The burger, sadly for us, lives in Washington, D.C., at the Ripper's newly opened West End Bistro. But he told us about it in some detail. It's a 70-30 lean-fat mixture of Pineland Farms sirloin, which is grilled over very high heat and then serve on a dedicated challah bun. Reports from Washington foodies ("best burger in DC!") are that the burger really is all that. So is there any chance that we might get a Bernadin Burger anytime soon? “No, I don’t think so!” Ripert declared. Maybe he wants to leave that to Daniel Boulud.