40-Day Dry-Aged Steak Burker, David Burke’s Primehouse (Chicago)

Chef David Burke’s titular Chicago restaurant puts a modern spin on the classic steakhouse theme. The 40-Day Dry-Aged Steak Burker ($16) is made from ground chuck that is carefully aged in the on-site dry-aging room. Featuring spinach, bacon, caramelized onions, black pepper aioli, and a choice of cheese, the elaborate burger is one of the […]