Solera's Whipped Duck Fat Burger with Ramp Pesto

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, Solera's Whipped Duck Fat Burger with Ramp Pesto.

Grid View

• The Solera burger.
• Salt at the ready.
• Grilling the burger.
• Grilling the burger.
• Adding Caña de Cabra, a Spanish goat cheese.
• Getting the cheese all melty and delicious.
• Mizuna greens.
• Romesco and Mizuna greens on a potato bun from Levain Bakery.
• Adding the patty, cheese, and ramp pesto.

For his Spanish-inflected burger, Jorge Guzman at Solera made a patty by whipping duck fat into Thousand Hills grass-fed beef and adding caramelized onion right to the patty. After grilling, the patty is topped with ramp pesto, Romesco sauce (a Spanish sauce of ground almonds and piquillo peppers), Caña de Cabra (a Spanish goat's milk cheese), and Mizuna greens, and served on a potato bun from Levain Bakery.

The burger is available at dinner through Friday for $15. Check out the step-by-step making of in the slideshow above, and also take a look at special Eater burgers from The Left-Handed Cook here and Sea Change here.
· All Burger Week Coverage [Eater MPLS]
· All Coverage of Solera [Eater MPLS]