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Worthy Burger Is Worth The Title

By Jake Levin

Jason Merrill, along with his pals Kurt Lessard and Dave Brodrick, had a problem. Not a problem which was a matter of life or death, but certainly a problem nonetheless. They couldn't find a good burger joint with a good craft beer selection in the Killington area.


"The Worthy difference is the relationship we have with our farmers, customers and our staff," he said. "We treat everyone like family and take pride in this."

After much discussion, Merrill said that he settled on a grass-fed beef cooked over Vermont fire woods as the method in which to construct the burgers. His go-to burger is the Jasper Hill Blue with caramelized onions, an item he picks nine times out of 10.

"I love the combination of the sweet onions and the sharpness of the bleu cheese," he said. "To spice it up I add our own spicy mayo."

The menu includes more than just beef options, of course, with chicken, fish, veggie and "turducky", a mix of turkey and duck, burgers also offered. All items are served on the Worthy Bun, while hand cut French fries are cooked twice in beef tallow.

Located in a freight house from the 1880s, Worthy Burger has a signature cement bar, which Merrill said is a topic of conversation. All menus are located on chalkboards in the restaurant.

Merrill, who's known as the Food Dude, meshes well with Lessard, the CFO, or Numbers Dude, and Brodrick, the Beer Dude.

Brodrick, who also founded the Blind Tiger in New York City, oversees an ever-changing list of 18 draft beer options, with a focus on beers brewed locally in Vermont. Other breweries across New England, such as Jack's Abby, Maine Beer Company and Rising Tide, are also featured.

An event referred to as "What's Tappening Mondays" occurs every Monday beginning at 4 p.m., where Brodrick will tap a special keg.

p>To see how else this restaurant is worthy, visit its website,

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