Bang Bang Burgers

Chef-owner Joseph Huang founded Bang Bang in Charlotte in 2013 after a career that included the Culinary Institute of America and New York kitchens. He credits his time at Danny Meyer's Blue Smoke with shaping his attention to sourcing meat, a focus carried into this neighborhood burger business.

The Seoul 2.0 layers sesame-oil kimchi, smoked pork belly, pickles, greens, and bulgogi sauce onto the burger. The TNT instead builds heat with pepper jack, jalapeños, onion strings, and sriracha mayonnaise. A pimento version adds fried pickles and homemade ranch, giving the menu several distinct Southern and Korean accents.

A full order is moderately priced once a side joins the burger, with single and double patties priced separately. Black bean patties and gluten-free buns are available as substitutions. For something smaller, the cheeseburger egg roll wraps cooked beef, sauteed onions, and American cheese, with Bang sauce alongside.