While opening a burger joint has become rather cliché, David Pellegrin and Rebekah Donovan Pellegrin of the Q Worldly Barbeque argue otherwise. This been a longtime dream of David, whose first job was flipping burgers and making grilled cheese at Kopp's Frozen Custard in Wisconsin. That aspiration will become reality on June 2, when Eco-Burger makes its debut in Cherry Creek North. Located in the former Soleil Mediterranean Grille & Wine Bar (which the couple closed in March), the shop has a socially conscious bent: eco-friendly light fixtures, faucets, and toilets, beetle-kill pine, and wind-powered energy. Soon, the joint will even sport solar panels---not to mention extensive composting and recycling programs. That's all very impressive, but what about the eats? The simple menu---burgers, fries, and milk shakes---offers notable twists. Grass-fed beef patties (plus black-bean and tuna burgers) arrive topped with the usual suspects, plus optional add-ons like smoked blue cheese, organic cheddar, and prosciutto. Fries come tossed with sea salt, black pepper, and parsley---and served with smoked blue cheese dipping sauce. Milk shakes and malts are whirled with Boulder Ice Cream and root-beer floats fizz with Bull & Bush's brew. As a whole, Pellegrin says "This is a slimmed down, modernized version of my first job." We can hardly wait to check it out. Bonus: In addition to local beer, Eco-Burger will also pour white sangría, a popular holdover from Soleil. 2817 E. Third Ave., Unit E