HUNTER: So we're going to make you our famous Double Steeze Burger today... Starts off with some farm-fresh beef.

No seasonings in there, no salt, no pepper.

It's black Angus cows.

We have over seven different cuts in our blend.

And then I finish it with my secret ingredient, which is a bone marrow that adds a bit of a buttery richness you don't get from a regular fat.

SETH: And you're sourcing this beef just from right around where we're standing right now?

HUNTER: Yeah, so we're in the gorgeous Agricultural Reserve in Montgomery County.

Majority of our farms are within a six-mile, seven-mile radius.

SETH: All right, so how do these local beef patties become the famous Steeze Double?

HUNTER: They go over on this griddle over here.

Let me show you what we're working with right over here, man.

SETH: Let's do it.

We got a lot of heat coming off this already.

HUNTER: Oh, yeah, man.

We try and keep it anywhere between 450 and 475 degrees.

We start off with two 3-oz balls.

So we're going to smash these patties down.

It's one of the original ways hamburgers were made over in 1895.

SETH: It's funny you say original because smash burgers, 10 years ago, I feel like I was never hearing about them.

But this is the new hotness right now, right?

HUNTER: There's a newspaper documentation going back to the early 1890s of a huge hunk of beef being in this side of the flat top.

A huge hunk of onions being on this side of the flat top.

And the chef will take a bricklayer's trowel, take a piece off, bring it over here, smash it, take a piece of onions over here, smash it down.

So the original hamburgers really were just meat, onions on a piece of bread.

SETH: But also it's just going to give you that nice caramelized flavor on the outside, right?

HUNTER: Yeah.

So we get a Maillard reaction, which the fat is creating, kind of, a crust on the bottom.

And then once it's flipped, we top it with onions and cheese.

Onions go in between the cheese so they can soften up a little bit.

We toast the buns in the bone marrow as well.

SETH: Ooh-hoo-hoo.

HUNTER: So once the bubbles start coming up to the top, I want to get my nice scraper here, get underneath it.

So, our buns are Martin's Potato Rolls, one and only white-bread product.

Though, since we do have such a heavy buttery richness in our blend, I decided to go with the white bread.

Brioche was a bit too buttery.

Potato rolls were a bit too rich.

SETH: Oh man, I'm getting memories of just warm summer days right now.

HUNTER: Yeah, man.

Nothing melts like American cheese.

Just going to let those melt.

SETH: And I like too, to have the cheese, just like the burger, getting that nice little lacy pattern.

HUNTER: Nobody likes an unmelted slice of American cheese on their burger.

And then I don't smash them super thin.

So you will get a bit of pink still in the middle.

SETH: So it's got a little bit of a pub burger- smash burger hybrid.

HUNTER: 100%, yeah.

All right, so we have our two double patties right here.

This is our special sauce.

So this is our take on the Big Mac sauce and a French dressing just coming together.

Ketchup is a bit too sweet.

Mustard is a bit too acidic.

So we developed this sauce to really help elevate the beef.

And then we finish this off with a little wrap here.

So your first bite is as good as your last bite and that there is the famous Steeze's Burger Double.

SETH: That is beautiful.

HUNTER: Thank you, man.

I see some hungry faces out here, so why don't you head on inside, grab yourself a drink.

Grab me one if you don't mind.

Let me make some burgers for the squad.

SETH: You know I'm going to be right back.

♪ ♪ Tommy.

TOMMY: Seth, welcome to Two Story Chimney Ciderworks.

SETH: I love cider.

What do you guys got going on here?

TOMMY: We have five different ciders on tap right now.

We use as many apples as you can from the AG Reserve of Montgomery County.

We grow some apples, pears, and other wild berries ourselves.

SETH: This is just a celebration of a local harvest around here.

TOMMY: Love to pour you some.

We have our Crab Tree cider.

It's made at 100% Maryland apples.

We also add some crab apples in it as well.

It's not quite sweet, not quite dry.

It's right in between with a nice little tartness from those crab apples.

SETH: And you're brewing this right up here?

TOMMY: Everything's made on-site.

Yes sir.

SETH: Ooh, all right, well that is nice and crisp and refreshing.

I can't wait to try the Steeze burger, but I'll be definitely stopping by afterwards to try a little more of this cider.

TOMMY: Cheers.

Thank you so much.

SETH: Thanks, Tommy.

All right, Hunter.

And I come bearing some local Montgomery County cider.

Told you I'd be back quickly.

HUNTER: All right, sure were.

You didn't lie, my friend.

SETH: First, cheers.

HUNTER: Cheers.

Thanks for coming out, man.

SETH: All right.

Can't wait to get to this.

HUNTER: This is probably like my 20,000th Steeze burger and it still tastes the same.

SETH: I know I'm supposed to say something.

What can you say?

I mean, that's exactly it.

That's exactly it.

HUNTER: Thank you, man.

SETH: That is so juicy.

Those little caramelized bits and the pickle, a little bit of acid, just perfectly balanced.