Grumpy's Cafe's black bean burger ($12)
What you get: A house-made 8-ounce patty of black beans, sweet potato, oats and spices with avocado, chipotle mayo, lettuce and tomato. Bean town: This burger has plenty of bold vegetarian flavors. "You're going to taste beans and sweet potatoes," says general manger Danielle Doran. "It's going to have a sweet and a smoky flavor." Home slice: Like every sandwich on the menu, this burger comes on grilled Italian bread. Clean scene: This burger shows how Clevelanders want to eat now, says Doran. "People are getting back to the basics of eating real food." Mon.-Fri. 7-11 a.m., Sat. and Sun. 8 a.m.-3 p.m., 2621 W. 14th St., Cleveland, 216-241-5025, grumpys-cafe.com
Luxe Kitchen and Lounge's bison burger ($17)
What you get: An 8-ounce bison patty with hot cappicola, chipotle cheddar, a sunny-side up egg and garlic Peppadew aioli. Meat up: Executive chef Dallas Martinez chose bison for its high-protein and low-fat content. "It really brings out a really nice flavor," he says. Fruity finish: Don't forget to order a mimosa or Bellini. "We do a happy hour brunch," he says. "So you get two for the price of one." Hearty party: "This burger is great if you've been drinking all night or partying all night or even just having a hard workweek," he says. Sun. 10 a.m.-3p.m., 6605 Detroit Ave., Cleveland, 216-920-0600, luxecleveland.com
Jack Flaps Luncheonette's Jack burger ($8.50)
What you get: A 1/3-pound beef patty on a house-made cinnamon roll with arugula and house-pickled tomato. On a roll: Owner Randy Carter has a tradition of making cinnamon rolls on his rare mornings home. "I was thinking about those cinnamon rolls one day, and I was like, Oh, that would be really good with a burger!" he says. Frost free: No icing here. "That would be a little bit too sweet for the burger," he says. Fiesta time: "Beef and cinnamon go hand in hand in Mexico. That's why I figured it would work," says Carter. Sun. 9 a.m.-2 p.m., 530 Euclid Ave., Suite 10, Cleveland, 216-303-9175, jack-flaps.com
Nighttown's smoked salmon burger ($12)
What you get: A 7-ounce salmon patty topped with house-made pico de gallo and avocado aioli. Fish tale: Chef Nathan Sansone starts by smoking salmon over cedar with red onions, chives, garlic and lemon juice. "It gives the salmon a fantastic aroma," says owner Brendan Ring. Fluff piece: Heavy cream and egg whites are added to the salmon after smoking. "That's what makes it light and moist and fluffy," Ring says. Playing favorites: Ring orders the burger at least once a week. Sun. 10:30 a.m.-3 p.m., 2387 Cedar Road, Cleveland Heights, 216-795-0550, nighttowncleveland.com
Nano Brew's brunch burger ($10)
What you get: A 4-ounce beef patty with cheddar, bacon gravy and sunny-side up egg on a buttermilk pancake. Single life: This open-faced burger comes with just one pancake on the bottom, so you'll need to knife-and-fork it. Happy accident: Chef Billy Crompton came up with the recipe for his bacon gravy after burning a frittata and making biscuits and gravy on the fly. "I always thought that if I ever did do a brunch menu, I could use the gravy somehow," he says. Condiment choice: "Ketchup is already on the side for the fries," he says. "So I'm sure people do something with that." Sun. 10 a.m.-3 p.m., 1859 W. 25th St., Cleveland, 216-862-6631, nanobrewcleveland.com
Sterle's Country House's schnitzel burger ($9)
What it is: Two 2-ounce beef patties with cheddar and paprika aioli. Heritage ways: The burger is inspired by schnitzel, a pounded piece of meat that's been seasoned and breaded. Crunch punch: The patties are deep-fried. "It has that crunchy breadcrumb, almost like a fried green tomato," says executive chef and general manager Jeff Jarrett. Side job: Diners have their choice of french fries or German potato salad. "Some people serve [the latter] warm, some people serve it cold.It's kind of one of those up-for-debate things," he says. Sun. 11:30 a.m.-2 p.m., 1401 E. 55th St., Cleveland, 216-881-4181, sterlescountryhouse.com
