafted beers and cuisine in a warm and hospitable setting, and all are open seven days a week for lunch and dinner.

Their acclaimed beers have accumulated a wealth of awards from the nation’s top beer festivals, and their restaurants have earned more than 100 “Best of” nods from local and national publications. Five to seven more locations across the mid-Atlantic are planned for the next five years.

Iron Hill Brewery & Restaurant’s eight locations include:

• Newark, DE (147 East Main Street, 302-266-9000);
• Wilmington, DE (710 South Madison Street, 302-472-2739);
• Media, PA (30 East State Street, 610-627-9000);
• West Chester, PA (3 West Gay Street, 610-738-9600);
• North Wales, PA (1460 Bethlehem Pike, 267-708-2000);
• Phoenixville, PA (130 East Bridge Street, 610-983-9333);
• Lancaster, PA (781 Harrisburg Pike, 717-291-9800);
• Maple Shade, NJ (124 East Kings Highway, 856-273-0300).

For more information about National Hamburger Month at Iron Hill Brewery & Restaurant, or to make a reservation at any of their locations, please visit www.ironhillbrewery.com.