[sizzling]
Customer: I'm just here to, like,
meet with friends in these weird times,
and they said this place is awesome.
So I kind of went along with it.
Smells great.
Sydney Kramer: My favorite burger in LA
is made by Goldburger.
We shot with them a few months ago in Silver Lake,
and they are back in Highland Park.
Customer: Good stuff, man. Y'all gotta come out.
Sydney: They're doing patty melts this time.
[crunching]
As well as curly fries, pies,
and they're also doing their classic cheeseburgers.
Allen Yelent: We've been very busy.
People were excited to come out
and just experience something again.
Comfort food is sort of perfect for this environment,
and, yeah, they've just been really, really into it.
I felt like I was just getting started in Silver Lake,
and it wasn't, like, my full vision
of what I wanted it to be like
and the whole experience for Goldburger.
It was really awesome vibes.
Like, good, fun, party vibes.
I felt like there was more to do,
there was more to add to the menu,
you know, and building a better team and a bigger team.
Sydney: And so, just for people that aren't familiar,
what's the difference between a burger and a patty melt?
Allen: Oh, God.
You know...[laughs]
People like to argue about this stuff on the internet,
so don't - I'm not gonna read the comments on this.
Technically, a patty melt is just between
sliced, like, sandwich bread,
and then a burger is, like, on a bun.
But really you can call a patty melt a burger,
in my opinion.
Oh, God. I said it.
People are gonna comment.
My patty melt doesn't use, like, traditional rye bread.
It uses, like, a sourdough-rye blend
that Bub and Grandma's makes.
And I'm not caramelizing the onions.
I'm doing the grilled onions, smash style,
similar to the Goldburger.
And then I don't know if some patty melts
do the split cheese.
Like, you can get all American,
you can get all Swiss.
I have that as, like, an option,
but I really like doing, like,
the layered American, patty, Swiss, patty kind of thing.
And then my sauce is, like, unique to my place.
It's super horseradish-y.
I've been working on this Russian sauce for a while,
'cause I'm a Russian Jew.
And the Russian sauce is super, super tasty.
Sydney: I'm also gonna be dropping some
patty melts off with friends,
so that they can try them too.
Tuan: Mm.
That's incredible.
[crunching]
Valerie: Oh, my God.
This patty melt is so good.
It's got the perfect kind of crispness,
juiciness,
buttery-ness.
Customer: I've been, like, seeing all these, like,
photos on Instagram, and just everywhere.
And I actually live, like, a couple blocks away,
and I was like,
"Oh, how did I not know about this?"
Allen: Our menu is a blend of, like,
really high-end ingredients,
things we house-make, like our sauces,
and then really simple, like,
mass-produced white buns and American cheese.
So it's a blend of high ingredients,
low ingredients,
like, nostalgic ingredients,
stuff like that.
Jonathan: Goldburger burger.
Mm.
Mm!
No, this s--- is mad good.
I don't even need the curly fries.
Allen: Pie was something we could do.
And then it just started sounding good.
Burgers, fries, and pies.
It started to just roll off the tongue really easily.
Sydney: That's what I love about a Goldburger right there.
Meat lace.
[sizzling]
Sydney: And how are you feeling so far?
Allen: Tired.
Very tired.
[laughs]
But happy.
Sydney: I guess Paul can have a little french fry.