""There's not much to a burger. We knew we wanted quality. What we learned was that there was a lot of room for improvement - room for better cheese, better meat and better buns.""
""The eventual formulation took about three months to develop, but sticks to basics: 80/20 Wagyu beef for its rich marbling, three New School American cheeses, potato buns from iconic Philadelphia bakery Martins and just a bit of salt and pepper for seasoning.""
Abram Chandler, a former plumbing contractor, co-owns Sixth Street Burger in San Jose, near his childhood home. Lacking restaurant experience, he drew inspiration from family barbecues. Initially considering a deli, he pivoted to burgers after recognizing the labor involved in making pastrami. Collaborating with chef Ivan Plata, they developed a burger using high-quality ingredients, including 80/20 Wagyu beef and specialty cheeses. The unique 'smashburger' technique creates thin patties with crispy edges, leading to a diverse menu of burger variations.
Read at San Jose Spotlight
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