As part of Eater's first ever burger week, chefs at three Chicago restaurants that don't serve burgers agreed to make a special limited-edition burger, served just this week. Today we introduce the Graham Elliot Wild Foraged Wagyu Grahamburger.
Grahamburger [Photo: Timothy Hiatt Photography]
Graham Elliot executive chef Merlin Verrier is clearly excited about the arrival of spring and all the green goodness it brings. For his burger, Verrier found some beautiful spring vegetables: green garlic, ramps and morels. He sourced high-quality wagyu beef and pulled it all together in a beautiful package that reflects the season. "I think burgers in America are notoriously these gut bombs and put fat on fat on fat and make it greasier," he said. "I wanted the opportunity to make it more seasonal. I went with fresher lighter accompaniments."
The Grahamburger is a griddled wagyu beef top sirloin ground in house, topped with cambozola fondue, morel ragout, green garlic aioli and grilled ramps, placed between two pieces of marbled rye that are cut into the shape of a bun. It's served with fried smashed potatoes that come with the green garlic aioli for dipping.
The burger is available all this week at dinner at Graham Elliot in the bar only for $17. "It's the classic pairing of a burger and potatoes, but as an entree," Verrier said. Maybe this is foreshadowing for the proposed Grahamburger restaurant?
Don't forget you can also get special Eater Burgers at Belly Shack and Mercadito this week.
· Grahamwich Scouting 2 More Locations, Grahamburger Coming Next Year [~EChi~]
· All Eater Burger Coverage on Eater Chicago [~EChi~]
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