Burger Week 2015: The Meaty Recap

Another theme week has come and gone. We spent last week obsessing over burgers in a variety of ways, including maps, interviews, and photo series.

Want to get caught up? You may want to start with a map of hot, new burgers or essential burgers; a choose-your-own adventure flowchart that will determine what burger you should eat right now; a deep dive into Boston burger data, from pricing to the prevalence of certain toppings; or a feature highlighting the origins of some of Boston's most popular burgers — and their impacts on the restaurants that serve them.

Or read it all. Here's the full archive:

Features

• After Eating Over 160 Burgers, Richard Chudy Weighs in on What He's Learned
• Boston Burgers by the Numbers
• Building a Perfect Burger Out of Boston's Best Burger Components
• Louis DiBiccari of Tavern Road Takes the Time to Rest the Meat
• Magical Mayonnaise and Un-forked Burgers With Richard of R.F. O'Sullivan & Son
• The Reluctant Burger Titans of Boston
• Shame Burgers: Is There Such a Thing?
• Shh, Don't Tell Anyone About These Hidden Burgers

Surveys

• Boston Chefs Define What Goes Into a Perfect Burger
• Boston Chefs Praise Their Favorite Local Burgers
• Boston Chefs Recall the First Burgers They Ever Ate
• Boston Chefs Reveal the Local Restaurants With the Best Burger Sides
• Boston Chefs Reveal What Makes a Burger Fail Completely
• Industry Pros Suggest What to Drink With Burgers

Maps

• Beyond the Bun: 11 Non-Traditional Burgers
• Boston's Most Essential Burgers
• Breakfast of Champions: Eight Burgers to Eat in the Morning
• The Burger Heatmap: 16 New Boston Burgers to Eat Now
• Clog Your Arteries With These Shockingly Over-the-Top Burgers
• Eat These 12 Sliders and Feel Like a Giant
• On the Side: Eight Burgers Served With Something Other Than Fries
• Take a Meat Break With These 16 Veggie Burgers