Secret Sauce, Gruyère, Bun | Chef Megan Vaughn of Rare Steakhouse at Encore Boston Harbor

Smoked Beef Patty, Barbecue Mayonnaise, American Cheese, Caramelized Onions, Pickles, Potato Bun | Chef Evan LeRoy of LeRoy and Lewis Barbecue

Beef Patty, Burger Salt, Onion Jam, American Cheese, Mayonnaise, Lettuce, Patty Sauce | Chef Brandon Teachout of There, There

Crab Cake, Hearth-Blistered California Grapes, Pickled California Grapes, Arugula, Potato Roll | Chef Bobby Matos of La Lucha

Fried Beef Patty, American Cheese, “Sawse,” Pickles, and Potato Bun | Chef Adam Branz of Split Lip, an Eat Place

Lone Mountain Wagyu, Onion, Cheese, and Honey-Milk Bread Bun | Chef Daniel Son of Katsu Sando

Shiitake and Maitake Mushrooms, Ground Tuna, Sherry Special Sauce, Fish Sauce, Cheddar, and Brioche Buns | Chef Orion Russell of Greenpoint Fish & Lobster

Kurobuta Pork, Maitake Mushrooms, Yuzu Kosho Aïoli, and Sesame Potato Bun | Chef John Sundstrom of Lark

Braised Short Rib Roulade, Black Truffle Aïoli, Manchego Cheese, Sesame Buns | Chef John Suley of Constellation Catering

New Zealand Lamb, Maitake Mushrooms, Onions, Havarti, Aïoli, Furikake, Jalapeños | Chef Richard Rosendale of Roots 657

Cervena Venison, Ground Mushrooms, Cucumber-Wasabi Raita, Bourbon-Habanero Hoisin Sauce, Emmi Roth Raclette, Le Grand Cru, Onion Focaccia | Chef Elizabeth Falkner of Falk Yeah! Productions

Meyer Natural Beef, Ponzu Tomatoes, Char-Glazed Onions, Emmentaler, Nori Aïoli | Chef Jason Dady of Jason Dady Restaurant Group

Peking Duck, Mushrooms, Teriyaki Mayonnaise, Wild Blueberry-Hoisin Ketchup, Cabbage Slaw | Chef Jennifer Cox of Levy Restaurants

Harissa Aïoli, Broccoli Slaw, Ketchup, Red Onion, Cheddar Cheese, Hawaiian Bun | Chef Marcelle Crooks of Little Bird Bistro

Wagyu Patty, Arugula, House Vinaigrette, Blue Cheese, Buttermilk-Dill Dressing, Potato Roll | Chef Joe Isidori of Black Tap