One may not count on that L’Avenue, the stylish Phillippe-Starck-designed restaurant that sits atop New York Metropolis’s iconic Saks Fifth Avenue, boasts one of many metropolis’s most interesting burgers. However right here, alongside Asian-inflected French classics like steak au poivre and escargot, the Classique cheeseburger reigns supreme.
The burger begins not less than in the future earlier than it’s really served, and is made fully from scratch — together with the bun and condiments. First, cuts of premium Angus steak are trimmed, floor, and fashioned into patties, then tucked away within the walk-in cooler to relax in a single day. Resting the patties permits them to dry out a bit, which, in accordance with govt chef Cedric Domenech, makes the burgers simpler to cook dinner throughout a busy lunch service.
The next day, pastry chef Victoria Mustacchio will get to work making the burger’s bun. “We’re utilizing Idaho potatoes, and we discover that this potato with the starch content material makes the most effective potato bun,” she says. “[A] potato bun simply feels basic.” The potatoes are cubed and boiled, then mashed with butter earlier than being kneaded with flour till the dough is clean and able to rise. Whereas the dough rises, the Classique’s “particular sauce” is made by combining house-made mayonnaise with white miso, creamy avocado, and sambal for a little bit of kick, then tossing the entire thing with chopped gem lettuce for a burst of crunch.
“The mix of each topping goes to provide us a gorgeous burger with freshness, moisture, texture,” Domenech says.
As soon as the buns are baked and the double-fried fries are prepped, it’s time to really cook dinner the burger. It’s seasoned with fleur de sel on each side, then seared on a flat-top grill alongside the applewood-smoked bacon that may ultimately gild the lily. As soon as it’s acquired the right crust, the burger is topped with Gruyere cheese and positioned below the broiler till it’s bubbly and melty.
Watch the newest episode of Icons: Burgers for extra particulars on how this painstakingly good burger is made each single day at L’Avenue.