Made with 70% Meyer Ranch beef chuck which is cured for 24 hours and 30% butter with a slice of smoked gouda in the middle of the patty. The patties are individually vacuum sealed and sous vide’d with another stick of butter then seared in a buttered cast-iron skillet and topped with a slow-cooked egg yolk, sauce gribiche, and watercress.  Served with sliced cornichons and French fries.

Maverick, San Francisco