Mike Warner of The Franklin Room used Laphroaig single-malt Scotch-miso sauce and kimchi in his spicy burger. Moosah Reaume of Virgin Hotels built his double-patty burger with smoked ketchup and black-garlic aioli (if this burger doesn’t show up on Virgin menus, that hotel group is crazy). Corey Grupe of Timothy O’Toole’s used balsamic-glazed onion jam and black-truffle aioli, while Alisha Elenz of mfk made her Biz Makin You Crazy burger with “bizkaina” sauce (Spanish vizcaina sauce, renamed for the burger and a reference to Bar Biscay, mfk’s sister restaurant).