Building Better Burgers

Last month, I briefly talked about our multiple vendors, and where and how we use them. This month, I want to focus on Thomas Beef and our hamburgers at the Club. Currently, we use Thomas Beef for all of our hamburgers. The kids burger, the Woodbridge Burger, the Blue Burger and, my favorite, the Spicy Sunny Side. The beef grind is all Angus beef and because they’re a very small producer, some better cuts such as brisket and short rib get put in the grind. This gives the burger better texture and flavor than just a commodity grind. I order about 20lbs of kids burgers and 50lbs-70lbs of our 8oz burgers, weekly. Even in the slow times, the burgers here sell well.

I source the best-quality ingredients for our burgers, including sweet brioche buns. These buns hold up well to our big burgers, and we toast them with clarified butter we melt from 55lb blocks. We make our own 1000 Island or "Yum-Yum" sauce, with big chunks of egg and diced pickles to give more texture, and get our fresh produce from Produce Express. My favorite burger, the Spicy Sunny Side, with its housemade chipotle mayo, thick cut bacon, grilled Ortega chili, and sunnyside-up egg, hits all my favorite things. It's like a spicy breakfast burger!

This month, don't forget to check out our Oak Farm Wine Dinner on Mar 23, and the St. Patrick's Day Dinner Buffet on Mar 17. I hope to see everyone there.