The burger is back

The burger has had an occasional spot on our lounge menu in the past. Recently a regular customer requested it. Instead of going back and rehashing the kobe burger, we decided to go local and go large.

First, we have the beef itself. Not only is it local and grass fed, but its also a custom grind done specifically for Hinterland. 40% chuck, 30% brisket, and 30% shortrib have produced a moist and ultra flavorful burger.

The bun is homemade. The big, moist burger required a sturdy roll to take in all the juices without falling apart. Check them out, they're gorgeous.


Next, being pork fanatics, we knew we couldn't make a burger without some form of pig. Bacon and pancetta are natural choices, but we wanted to go all out. Pork Belly was the obvious answer. We cure the belly for a few days, cook it confit style, slice it, grill it, and glaze it with home made BBQ

After that, some arugula from Ledgeview Gardens, tempura onion rings and a nice mound of garlic fries. I like mine with Pub Draught.