"The burger begins at least one day before it is actually served, and is made entirely from scratch - including the bun and condiments."
"We're using Idaho potatoes, and we find that this potato with the starch content makes the best potato bun... A potato bun just feels classic."
"The combination of every topping is going to give us a beautiful burger with freshness, moisture, texture," Domenech says.
"It’s seasoned with fleur de sel on both sides, then seared on a flat-top grill alongside the applewood-smoked bacon... topped with Gruyere cheese and placed under the broiler until it's bubbly and melty."
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