Michael White with a tray of the ingredients.
The patty is aggressively seasoned with salt and black pepper.
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.
While initially quite firm, the bread softens up after a generous schmear of butter.
The bread is griddled to attain a croissant-like buttery-ness.
A mixture of mayo and mustard is applied to the bun after griddling.
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.
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
The White Label Burger and the mini White Label Burger.