High-End Burgers: A Growing Trend in Major Cities

In various upscale restaurants across major American cities, you might find gourmet burgers made from top-notch ingredients, and interestingly, they often limit how many are sold each night. For instance, at Bar Avoja in Los Angeles, there’s a burger featuring a prime brisket patty, Tillamook cheddar, dill pickles, onion fonduta, and herb remoulade, all nestled in a brioche bun. This culinary delight comes with a hefty price tag of $38, and only 20 are available each Thursday.

Eddie Sanchez, known on Instagram as @hungrinla, shared a video enjoying this burger, calling it “one of LA’s most legendary burgers.” It’s even said that chef Evan Funke originally created this burger for another restaurant back in 2010.

Sanchez noted that for years, this burger was a must-try item among Los Angeles food enthusiasts. Interestingly, Funke mentioned in an interview that the kitchen’s capacity, rather than a desire to create a limited-time specialty, really drives the scarcity of such offerings.

Chef Tony Messina, another culinary expert, also emphasized the challenges faced in the kitchen. At his Boston restaurant, Common Craft, he restricts the black pepper cheeseburgers to just 35 each night.

Messina explained, “The reason we limit how many we sell is due to the amount of labor involved in making this burger.” Each components—house-ground shoulder loin, brisket, and bone marrow, to name a few—highlight the meticulous effort that goes into the burgers. Priced at $28, diners can opt to enhance their experience with extras like house bacon, fried egg, or foie gras for an additional charge.

Messina shared that while they opened with burgers, they quickly recognized the demand was higher than they could manage, leading them to restrict sales. He stressed that they aim for quality, not just quantity.

A new venture is in the works for Messina in Los Angeles, where the high-end burger trend is thriving. Bar 109, located in East Hollywood, is set to serve an Australian Wagyu burger exclusively on Tuesdays, with orders starting after 8:30 p.m. There have already been glowing reviews, with food creator Chad Savage stating it was among the best burgers he had ever tried there, noting he would have ordered another if it weren’t so late.

Additionally, Lowe’s in New York presents a $26 Welsh Rarebit Cheeseburger, but co-owner Ed Szymanski expresses hesitance about being labeled just a hamburger spot, citing the complexity involved in its preparation.

While some may come just for the burger, Szymanski believes it’s crucial to showcase a range of culinary experiences that demonstrate commitment to high-quality dining.