Thin Burker: “Thin” may not be the most appetizing adjective to describe a burger, but for the latest creation at David Burke’s Primehouse, it is hardly the defining quality. At 6 ounces, this lighter take on David Burke’s Prime Steak Burker — a sandwich loaded with beef that’s dry-aged with a 40-day, patented method using Himalayan salt — still manages to provide all the decadence you’d want in a steakhouse sandwich. The meat is tender, expertly cooked with the care given to, say, a Primehouse filet, and topped with American cheese that is melted just right, along with salty, crunchy dill pickles and onions. Though the beef is plenty delicious, it is surprisingly the bun that ultimately makes this creation something worth coming back for: a Hawaiian sesame bun so crispy, I heard a crunch biting into it, yet appropriately soft and doughy on the inside. At $13 for a burger and fries, it’s one of the more reasonably priced items on the lunch menu and probably the cheapest (yet still immensely satisfying) way to experience dry-aged beef at David Burke’s. David Burke’s Primehouse, 616 N. Rush St., 312-660-6000
— Emily Wickwire
