The gourmet burger trend is a tired one. When I’m pining for a burger, it’s going to be a classic: cheese, lettuce, tomato, onion, pickles and mustard — maybe bacon for good measure. However, the Wagyu Bulgogi Burger at Departure ($18) has proven to be a game changer.
Rather than simply slathering a sriracha aioli on the bun and calling it Asian, chef and director of culinary operations Gregory Gourdet took extra steps to make a traditionally American sandwich fit on a pan-Asian menu. A patty of wagyu beef is grilled to the desired temperature (medium rare is suggested), then topped with sweet onions, a fried egg and house-made ssamjang — a spicy chile paste. The rich, fermented flavors of ssamjang mingle with the delicate sweetness of the onions and creamy egg yolk for delectable bite down to the end. The dish is on the lunch menu so to avoid a palate-overwhelming meal mid-day, forkfuls of a cool bibb lettuce salad can mellow the umami bomb that just went off in your mouth.
The Bulgogi Burger is only available at lunch, so make sure to carve out some extra time in the week and get into Departure for a burger that won’t soon be forgotten.
