2022 BURGER BASH “THE VERY BEST BURGER” WINNER
Founder of ViceBurger, Chef Greg Schesser, established his culinary roots early as a student at the Culinary Institute of America in Hyde Park, NY. From there, he was recruited to work for Michelin-starred restaurant The French Laundry where he worked for renowned American Chef Thomas Keller. After working with Keller for years and being invited to coach alongside him at the Bocuse dβOr, Greg decided it was time to return to simpler roots.
Using years of experience and extensive training in fine dining, a goal was set to bring back that level of quality to the classic American burger. No need to reinvent the wheel which is why Vice Burger focuses on perfecting the classic, instead of unnecessary gimmicks and ingredients.
A custom blend of brisket, short rib, and chuck is ground fresh daily. Frozen patties are never used. Fresh onions and pickles are sliced by hand daily. The secret Vice Sauce is made fresh daily. Our bun is made according to an authentic Parisian Brioche recipe making it the perfect level of airy and buttery.
Every ingredient was thought through with the utmost precision and the result is the juiciest, steamiest, most delicious burger ever. One bite is enough for it to become your new favorite VICE.
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