Burger of the Week: Baltaire's Butchered Burger
Welcome back to the Burger of the Week, a new feature in which we'll explore some of the best burgers — new and classic, undiscovered or celebrated — around the Southland. This week, we take a bite of the Butchered Burger at Brentwood's newest steakhouse, Baltaire.
The Burger: With all those amazing cuts of beef that steakhouse chefs have at their disposal, if they make a burger, it better be good. And Baltaire executive chef Travis Strickland says his house blend is the first key to the Butchered Burger. Made with all prime short rib, chuck and brisket, the result is a patty that has a light and airy texture. Great burgers are also all about the toppings. "One of the cardinal sins in burger-making is over-melting the cheese, which breaks the emulsion and gives you a greasy mouthfeel," says Strickland. He uses Hook's cheddar, along with diced red onions, shredded organic lettuce and ripe tomatoes. "Then we top it off with a gribiche sauce I'd bathe in," he adds. On the burger, he continues, "I think it's pretty outstanding. And I should know: I eat one for lunch at least twice a week!" The cheeseburger with hand-cut fries is a regular offering on the restaurant's lunch and brunch menus.
What to Drink With It: Beverage director and sommelier David Vaughn loves a good red with this burger. "My go-to pairing is the 2013 Calera Central Coast Pinot Noir," he says. "Our burger is big and rich and needs a wine that can stand up to it. The acidity and subtle tannin of the Calera allow it to get there, and its earthier notes really come through when paired against flavors of the onions and the cheese.” We'll drink to that.
11647 San Vicente Blvd.; 424-273-1660