The burger at Rolo’s has two patties, grilled onions, and coppa bacon
, is a wood-fired focused restaurant that has become one of the city’s most popular. And here, the burger is a must-order item.
Next, Paish and his team get the coppa bacon out of the smoker, which they consider an important element to have on the burger. The ratio of meat to fat on the coppa is similar to bacon, and it’s very gently cooked, using low-temperature smoke. “It really reads in contrast to the smoke on the burger, which is that delicious high-intensity char smoke from the wood fire,” says Paish.
“After they’re pickled, it takes on all the acidity, salt, sugar, which makes it super tasty,” says Salim. “And a perfect contrast to the fatty, juicy, hot burger, you have this cold, cool, and spicy, acidic pickle to eat with the burger.”
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