Sussman makes a salad of green and Kalamata olives, garlic, celery, red pepper, marjoram, parsley, red wine vinegar and olive oil that he chops together very finely. He spreads that on the bottom of a grilled potato bun. He tops the salad with a charcoal-grilled seven-ounce burger — 85-percent lean, made from chuck and shin meat — along with mild provolone cheese, garlic mayonnaise, lettuce, tomato and a slice of red onion.
The burger comes with a side of fries, potato salad or cole slaw. It is priced at $12 for lunch and $13 for dinner.
Back Deck, Boston