Chef Taddesse’s 4th of July Grill Kits Tips


To create one of Chef Taddesse’s signature burgers served at Melange, use the following garnishes  – 

The Classic Burger: American cheese, iceberg lettuce, tomato, pickled red onions, brown butter aioli

The Italian Burger: Smoked mozzarella, tomato confit, arugula, spicy basil aioli

The Double Decker Burger: American cheese, pickles, onions, shredded lettuce, special sauce


With a Lid (How Chef Taddesse recommends cooking)

On the hot side of the grill, sear grill marks for about a minute on each side of the steak.

Transfer the steak to a less hot area of the grill.  Place lid. Cook to your desired temperature.

Medium Rare: 135 degreesMedium: 145 degreesWell: 150 degreesWell-Done: 160 degrees

HOT TIP: Covering the grill with a lid turns your grill into an oven. The lid traps the heat from the grill and allows that heat to surround your food.

Without a Lid
To cook a 2-inch-thick steak, use direct medium heat (you can hold your hand at grill level for only 4 to 5 seconds). Cook steak 20 to 25 minutes for rare, 27 to 30 for medium. Place steak on a grill with heat directly under it. Keep away from overturning your steak, Cook, turning once, until meat is browned and desired doneness.


HOT TIP: The Bib Lettuce will come seasoned with kibbeh.  Char the lettuce on your grill for 30 seconds.

From Michelin-starred Chef Elias Taddesse, owner of DC’s acclaimed Mélange restaurant, comes a new concept, Doro Soul Food. Doro Soul Food infuses traditional American soul food with Ethiopian flavors.

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1819 7th St NW, Washington, DC 20001

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Monday Closed
Tuesday - Sunday: 11:30 am - 2:30pm; 5pm – 9pm, or until we sell out

RECOMMENDED: Order ahead online for take-out orders.


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