The burger line-up: The Smoke with applewood bacon, The Truffle with Périgord truffle mayo, and The Prime — double smash on a gold standard.

Build your Prime: single patty, double smash or triple stack with truffle mayo, smoked bacon, caramel onion and extra cheddar.

THE PRIME overview: a 500 g wagyu A5 patty, 28-day dry-aged, seared at 260 °C on charcoal iron — seven layers, zero compromise.

Key numbers: 500 g wagyu A5 patty, 28 days dry-aged, 260 °C sear temperature, seven layers in the stack.

The sear: cold-stored wagyu meets charcoal iron, Maillard browning begins at 150 °C, peak sear at 260 °C.

Every layer uncompromised: wagyu × angus beef, sesame brioche, aged cheddar, smoked bacon, caramelised onions and truffle mayo.

The prime ingredients: wagyu A5 beef, brioche bun, aged cheddar, truffle mayo, house pickles and smoked bacon.

From Hamburg to the flame: the hamburger's journey from 1880s Germany across Ellis Island to Wichita — and back to its craft.

Reserve The Prime: pick a date, party size and time — lunch or dinner service, walk-ins welcome, reservation preferred.

PRIME — flame-forged. Open daily 12–22.