“You have to put yourself in my shoes at the moment,” Sean Brock tells me over the phone as he’s cranking up the music and counting down the hours to opening McCrady’s Tavern in Charleston, South Carolina. “I spent a year developing the Husk burger so that, once we released it into the wild, we would never change and, hopefully, people would like it.”
Then along came the Tavern Burger, the meticulously tested project making its debut today when the restaurant officially opens in the former McCrady’s space. (McCrady’s will open later this year in the old Minero spot as a 22-seat, “extremely serious dining experience,” Brock assures.) “We went to the cheeseburger drawing board,” he says. And after rounds of R&D and one experiment that exploded with five feet of béarnaise splatter, Brock and his team made a new iconic burger: Martin’s potato roll brushed with country ham fat-infused Duke’s mayo and stuffed with a dry-aged patty oozing with béarnaise.
However, not all of us have methylcellulose or the patience to give our burgers the molten lava cake effect, so Brock is kind enough to share how to make a simple but perfectly satisfying cheeseburger at home.