Gold Cash Gold partner Eli Boyer never wanted to see a burger on the menu. Boyer describes himself as "a burger guy" and his resume is the proof. "The first restaurant I worked in was DMK Burger Bar [in Chicago]. I have very strong opinions about burgers." Still, when he moved back to Detroit, Boyer wanted to see his next restaurant to go in a different direction. "Part of me was like, no burger! No burger at Gold Cash Gold," Boyer says.
Enter Burger Week. Recalling a previous conversation with Boyer about burgers and knowing the nose-to-tail emphasis on Gold Cash Gold's menu, Eater reached out to Boyer and chef Josh Stockton a few weeks ago, to see if they might consider giving burgers a try.
Boyer wasn't completely convinced by the idea until Stockton whipped one up. "He made this burger for me and I'm like, 'Okay, it needs to go on the menu.'" Starting today at 11 a.m. Gold Cash Gold's menu will feature a new juicy double-patty burger. "The style is like a delicious, classic cheeseburger, but with our own little spin on it," Boyer says.
Stockton's recipe is inspired by two of his favorite burgers: In-N-Out Animal-Style and Warren's former Chevy Cola's Heavy Chevy. It all starts with a house-made bun, boiled in water and the coated in egg wash and sea salt; the boiling gives it a nice crust, a bouncy, soft interior, while the baking provides a crunchy, buttery base. On top of that, Stockton layers house thousand island, bread and butter pickles, pimento cheese sauce, two 4 oz. patties, and lettuce dressed in a little more thousand island. Boyer says the grass-fed patties are cooked on the griddle, making them "a bit crunchy on the outside of the burger with some of those caramelized blackened pieces that give it all that delicious flavor."
Paired with a side of house potato chips, a dish of spicy garlic dill pickle spears (and, perhaps, one of their new homemade sodas), it's a recipe for a satisfying lunch. Find the whole meal at Gold Cash Gold for $13 starting today.