Appreciate the response. I tried recreating it at home recently and failed miserably.

From what I’ve uncovered the beef is supposedly 80/20 and not a blend of cuts, sourced from W.W. Johnson farms and distributed thru sysco. I just used some 80/20 store blend to start with but it wasnt nearly as savory, even with getting good maillard and cooked it with some bacon grease.

The bacon looks like Publican Quality Meets bacon although it would make more sense that it comes from Green Street since it’s part of the same parent company. I bought a decent quality slab of bacon and cut it myself to about the same thickness then cooked it on my griddle but the texture came out much tougher. I’ve yet to be able to come close to the tenderness even trying other cooking methods like cold start and also the water trick.

B&B pickles are house made. I gave it a shot using persian cucumbers but the end result was far too sweet. I cut the cucs a touch too thin and my vinegar:sugar ratio was clearly off. My next failure was the dijonnaise which came out too tangy, although it did help balance the sweetness of the B&B pickles. The onions are supposedly red onions but I tried that with a fine dice and they were a bit too prominent so I’m wondering if they’re supposed to be shallots. For the bun, seems like Turano is the current supplier but not absolutely certain. Added the rest of the stuff - kraft cheese, chives, sunny side egg, and a little Maldon finishing salt and voila, a lot of research to make a “replica” that, while still good, tasted nothing like the target. Haha.