New York’s Burger Worships Burnt Cabbage and Smokes Lamb Necks Like a Michelinner
KEY POINTS
- •One White Street in Tribeca made a viral cheeseburger last summer with quality wagyu beef and zero waste cooking.
- •Chef Galen Kennemer operates an upstate farm and incorporates seasonal produce and slow-smoked lamb necks into the menu.
- •Their commitment to sustainability earned a Michelin Green Star while serving charred cabbage sauces and dry-aged Hudson Valley duck.
One White Street in Tribeca, blessed with a Michelin Green Star (because one star just wasn’t green enough), turned the humble NYC cheeseburger into a gourmet shrine last summer. Executive chef Galen Kennemer’s genius: stacking two incredibly thin wagyu patties, ground lovingly in-house from multiple cuts, inside a sesame bun, garnished with sauce and onions from his zero-waste kitchen, where nothing dies, it just chars gloriously. Kennemer’s farm, Rigger Hill Farms upstate, supplies seasonal produce and veggies for homemade pickles. Lamb necks are salt-bathed for two days, smoked low, and slow-cooked in what’s basically cabbage confetti juice; meanwhile, ducks from Hudson Valley star in a dry-aged, confit-laden French cassoulet ode. It’s fine dining meets sustainability meets 'charred is the new black.' Sriracha-dusted chili potatoes round out the hipster feast.
Share the Story
(1 of 3)NYC burger goes zero waste by turning noble wagyu, charred cabbage sauce, and lamb necks into a chewable manifesto on privilege disguised as fast food.
When your fast food burger requires a farm, 2-day lamb neck curing, and a Michelin green star just to chase a sloppy joe vibe.
Nothing says casual dining like a burger packed with wagyu and served with a side hustle as a low-temp lamb neck sommelier.
Source: Eater | Published: 3/16/2026 | Author: Emily Venezky
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