- Toasted potato bun
- 80/20 Wagyu ground – Pan seared in a heavy stainless.
- Swiss from local deli
- Sauteed mushroom blend (butter, olive oil)
- Demi glace reduction cooked into onions and mushrooms and a sauce
- Kewpie mayo
It's not the most photogenic thing in the world, but this was one of the better tasting burgs I've ever made.
by daversa