How to make the off-menu, secret Jazz burger at Jitlada Thai restaurant in Hollywood.
This is Jazz Singsanong’s standard response when people ask what she puts in the off-menu Jazz burger at her Thai restaurant, Jitlada. The spicy patty served on leaves of crisp iceberg lettuce in lieu of a bun is sort of like the protein- or animal-style burger at In-N-Out: It’s technically secret, but if you know about it, you order it.
Singsanong created the burger for her kids’ school lunches years ago in an attempt to give them something that skewed more American. It’s now a favorite at Jitlada, where you can get one if and only if Singsanong is there — and if she feels like making it.It’s one of those great L.A. restaurant dishes that I often crave at 2 in the morning, when there’s no conceivable way of getting one. The last time I wanted a Jazz burger, I decided to experiment and make it myself.
Singsanong whipped her ground beef with other ingredients to create a sort of meat paste, resulting in a patty that was a lot wetter and looser than mine, kind of like a sloppy Joe. When she put it on the grill, she poked at it and moved it around constantly, reforming the patty with her spatula. My burger looked more traditional , and I left it alone on the grill.
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