I’ve eaten my weight in burgers, and I’m not bragging. But my recent trip to Chef Craig’s restaurant, The Local Eatery and Pub in Indianapolis, left an impression on me…literally and figuratively.

Let me describe the incredible “burger build” before I go any further. First, Craig uses two 7-ounce local burger patties. While the burgers are resting, Craig finds the best local-to-Indy beef for the braised beef bones and begins the braising process.  He braises the local bones for three hours. Once they are cooled, he scoops the marrow from the bones and reserves. With his bowl of perfectly juicy marrow well-seasoned, he tops the marrow with chunks of Point Reyes Bleu cheese. This part of the process is so important. He needs to have the right amount of marrow and bleu cheese to create a firm, yet stable compound butter. The two ingredients are added to the Robot Coupe and emulsified until smooth and creamy. Then the mixture is ready and it’s rolled and chilled in parchment paper. This allows Chef Craig to slice and portion the mixture that will eventually become the burger filling.

Okay, with some of the major details out of the way, he takes the two chilled local burger patties, fills them with the marrow and bleu cheese butter, he crimps the edges of the over filled meat treat, liberally seasons and throws it gently to a wood fired grill.

As I’m watching the action unfold, I’m in serious in danger of drooling on myself. It’s a classic combination of fats and meats and I’m re-craving this monster just by writing this blog

Once the burgers are finished to a yummy medium, they are loaded on to a house-made toasted bun, sporting crispy lettuce, tomato and onion. He finishes the whole thing off with an aged balsamic reduction infused with onions and rosemary.

Craig is out for an immediate “kill shot” and drops a handful of homemade tots to the plate and a steak knife through the burger to keep the “beast” from tipping over.

Craig dropped several warnings along the way, indicating it wasn’t easy to eat. But my appetite wouldn’t subside. Without fear, I jumped on my burger and took the first bite. The filling of marrow and cheese exploded with force covering my face, shirt and watch. Literally looking for a way out of the embarrassing moment, Craig reassured me and then laughed out loud, insisting this is the price you pay for enjoying such a fine burger mess.

Looking back…I wouldn’t have changed a thing. It’s kind of like earning my WFC creds. I mean I get a burger, tots and learn how to eat like a pro all in one stop at the Local Eatery and Pub situated in Indianapolis.

Craig’s Local burger will be on display proudly at the WFC in Vegas. I only ask one favor: bring me a bib!