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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.