EVERYTHING ABOUT BURGER NEAR ROSSI PARK

The burger patties are hand-formed during the cold air of the Commissary’s downstairs butcher shop. The chilly air retains the wealthy fat pockets in the aged chuck from breaking down. There’s an individual seasoning. The dry-age, about 25 % of the burger grind, leads to deltas of buttery meat juices.Launched by Jack Keller much more than fifty