At Brian Malarkey's Gaslamp restaurant, Searsucker, the lunch bestseller is the "Two-Hand Burger", a grind of filet and New York wagyu beef hand formed into a 1/2 inch-thick patty and served with gruyere and baconnaise. Malarkey himself confesses to Eater that he only eats one burger a year, and says that "it's worth standing in line at Hodads". [~ESD~]
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