When It Comes to Cheese, This New Burger Is Thinking Outside the Bun | Eater
"In Minneapolis, for $5 diners can give any burger a “fondue” upgrade: cooks pour cheese sauce onto a sizzling cast-iron platter, slice a burger in half, and place it cut-side down in the pool of bubbling cheese. Diners are meant to swipe the burger through the hot cheese, but nothing’s stopping them from giving their side of fries or chicken wings the same treatment, producing “a burger with all the head-turning appeal of a hissing and crackling platter of fajitas.” In the hometown of the Juicy Lucy, chef and owner Yuichiro Matthew Kazama says, "I wanted to make something special that nobody [else] has," and so the concept puts cheese outside the burger instead of in it; naturally, the cheese sauce uses cheese curds and Kazama adds dashi and kombu to anchor the resulting product to the rest of the menu's flavors." - Bettina Makalintal
