We dry age a lot of our own beef at my restaurant. We save and usable trim form those steaks vac sealed in the freezer. When we get enough saved up we grind coarse twice and form into 8oz patties. Season them simply with salt and grill over Japanese charcoal grill. We then melt over American cheese we make from Kenny’s Farmhouse reserve cheddar. Sauce is a Japanese-style mayo that has some of the last picked chanterelles from summer. It’s on a brioche-style bun (a little less fat and less sugar) that has a little benne seed flour in the dough and topped with benne seeds.

We do a smash burger for our more casual lunch service but this burger (and variations) makes a dinner appearance from time to time. Served along with thick four-times fried tallow fries we toss in a pastrami spice.