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Filament Burger Gallery
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All of the elements for Filament's off-menu burger are made in-house by Chef Cody Sharp.
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Sharp sprinkles a burger patty liberally with "gangster salt," his super-secret seasoning blend.
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The burger patty is made from "finger" meat, or the fatty muscle in between beef ribs.
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Grilled onions must be gingerly placed atop the patty with tweezers. It is, after all, a Matt McCallister establishment.
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Two slices of American cheese crown the sizzling patty.
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Then, it's placed under the broiler until the cheese is brown and bubbly.
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The housemade benne seed-whey bun hits the grill next.
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A thick slather of Dijonnaise is a must.
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You'll want to ask for your burger to be cut in half, lest you end up with juices on your shirt.
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A look inside reveals a perfectly pink center.
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The finished product is crowned with housemade pickles and served with crinkle-cut fries.
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Bask in all the meaty glory.
