{"id":136065,"date":"2026-06-18T08:00:19","date_gmt":"2026-06-18T12:00:19","guid":{"rendered":"https:\/\/cablemanpro.com\/wallstreetpr\/restaurants-are-selling-gourmet-burgers-so-popular-they-have-to-cap-orders-136065"},"modified":"2026-06-18T08:00:19","modified_gmt":"2026-06-18T12:00:19","slug":"restaurants-are-selling-gourmet-burgers-so-popular-they-have-to-cap-orders","status":"publish","type":"post","link":"https:\/\/cablemanpro.com\/wallstreetpr\/restaurants-are-selling-gourmet-burgers-so-popular-they-have-to-cap-orders-136065","title":{"rendered":"Restaurants are selling gourmet burgers so popular they have to cap orders"},"content":{"rendered":"
\n

Some luxury restaurants<\/a> in America’s biggest cities are offering burgers with ingredients so premium they’re limiting the number they sell at a time.<\/p>\n

The burger at Bar Avoja in Los Angeles is made with a prime brisket patty, Tillamook cheddar, dill pickles, onion fonduta and herb r\u00e9moulade on a brioche bun, Food & Wine<\/a> reported. It costs $38, and only 20 burgers are offered each Thursday.<\/p>\n

Eddie Sanchez, known by his Instagram handle @hungrinla, posted a video of himself eating the exclusive menu item and called it “one of L.A.’s most legendary burgers.”<\/p>\n

FAST-FOOD GIANT DETHRONED AS CUSTOMER STUDY CROWNS AMERICA’S NEW FAVORITE RESTAURANT CHAIN<\/u><\/strong><\/a><\/p>\n

Chef Evan Funke created the burger for another restaurant in 2010, according to Food & Wine.<\/p>\n

“For years, it lived on as one of those ‘you had to be there’ bites that L.A. food people never stopped talking about,” Sanchez wrote.<\/p>\n

Funke’s creation, Sanchez wrote, predated the “smashburger wave of the 2020s, back when burgers were big, bold and unapologetically gourmet<\/a>.” The hype is real, Sanchez added.<\/p>\n

CLICK HERE FOR MORE LIFESTYLE STORIES<\/u><\/strong><\/a><\/p>\n

“I’m not trying to do a supreme drop or anything like that,” Funke told Food & Wine. “It’s honestly just constrained by the output of the kitchen.”<\/p>\n

Kitchen constraints are the reason James Beard Award-winning chef Tony Messina said his Boston restaurant, Common Craft, only serves 35 of its black-pepper cheeseburgers each night.<\/p>\n

The menu states that the burger<\/a> is made with house-ground chuck, brisket, marrow, flank, Vermont cheddar, special sauce, house pickles and a house-made bun.\u00a0<\/p>\n

It costs $28, and there’s an option to add house bacon for $4, a fried egg<\/a> for $4 or foie gras for $19.<\/p>\n

CLICK HERE TO SIGN UP FOR OUR LIFESTYLE NEWSLETTER<\/u><\/strong><\/a><\/p>\n

“We put a cap on how many we have every night just because we don’t want to just be a burger restaurant and, frankly, the labor involved in making this burger is gruesome, so we’re trying to not kill ourselves making only burgers,” Messina told Fox News Digital.<\/p>\n

The restaurant opened with the burger on the menu, Messina said, “but we very quickly realized that we needed to put a cap on it because people were just coming in for that, and we just couldn’t keep up with the demand.”<\/p>\n

Curating the meat and grinding it in-house are what make the “fun burger”<\/a> labor-intensive, Messina said. He added that neither he nor his chef cut corners.<\/p>\n

“The inspiration was not necessarily to be on trend with having a limited-time, specialty burger,” Messina said. “We just wanted to make a good burger<\/a>, and then we had to do what we had to do to keep up with it.”<\/p>\n

TEST YOURSELF WITH OUR LATEST LIFESTYLE QUIZ<\/u><\/strong><\/a><\/p>\n

Messina is in the process of opening another restaurant, this one in L.A., where high-end burgers seem to be all the rage. Bar 109, in East Hollywood, serves its Australian wagyu burger<\/a> exclusively on Tuesdays.\u00a0<\/p>\n

Customers can start ordering it after 8:30 p.m., according to Food & Wine.<\/p>\n

Content creator Chad Savage said in a TikTok video<\/a> of himself sampling it that it was one of the best burgers he’s had in L.A., and if it weren’t past 10 p.m., he would have gotten another one.<\/p>\n

Lord’s in New York only offers its $26 Welsh rarebit cheeseburgers at dinnertime<\/a>.<\/p>\n

“It’s kind of a pain to make,” Lord’s co-owner Ed Szymanski told Food & Wine. “Also, we don’t want to be known as a burger restaurant.”<\/p>\n

Szymanski said he doesn’t “begrudge anyone who wants to come and eat the burger.”<\/p>\n

He added, “It’s an awesome show of their commitment to dining out, but I don’t think the burger should be the whole story of Lord’s.”<\/p>\n<\/div>\n

Source – https:\/\/www.foxnews.com\/food-drink\/restaurants-selling-gourmet-burgers-so-popular-have-cap-orders <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Some luxury restaurants in America’s biggest cities are offering burgers with ingredients so premium they’re limiting the number they sell at a time. 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