I was tasked with creating the burger of the day at a tavern/tapas restaurant I worked at. Some specials were for the people (to sell) while others were created more for the cooks (as creative expression/release).
One of the favorites was a Montreal Burger crusted with Montreal seasoning, smoked provolone, a garlicky aioli, slow roasted tomatoes marinated in a basil infused oil, and a thick slice of grilled sweet onion.
Another favorite was a burger topped with aged swiss cheese, a tempura battered portobello mushroom cap, sauteed spinach, and a creamy horseradish sauce.