Columbus Foodie

Inspired by this post at Off the Broiler, my husband and I attempted to recreate that drool-incuding burger. Here’s how ours turned out:

The Bernaise was a bit extraneous, but oh my God was this a good burger. Definitely a fork and knifer, though. We served it with hand-cut fries sprinkled with coarse sea salt. The leftover toppings are omelet fixings today.