The Limitations of Your Hamburger—and How to Make It Work for Your Menu

At first, the burger at Gus’s Chophouse in Brooklyn was only available at the bar. Chef/Partner Chris McDade felt like a neighborhood restaurant serving meat should have a burger, and he and his team put a lot of time and testing into the composition of their patty, bun, and toppings. Still, McDade says they limited the burger’s menu presence, explaining “we were worried about check averages dropping and people only...