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When our favorite Sunset Harbour restaurant fires up the grill, it’s worth making a reservation. Pubbelly Noodle Bar’s summer burger series is back—and this year’s guest chef lineup features all women. (We can’t say we’re that surprised, though.)From NBC 6’s Roxanne Vargas to the Sarsparilla Club’s Janine Booth, these women are redefining the traditional meat-and-cheese patty. Here, a sneak peek at the series’ upcoming six burgers. (Psst, shout-out to Susan Ungaro, Ingrid Hoffman and Alejandra Cangas, whose burgers already appeared at Pubbelly earlier this month.)

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PB Burger Roxanne Vargas
The Pubbelly Group

June 28 

Roxanne Vargas, host of NBC 6 in the Mix, has a thing for mushrooms. So much so, she made sure to infuse them into the meat of this week’s burger. But it doesn’t stop there. This patty melt is garnished with smoked gouda, garlic aioli and bacon jam, and served with a side of crispy fries.

July 5

For Crumb on Parchment’s Michelle Bernstein, the best burgers are covered in gorgonzola, watercress, balsamic vinaigrette and some onion rings. Two words: Yes, please.

July 12

When chef Dena Marino of MC Kitchen was asked to design her burger, she immediately thought it needed Bolognese—a lot of it. An ode to her Italian heritage, her Bolognese burger is everything we could ever want and more.

Lorena Garcia PB Burger
The Pubbelly Group

July 19

Drawing inspiration from a classic sofrito, chef Lorena Garcia tops this sandwich with Venezuelan Guayanés cheese that melts just enough to achieve the ultimate cheese and meat blend.

July 26

Chef Janine Booth’s Indian curry-blended lamb burger topped with mango chutney, raita and pickled Fresno chiles was inspired by her homeland, Australia, and the variety of Indian food she was exposed to growing up. Because there are only a few Indian spots in town, Booth brings a taste of Australian style mixed with modern Indian fare with this week’s bite.

August 2 

From Philly with love is the perfect description for this burger from Laine Doss, the force behind Miami New Times’s food coverage. This rib eye steak and mushroom blend is topped with provolone cheese, onions and peppers on a doughy hoagie roll, giving us all the feels from the last time we ate a Philly cheesesteak.

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