Haché LA Champions National Hamburger Day & Month

I am a foreigner, and Sunset Boulevard is very cool and historic.
Haché LA is the original new age burger stand of its kind on this
legendary piece of American real estate. It is like being in
Times Square in New York. Plus, we have parking.
— Executive Chef Michael “Mick” Schepers

 

In its most primitive form, the hamburger has roots with the ancient Mongols roasting mincemeat over an open fire between conquering the known world. However, the hamburger, as we now know it is as ubiquitous to the American experience as is Old Glory. While the origin of the hamburger in America is lost to squabbling historians, its impact on the present and future of our culture remains unquestionably paramount, and to celebrate the month of May is the dedicated host to National Hamburger Month, with May 28th designated as Hamburger Day!

The burger has long since evolved from the primitive protein source for early civilizations into American legend. Among the upper echelon of burger masters is Executive Chef Michael “Mick” Schepers, creator of Haché LA’s signature Karma Burger, an homage to the All-American Cheeseburger that makes zero compromises in quality.

“There is a generation of American burgers that are associated with being unhealthy and processed, with additional fat added into the meat along with preservatives, which together, create a greasy and mass produced commercial product,” Shepers shared. “The Karma Burger was my interpretation of what the American burger should be.”

It begins with sirloin and the process of which is Haché’s namesake. “I call it a steak hache, which means ‘to grind’ in French,” Schepers explains. “We house grind quality steak cut by cut; we do not mix anything else into our meat.” Diners will marvel at the lack of typical burger grease, which Schepers reveals, “Because we use 100% Angus sirloin, grease is not an issue whatsoever. There is very little fat, and what fat is present only adds to the juiciness.”

Quality control also extends to the exterior of Haché LA’s burgers, with Schepers delving into the secret behind the name Bun No. 19.  “I wanted to make sure that the bun complemented the flavor of the burger itself, rather than take away from it,” Schepers says. “We tweaked the recipe 19 times before we came up with a bun that finally worked and tasted great.”

Located in the hipster chic neighborhood of Silver Lake along the historic Sunset Boulevard, Schepers confesses to a dream realized. “I am a foreigner, and Sunset Boulevard is very cool and historic. Haché LA is the original new age burger stand of its kind on this legendary piece of American real estate. It is like being in Times Square in New York. Plus, we have parking.”

To look at it from the outside is to see functional art; within the shelter of the adjacent patio, one will find a menu that is cozy but carefully curated like one of the many neighboring art galleries. The flavors are equally bold and timeless, perfectly suited to satiate any palate. Go for the Swiss Onion Burger, Roaring Forties Burger, Mediterranean Burger or the Habanero Burger. Gluten-free buns and homemade falafel style vegetarian patties are available.

Perfecting the hamburger is an admirable feat many strive to achieve. With the overall care put into the construction of each and every burger, it is safe to say that out of those who have attempted and mastered the challenge, Haché LA is a champion!

HACHÉ LA – 3319 West Sunset Boulevard, Los Angeles, CA 99926. Open every Sunday through Thursday from 11:30 am to 11:00 pm, and every Friday/Saturday from 11:30 am to Midnight. For more information, visit www.hachela.com or call directly at 323.928.2963.

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