DMK Burger Bar: A Gourmet Burger Joint with a Focus on Quality and Creativity

As we stand eight blocks south of the famous Wrigley Field on Sheffield Avenue, it's hard not to feel the excitement of being in one of Chicago's most iconic neighborhoods. But today, we're here to talk about burgers that are more than just a game-day snack - we're talking gourmet burgers that showcase the creativity and expertise of head chef Michael Kornick at DMK Burger Bar.

One of the standout features of DMK Burger Bar is its focus on quality ingredients. From the freshly prepared sides like truffle aioli for fries, to the carefully selected beef for their signature burgers, every detail is thoughtfully considered to ensure that each dish is a true delight. Chef Kornick takes us through his process for making the famous truffle aioli, starting with just a couple of egg yolks and adding a little bit of lemon juice and virgin olive oil to get the emulsion running smoothly.

The addition of white truffle oil adds a touch of luxury to the aioli, which is made in-house using traditional techniques. "We do a big batch once every three days by hand," Chef Kornick reveals, but with the help of his team, they're now able to scale up production without sacrificing quality. The result is a rich and creamy sauce that perfectly complements the flavors of their signature burgers.

Of course, no gourmet burger joint would be complete without expertly prepared fries. DMK Burger Bar takes its fries very seriously, using well-aged Idaho russet potatoes that have been aged for at least three or four months to ensure they cook slowly and evenly. The chef explains that if you don't use a potato that's been aged properly, the fries can burn too quickly and lose their natural flavor. To achieve perfection, DMK Burger Bar uses three different fryers to cook the potatoes, blending human beef fat down to 250 degrees Celsius to ensure crispy exteriors and tender interiors.

The chef takes us through his process for preparing the perfect fries, starting by cutting them into precise French fry cutters, washing them thoroughly, and then draining them before cooking. The fries are blanched in hot oil for about four minutes, while they're still slightly wet, to preserve their natural texture. The result is a crispy exterior giving way to a soft, fluffy interior - the perfect complement to the rich flavors of DMK Burger Bar's signature burgers.

Once the fries are cooked to perfection, they're seasoned with salt, pepper, and a sprinkle of parmesan cheese for added flavor. A drizzle of truffle cream adds an extra layer of luxury to the dish, while a sprinkle of parsley provides a pop of color. The combination is nothing short of magic, as we can see from the reaction of Chef Kornick himself.

For Chef Kornick, serving gourmet fries at DMK Burger Bar is about more than just following recipes - it's about creating an experience that will leave customers wanting more. "You better serve up a gourmet fries right," he advises, emphasizing the importance of attention to detail and creativity in every aspect of his kitchen. With its focus on quality ingredients, expertly prepared sides like truffle aioli for fries, and perfectly cooked potatoes, DMK Burger Bar is undoubtedly one of Chicago's top gourmet burger joints - and we can't wait to come back and try more!

"WEBVTTKind: captionsLanguage: eni'm about eight blocks south of the famous wrigley field on sheffield avenue now this is the avenue where everybody stands when someone hits a home run and they run them for the ball we're not here to talk about baseball we're not even here to talk about chicago dogs we're here to talk about burgers that are right on this is dmk burger bar head chef michael kornick is cranking out real deal burgers and homemade sides like a truffle aioli for the fries let's get this going truffle aioli a couple of egg yolks and get this emulsion running with just a little bit of the lemon juice and then we're going to start with virgin olive oil so how often are you doing the well we do a big batch once every three days by hand yeah but but we've got a lot of guys now we're gonna add the white truffle oil you'll smell it as soon as it hits the bowl look good that's pretty close little salt yep add pepper some lemon in that a little bit aioli's done time to do the fries give me the rundown we're gonna start with some idaho russet potatoes and we're gonna have them well aged by our vendors interesting we're looking for a potato that's been aged you know three or four months at least because we know when we don't have that we end up getting fries that cook too fast brown up too fast because you're burning the sugars and the fries not really cooked and it doesn't work we put them in french fry cutters three cinch cutting we wash them then we drain them so three different fryers we're blending human beef fat down to 250 and how long will they go they'll go about four minutes or so the fries are blanched let them hang out on the tray and then they're finished in beef three minutes or so but you got to be delicate with them because when they're this soft they can break into a lot of little pieces and those and they're stirring them with tongs right until they're nice and golden brown and then as soon as they go in the bowl while they're still a little bit wet we want to season them up with salt pepper a little bit of parmesan cheese i like it a little bit of parsley for color and they go on a large plate and serve with the truffle cream crunchy exterior tender such a richness more importantly to make the skin on see i like pepper on my fries too aioli nice it melts right into the fries i mean real deal man real deal you're gonna have a gourmet burger joint you better serve up a gourmet fries right excellent truffle fry up great fries thank you here are the parmesan truffle cream fries they're crispy but they're soft in the middle real potato taste the truffle is delicious the cream is kind of sweet and with the cheese on top of the fries it's kind of tangy this is a very rich taste youi'm about eight blocks south of the famous wrigley field on sheffield avenue now this is the avenue where everybody stands when someone hits a home run and they run them for the ball we're not here to talk about baseball we're not even here to talk about chicago dogs we're here to talk about burgers that are right on this is dmk burger bar head chef michael kornick is cranking out real deal burgers and homemade sides like a truffle aioli for the fries let's get this going truffle aioli a couple of egg yolks and get this emulsion running with just a little bit of the lemon juice and then we're going to start with virgin olive oil so how often are you doing the well we do a big batch once every three days by hand yeah but but we've got a lot of guys now we're gonna add the white truffle oil you'll smell it as soon as it hits the bowl look good that's pretty close little salt yep add pepper some lemon in that a little bit aioli's done time to do the fries give me the rundown we're gonna start with some idaho russet potatoes and we're gonna have them well aged by our vendors interesting we're looking for a potato that's been aged you know three or four months at least because we know when we don't have that we end up getting fries that cook too fast brown up too fast because you're burning the sugars and the fries not really cooked and it doesn't work we put them in french fry cutters three cinch cutting we wash them then we drain them so three different fryers we're blending human beef fat down to 250 and how long will they go they'll go about four minutes or so the fries are blanched let them hang out on the tray and then they're finished in beef three minutes or so but you got to be delicate with them because when they're this soft they can break into a lot of little pieces and those and they're stirring them with tongs right until they're nice and golden brown and then as soon as they go in the bowl while they're still a little bit wet we want to season them up with salt pepper a little bit of parmesan cheese i like it a little bit of parsley for color and they go on a large plate and serve with the truffle cream crunchy exterior tender such a richness more importantly to make the skin on see i like pepper on my fries too aioli nice it melts right into the fries i mean real deal man real deal you're gonna have a gourmet burger joint you better serve up a gourmet fries right excellent truffle fry up great fries thank you here are the parmesan truffle cream fries they're crispy but they're soft in the middle real potato taste the truffle is delicious the cream is kind of sweet and with the cheese on top of the fries it's kind of tangy this is a very rich taste you\n"