Kiln’s burger is made of 100 percent beef dry-aged for 40 days. It tastes delightful, with the right balance of meat and fat. While it’s possibly a little overcooked for Chang’s liking, I’m sure the staff could cook it to your preference. The wagyu burger comes with tomato, lettuce and potato wedges, with relish, ketchup and mustard served on the side. For vegetarians there’s an avocado-cheese burger and a chickpea-falafel burger.
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