Three words: Bone. Marrow. Burger. It was only a matter of time.
Typically only found sitting in the bone at upscale restaurants, bone marrow is beginning to peek into the world of burgers in L.A. San Francisco got a jump-start on the idea of adding bone marrow to a humble burger a year or so ago. ROOTS at Black Hogg in Silver Lake has recently been offering a bone marrow burger, although quantities are limited.
Now Eureka!, a burger and craft beer gastropub with locations in Hawthorne, Huntington Beach and Claremont, has recently added a bone marrow burger to its menu.
It's a thick, hormone- and antibiotic-free beef patty, slathered in a bone marrow and porcini mushroom butter. The bone marrow itself derives from the femur bones of hormone-free cattle from the West Coast. Add roasted tomatoes and charbroiled onions, and you have something that's actually pretty streamlined, albeit insanely rich.
For a while, chefs around the country went out of their way to layer their average burgers with unusual, and pricey, ingredients. Daniel Boulud, known for creating the “most expensive burger,” filled his $120 Royale Burger with a patty stuffed with short ribs, preserved black truffles and foie gras.
Lately, tricked-out burgers in this town have been less upscale and more state or food fair, with ramen burgers and bacon cronut burgers showing up on menus. Bone marrow seems almost an throwback — and one that, sorry, sounds a lot more appetizing than eating a burger with a doughnut.
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