Gold Standard Burger
Executive chef Anthony Meidenbauer says his intention with the Gold Standard burger was to re-build a bacon cheeseburger with best-in-class ingredients. To that end, it's made from an 80/20 beef patty of coarse-ground, dry-aged beef, topped with oven-roasted Roma tomatoes, baby arugula, thick-cut bacon, aged goat cheddar cheese, and garlic-chive aioli.
Seasoning the Patty
Beef burgers at Holsteins start with an 80/20 patty made from beef sourced from Premiere Meat Company (in Vernon, CA). The patty is composed of 25 percent rib eye trim, dry-aged from 21 to 28 days, and 75 percent chuck and brisket—a blend that Anthony says imparts a mineral, steakhouse flavor. Before grilling, it gets sprinkled with salt and black peppercorns.
The seasoned patty is placed on the hot, smoky grill, joining several others already cooking. Anthony says each cook has their own method to ensure all patties are cooked to order.
Cheese and Bacon
After flipping, the patty is sprinkled with a handful of Redwood Hill Farm aged goat milk cheddar cheese. Two strips of Daily's applewood-smoked thick-cut bacon (ripped into two pieces) join the party.
Anthony says the kitchen at Holsteins is always busy. Here, a row of six plates are readied for a beef patty.
Buns warm up (and are lightly toasted) in a cooler area of the flattop.
Lightly toasted brioche buns are laid out, ready to meet the beef and toppings.
Placing the Burger
The patty (grilled to order) with the cheese and bacon on top is carefully placed on the bottom bun.
The top bun gets a careful swirl of garlic-chive aioli (made in-house).
Instead of the standard tomato slice, the Gold Standard burger is topped with Roma tomatoes that are slow-roasted for four hours with thyme, garlic, parsley, shallots. Anthony says this intensifies and concentrates their flavor.
A handful of arugula goes on top of the tomato. It was chosen over lettuce because of its more complex and peppery flavor.
For a final flourish, a branded pick is inserted through the burger.