/ Los Angeles Magazine
Brown, who was born in L.A. but grew up in Georgia, created a scienced-up ode to breakfast in a bun. Let’s break this down part by part: There’s lardons—aka thick cubes of bacon—studding the ground beef patty. Great start. Then there’s the cheesy tots on top. Normally, I would be critical of adding starch between two starchy buns—but this isn’t normal. The tots are a cheeky nod to breakfast hashbrowns; the cheesiness adds your requisite dairy; the additional carbs mean more flavorful ingredients can be tacked on while still maintaining balance.