Firehouse Burger from Tommy J’s Grill & Catering 
is finished with house-made garlic blue cheese spread, Frank’s Red Hot sauce, thick, hickory-smoked crispy bacon, fresh house-made avocado spread, mayo and thousand island all nestled in a freshly toasted sesame seed bun from Village Bakery. The buns were originally created just for Tommy J’s but are now used all around the county. 
All burgers at Tommy J’s are served open-faced so you can eat with your eyes first! So grab a burger, some crispy fries and tots and a handful of napkins, cause you’re gonna need ’em!
The HandBurger from Handheld Sweet & Savory Handpies
Get a load of Mike and Stefanie, the dynamic duo and owners of Handheld Sweet & Savory Handpies in downtown Davis! They entered a custom handpie called The HandBurger for our judges to bite into 
Starting Sept. 1st Davisites and visitors can find this food truck parked on the side of The Davis Odd Fellows Lodge in a permanent rented space at 415 2nd Street. Their menu will rotate with new items for breakfast, lunch and dinner each week including options for both meat and vegetarian savory handpies as well as entree salads during the warmer months and house-made soups when it’s cold outside 
. You’ll also find sweet dessert handpies! All meals are served out of the couple’s 1969 Ford Vanette. Visit them now at handhelddavis.com and sign up for the email list to stay up-to-date with their rotating menu!
Love a plant-based burger with coconut bacon?! This one’s for you 
. The Full Hippie burger starts with peanut butter and sriracha marinated & baked tofu steaks on toasted Village Bakery buns slathered with housemade garlic cashew mayo. Each tofu patty is tucked in with a fat and crunchy housemade quick pickle, ridiculously fresh cabbage, carrot, and mint slaw, and a layer of salty smoky coconut bacon. 
Christine, currently the Davis Food Co-op’s Marketing Specialist and frequent cooking class instructor, has been making burgers for a long time. She used to make them with her dad, full beef patties thrown on the backyard grill with a slice of cheddar. After transitioning to a largely plant based diet, Christine still makes burgers, sometimes with her dad, using ingredients outside of the traditional burger box. She enjoys nothing more than making food to be enjoyed, savored, and raved about by all. “If you don’t think peanut butter, sriracha, pickles, and mint go together, you’re wrong.” — Davis Food Co-op Teaching Kitchen team!
