Wow! The guys from L’Auberge made big, big burgers for us this morning to show off one of the featured items on the Capital City Restaurant Week at Stadium. Chef Jared Tees and Chef Nick Chevalier made burgers ground from brisket, topped with hot sausage, thick sliced mortadella, provolone cheese and a special tart slaw. Fantastic. Details in the audio clip. Bon Appetite!