Gallery: The Making of Michael White's White Label Hamburger at Ai Fiori

The Ingredients
The Ingredients

Michael White with a tray of the ingredients.

Before Griddling
Before Griddling

The patty is aggressively seasoned with salt and black pepper.

Cooking the Patty
Cooking the Patty

The tempered patty is pressed into the griddle (or plancha, as fancy-pants chefs call their griddles) to ensure a good crust.

Cooking the Patty
Cooking the Patty

The patty is flipped after the crunchy, craggly crust is formed.

The Bun
The Bun

While initially quite firm, the bread softens up after a generous schmear of butter.

The Bun
The Bun

The bread is griddled to attain a croissant-like buttery-ness.

Condiments
Condiments

A mixture of mayo and mustard is applied to the bun after griddling.

Toppings
Toppings

The thick cut bacon is par-roasted in the oven and "kissed" on the griddle before being laid on the finished patty.

Toppings
Toppings

After the bacon is laid down, White layers white American cheese from Wisconsin over it and places it in an infra red salamander until molten.

Autopsy Shot
Autopsy Shot

The burger is topped off with black tomatoes sourced from Lucky's in Florida and bibb lettuce. It comes served with pommes dauphine and costs $19.

Senior vs. Junior
Senior vs. Junior

The White Label Burger and the mini White Label Burger.

The Making of Michael White's White Label Hamburger at Ai Fiori