FWx Editors
June 23, 2017

When chef-butcher Nate Anda, of Red Apron in Washington, DC, started designing a burger for his new restaurant, Partisan, he had one word in mind: decadent. That’s why he bypassed the old convention of the double cheeseburger entirely and went straight for the triple cheeseburger. Anda piles it high with bacon-braised onions, tomato aioli and a healthy portion of chorizo “because its rich flavor would not get lost in the triple patties.” Melt a little American cheese on top and you’ve got a perfect triple stack. Watch and learn above. 

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