So what’s the secret to the burger at Husk, Sean Brock’s Charleston landmark? Bacon. Ground right into the patty. Brock’s been on a personal quest to perfect the burger, and after eating his cheeseburger you’ll most likely agree that he’s achieved his goal. Housemade buns are steamed, sliced, toasted, and smeared with butter and beef fat. The two patties are a blend of chuck and hickory-smoked Benton’s bacon, seared on a ripping-hot nonstick griddle and scraped off to retain a ridiculous crust. The toppings? Three slices of American cheese, shaved white onions in between the patties, bread-and-butter pickles, a "special sauce" that closely resembles the one at In-N-Out, and lettuce and tomato only when they’re in season. Sean Brock: in relentless pursuit of burger perfection. You: lucky.