Try These Burger Week Specials All Around Town

As is theme week tradition, we've asked restaurants to create a special dish related to the theme. Burger Week 2015 assignment: a burger that evokes spring.

The Baa-ger at Grill 23 & Bar

161 Berkeley St., Boston

North Star Farm lamb burger with Rawson Brook Chevre tzatziki and grilled spring vidalias on a seeded potato bun, served with salt & vinegar pub chips. Available on the bar menu from April 13-17. $19.

"Nothing says spring like lamb," says executive chef Jay Murray, "but we know it's truly spring when our goat farmer's goats have finally had their kids. And I believe the cheese we'll have in-house [by Burger Week] will be from the second milking — the single best batch of the year, according to Susan Sellew, the farmer and cheesemaker. The grilled salad vidalias (the bunching ones) are only around a short spell before they mature into the onions you see at the market."

The Radius Burger at Tico

222 Berkeley St., Boston

Michael Schlow's famous Radius Burger makes another comeback for just a little while for those who weren't able to snag one during our previous theme week, Classics Week, which was a little more wintery than expected.

Topped with sharp Vermont cheddar, crispy onion strings, and creamy horseradish sauce. Available for lunch and dinner at the bar and in the dining room from April 13-17. $15.

Dirty Burger at Catalyst

300 Technology Sq., Cambridge

Chef/owner William Kovel's take on a West Coast burger. Three-ounce Wagyu beef patty, cooked on a skillet instead of grilled, topped with white cheddar cheese, house-made pickles, tomatoes, bibb lettuce, a slice of Moody's Delicatessen's fried bologna, and house-made Thousand Island dressing, served on a potato bun and wrapped in white paper. Comes with a side of thick battered onion rings. Available at the bar and in the dining room from April 13-17. $12.

The Chickpea Burger with Sam Summer-Battered Summer Squash Blossoms at The Chubby Chickpea Truck

On the streets; schedule varies. Consult Twitter for up-to-date locations.

A chickpea burger with horseradish aioli, tomato jam, baby spinach, and shredded white onion. Served with a side of beer-battered squash blossoms. Available on the truck April 13-17. $8.50.

Lockhart Link Burger at Shack Shack

49 Boylston St., Chestnut Hill and 92 Winthrop St., Cambridge

Shake Shack's Chestnut Hill and Harvard Square locations are celebrating Burger Week with a preview of the Lockhart Link Burger, which will be exclusively available down in Austin once the Texan city's first Shake Shack opens later in 2015.

The cheeseburger comes topped with a griddled jalapeno cheese sausage link from Lockhart, Texas' legendary 115-year-old Kreuz Market, ShackSauce, and pickles. Available April 13-17 (or while supplies last). $7.49.

"Spring is in the Air" Root Cellar Veggie & Einkorn Burger at Bondir Concord

24 Walden St., Concord

"The burger patty features sprouted whole grain Einkorn, black lentils, and jasmine rice, all cooked with mirepoix, garlic, thyme, and a bit of smoked paprika to spice it up," says chef/owner Jason Bond. "The burger is rich in flavor from all the vegetables in the cooking liquid, while maintaining firmness and texture from the whole grains—a comforting and vegetarian-friendly take on our hearty Berkshire Burger. For a classic Bondir touch, the burger will be dressed with pickled vegetables from the restaurant’s basement root cellar, including pickled orange squashes, pickled red daikon, and pickled white carrots. Bright green tarragon-chili aioli and roasted spring onions also adorn the burger, which is all topped on a spelt flour roll."

As for why it represents springtime: "This burger features the authentic springtime ingredients you’d find at an actual New England farmhouse – pickled veggies still on hand from the depths of winter, stored whole grains, and dressed with bright greens recently picked from surrounding Concord," he says. "The burger has bright colors, fresh flavors, and balanced flavor that is healthy and still hearty enough for the chilly nights."

Available for lunch and dinner at just the Concord location of Bondir April 13-17. $18.

HG Nor'Easter Burger at Harvard Gardens

316 Cambridge St., Boston

A half-pound Maine grass-fed beef patty with butter-poached lobster and a lemon-herb garlic aioli, served on a brioche burger bun. On the side: classic New England-style coleslaw and fried onion strings. Available for lunch and dinner April 13-17. $20.

The Super Burger at Ester

2261 Dorchester Ave., Dorchester

Grass-fed ground sirloin, caramelized onions, bacon jam, and a sunny-side-up egg, served on a brioche bun. Available April 13-17. $15.

Epic Burger at West Side Lounge

1680 Massachusetts Ave., Cambridge

All-natural beef topped with barbecue pulled short rib, ghost pepper cheese, and crispy onions, served with homemade potato chips. Available through April 17. $15.95.

The "Ramped Up" Burger at Chopps American Bar and Grill

1 Burlington Mall Rd., Burlington

Dry-aged beef from River Rock Farms, boursin aioli, pickled ramps, stewed tomatoes, and crispy sweet onions. Available all day, April 13-17. $18.

French Onion Foie Burger at Toro

1704 Washington St., Boston

Grilled dry-aged beef with foie gras, caramelized onions, Lipton onion soup mayo, jalapeno potato chips, and Buffalo pickles. Available April 13-17. $12.

The Picante Burger at Abby Lane

253 Tremont St., Boston

Topped with jalapeno bacon, house-made pimento cheese, and fried green tomatoes. Debuts on the lunch and dinner menu on April 13. $15.

Ramping Into Spring at Boston Chops

1375 Washington St., Boston

Flat-pressed patty, government cheese, lettuce, tomato, caramelized onion, pickles, secret sauce, and pickled ramps on a toasted bun. Available at the bar from April 13-17. $6.

Monster Style at BOKX 109

399 Grove St., Newton (in the Hotel Indigo)

16-ounce Decon burger stuffed with cheddar and served on a griddled bun with Bordelaise, coleslaw, and fried onion. Available April 13-17 at the bar and in the dining room. $27.

Burger Week Special at The Merchant

60 Franklin St., Boston

Nine-ounce all-natural burger with grilled pork belly, a fried egg, cheddar, and Tabasco aioli. Available at dinner from April 13-17. $20.

Lamb Burger at Brass Union

70 Union Sq., Somerville

Ground lamb sirloin, merguez spices, roasted fennel mayo, and pickled cucumber and carrots. Available April 13-17, or while supplies last. $15.

Good Burger at Common Ground Arlington

319 Broadway, Arlington

An eight-ounce beef burger stuffed with gouda cheese and topped with pulled pork (because "pulled pork is SO spring") and crispy shoestring potatoes. Available April 13-17. $14.