Husk cheeseburger has lots of fans

By:Gwen Fowler


What’s your favorite hamburger? The Husk cheeseburger keeps showing up on lots of best burger lists, including a recent one Bon Appetit editor-in-chief Adam Rapoport put together for The Daily Ticker.

The Daily Meal recently named it the 11th best burger in the country, and in May, Forbes named it one of the nation’s 10 must-eat burgers. In April, Eater named it one of the 38 top burgers in the nation.

Praise isn’t new for Husk or for Chef Sean Brock, a James Beard Award winner, who is executive chef at McCrady’s and Husk in Charleston and Husk in Nashville.

Here’s how Forbes describes the Husk cheeseburger: “Benton’s hickory smoked bacon and 100 percent chuck are combined to create two thin patties, which are then seared on a Keating griddle to develop a nice, outer crust. Shaved white onions are steamed on top of one patty and beneath two slices of American cheese, allowing the flavor to seep into the burger while retaining a little crunch. One more slice of cheese is added, along with bread-and-butter pickles and Brock’s special sauce that consists of every condiment you’d want on a burger—ketchup, mustard, mayonnaise, pickles and jalapeños. It’s served on a toasted, housemade buttermilk and sesame seed bun that’s moist and soft, yet with a perfect crunch. Keeping with his farm-to-table philosophy, Brock tops the burger with local lettuce and tomatoes only when they’re in season.”

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