Extreme Burger: The Stroubes Burger

At a restaurant best known for its fine cuts of steak and delicate fish filets, ordering a burger may sound like sacrilege. But with a bite of Stroubes’ flagship burger, it’s obvious that as much care goes into what’s between the bun as into any of the top-dollar dishes.

Hearty and succinct, the Stroubes Burger tops a half-pound beef patty with a smoky yet sweet sauce and perfectly fatty pork belly for the kind of juiciness that one bartender says makes it a “fork and knife burger” before long. Beneath all that, a compound spread of caramelized red onions, cheddar and bacon round it out with tanginess and salt.

A straightforward approach and a little extra love in the kitchen have always worked well for Stroubes chefs Mark Reilly and Ross Ford, and this burger takes elevated comfort food exactly where it needs to go. What’s extreme about this burger isn’t outlandish ingredients but the intensity and complexity of flavor.

It is, one might say, extremely good. stroubes.com


• Kaiser bun
• Half-pound ground chuck patty
• Barbecue pork belly
• Barbecue sauce
• Compound spread of cheddar cheese, caramelized red onions and bacon