Burgers: A Personal and Multifaceted Dish

Burgers are a very personal dish to many people, and one could easily have 10 different answers on what a burger is supposed to look like. For Tony Moss, Chef and owner of Cigan Main, his take on the classic burger is a testament to its versatility. "I think this is a very tasty burger," he says with a smile.

Tony's approach to creating his signature burger starts with using all grass-fed meat, which he divides into three tiers: very beefy, a little chewy like short rib, and sirloin type stuff, as well as shoulder type stuff. He adds in his own bone marrow fat and sews it, which adds really good beefy flavor. Additionally, he sprinkles some dehydrated red miso powder on top, adding tremendous flavor that heightens other flavors without being too obvious.

The grind itself is also crucial to the burger's success. Tony prefers a loose, coarse grind that's not emulsified, allowing it to be almost fluffy and not fall apart easily. This sets his burger apart from sausages, which should be compact and smooth in texture. To achieve this, Tony works the meat as little as possible, just bringing it together.

The next step is to cook the patty in a seap oven, a low-temperature oven with a lot of moisture that helps retain juiciness. After seasoning the burger again with pepper and a special pepper mix, Tony places it on the PLO and seals it, achieving a nice caramelized crust on top.

To finish the burger, Tony adds melted Shelburn Farm cheddar 2 years old, which he melts in the salamander. He then toasts the bun, using the same fat as what was used for cooking the burger, ensuring maximum flavor without overpowering the dish. One of the key factors that can make or break a hamburger is the size and type of bun; Tony believes that a sturdy yet not-too-sturdy bun is essential.

Another crucial element in creating an exceptional burger experience is the dressing of the salad with "burger vinegret," which Tony describes as the juices from the burger. This adds a unique flavor dimension to the dish without introducing anything else. To complement the burger, Tony's restaurant offers house-cut steak fries baked, then fried, and seasoned with togarashi, accompanied by a side salad and homemade mac ketchup, red wine vinegar pickles.

Limited Availability

Sadly, one of the factors that contribute to the allure of Tony's Supreme Burger is its limited availability. The dish is only served in the bar when they run out every single night, leaving customers eagerly awaiting their next opportunity to try it.

"WEBVTTKind: captionsLanguage: enburgers are very personal to a lot of different people and you could talk to 10 people and get 10 different answers of what a burger is supposed to look like round square flat thick whatever I think this is a very tasty burger my name is Tony Moss Chef owner of cigan main here to talk to you about our Infamous and somewhat overhyped hamburger so we use all grass-fed meat to divide it into three tiers very very very beefy a little chewy like short ribbon and then sirloin type stuff and shoulder type stuff so we add in our own bone m fat and sew it which adds really good beefy flavor and we put some dehydrated red miso powder on there it's tremendous flavor and even if you don't know it's there it's the Umami factor it's heightening other flavors that are going on in the burger for the grind itself we want a nice loose coarse grind the difference between a hamburger and sausages is that a hamburger shouldn't be emulsified it shouldn't be really smooth to me it should be almost fluffy it should be not quite falling apart like just being held together whereas what makes a great sausage is the texture of the fact that it should be very compact and smooth making the Patty itself we're trying to like work it as little as possible we just want to bring it together the next step is to put in the seap oven seaps are low temperature ovens with a lot of moisture so we've got very little moisture lost the end result is going to be a much juicier Burger when it comes out of the seap we season it again with some more pepper and it's actually a pepper mix that we make a little coarseness add a little spice when it's to temperature we put it on our PLO and we Seer it and that gets that nice caramelized bits of flavor we finish it with some shelburn Farm cheddar 2 years Age We melt that in our salamander we toast the bun and the same fat as what the burger was cooking in cuz you can't have too much Burger flavor sturdy enough to hold all the juice but not so sturdy that it was Tome or chewy or anything like that for me one of the things that can make a break a hamburger is a bun that's the right size and we take the drippings or the juice from the burger we actually call that burger vinegret and we dress the salad with that again why introduce anything else but Supreme Burger flavor trally we've been serving it with house cut steak fries which are baked then fried and then seasoned with togarashi and then a little side salad a celery root SLO of course are homemade mace ketchup homemade red wine vinegar pickles and that is the CR yain Burger unfortunately we only get a certain amount of this meat that we're very proud of so it is limited served in the bar when we run out every single night that is it and we wait for the next dayburgers are very personal to a lot of different people and you could talk to 10 people and get 10 different answers of what a burger is supposed to look like round square flat thick whatever I think this is a very tasty burger my name is Tony Moss Chef owner of cigan main here to talk to you about our Infamous and somewhat overhyped hamburger so we use all grass-fed meat to divide it into three tiers very very very beefy a little chewy like short ribbon and then sirloin type stuff and shoulder type stuff so we add in our own bone m fat and sew it which adds really good beefy flavor and we put some dehydrated red miso powder on there it's tremendous flavor and even if you don't know it's there it's the Umami factor it's heightening other flavors that are going on in the burger for the grind itself we want a nice loose coarse grind the difference between a hamburger and sausages is that a hamburger shouldn't be emulsified it shouldn't be really smooth to me it should be almost fluffy it should be not quite falling apart like just being held together whereas what makes a great sausage is the texture of the fact that it should be very compact and smooth making the Patty itself we're trying to like work it as little as possible we just want to bring it together the next step is to put in the seap oven seaps are low temperature ovens with a lot of moisture so we've got very little moisture lost the end result is going to be a much juicier Burger when it comes out of the seap we season it again with some more pepper and it's actually a pepper mix that we make a little coarseness add a little spice when it's to temperature we put it on our PLO and we Seer it and that gets that nice caramelized bits of flavor we finish it with some shelburn Farm cheddar 2 years Age We melt that in our salamander we toast the bun and the same fat as what the burger was cooking in cuz you can't have too much Burger flavor sturdy enough to hold all the juice but not so sturdy that it was Tome or chewy or anything like that for me one of the things that can make a break a hamburger is a bun that's the right size and we take the drippings or the juice from the burger we actually call that burger vinegret and we dress the salad with that again why introduce anything else but Supreme Burger flavor trally we've been serving it with house cut steak fries which are baked then fried and then seasoned with togarashi and then a little side salad a celery root SLO of course are homemade mace ketchup homemade red wine vinegar pickles and that is the CR yain Burger unfortunately we only get a certain amount of this meat that we're very proud of so it is limited served in the bar when we run out every single night that is it and we wait for the next day\n"