It’s National Burger Day! Is Michael White’s ‘White Label’ the Best in NYC?

Above image: Chef Michael White

Let’s be honest, there doesn’t need to be a special day for breadsticks, for beef tartare, for porcini mushrooms…and there certainly doesn’t need to be a day for cucumbers (though, ridiculously, there actually is one). But the burger – well, it almost seems too important to celebrate with just one day.

But tomorrow, May 28, is indeed National Burger Day. If anything, it’s a great moment to consider the essential perfection of possibly the greatest ever human culinary creation (with apologies to pizza and cacio e pepe). Desperate trend pushers have lately given us truffle burgers, wild boar burgers, and, weirdly enough, dessert burgers. But here we honor one of NYC’s best, not-tricked-out-at-all gourmand burgers – star chef Michael White’s White Label Burger – and arm you with the information necessary to make it at home this holiday weekend.

However, we strongly recommend making your way to White’s Vaucluse (or Osteria Morini or Ai Fiori at the Langham Place Fifth Avenue) as soon as humanly possible to experience this exquisite bun-and-patty creation in situ.

And seriously – hold the kimchi and sriracha.

Michael White’s White Label Burger

Image by Anthony Jackson

Components:

• Burger

• Buns

• Fontina

• Tomato jam

• Dijonaisse

• French fries

Jam

• 1 can soparito tomatoes, drained

• 2 cups apple cider vinegar

• 1 cup sugar

• 3 cloves garlic

• 4 bay leaves

Heat the sugar in the vinegar and add your tomatoes, garlic and bay leaves and some salt. Cook over low heat for about 2 hours.

Dijonaisse

• 1 cup whole grain mustard

• 1.5 cup Dijon mustard

• 2 cups mayonnaise

For Service:

• Slice Fontina

• Form Patties

• French fries should be soaked for 24 hours then blanched at 260 degrees for 7 minutes

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