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Featured Article

Bliss, on a Bun

Local restaurants serve up their most delectable burgers.

Article by Stephanie Hower

Photography by Oluanai Photography & Allison Kazmierski

Originally published in Billings City Lifestyle

There is such joy in taking that first bite of a beautifully crafted burger. Whether your tastes tend to favor the exotic or the traditional, these awesome local eateries offer creations to suit a variety of palettes. Savor each and every mouthwatering detail, then head out to try them for yourself. Good luck settling on a favorite. 

Fieldhouse Burger

Hand pressed local beef, dill pickle, cheddar cheese, butter lettuce, fry sauce, Annex brioche bun.  Served with house-cut fries and scratch-made ketchup. Add bacon and/or a local egg!

The Fieldhouse

Chef Ben Harman

$15, add bacon $1.50, add local egg $2

“This burger is not just any burger,” says Krystal Harman, director of operations at The Fieldhouse. “Every part of it is elevated through sourcing of product. Local ingredients are the highlight of this dish. Beef comes from Craft Ranch in Laurel, produce from Swanky Roots in Billings, and the bun made from our very own bakery The Annex. We make the ketchup and fry sauce (aka house thousand island) all in house! Add a local farm fresh egg to top it off. For more information on why we love this dish watch the video on our webpage at thefieldhousemt.com."

The Rancher Burger 

Description: Butter-grilled telera bun, fried, breaded fresh mozzarella, 1/3 lb Certified Angus hand-pattied burger, pepper jack cheese, thick bacon, roasted red peppers, fried cajun onion tanglers, and ranch aioli. Served with a mound of crispy string fries. 

Stacked, A Montana Grill

Chef Stephen Hindman

$16

“This is something we created while looking for the perfect burger for the ‘World Food Championships’,” explains Chef Stephen. “While it didn't fall into a competition criteria, it did fall into all of our hearts as one of the best burgers ever. The combination of savory, gooey, salty and pure yum, make it a staff and guest favorite.”

The Blackened Sabbath

Decription:  Blackened patty with bleu cheese, bacon, a house-made local beer battered onion ring, and garlic basil mayo.

The Burger Dive

Chef Brad Halsten

$10.50 burger only, $13.00 with fries

“The Blackened Sabbath is one of the original burgers on our menu and still probably my personal favorite, which is why it gets the honor of being named after my favorite band,” says Chef Brad. “It was the inspiration for our Best of the Bash burger, which is similar with some tweaks, and won the Best of the Bash award at the Food Network South Beach Wine and Food Festival Burger Bash.”

Staff Burger

Description: Changes daily, if not hourly. Current staff burger includes an 8 oz. patty on brioche bun with sliced bacon, pepper jack cheese, battered and fried Poblano pepper rings, hatch chili and bacon bbq sauce with fresh pico. Served with your choice of house made fries, weekly market salad made with Swanky Roots greens, or the soup of the day.

Local Kitchen and Bar

Chef Aaron Zitar (creator) and Chef Kenny Rakstad

$18

“Our guests love ordering this burger because they never know what they might get," begins Chef Kenny, "and they don’t get to choose unless of course they have allergies or something of that nature. A lot of times it does include an egg, but it is entirely up to the chef working at the time to come up with something off the cuff, that is creative and delicious. One of the reasons our burgers in general stand out is that they are fresh, hand-pattied and we use a 75/25 blend of beef to fat so that our burgers are extremely juicy even when cooked well done."

Bacon Cheeseburger

Description: Thick cut, ranch house bacon and your choice of Cheddar, American, Blue, Pepper jack or Swiss cheese. Served with a generous portion of french fries. 

 Überbrew

Chef Ben Harman 

$13.00

"Bacon Cheese Burger is a classic!" says General Manager Amy Durland. "We use fresh local 1/2 lb. sirloin and short rib premium beef burgers from Ranch House Meat and Sausage Co. and place it on a fresh, handmade bun from The Annex Bakery." Everything tastes better with bacon. 

  • Photography by Oluanai Photography
  • Photography by Oluanai Photography
  • Photography by Oluanai Photography
  • Photography by Oluanai Photography
  • Photography by Allison Kazmierski