And now it's time to take a close look at one of the five Eater Burger week specials:Elizabeth Daniels 4/13
Sous chef Chris McCoy, who works with executive chef Toshio Sakamaki, is behind Bamboo Izakaya's Kimchee Burger. McCoy forms his patty with 80% beef and 20% kimchee and panko breadcrumbs, then cooks the round over the restaurant's robata grill to add a smoky flavor. The patty is placed atop a toasted brioche bun brushed with soy butter. Next comes the kakiage or a deep fried tempura veggie patty (onions, shishito peppers, mushrooms) for added crunch. Finally, McCoy adds a house-made yuzu ranch dressing in place of mayo. Fries come alongside. Bamboo Izakaya serves its Kimchee Burger for lunch and dinner, now through April 29, for $12.
·All Burger Week Coverage [~ELA~]