In his latest New York City restaurant review, Ed Levine reviews the burger from Txikito. He says:
The truly delicious if untraditional (it's not served in the Basque region of Spain) Txikito burger ($11) features two thin patties of well-marbled (20 percent fat) freshly ground chuck cooked a la plancha (on a flat-top griddle); melted Idiazábal, a smoked Basque sheep's milk cheese; a special sauce that according to Alex is half mayo and half creme fraiche-based with pickled guindilla peppers, pickled onions, and cornichon, all on Tom Cat Bakery bread. Wholly untraditional but seriously delicious.
Check out the autopsy shot, after the jump.
My main memory of the burger is of drippy, fatty, meat juice deliciousness unmatched by most other burgers. I craved another one pretty much right after I was done eating it.
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