Last Wednesday I was flipping through the Instagram (I’m on Instagram. Did you know I was on Instagram? Follow me on Instagram.) when I came across these sexy-looking devils, and magically had plans the following afternoon.

Saffron is one of those shouldn’t-be-but-is stories. It’s a testament to how believing in your own boldness is the key to making it. Upon graduation from culinary school Chef Sameh Wadi decided he was ready to open a restaurant (don’t do that!), serving fine dining Mediterranean food (no one knows what that even means!) at the height of the recession (welcome to Mistaketown!). But I’d credit the improbability, the curiosity, and the confidence with its success — plus the food is fucking delicious. I’m lucky enough to live a few blocks from Chef Wadi’s World Street Kitchen, where they cross street food from all over the world (obviously) into accessible unexpected cross-cultural mindfucks. I’ve got their stuffed falafel burger on my list.

Saffron, however, wasn’t on the list, and I didn’t know they had a burger ’til I saw it on Instagram, and fuck the list — I’m gonna eat that. I had to work Thursday morning, and text-made plans with Teresa to meet up for happy hour. We got seats at the bar and ordered cocktails. Saffron, it should be noted, has an excellent bar program. I got their Southside, a sweet refreshing gin drink that’s $6 on the happy hour menu, and Teresa got the Saffron Rose, a gin cocktail with rosé, rose water, and saffron in a champagne flute (not happy hour, but crafty cocktaillian excellent).

Teresa got a lamb bacon “BLT” with tomato jam and arugula on sexy vanilla egg bread that I immediately wanted to try in French toast form, and I got the roasted lamb “Sandoozles”, which came as a pair of sliders. This now requires discussion, as they aren’t strictly burgers in the strict burger sense. It’s roasted lamb, shredded and formed into patties, so I can’t analyze them in the usual fashion, but I can say “LAMB” because they’re so fucking lamby. I love lamb. It’s a distinct intense flavor that nearly guarantees it’ll stand out, and here it definitely does. The patties were mostly tender but chewy enough that you’ve got to spend some time nourishing that goddamn lamb flavor on your tongue. They’ve got chewy-crisp-crusted sesame seed buns that’re burger-perfect soft on the inside and a smooth spicy feta spread that gives them a sharp creaminess, and simple slightly sweet cucumber pickles for acidic bite — nah, bite’s too strong; it’s more of a nibble. They’re fantastically balanced sandwiches that highlight the lamb, and are immensely satisfying for two mini sliders.

We split fries, which were akin to McDonalds fries in texture, size, and appearance — they’re even served in a brown paper bag — but wearing a monocle. They were seasoned well, tossed in salt and parsley and served with a delicious feta fondue. Get at ’em.

So what’s in a name? Here’s Tom Haverford to explain:

The Sandoozles and BLT were $7.50 each, which is a fantastic steal, and fries are $3.50. They’re only available on the happy hour menu, weekdays from 4-6, but honestly if you’re in the mood for an intricate well-spiced splurge, check out Saffron’s full menu.

The Sandoozles might not be called burgers, but they’re fucking burgers ’cause I say they’re fucking burgers, and they’re pretty fucking good.