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Eat This Rhapsody in Beef

Behold the Kronnerburger. 

The Kronnerburger

The Kronnerburger 

 

There it sits, a hulking monument to the alchemy between a beef patty and an accommodating bun. The black magic of Chris Kronner’s Kronnerburger is greater than the sum of its parts: grilled grass-fed beef, short rib, and neck trim topped with aged white cheddar mayonnaise, charred onions, and pickles, squished into a housemade bun, and served with a side of bone marrow.

As of early May, you can find it at KronnerBurger, the long-awaited brick-and-mortar version of Kronner’s erstwhile pop-up. The Piedmont restaurant also offers lunch and dinner options like seafood sausage and dry-aged steaks, but burgers are abundant: There’s even—gasp—a veggie burger. “The idea is to create something that’s just as satisfying as a burger,” says Kronner. “Even I don’t always want to eat meat.” 4063 Piedmont Ave. (near 41st St.)

 

Originally published in the June issue of San Francisco

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