NINE-TEN's Jason Knibb says that the key to a good burger is "great meat and a great bun". In his kitchen, that means starting with a half-pound of Angus beef and a house baked brioche bun and adding a few veggie garnishes, including house made pickles and a swipe of mustard aioli. The burger's on his lunch menu and offered from 3:30 p.m. to 10 p.m. in the La Jolla restaurant's bar area. As for the chef's other favorite burgers out in the wild, he singles out the BH Burger at Bankers Hill Bar + Restaurant and the Drugstore Burger at The Lodge at Torrey Pines. [~ESD~]
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