The Grindhaus burger is so damned good. There’s no two ways about it, it’s no-nonsense yumminess. Owner Erin Norris says she knew she had found the right chef when Joe Macchia, who came onboard last summer, proposed putting a burger on the menu. Norris loves the farm-to-table dishes that the restaurant has been lauded for, but the burger really completes her vision for Grindhaus; each day Joe grinds beef neck, short rib and smoke-laced Berkshire pork belly, and packs the meat into four-ounce patties. The beef cuts come from Fleisher’s and the pork belly is from Hometown BBQ (both neighbors down the street in Red Hook). The Grindhaus burger patty is juicy as can be, as it has the right amount of fat content to keep it moist, and the pork belly from Hometown is smoked over white oak, which gives the burger a bacon cheeseburger essence. You can order a single or double, which is perfect since my husband will take a double, and the single is more than enough for me. Sandwiched in a perfectly toasted Big Marty’s sesame seed bun — a sesame bun always completes a burger, in my opinion — with a base of Haus sauce (which includes some Turkish pickled pepper brine), each patty is then topped with melted American cheese and Haus-made dill pickles, perfecting a truly crave-worthy burger. My husband captured it in a nutshell when he said, “This is what a Big Mac aspires to be.” As a designer, I always prefer to use my own photography, but the photo of the burger on Grindhaus’ website is just too sick not to share. See what I mean? If that doesn’t get you running for a taste of it, I don’t know what will.