How The Benjamin Burger Has Already Become an L.A. Icon
Creating a new viral cheeseburger in a burger town like L.A. is no small feat, but leave it to Benjamin Shenassafar, co-creator of streetwear brand The Hundreds to make it happen. Since opening in June 2024, The Benjamin Hollywood has been captivating social feeds and diners alike with its Art Deco-inspired design, comfort food-laden menu, crisp martinis, and of course, a certain namesake cheeseburger. The success has already sparked a sibling concept, Bar Benjamin, just upstairs.
And somehow, in less than a year, that burger feels like it’s been around for decades. The burger was the centerpiece of the menu from the get-go — the restaurant drew inspiration from classic American staples like Au Cheval in Chicago and Red Hook Tavern in New York, both known for their burgers. It was — as planned — an immediate smash, clocking thousands of social media hits and getting name-dropped by celebrities from the start. We sat down with Shenassafar and restaurant partner Kate Burr to get the lowdown on everything you need to know about this must-order dish.
This interview has been lightly edited and condensed for clarity.
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The early days:
Ben Shenassafar: “I love hamburgers and I’ve been eating them my whole life. As we were designing the restaurant, I traveled a lot and I ate a lot of burgers. In coming up with The Benjamin Burger, we took little elements of everything I loved and put them all together to make our best, most ultimate burger to offer here. The hickory sauce, for example, was inspired by the Apple Pan; the cooked and raw onion combo was drawn from In-N-Out Burger, et cetera.”
Kate Burr: “From the moment we opened, the burger has been a must-order. It landed at a time when people were getting over the smashburger — there was this craving for something more substantial. That’s exactly why we created it. Ben and I both love a proper bar burger: thick, satisfying, and unpretentious. We couldn’t quite find our ideal version out there, so we made our own — and it’s been incredibly well-received.”
How it’s made:
BS: “We start with an eight-ounce patty made with mostly brisket and a little bit of chuck sourced from Rocker Bros. Meats. Pickles help cut some of the richness, and the bottom of the burger is lined with a very lightly griddled onion, somewhere between grilled and raw, since I usually order both when I go somewhere like In-N-Out.
The bun is a seeded brioche that’s a hybrid of a milk bun and a brioche, baked in-house. The patty is topped with New School American cheese, a high-quality cheddar that melts like an American cheese, minus the processed ingredients. Flavor-wise, the house-made hickory sauce is a mix between a steak sauce and a smoky barbecue, with extra umami from the addition of gochujang paste. It is, of course, served with fries, also made in house, and cut on the thin side, in the style of a true French fry (à la Mickey D’s), dusted with sea salt and parsley to finish.”
Just how popular is the burger?
KB: “We sell over 300 burgers a week — it’s easily one of the most popular items on the menu. We make all our buns in-house and prep a set number each day, so there are definitely nights when we sell out by the later seatings. It’s become a bit of a thing — regulars know to come early if they want one guaranteed.”
The pro move:
KB: “I always go for the gem salad with the burger — it’s light, acidic, and bright, the perfect contrast to the richness of the patty. Ben’s Martini is an obvious pairing — it cuts right through in the best way — but our Dirtier Martini is also a guest favorite. And if you know, you know: Save some of the paprika aioli from the shrimp cocktail for your fries. Game-changer. ”
