If a doughnut and a burger ever got it on, the offspring would probably resemble the Korzo Burger ($11), a beef patty topped with apple smoked organic bacon, allgäuer emmenthaler cheese, housemade mustard, and dill pickles wrapped in langoš dough and deep-fried. Cut in half and brought to the table along with a pile of golden, fried spaetzle, it’s a sight to behold, but next time I’ll probably skip the zeppola-like fried bread. (Not the spaetzle. I loved every little, crunchy bit.) After a few bites, the novelty wears off, and it’s more about the beautifully cooked patty (made from 100% grass-fed and finished black Angus beef from Grazin’ Angus Acres). If you find the burger a tad under-seasoned as I did, generously smear with aioli which comes on the side. Go ahead, a little more fat won’t hurt.