One bite of this burger, with its powerful and pumped up juicy-meaty qualities, will have you wondering how Chef Walter Bundy did it. Here’s how: He grinds up the kitchen’s filet mignon trimmings along with a little rib-eye fat. Toppings include Grafton Farmhouse Cheddar; pig bacon from the third-generation cure-masters, the Edwards family of Surry, Virginia; a fried egg, sunny side up; and foie gras sauce. Rich enough for you? Have some crispy shoestring potatoes garnished with Parmesan and fines herbes, too. This is what they call living high off the hog down South.