Last winter, Chef Janelle introduced the Fifty-Six Burger to his menu, and we’re pleased to report that it is still a popular offering. More than just a really good burger, the unusual mix of meats featured in each changes at the whim of the chef. His inventive combinations have included ground angus beef and chorizo sausage, venison and beef, sausage and lamb, and bacon and buffalo. We sampled buffalo and wild boar in a thick patty that was juicy and full-flavored. The burger comes with melted cheddar (or not, if you request) on a lightly toasted English muffin. Served alongside is a thick ruby-red slice of tomato, red onion, lettuce and the classic trio of mustard, ketchup, and mayonnaise so that you can customize your burger. It also comes with a tangle of thin and crispy onion rings dusted with ancho chili powder for a spark of heat.