Daily GRIND Burger

Have you ever wondered how the Public House burger gets made? Well, it’s a two day process from purveyor to table. First, we start with Marin Sun Farms Beef chuck weighing out a mixture of 80% beef and 20% beef fat. To intensify the beef flavor, we salt the mixture lightly which not only seasons the meat, but also extracts moisture. Then on the second day, we grind the meat and form them into 7oz patties. We are careful to knead the meat the perfect amount, as little pockets of air are good. The end result is a juicy, almost steak-like burger patty.

Then when you order, we grill it up and add Niman Ranch bacon, shredded  iceberg lettuce, tomato, red onion, avocado, cheddar cheese, and house made spicy  ranch dressing.