The Office Burger, one of L.A.’s most the beloved burgers, is considered the masterpiece that sparked the gourmet burger trend. The burger was conceptualized in 2000 by Sang Yoon, chef and owner of Father's Office. After leaving the world of fine dining, Yoon wanted to open a casual restaurant with great beer and bar snacks modeled after Spain's tapas bars. One of the original menu items was a burger unlike any burger ever created. Inspired by beef broth, Yoon uses 100% chuck, dry-aged on the premises. The patty is charbroiled, topped with arugula, gruyere, Maytag blue cheese and a bacon-caramelized onion reduction to accent the flavor of the beef, and sandwiched on an oval bun toasted with garlic butter. Yoon says the hamburger is best cooked medium rare to medium to retain juiciness. The restaurant has a strict non-modification policy, which prohibits substitutions or additions such as ketchup. Some argue Daniel Boulud's db Burger was the burger that launched the gourmet burger trend, but it was Yoon's creation at the original Father's Office on Santa Monica's Montana Avenue that launched the craze.
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