The finished burger looks so simple, completely belying the rigorous preparation involved in bringing it to table. Although the bun might appear too large, it is so light and airy that as it compresses and conforms around the plump patty the beef-to-bun ratio is actually spot on. The acridity of the onions balances the subtle sweetness of the bun, allowing the flavor of the beef to be fully realized. The Black Label is simply ethereal—tender, succulent, and brimming with the flavor of dry aging: that musky, Roquefort-like tang that is so intoxicating.
I'm skeptical of any $20+ burger, but Nick's DVD extras-esque post about Minetta's $26 Black Label Burger has swayed me. *Added to To Eat List*