This 8-ounce patty is made from grass-fed short rib, brisket, and flap steak, with suet and bone marrow added to compensate for the leanness of the beef. Dehydrated miso lends a concentrated burst of umami. It goes on a house-made bun along with house-made mace ketchup, cheddar, celery roots, red wine vinegar pickles, and twice-cooked steak fries. Its so good it has won a devoted following of people who dont even bother to gripe about the cost anymore. This burger isn't on the menu, it's a verbal special in the bar area only, so you've got to ask for it. — Devra First ( Read the full Globe article

853 Main St., Cambridge. 617-497-5511. craigieonmain.com. $18.