Pub & Kitchen is rolling out what its calling the Parliament Burger next week, and unlike its Churchill counterpart, it didn’t require months of research and development efforts. The Churchill, went through 12 revisions before going public, according to P&K; chef Jon Adams. But where the Churchill features a secret proprietary beef blend custom made by LaFrieda Meats, the Parliament is built upon the chic meat packer’s classic shoulder, short rib and brisket mixture, and therefore didn’t require as much testing and tasting. Adams, who said he’s on a back to basics tip, wanted the burger to be true to its American roots, and yet still reflect the pub’s Anglophile inclinations. The solution? An English style cheddar cheese from Vermont. On top of that, Adams added two thick strips of house-cured “carver’s” bacon, a fat slice of onion, and his secret Parliament sauce, a tangy, herbaceous mayonnaise-like dressing. Though the Parliament will replace P&K;’s a la carte burgers, don’t worry, the bold and bone marrow-rich Churchill will remain on the menu.