The Duck-Fat Burger Is Back at the Sybarite Pig

There's no denying that the hamburger is one of America's quintessential comfort foods. After all, there's just something to be said about a hunk of ground beef between two slices of bread, a sandwich that is universally loved — and endlessly customizable.

Today, we have enough burger joints to last us a lifetime of meat-eating. From fast-food restaurants to trendsetting gastropubs, each place has its own version of the "best" burger. So, about this time last year, New Times listed the Ten Best Burgers in Palm Beach County.

At the top of the list: the duck-fat burger at Sybarite Pig in Boca Raton. A few months ago, the infamous fat-infused burger was taken off the menu, but due to overwhelming popularity, Sybarite Pig owner Daniel Naumko officially resurrected his beefy creation last week. And it looks like it's here to stay.

Naumko says he created the burger almost by accident, as a special for the 2013 Superbowl Sunday menu at Sybarite Pig. The original version was made using fresh ground tri-tip cut, minus the fat cap. After grinding, the meat was a touch too lean, so he decided to add some fat. The only thing that was on hand: leftover duck fat from making sausage.

"I added about 18 percent duck fat to the meat, seasoned it, and hoped for the best," says Naumko. "We didn't sell a single burger that first day, but word spread quickly the next week. We sold out after just two days, and people kept asking for it." 

Today, the new and improved duck-fat burger is back bigger and better than ever. Naumko did some research before adding the burger back full-time. For starters, each serving is now 20 percent bigger and can no longer be ordered with a custom temperature. 

"The biggest complaint was that it was too small," says Namuko. "And because the duck fat and vinegar affects the doneness, we don't offer temperature customization anymore."

It's also cooked in a cast-iron pan rather than the grill, giving the burger extra flavor and color. Last, it's finished with red onion, tomato, aged cheddar cheese, applewood smoked bacon, pimentón aioli, red onion jelly, and a fried egg. It'll cost you 15 bucks.

"Every plate of food — be it at home or at the restaurant — I feel that it needs to have a balance of salty and sweet acid and richness or savory. It needed sweet and salty, so we added the smoked bacon and red onion jelly." 

Nicole Danna is a food writer covering Broward and Palm Beach counties. To get the latest in food and drink news in South Florida, follow her @SoFloNicole or find her latest food pics on the BPB New Times Food & Drink Instagram.