➜ OVER THE PAST FEW YEARS, BOSTON HAS WITNESSED AN EXPLOSION OF GREAT NEW SPOTS DEDICATED TO THAT KING OF CASUAL EATS, THE HAMBURGER. FROM LAID-BACK JOINTS THAT KEEP IT SIMPLE—JUICY PATTIES ON A GOOD BUN—TO UPSCALE EATERIES THAT SERVE UP FANCIFIED TAKES ON THE HUMBLE CLASSIC, THIS CITY HAS GONE WILD FOR BURGERS.
BY LEAH MENNIES
PHOTOGRAPHS BY SAM KAPLAN
52 BOSTON | JULY 2012
BOSTONMAGAZINE.COM 53
BOSTON’S
WE SPENT MONTHS DEVOURING EVERY BURGER WE COULD GET OUR HANDS ON IN THIS TOWN, RATING THEM ON THE MEATINESS OF THEIR PATTIES, THE CREATIVITY OF THEIR TOPPINGS, AND, REALLY, JUST THEIR DEGREE OF AWESOMENESS. HERE, WE PRESENT THE CITY’S 12 BEST BURGERS, BROKEN DOWN BY CATEGORY. OH, WE ALSO SELECTED A 13TH—THE TOP OVERALL BURGER—BUT FOR THAT, YOU’LL HAVE TO WAIT FOR NEXT MONTH’S BEST OF BOSTON ISSUE.
B EST TURKEY
TRINA’S STARLITE LOUNGE
B EST S P LU RG E
RADIUS
Trading a juicy beef burger for the turkey version is like trading a Cadillac for a Kia, right? No matter how much you dress it up with fancy extras, it’s just not the same. Well, take this top-notch model at Trina’s for a spin. A moist, hearty patty tricked out with a sweet and savory blend of Swiss cheese, mustard, apple mostarda, and peppery arugula, it’s a screaming ride. ➜ $ 1 0, 3 BEACON ST., SOMERVI LLE, 6 17-576 -0006, TRI NASTA RLI TELOUNGE .COM.
There are plenty of high-end eateries out there that slap a $20 price tag on a mediocre burger and call it upscale. Radius is not one of them. Chef-owner Michael Schlow’s baronly creation, dubbed simply “The Burger,” boasts a well-seasoned patty; flowing, sharp Vermont cheddar; crispy onion strings; and, to top it all off, tangy, creamy horseradish sauce. It’s those premium components that make it worth the money—and the calories. ➜ $1 9, 8 H I G H ST. , BOSTO N , 617- 426-1234 , RAD IUS RESTAURAN T.CO M .
B EST S L I D E RS
LUCKY’S LOUNGE
Sliders, are, in essence, designed for convenience—great for pairing with a stiff drink at the bar, sharing with the crowd, or holding you over till the main meal arrives. The luxe versions at Lucky’s Lounge, however, are more than a mere snack: With rich Kobe beef, Muenster cheese, Applewood-smoked bacon aioli, and petite fried quail eggs, they’re a mini-me indulgence that pack the same punch as their full-size counterparts. ➜ $15 FOR THREE, 355 CONGRESS ST., BOSTON, 617-357-5825, LUCKYSLOUNGE.COM.
BURGERS ON PREVIOUS SPREAD PROVIDED BY SULLIVAN’S STYLING BY JESSICA WEATHERHEAD AND ROWENA DAY
54 BOSTON | JULY 2012
PHOTOGRAPH BY JOHN DOE
BOSTONMAGAZINE.COM 55
B EST FASTFO O D ST Y L E
J.P.’s new burger emporium offers the ultimate next-day remedy for that long night out: its already-terrific bacon cheeseburger, made morningafter appropriate with the addition of a fried farm egg and the requisite grease (in the form of a healthy smear of house mayo). Order a heap of garlic-truffle Parmesan fries on the side to obliterate what ails ya—and make your stomach incredibly happy.
BURGER KINGS
TASTY BURGER
B EST H A N G OV E R CU R E
GRASS FED
CHEFS AT SOME OF THE CITY’S FINEST EATERIES HAVE STARTED TURNING OUT BURGERS FOR THE MASSES. IS THE TREND HERE TO STAY? ➜ BY A A RO N KAGA N
Our favorite way to experience Tasty Burger is still the way we first fell in love with it: at 1 a.m., in need of a fast—and delicious—way to soak up those few-too-many brews. We’ve tried ’em all here, from the brutally rich deepfried “Blue Collar” burger to the spicy, cheese-slathered jalapeño variety. But when we’re looking for a bite of classic Americana, we go for the “Big Tasty”: chopped pickles and onions, lettuce, tomato, special sauce, and a griddled, just-thick-enough patty. It’s a late-night savior that also satisfies at the table—or on the fly from the takeout window—any time of day. ➜ $ 4.9 5, 1301 BOYLSTON ST., BOSTON, 6 17-425-4444, TASTYBURGER.COM.
B EST C L ASS I C
THE GALLOWS
When we’ve had one too many fancy-pants burgers, there’s nothing we crave more than the simple pleasure of meat and produce packed onto a toasted bun. And that’s exactly what we get with the Gallows’ “Our Way,” an expertly seasoned, flavorpacked patty topped with lettuce, pickles, American cheese, and grilled onions— nary a cream sauce or deepfried pork product in sight. ➜ $10, 1395 WAS HIN GTO N ST., B OSTO N , 617-425 -0 20 0, THEGAL LOWS B OSTO N .CO M .
56 BOSTON | JULY 2012
ow do we like our burgers around here? If the recent success of local chainlets Boston Burger Co., Uburger, B.Good, and Four Burgers is any indication, the answer is fast and made to order—and served up in a supercasual space, thank you very much. Apparently, the tastemakers behind some of Boston’s most popular restaurants have been paying attention: In 2010, the Franklin Restaurant Group added the wildly successful fast-food joint Tasty Burger to its roster of eateries, which includes higherend spots such as the Franklin Café and Citizen Pub. In February, Ten Tables owner Krista Kranyak unveiled her J.P. “burger bar,” Grass Fed, and now Evan Deluty of hot spot Stella says he plans to open a globally inspired gourmet burger joint, as well. So what is it about these sandwiches, and why are so many Boston chefs falling under their spell? Call it the Shake Shack effect. Danny Meyer, the New York restaurateur behind such agendasetting fine-dining destinations as Gramercy Tavern and the Modern, found global success with this inexpensive burger eatery, which opened its first location in Madison Square Park in 2004. When the recession hit but Shake Shack outposts continued popping up everywhere from Connecticut to Dubai (one is slated for Chestnut Hill in 2013), it became apparent that burger joints were a safe bet in a tough economy. But beyond their value, burgers seem to offer some sort of familiar connection that’s especially resonant at this moment in time—a comforting mouthful of nostalgia with a side of fries. “It reminds you of being a kid,” says Paul Wahlberg, who already had plans in the works for his Hingham burger spot, Wahlburgers, when he opened the upscale Italian restaurant Alma Nove in 2010. Tasty Burger co-owner David DuBois, who will launch a Southie takeout stand this summer and a third location in Harvard Square this fall, agrees: “It’s just an emotional type of food for people in a strange way. There are seldom things that make you happier.” Whatever the reason for the burger’s reign, DuBois thinks it’s here to stay, citing similar surges in popularity in the ’30s and ’50s. “Honestly, this same conversation will probably be taking place 100 years from now,” he says. “When is the burger ever out of fashion?”
H
➜ $10.50 (WIT H EGG AN D AIOLI), 6 0 5 C ENT R E ST., JAMA ICA P L A IN, 617-553-2278, GRASSF E DJP.CO M .
B EST PAT T Y M E LT
PARK
Essentially a Reuben, grilled cheese, and hamburger packed onto one glorious rye-bread vessel, the retro patty melt is woefully underrepresented in this town. Thankfully, Harvard Square newcomer Park has come to the rescue, offering a version that boasts crisp bread on the outside and terrifically oozy Cholula-spiked sautéed onions, Russian dressing, and American cheese inside. Order it at the spacious bar with a tall beer, and you’ll thank us later. ➜ $ 9, 59 JFK ST., CA MBRI DGE, 6 17-49 1 -9 8 51 , PA RKCA MBRI DGE.COM.
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B EST G OU R M ET
B EST D OU B L E C H E ES E B U RG E R
CRAIGIE ON MAIN
CHARLIES KITCHEN
Chef Tony Maws’s legendary creation is a rare species, indeed: a perfectly medium-rare, umami bomb of a patty punched up with bone marrow, suet, miso powder, subtly sweet mace ketchup, and nutty, fonduelike cheese, then nestled on a buttery, griddled house-made bun. Only 18 of these precious sammies make it out of the kitchen each night, so be sure to get your order in before 6:30 (or head over for brunch) for the chance to try one for yourself.
With a divey jukebox atmosphere and a classic double that promises to erase even the worst dollar-menu memory, Charlies is the place to satisfy a beefy craving. We love the bare-bones version—just lettuce, tomato, pickles, and creamy American cheese—though enhancements like guac and grilled pineapple are available if you want to get creative. Pair with a side of the addictive beer fries for cheap-eats nirvana.
➜ $18, 853 M A IN ST. , CA M B R I D G E , 617- 497- 5 5 1 1 , C RAIGIEO NM A IN.CO M .
➜ $5.25, 10 ELIOT ST., CAMBRIDGE, 617-492-9646, CHARLIESKITCHEN.COM.
B EST M ESS
B EST W RA P P I N G
BOSTON BURGER CO.
RUSSELL HOUSE TAVERN
B EST V EG G I E
SAM’S AT LOUIS The veggie burger at this waterfront restaurant is so tasty, you might find yourself questioning whether it’s vegetarian at all. Chef Asia Mei is just that good, transforming tofu and shiitake, cremini, and portobello mushrooms into a firm, peppery patty that holds its shape— unlike the countless fall-apart, gluey blackbean varieties that we’ve choked down elsewhere. ➜ $ 1 6, 6 0 NORTHERN AVE., BOSTON, 6 17-29 5-01 9 1 , SA MSATLOUI S.COM.
BRINE TIME Juice dribbles down your chin and onto your lap. Your hands? Covered in condiments. But when the sandwich is as delicious as Boston Burger Co.’s “Hot Mess”—topped with Thousand Island dressing, chopped pickles, bacon, American cheese, shredded lettuce, sliced jalapeños, and, yes, sweet potato fries— you’ll hardly mind. Pro tip: Hold your burger over the pile of accompanying potato chips as you take each bite— the gooey toppings taste even better on spuds.
We have to hand it to Russell House Tavern chef Michael Scelfo for thinking outside of the bun, especially with so many burger purists out there whining about using an English muffin in place of a traditional roll. They’ve got it wrong, of course, especially when it comes to Russell House’s exceptional burger. Here, the muffin lets the fillings—local beef, bacon, and caramelized onions—shine, while doing a handy job of mopping up all the juices in the process.
➜ $8.95, 37 DAVIS SQ. , SO M E RV I LLE , 617- 4 4 0 -73 61 ; 1 1 00 B OY LSTO N ST. , B OSTO N, 857-23 3 - 45 60; BOSTO N BU RG E RCO.CO M .
➜ $12, 14 J F K ST., CAM B RID G E , 617-5 0 0 -30 5 5 , RUSS E L L HOUS ECAM B RID G E .CO M .
58 BOSTON | JULY 2012
HOW TRAVIS GRILLO TURNED THE BURGER’S BEST PAL—THE PICKLE— INTO A CULT SENSATION. ➜ BY A A RO N KAGA N
PHOTOGRAPH BY JOHN DOE
2007, Travis Grillo had his “Newton and the apple tree” moment—only it wasn’t with an apple. He’d just been turned down for a job with a footwear company and was sitting in his backyard, crunching on one of his dad’s homemade pickles. “I thought in my head, I should sell these,” Grillo recalls. So two years later, he opened a pickle cart at the Park Street T station. “Everybody was like, ‘You’re crazy, you’re not going to make a dollar, nobody’s going to buy pickles,’” he says. “And I was like, ‘You know what? They will, because I’m going to wear a pickle suit.’”
IN
By 2010 Grillo’s Pickles had gone from a humble cart with a human mascot to a company producing about 5,000 jars of pickles per week for the likes of local Whole Foods and Stop & Shop locations, and even Fenway Park. And in March of this year, Grillo launched the Boston area’s first-ever pickle shop, selling everything from standard cucumbers to carrots, beets, and grapes in his small but packed Inman Square space. Grillo owes at least some of his success to having picked a product at the nexus of several current food trends: the rising preference for local products, the celebration of all things
small scale, and even the renewed interest in canning. With the support of locavore pickle fiends, Grillo is planning on expanding beyond New England: He anticipates that Grillo’s Pickles will be on the shelves of Whole Foods as far south as Florida by the end of the year. Of course, the man who got his start wearing a pickle suit isn’t letting all the brine go to his head. “We’re not going to get fancy on you. We’re not going to change,” Grillo says. So while you may soon find his products all across the country, you can bet he’ll still be holding court at his original cart—in a pickle jersey, no less.
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HOW TO MAKE YOUR BURGER MORE AWESOME
2 4
STEP UP YOUR BBQ GAME WITH THESE EXPERT-APPROVED INGREDIENTS. PAT T Y 6
BRISKET POINT CUT 2 BEEF FORESHANK 3 CHUCK ARM Michael Dulock of the forthcoming M. F. Dulock butcher shop in Somerville prefers a 65/35 meat-to-fat ratio. “This is my go-to burger mix, and probably explains my high cholesterol,” he says. To make it extra-rich and smoky, Dulock suggests throwing some bacon ends into the blend, as well. 1
7
1
4 PORK SHOULDER/ PORK FAT “Pork shoulder is what we love in burgers,” says Matt Jennings, chef-owner of Farmstead and La Laiterie in Providence. “It doesn’t have a very strong flavor, so it’s versatile and it tends to take on the flavor of the ingredients that you put with it.”
10
8
3
12
COLD, CUBED BUTTER Craigie on Main’s Tony Maws suggests adding this to your meat blend for a succulent patty. 5
9
5
60 BOSTON | JULY 2012
PHOTOGRAPH BY SAM KAPLAN
11
TOPPINGS 6 BIG ED’S CHEESE 7 GORE-DAWN-ZOLA Rich, creamy, and mellow, Big Ed’s, a Gouda-style cheese from Wisconsin, is “an incredible melter,” Jennings says. If you’re looking for more-intense flavor, go for the GoreDawn-Zola, a raw cows’milk blue from Highgate Center, Vermont.
8 CARAMELIZED ONIONS The intensely savory elements of a burger need balancing, so Dulock relies on caramelized onions “to add some sweetness, while at the same time having enough flavor to complement the meat.” 9 HOWARD’S GREENTOMATO PICCALILLI “It gives you a little bit of sweet-sour, and a bit of spice,” says Seth Morrison, chef at the Gallows. “My dad introduced it to me when I was a kid.”
BUN 10 THOMAS’ ENGLISH MUFFINS This sturdy breakfast staple gets the vote of both Maws and the Russell House Tavern’s Michael Scelfo (see page 58). “They are a tad crunchy on the edges, while providing the pockets to absorb juice and flavor,” Scelfo says.
SEASONING 11 GRILL MATES MONTREAL STEAK SEASONING For a great sear and a flavorpacked patty, sprinkle this blend of salt, garlic, red pepper, black pepper, and paprika onto the meat before grilling, says Jose Gamez, sous chef at the Four Seasons’ Bristol Lounge.
SALT AND PEPPER “Generously season, and use what most restaurants do for meats: kosher salt and butcher’s-grind black pepper,” says Sam Monsour, chef at JM Curley in Downtown Crossing. 12
COOKING
TIPS FROM THE P R OS
➜ GO FOR A LOOSE GRIND
BURGERS BY THE NUMBERS
10
Patties used for the Eagles Deli challenge burger, which features 5 pounds of beef, 20 pieces of bacon, 20 pieces of American cheese, 5 pounds of fries, one deli pickle, and one fountain soda.
3
People who have completed the Eagles Deli challenge.
0
Times Adam Richman (of Man vs. Food fame) completed the challenge. (He tried and failed.)
43
Fastest time, in minutes, that the Eagles Deli challenge was completed. The champ also ate an extra pound of meat—just because.
When ordering your beef, ask for lots of space (read: air pockets) between the grains of meat. “Then when the fat melts, it hangs out in there and stays nice and juicy,” Morrison says. Grinding your own? Use a ⅜-inch blade. ➜ LEAVE IT ALONE, ALREADY!
“A lot of people toss the raw meat back and forth until a noncrumbly, gluelike ball is formed. This is bad,” Monsour says. “Minimal manipulation may [make it] seem like the burger will fall apart, but it won’t.” ➜ LET THE PATTY COME TO ROOM TEMPERATURE BEFORE COOKING
“It will yield a more evenly cooked burger, and you will avoid the flare-ups that come with grilling while you wait for the center of the burger to be cooked,” Maws says. ➜ TRY AN INDOOR METHOD
Morrison prefers a Lodge-brand cast-iron skillet. “All of those juices and fat remain in the pan, which keeps the burger nice and moist,” he says. ➜ KEEP YOUR COOKTOP HOT
“This is the only way to get a great sear on your burger,” Gamez says. “The process ensures you get a nice charred outside and juicy middle.” ➜ STEP AWAY FROM THE SPATULA
“I’m always telling young cooks to leave it alone on the grill,” Scelfo says, “and if I catch you pressing it or capping it, it won’t be pretty.” ➜ DON’T SERVE IT RIGHT AWAY
“Remember to give your burger five minutes to rest after you have cooked it before garnishing with your toppings or even putting it on a bun,” Gamez says. This allows the juices to stay where they belong—inside the patty.
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WHAT’SYOUR BEEF? WHETHER BECAUSE OF A TIGHT KITCHEN SPACE OR A LIMITED MENU, THESE LOCAL CHEFS HAVE REMAINED PATTY-FREE. TO SATISFY OUR CURIOSITY, WE ASKED THEM: “IF YOU WERE SERVING A BURGER, WHAT WOULD IT LOOK LIKE?”
BARRY MAIDEN
1
H U N G RY M OT H E R
FANCYFRIES BURGERS AREN’T THE ONLY THING GOING UPSCALE AROUND HERE. CHECK OUT THESE GREAT TAKES ON THE SIMPLE FRENCH FRY.
DOUBLE PIMIENTO CHEESEBURGER PAT T Y: Wagyu-Angus beef from Strube Ranch in Texas. TO P P I N GS : House-made bacon and house-made pimiento cheese. B U N : Pan de mie topped with African benne seeds (a type of sesame seed).
2
TIM CUSHMAN
O YA
THE “ TONKATSU” BURGER Mixture of ground pork butt, pork shoulder, braised pork tongue, and green onions—shaped, coated with panko bread crumbs, and deep-fried. TO P P I N GS : Foie gras kabayaki sauce, shiso slaw with yuzu-honey dressing, and dashi apple sauce. B U N : Soft sesame-seed brioche griddled in rendered foie-gras fat. PAT T Y:
PAUL O’CONNELL
C H EZ H E N R I
THE “BOSBELI” BURGER Ground, 93-percent-lean Angus beef with adobo seasoning (cumin, paprika, salt, finely minced garlic) and a dash of Cholula hot sauce; seared on a cast-iron skillet with oil and butter and served rare. TO P P I N GS : Melted Manchego cheese, sofrito ketchup (with chipotle peppers and apple cider vinegar), mustard, and cilantro. B U N : English muffin. PAT T Y:
1
Sour-cream-andchive curly fries
SUNSET GRILL
2
Truffle fries with roasted-garlic mayo
3
THE ABBEY
3
Truffle fries with Gorgonzola cream sauce
DEEP ELLUM
4
4
Pimiento-cheese waffle fries
LOCAL 149
5
“Hell” fries (topped with cayenne, cilantro, and hot sauce)
62 BOSTON | JULY 2012
5
PHOTOGRAPH BY SAM KAPLAN
ALL STAR SANDWICH BAR
BURGERS BY THE NUMBERS
Types of burgers available at local chainlet Boston Burger Co.
PHOTOGRAPH BY SCOTT M. LACEY
Types of burgers available at Somerville’s R. F. O’Sullivan’s.
Types of burgers available at Mr. Bartley’s Burger Cottage in Cambridge.
Cost of a plain burger at Mr. Bartley’s Burger Cottage in 1960. (The smaller-size “Lady Burger” cost 49 cents.)
Cost of a plain Bartley’s burger today (one size for all genders).
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BURGER BUZZ
1
THE ULTIMATE FRANKENBURGER
WHETHER YOU’RE AT A PUB, A SWANKY RESTAURANT, OR A COOKOUT, THESE PAIRINGS FROM THREE LOCAL BEVERAGE EXPERTS WILL HELP YOU MAKE THE MOST OF YOUR BURGER EXPERIENCE.
BEER
WINE
2
MAT T REISER
U PSTA I RS O N T H E SQUA R E , CA M B R I D G E
RED
“To highlight the char of the grill, choose full-bodied wines that mimic the flame with rich, dark fruits—think syrah, pinotage, and malbec.”
3
CRAFTED WITH INGREDIENTS FROM LOCAL RESTAURANTS AND GOURMET SHOPS, OUR PERFECT BURGER WOULD LOOK A LITTLE SOMETHING LIKE THIS.
4
1 BUN
Blue Frog Bakery’s soft potato roll, used at Grass Fed.
2 SAUCE
Spicy aioli (with chipotle peppers in adobo, garlic, cornichons, red onion, paprika, and cayenne pepper), slathered on Sel de la Terre’s bar-menu burger.
5
3 TOMATO
Pickled green tomatoes from Grillo’s.
PHOTOGRAPHS BY SAM KAPLAN (FRANKENBURGER); ISTOCKPHOTO (LIQUOR)
Try 2007 Bonny Doon Le Pousseur Syrah (Central Coast); 2008 Warwick “Old Bush Vines” Pinotage (Stellenbosch, South Africa); and 2011 Altos Las Hormigas Malbec (Mendoza, Argentina). WHITE/ROSÉ
“Although deep, rich reds go great with burgers, so do lightly oaked chardonnays and rosés. And when in doubt, pull the grüner veltliner out. With tons of minerality, naturally high acidity, and the ability to play well with the most difficult pairings—like veggie burgers—this is definitely a wine you want to keep in good supply for when you’re in a pinch.”
SPIRITS
K ATE BAKER
C RA F T B E E R C E L L A R, B E L M O N T
D O U B L E / I M P E R I A L I PA
“Because of the thick, resin-y character of hop oil, this kind of bigger, bolder IPA can cut through fattier textures like cheese, avocado, or even a salmon burger.” Try Wachusett Larry Imperial IPA; Uinta Detour Double IPA; and People’s Pint Double IPA. AMBER LAGER/BROWN ALE
“These kinds of beers have a lot of caramel malt. I always equate it to the cooking process of caramelization, that sweet note you can get in food from grilling or sautéing. ” Try Cape Ann Fisherman’s Brew; and Smuttynose Old Brown Dog Ale. A L L B E E RS AVA I L A B L E AT C RA F T B E E R C E L L A R, 5 1 L EO N A R D ST. , B E L M O N T, 6 17- 93 2-1 8 8 5 , B OSTO N C RA F T B E E RC E L L A R.CO M .
JOE M c GUIRK
H I G H L A N D K I TC H E N , CA M B R I D G E
T H E P R E S B Y T E R I A N C O C K TA I L
“A classic, whiskey-based tall drink, it will refresh your palate after the salt from your fries and burger.” Pour 1½ ounces of whiskey (McGuirk prefers Crown Royal) over ice in a highball glass and top with equal parts soda water and ginger ale. Jazz it up with a dash of Angostura bitters. AMARO
“A shot of Fernet-Branca is mandatory after I eat a good burger.” To savor this herbal, medicinal spirit, known for its digestive benefits, pour over ice and sip. F I N D F E R N ET- B RA N CA A N D C ROW N ROYA L AT M OST LO CA L W I N E A N D S P I R I TS S H O PS .
Try 2011 Crios de Susana Balbo Rosé of Malbec (Mendoza, Argentina); 2009 Errazuriz Chardonnay (Aconcagua Valley, Chile); and 2010 Hiedler Grüner Veltliner Löss (Kamptal, Austria). A L L W I N ES AVA I L A B L E AT BAU E R W I N E & S P I R I TS , 3 3 0 N E W B U RY ST. , B OSTO N , 6 17-2 62- 03 63 , BAU E RW I N ES .CO M .
4 BACON
Benton’s hickory-smoked country bacon, available at Central Bottle Wine + Provisions.
6
5 CHEESE
Cabot clothbound cheddar, available at Formaggio Kitchen.
6 PATTY
Archer Farms grass-fed Angus chuck, round, and sirloin blend, used at Harvest; available directly at Savenor’s Market.
BURGERS BY THE NUMBERS
People who order Bukowski Tavern’s peanut butter–topped burger in an average week.
Calories in the “Cousin Oliver” burger (whole-wheat bun, lettuce, tomato, onions, and pickles) at B.Good.
Calories in KO Prime’s foie gras–topped burger (brioche bun, 3 ounces of seared foie gras, kabayaki, and yuzu aioli).
Pounds of ground beef that Cambridge’s Flat Patties goes through in an average week.
Pounds of ketchup that Flat Patties goes through in an average week.
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