Denverites are mad about burgers. Both fast-casual counters and upscale burger restaurants keep opening around town, and most of them are packed on a regular basis. But we also know a good burger when we sink our teeth into one; the mediocre joints don't last long. Our current favorite, which we gave the Best Hamburger award in the Best of Denver 2014, is not from a burger specialty shop. It's from Humboldt, a seafood-oriented dining room that moved into the former home of Strings last year. Videographer Anthony Martin recently checked in with Humboldt chef DJ Nagle to see how that burger is made.
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
Nagle's burger mixes grass-fed beef with 20 percent bacon. The finished product sits on a brioche bun with peppercorn aioli, butter lettuce and cabernet onion jam. The burger also receives a shake of Nagle's house seasoning, but you're on your own for that. Of those secret ingredients, Nagle says: "I could tell you, but then I'd have to kill you."