Top That | Bountiful Burgers at The Doughroom, The Stocking Frame and Fickle

Three burgers that pack something extra

Some people measure their summers in trips to the beach or afternoon baseball games. We measure ours in ridiculous burgers.

As our favorite season comes to a close, we're putting a spotlight on three burgers topped with something extra. Proceed with caution–these creations might have you hibernating until spring.

Corned Beef and Cabbage
The Doughroom may have first wooed us with its pasta, but we fell hard for chef Eddie Hah's pastrami burger when he began serving it during lunch. The Palms Burger ($10) layers thick cuts of house-cured corned beef onto a juicy grass-fed patty topped with melted provolone and russian dressing. But, as Hah admits, "it's less intimidating than it sounds." Bolts of acidity from braised red cabbage and dill pickles balance this beast nicely.

The state fair burger at The Stocking Frame

Pimento Beer Cheese
Jerry Aschoff, owner of Downtown's The Stocking Frame, took over a textile factory building that dates back to 1917 and transformed it into a hunting lodge-inspired beer hall. If that's not enough to draw you into the gorgeous space, then maybe the State Fair Burger ($12) will: It's made with a crispy sheet of house-smoked bacon, a liquid blanket of pimento-laced beer cheese and two bread-and-butter pickle coins speared through a bagel-like poppy seed bun baked in-house. No carnival games necessary.

The Fickle burger

Tapatío Pork Belly

The crown for most over-the-top topping goes to the new burger at Fickle, the nighttime alter-ego of Little Tokyo's Sandwich Smith, which only operates during lunch hours. The towering Fickle Burger ($16) doubles down a square of roasted pork belly atop a ground hanger steak patty. But that's not all: Spicy Tapatío-lime slaw and roasted tomatoes ensure you get your daily serving of vegetables.