Executive Chef Tony and I decided that Whites Landing ought to have a signature burger. We’ve been trying all kinds of recipes and grinding different cuts of meat. Nikki Marx, a friend from CBYC, hooked us up with a fire sale at an old butcher shop where we found some fun equipment, including an industrial meat grinder. I have to admit, it was kind of fun making our own hamburger meat. I hope you all like our new burgers!