Every once in a while, your inner carnivore craves something more than a kale smoothie. It needs meat. Take it to 180 Degrees at the DRB for chef Ryan Martin's 50/50 ($12). Though that price might sound high for chopped meat, this burger is a sure thing. Equal parts chorizo and Angus beef are ground and then cooked to juicy perfection. The spicy Spanish sausage is a playful foil to the richness of the quality beef. The blend itself makes a tasty patty, but then Martin tops it with queso frito, maduros, and spicy citrus aioli. Just when you think this burger can't get any better, the chef slaps on a fried egg. Because everything — even an outstanding burger — can be made better with an egg. Finish it off with a cold beer, and your hunger pangs will have been vanquished.
Readers' choice: Burger & Beer Joint