The Left-Handed Cook's Short Rib/Bacon/Fried Egg/Two-Cheese/Truffle Fries Burger

As part of Eater's second ever burger week, chefs at three Minneapolis restaurants that don't serve burgers agreed to make a special limited edition burger, served just this week. We'll be highlighting the burgers today and tomorrow. Now, The Left-Handed Cook's "Goober" (Good Burger) and "Minne Goober".

Grid View

• The "Minne Goober": An amped-up Goober (with short ribs and truffle fries added).
• Frying an egg.
• Spreading tomato jam on a Salty Tart bun.
• Plating the Goober.
• The "Goober" (Good Burger)
• Tossing fries with truffle oil and funkaki (Japanese rice seasoning).
• Arranging the truffle fries on the bun (yes, the fries are actually in the burger).
• Piling 6 oz of braised short rib on top of the fries.
• Adding the burger with melted cheese.
• Thomas Kim adds an egg to an increasingly precarious balancing act.
• Sous chef Tyler Prieve adds Gochujang aioli for the final touch.

For their burger, Thomas Kim and the rest of the crew at The Left-Handed Cook gave us not one but two options: the "Goober" (Good Burger) and the amped-up "Minne Goober." For both, the 6 oz. patty is a mix of beef, short rib, brisket, and beef tendon. It's topped with smoked bacon, Bourbon caramelized onions, two kinds of cheese (triple-cream Carr Valley Crema Kasa from Wisconsin and Northern Lights Blue Cheese from Minnesota), fried egg, arugula, tomato jam, and Gochujang aioli, and served on a Salty Tart milk bun. The Minne Goober amps the whole thing up even further by topping it with 6 oz of braised short rib and also stuffing the burger with truffle parmesan fries (that's right, the fries are in the burger).

The burgers are available from 10 a.m. to 8 p.m. from today through Friday; the Goober for $10 and the Minne Goober for $15. Check out the step-by-step making of in the slideshow above, and stay tuned for burgers from Sea Change and Solera.
· All Burger Week Coverage [Eater MPLS]
· All Coverage of the Left-Handed Cook [Eater MPLS]