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I met chef Kyle Schutte when he was the executive chef at Roadhouse L.A. (now closed permanently). The man is a culinary genius, and his food certainly makes for great leftovers. That's a big deal in my world.
Chef Schutte has gone on to being the chef at Wood & Vine in Hollywood, CA. On this episode of The Burger Crawl I try his Deep-fried hamburger. The concept was truly foreign to me, but after tasting it, I was taken by surprise, and truly enjoyed the texture.
Wood & Vine is literally on Hollywood and Vine. Chef Kyle’s burger is a grass-fed short rib patty, cooked sous vide, dredged in cornstarch and fried, with beer-braised onions, cheddar and pickled mustard mayonnaise.
The frying gives it a crust, and it’s medium rare and pink inside. The mayo tastes like tart pickle. The onions are slow cooked in a couple of beers with herbs and mustard, so you get that IPA taste. I usually like raw onions, but these work. It drips everywhere, and a burger should be unapologetically messy.
I asked him why he fried it. His kitchen is small, and burgers were coming off the sauté station with every other protein, so he moved them to the fryer. Because it’s sous vide first, everybody gets it medium rare. This was the third version. One had tomato jam and braised bacon, and in summer he did a cranberry burger.
Update, 1 November 2026: Wood and Vine has since closed.
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