Gilt City's Gilt Free Way to Celebrate National Cheeseburger Day

Today is National Cheeseburger Day – finally, a holiday we can really sink our teeth into!

Don’t miss a beat! Click HERE to become a BELLA Insider!

In honor of this juicy day, Gilt City has teamed up with David Rotter, co-owner and chef of NYC’s Boulton & Watt, to create a mouthwatering meaty and cheesy tower of yumminess, aka “The Gilt-Free Burger.” Get the Gilt City x David Rotter: Gilt-Free Burger now through Sunday, September 20th at Boulton & Watt, or make it at home. See recipe, below.

Also, check out Gilt City for deals on sizzling cheeseburgers at the hottest restaurants in our glorious city, and some other cities that think they are big deal, like Chicago, San Francisco, and DC.

Gilt City x David Rotter: Gilt-Free Burger

• 2 3oz patties from Pat LaFrieda
• Smoked bacon jam (1 Spanish onion, 3 slices of bacon, teaspoon aged balsamic)
• Aged Vermont cheddar
• Roasted jalapeño aioli (1 avocado, 1 cup mayo, 2 jalapeños)
• Bibb lettuce
• Beefsteak tomato
• Pickles
• Buttered brioche bun
• Salt and pepper


1. Place both patties in a hot cast iron pan.
2. Season them well with salt and pepper.
3. Once golden brown, flip them over and sear the other side.
4. Add cheese to top of flipped burgers. This will allow cheese to get soft and gooey.
5. Spread bun with butter and toast.
6. Once toasted, spread bacon jam and aioli on both sides.
7. Stack patties and top with lettuce, tomato and pickles.

To make bacon jam:
1. Cook down 1 Spanish onion sliced thin, as well as 3 slices of bacon chopped up.
2. Cook on low until all is caramelized.
3. Finish with a teaspoon of aged balsamic.

To make aioli:
1. Roast two jalapeños.
2. Place one whole avocado (seed removed), 1 cup of mayo and roasted jalapeño in food processor.
3. Blend until smooth.


Written By
More from BELLA Magazine

Threading – The “It” treatment for 2021

By Dr. Robi Ludwig Like everything else, sometimes your skin needs a...
Read More