Chef Tyler Herald, Public Greens, features Fischer Farms Beef to wow diners

By Duncan Alney, January 29th, 2015

The short version of this story: the burger that Chef Tyler does at Public Greens is unbelievable. Now for the longer version.

Take a ride to Broad Ripple Village and visit Public Greens Urban Kitchen. Public Greens is highly focused on community and dedicates 100% of its profits to The Patachou Foundation-which feeds at risk and food insecure children in the Indianapolis Public School system. This is where Chef Tyler Herald is in residence these days.

When you arrive you’re immediately greeted by the floor to ceiling chalk board menu (which changes weekly), featuring locally grown produce.

Public Burger


 This picture is worth more than a thousand words. Chef Tyler chatted with us for a few minutes and it went something like this…

“I wanted to make the simplest burger possible. I started with a burger patty with top notch meat from Fischer Farms. The patty is as flat as possible to get some crispy, slightly burned edges. I cook the patty in its own fat in a dry pan. It is served on a brioche bun with some mayo, shredded romaine lettuce, and some organic cheddar-to give it some saltiness-and of course a thin slice of white onion. And people seem to like it.”

So now the bad news: since the menu changes weekly, the burger isn’t available anymore, but Chef Tyler promises it will return soon. Whether its homemade macaroni and cheese, a hearty burger, baked salmon, or a myriad of chickpeas, rice, and portabellas, there is no doubt you’ll find something on the menu to please your palette.


Duncan Alney heads up Firebelly Marketing, which provides design and creative services to Dig IN including the 2014 Taste of Indiana festival. He is a promoter of local foods and independent restaurants and hosts the monthly twenty4change dinner series, which donates hundreds of dollars each month to support local food causes.