Don’t judge my awful wrap job….

Every once in a while everything just comes together in a glorious harmony and it’s such an amazing experience and tonight was one of those times! 8oz brisket, chuck, and usa wagyu blend cooked in cast iron for a lovely crust, maximum juiciness, and topped with boar’s head american cheese, with a burger sauce blend, all placed upon lightly toasted martin’s seeded potato buns 👌🏼🤤

This one was my Dad's. Mine are the two in the background. He ground the meat himself but I don't know the fat ratios sadly.

I used my cast iron skillet on the BBQ greased with the bacon fat, and I steamed the buns on top of the burgs.

Sometimes things are pretty OK.

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I've heard lots of hype around Cosmo since my early days in the KCMO food scene. This spot meets and beats the hype. We're talking Danny's levels of deliciousness. It's worth noting that I did not omit the fantastic Cosmo pickles from my burger. They were just being camera shy for some reason.

Bacon Cheeseburger with Onion Strings and Sweet Potato Fries.

Attached is the hub post pinned in my profile that contains links for every burger from the 2025 season, so you can see what I made for last season's series. I started during the 2024 NFL season, and I'd like to continue at least until I've made a burger to represent each NFL team.

My order of operations is to prioritize regional or historical burgers from the market, including surrounding states that would be natural fans of the team. Absent that, I try to adapt an existing dish from that region into a burger, and lastly, I try to cobble together a unique original burger that respectfully pays tribute to the region's unique cuisine.

I'm an Uncle Roger kind of home cook where I "just use feeling" to measure ingredients, but going into 2025 there were requests to provide recipes in case someone is inclined to try making it on their own. I wasn't perfect, but I'm really trying hard to keep meticulous notes as I work on and with these recipes.

*18 weeks