THE X FACTOR

In a trend-driven dining landscape with fickle customers, burgers are bulletproof.

Its portability, comfort-food standing and innumerable ways to riff on the classic patty and bun made it a menu must-have during the pandemic. But even as indoor dining resumes, one truth remains: The wow factor sets it apart.

From Canlis in Seattle to Noma in Copenhagen, the burger’s unlikely presence on a fine dining menu was

the extra pow to draw crowds last year for an already expected stellar burger based on reputation alone. Even in a sea of fast-food options under $10, the standout element could be a point of differentiation, such as a sprinkle of salt on the patties and grilled medium instead of well done like at Tasty Burger, the Boston-based regional chain. 

In today’s competitive market, regardless of pent-up demand from a pandemic, quality is a given. So whether a menu offers a solo star burger or many, including the ever-growing plant-based option, the X factor makes it an enduring bestseller. Here, chefs identify the ingredient that puts an already sensational burger over the top.

BERRY CHEESY BUTCHER BURGER

Chef William Lara, Chop Shop, Chicago

• » Components: 8-ounce Mishima Reserve American Wagyu patty, blueberry cheddar, tomato onion jam, sliced pickled strawberries, brioche bun
• » Standout element: Housemade tomato onion jam on the bottom bun is sweet and spicy, but doesn’t overwhelm the wagyu
• » Price: $16

THE BBQ BURGER

Chef Sue Bette, Bluebird Barbecue,  Burlington, Vermont

• » Components: 4-ounce Pineland Farms beef patty, Vermont-made Cabot American cheese, slow-smoked chopped brisket, housemade bread and butter pickles and housemade Mountain Maple barbecue sauce
• » Standout element: The brisket is slowly smoked for 15 hours, then lightly tossed in a maple BBQ sauce made with local Runamok maple syrup for a classic-burger-meets-BBQ in the same bite
• » Price: $15

KALI BURGER

Chef Kevin Meehan, Kali, Los Angeles

• » Components: 8-ounce dry-aged Flannery beef, black garlic ketchup, Fiscalini cheddar, arugula, caramelized onions and a housemade bun
• » Standout element: Burger blend by Flannery using 25% prime filet, 50% prime dry-aged New York strip and 25% hanger steak. It’s juicy, funky and not too tough
• » Price: $18.50

MIYAZAKI A5 STEAK BURGER

Chef Hiroki Odo, HALL by ODO, New York

• » Components: 4-ounce A5 Miyazaki Wagyu beef patty, 3-ounces of sliced A5 Miyazaki wagyu ribeye, real wasabi, housemade sansho pepper sauce, Boston lettuce, beefsteak tomato, American cheese, onion bun
• » Standout element: A5 Miyazaki Wagyu ribeye is sliced and served rare. Servers suggest eating a few pieces of steak on its own first, then enjoying as a burger. Half of all orders include this burger, making it a bestseller
• » Price: $20.21

TEJANO BURGER

Executive chef and co-owner Lynn Gorfinkle, Roam Artisan Burgers, San Francisco

• » Components: A 5-ounce grass-fed beef, free-range turkey, all-natural bison or housemade veggie patty with jalapeño relish, herb ranch, housemade corn strips, avocado, pepper jack cheese, sesame seed bun
• » Standout element: White corn strips for a hearty, unexpected crunch
• » Price: $11.99 ($2.99 upcharge for bison)

UMAMI DOUBLE TRUFFLE BURGER

Chef Adam Fleischman, Umami Burger, Los Angeles

• » Components: Two 4-ounce beef patties, truffle cheese fondue, truffle aioli, truffle glaze
• » Standout element: Truffle fondue, made in-house with tartufo scorzones or black summer truffles from Tuscany, adds a delicate and luscious layered burger
• » Price $9.99

Ground Up: Plant-Based Patties

Just being a plant-based patty can be the draw whether it’s made in-house or by Impossible Burger or Beyond Burger. But to be a bestseller, it first has to be treated right.



Impossible Burgers are sold pre-seasoned, so there’s no need for additional seasoning. Don’t bother smashing these patties on a flat top or char grill – they don’t produce the same Maillard reaction as beef.

“The patties are just as sensitive to over-cooking as beef is and will become dry and hard if overcooked,” says Umami Burger’s senior director of openings, Vincenzo Rossy. He recommends cooking Impossible Burgers to medium well so there is a faint light pink line in the very center. “Because of the delicate nature of the patties, they will lose structural integrity, so are best cooked on a flat top grill or nonstick fry pan.”

WILD BOAR BURGER

Chef Linda Hampsten Fox, The Bindery, Denver

• » Components: 8-ounce patty (75% wild boar and 25% top sirloin), bourbon brown sugar caramelized onions, black garlic aioli, aged sharp cheddar, pickled escabeche, seeded brioche bun
• » Standout element: Wild boar, lean but uniquely flavorful, is ground weekly in-house. Burger starts on the grill for a smoky start but finished in the oven, so it stays juicy inside and out
• » Price: $19