Deconstructing Irving Street Kitchen's Double-Double Burger

Take a bite out of chef Sarah Schafer's In-N-Out-inspired beast of a brunch, with two patties, two slices of cheese, and house brined and smoked pastrami.

By Allison Jones April 10, 2014

Welcome back to Anatomy of A Dish, our series dedicated to dissecting Portland’s most delicious, multi-layered creations. This week, things get pretty meaty. 

"I love In-N-Out, and I haven't seen anything like the double double in Portland," says Sarah Schafer, chef at the Pearl District's Irving Street Kitchen. Her brunch-only pastrami-topped Double Double Burger may not be the California-style original—but it's certainly a Portland-style homage to the hamburger haven down south. "It's meat on top of meat on top of meat...with cheese." Here's what the hungriest of brunch diners can expect:

1. Griddled ciabatta from Grand Central Bakery

2. A slathering of onion compote (red and yellow onions slow-braised with vinegar for a sweet-and-sour depth) and house Russian dressing, Schafer's own secret sauce

3. Two beef brisket patties, ground in house with pastrami spices (black pepper, coriander, fennel seed, star anise, and ancho chile "for a bit of smoky pop") plus a touch of olive oil for extra moisture

4. Two slices of melted Tillamook cheddar cheese

5. 7-day brined pastrami, smoked on site, made with the parts of the brisket that aren't ground for the burger patty

6. Tangy housemade sauerkraut with celery salt—Schafer gushes, "I put sauerkraut on everything."

7. A heaping pile of crispy Cajun fries shaken with file powder, paprika, oregano, thyme, and garlic

The big-ass burger is available during Irving Street Kitchen's weekend brunch service, every Saturday and Sunday from 10 am-2:30 pm. Need some veggies to balance out all that animal? Word on the street is that ISK serves up a mean Bloody Mary—with plenty of celery. Talk about a breakfast of champions.

Irving Street Kitchen
701 NW 13th Avenue

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