The BBQ sauce is made with fresh cut Washington apples, molasses, maple syrup, brown sugar, ground mustard and ketchup and is slow cooked for about 4 hours.
The chef takes freshly packaged and local grass fed steak and grind in house with a 50/50 blend of beef and smoked bacon to make the patty. Then the burger patty is lightly seasoned with salt and pepper and grilled until the patty is uniformly cooked. Then the chef slathers the homemade BBQ sauce over the burger to allow the flavor to lightly cook in. Then the burger is placed on freshly buttered and toasted buns with a house-made aioli, fresh baby greens, and fried shallots.
Photos by Colin Bishop.