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Mar 2, 2013 12:27 AM

KronnerBurger [San Francisco]

Just had an amazing cheeseburger at Kronnerburger, which is part of the Bruno's space in the Mission. Seriously delicious. Messy, juicy, incredibly flavorful. We had the cheeseburger, which is cheddar mixed with mayo, somehow. Came with a nice slice of cool, crispy iceburg. Bun was perfect, soft yet didn't fall apart. best burger in recent and distant memory. i have to say, may even beat out the Mission Bowl burger for me, as a more "everyday" burger. you have the option of adding marrow in your burger, but, and i can't believe i'm saying this, but why? (tho, i will try it at some point.) it was perfect as is. they also have a crab burger, a patty melt, pimento grilled cheese, the marrow as a side dish, with toast, and these humungous wings and fried green beans.

fries were also really great - crispy yet meaty. onion rings are made with rice flour and i forget what other flour, but they were light and exceptionally crisp and not oily, served with a spicy aioli.

cocktails were fun and very tasty. do not expect to find wine here - they have one sauvignon blanc and a tempranillo, the latter of which I had, and it really wasn't worth the bother, I didn't even finish my wine. (tho i do think they could be well served by having at least a couple of really good reds with that burger). We moved on to cocktails. really enjoyed the pickleback - a shot of whiskey and pickle brine - great combo of salty/tart and smokey. we also tried the scotchocolate milk - a lusciously creamy, not-too-sweet chocolate milk with scotch (duh). an adult take on the childhood favorite. surprisingly light for such a rich drink. we also had (yeah, it's Friday night), the carbonated mother-fucking, margarita - nice, refreshing.

but, that burger...also, a nice dark ambiance, super-nice bartenders.... good place to get lost in. yay.

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  1. Glad you had a good experience with KronnerBurger. After reading your meal it makes me want to give it another try very soon.

    I went in December and while it was a good burger, I feel that it did not live up to the talk that it had been getting. I had the Kronnerburger, got the single as you can also get a double, and added the marrow to my order. Also, I got the fries with beef cheek gravy and curds. The meat, I really enjoyed. I can see how the style of his patty might not float with some people as his slogan is "rare + salty" and indeed it was. The only problem I had with this is that my bun had broke apart after a minute of the first bite with all the juices from the rare patty. All the fixings were good and I left off the iceberg lettuce as I usually do without greens on my burgers. The poutine fries were alright. Not the best I have had in SF yet but up there. I could not really judge the fries on my visit as they were already pretty limp after all of the gravy on top.

    One item I saw on the menu a bit back was a sweetbread burger. Might be an occasional special on the menu but I would love to try it. And, I have still yet to try the Mission Bowling Club burger which is at the very top of my list for the next burger night.

    Currently, I still think my top 3 burger ranking still holds true.

    1. NOPA
    2. Spruce
    3. Marlowe

    2 Replies
    1. re: benv

      i didn't have the problem with the bun that you had - even though we actually cut the burger in half and split it. i can certainly see how the fries would grow limp under the weight of gravy and curds. i'm not a huge fan of poutine, though i don't dislike it. i just don't seek it out.

      and i have still not even been to any one of those three places you listed! shame on me.

      1. re: mariacarmen

        I like the Kronnerburger. A friend thought it was too salty, but I did not agree.

        Fwiw, I also put the Nopa burger at number one.

        I'm a self-admitted 4505 Meats fan and would also recommend their burger. I like it Zilla style with egg (Zilla=kimchi, sauce, chicharrones and scallions)

    2. So on my list for spring visit, thanks, mc. Looking forward to hearing what you think of the other offerings here (I have a soft spot for patty melts too...).

      Rare and salty is how I like my burgers, which is partly why I'm such a fan of the Mission Bowling Club burger. How does the texture of the meat compare to the MBC one?

      3 Replies
      1. re: grayelf

        grayelf, i knew this post would draw you out!

        the texture is different, of course, as it's not done in that distinctive Heston Blumenthal method, but this burger was salty (i'm a fan too), juicy, rare and meaty. i just loved it. just a different animal than the Mission Bowling Club. Both excellent.

        1. re: mariacarmen

          Okay, cool, now one more question: is it griddled, broiled, grilled or...? I usually like a bit of char on my burgs!

          1. re: grayelf

            dammit you and your inquisitive mind!!

            sadly, i don't know.... i haven't found anything online that tells me, and i'd probably dipped too far into cocktailandia to be aware... but eh, we'll try it! we'll make it a burger crawl next time you're here - the crawl consisting of Mission Bowling Club TO KronnerBurger.

      2. Finally got to try one at a pop-up at Prizefighter in Emeryville last night. He was outside, grilling over oak, so it was the ideal situation. Just about perfect for my taste. Next time I'll ask for the cheddar mayo on the side so I can get the right amount in every bite.

        He uses Acme pain de mie rolls, which I did not know they made. Excellent choice.

        5 Replies
        1. re: Robert Lauriston

          Another pop-up at Prizefighter this Saturday, 4-9.

          1. re: Robert Lauriston

            Are the pain de mie rolls different from the ones Acme used to call "pain de mie burger buns," which they now just call "round buns"?

            That's my standard purchase if I'm making burgers at home.

            1. re: abstractpoet

              Dunno. Likely they are and Kronner has been buying them long enough that he uses the old name.

              1. re: abstractpoet

                looks like it from their website. maybe they were called out on not using closed pans for the non-standard shapes so dropped the "pain de mie" part.

                ". . . we make this dough into other shapes as well. In some cases referring to these other shapes as Pain de Mie is inappropriate since they are not baked in closed pans.

                Oh well.

                . . . Acme also makes this dough into several roll shapes pictured to the right: torpedo, round bun . . ."


                1. re: abstractpoet

                  I was by at lunch and they had both "round bun .65" and "soft round bun (pain de mie) 0.70 (3 oz)."

              2. Friday was their last night at Bruno's. Watch Facebook or Twitter for other pop-ups.

                5 Replies
                1. re: Robert Lauriston

                  they're re-opening in Piedmont, but have no date certain. thanks for the FB tip.

                    1. re: Robert Lauriston

                      that's what the bartender told me a couple weeks ago...

                    2. re: mariacarmen

                      "He’s about 95 percent locked on a permanent Oakland location (which he tells me is off Piedmont Avenue)"


                      1. re: Robert Lauriston

                        close enough. tho I wish they were still here. and I wish i'd gone more often.

                  1. I had some of the best pâté ever at the Kronnerburger pop-up at Ordinare in Oakland yesterday. I hope that's a regular at his forthcoming place.

                    1 Reply