What goes into a burger
We have a new item on our menu in honor of a member of our kitchen team – Joe’s burger. Joe is our right hand man in the kitchen and he is passionate about his burger.  He  mixes up a mean combination of herbs and spices including a bit of ground coffee which was used a while back when burgers became popular many years ago. Lemon-thyme is another ingredient which gives it a nice touch besides salt and fresh pepper.

(layers of juicyness)

Let’s talk meat – and learn Japanese
In searching for the best burger meat we tried many different kinds of beef and ended up with Akaushi which is a cattle brand breed in Texas from the Wagyu beef family. The beef is 100% all natural, hormone free and sourceable. Wa-gyu means Japanese cattle and Akaushi translates to red cow – so it is a red Japanese cow and it’s surely becoming the new hot beef to hit the market.  Wait and see!

Schnitzel-ing your burger
We needed to work with a beef brand, which has tons of flavor and juice since we wanted to cook the burger in a schnitzel style meaning instead of charring the burger on a grill. We had great results by using the chuck part which is richly marbled and hence very juicy and moist in the finished burger. We’re using finely ground Japanese bread crumbs with a dusting of flour and a brush stroke of egg wash to encrust the raw burger patty and then we pan-fry it – this keeps the natural juicy meat sealed-in versus having it drip down the grill and losing it like when cooked in a traditional grilling way. The schnitzel burger really showcases the terrific quality of the Akaushi beef. So not every burger has to be charred – but it depends on the meat!


(house-made pickles)

Burger accompaniments
A grilled pickle – made in house lies proudly on the side of the burger. Then the layering starts - a crisp salad leaf, terrific Vermont cheddar and a sturdy and rich brioche bun makes sure to absorb the extra juices. You can have it with our house-made tomato condiment or grab the Heinz bottle - it’s fantastic both ways. Potato gratin is served on the side and seals the burger deal.

(a daily salad leaf for our schnitzel burger)


Chef’s note
If you can get your hands on really good meat such as the above mentioned our way of cooking a burger is worth a try.

(potato gratin, pickle, salad leaf and schnitzel burger)