Full Circle: The Crack Burger, with Markus Stöckle

Markus Stöckle in his old restaurant together with Mao (Bunzai)
Picture Credit: Pascal Grob (Gault&Millau)

Some collabs need explaining. This one mostly explains itself.

Long before our griddle got hot at Sihlfeldstrasse 89, this address was «Rosi» — and Markus Stöckle was the chef running the pass, dragging historic recipes into the present with a straight face and a few very strange ideas. Now he's back at the Lochergut. Not for nostalgia. For a burger.

What's in it

Together with Mao and the team, Stöckle built us a guest burger that breaks the rules of the format: instead of stacking, it merges. Ranch sauce, crème fraîche and cheddar go straight into the patty mix, and the whole lot hits the hot plate together. This is a first for us: the beef gets seasoned before it goes on the plate, not after.

That makes the patty behave differently from anything else we serve. On our usual smash burgers, the crust is pure beef — here the cheddar melts out into the pan and crisps up alongside it, so you get a cheesy crunch and roast flavour that isn't just meat.

Stöckle's own brief was refreshingly un-cheffy: nothing unnecessarily big, just something that works on its own terms, is fun to eat, and sounds slightly unhinged when you read it out loud.

Picture Credit: Pascal Grob (Gault&Millau)

How to get one

The Crack Burger is on for one month only. When it's gone, it's gone.

Want it delivered? It's on Just Eat — exclusively, same as the rest of our delivery menu.

GaultMillau wrote the whole thing up in Züri isst — read it here.