How Matt McCallister's Filament Makes Its Glorious Off-Menu Burger

When Chef Matt McCallister, owner of Dallas' New American institution FT33, announced that he would be opening a more casual concept, lovers of fancified comfort food everywhere perked up. When McCallister hired Chef Cody Sharp, a talented young gun formerly in charge of the kitchen at The Standard Pour, things got even more interesting. Together, the two have created a Southern-influenced menu full of diverse dishes. Still, this is Dallas, which means that everyone has their eyes on just one thing: the burger.

Like FT33, the focus at Filament is on the highest quality ingredients that Sharp and McCallister can make. Making it even more exciting is the fact that you can't just order up this burger any old time you get a craving – it's only available after 9 p.m., and only twenty are on offer each night, which means that you'll need to get there early if you want to get your hands on your very own.

Eater photographer Kathy Tran captured every step in the process of making this glorious burger, and you're going to have to really try to avoid drooling on your keyboard.

Grid View

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