Off the menu and behind the bar Craigie serves only 18 burgers a day and they usually run out at around 6:30pm. To make up for the leanness of grass-fed meat, Chef Tony Maws adds pure beef fat, bone marrow and suet, into the burger mix. He also adds dehydrated miso paste for a kick of umami flavour. A combination of steaming in an oven and then griddling on a steel plancha results in a charred and juicy patty.
Image courtesy of Craigie On Main