- The beef itself has been seasoned throughout, with enough fat in it that it doesn’t need cheese.
- The patty shouldn’t be flaccid or soggy, so we’re using cuts like brisket and short rib, which have gelatin in it and will give the patty good body.
- We’re using a house-made Thousand Island-style dressing of ketchup, aioli, Dijon mustard, pickle, and red onion. It’s applied to the top half of the bun, so that the juice from the meat can drip into the bun.
- The bun needs to be exceptional. We tried several bun recipes and found a challah we like that won’t fall apart easily. It’s fried in butter – not grilled, but fried so that the edges of the bun have a delicate crunch to it.
- Jonah thinks burgers should always have a pickled component. We’re using pickled onions in a particular proportion to fresh onion.
- A good, fresh butter lettuce finishes it off.
Our burger comes with either French fries fried in beef fat (that’s right, same animal) and laced with espelette and pimenton, or a fresh green salad spiky with vinegar.
Upstairs, we’re making this classic hamburger at lunchtime, Monday through Friday. Perhaps the best burger you will ever have, possibly life changing.