Nopa's burger has its share of breathless fans and an almost permanent spot on best-of lists. They clearly leave enough fat to keep things juicy, and each burger develops some flavorful sear-marks from the grill. The magic, however, comes from the way a generous addition of salt brings out the grass-fed flavors of the meat. Beef this flavorful needs very little else. Nopa applies a few restrained frills but mostly leaves it well enough alone.

For each pound of meat, the Nopa crew adds a teaspoon of salt, which brings out the flavor of the beef. Then the burger is put on a toasted house-made brioche bun; the top is glazed with clarified butter and grilled. It’s served with house-pickled onions, a few leaves of Little Gem lettuce, harissa aioli, and French fries sprinkled with rosemary, thyme, and other fresh herbs.