Description
No bread is better-suited to hug a burger patty than the
semolina potato bun Charlie Palmer executive chef Amar Santana chooses to
use for his burgers. When bitten, its thin veneer of a crust crackles with
the integrity of a deep-fried soft-shell crab's carapace, leading to the
cloud-like fluff of the dough beneath. Another smart move: Santana
substitutes the lettuce in favor of shredded cabbage and instructs his prep
cooks to slice the red onions uniformly thin so they don't overpower
everything else. These constants function as the steady foundation of DG
Burger's namesake, which can vary from being as neat as a bologna sandwich
one day to messy enough for three napkins the next. The meat, loosely
packed, cooked to a pink center unless otherwise specified, is flawless,
thick and juicy.
