{"id":358139,"date":"2026-07-18T08:38:17","date_gmt":"2026-07-18T08:38:17","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/burger\/patty-man-albuquerque-new-mexico\/"},"modified":"2026-07-18T08:38:17","modified_gmt":"2026-07-18T08:38:17","slug":"patty-man-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=358139","title":{"rendered":"Patty Man – Albuquerque, New Mexico"},"content":{"rendered":"


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Patty Man at the Sawmill Market<\/figcaption><\/figure>\n

\u201cHotter than a sizzling flat-top, <\/em>
More powerful than a wood-fired grill, <\/em>
Able to stack towering flavors in a single bite\u2026 <\/em>
Look, up at the Sawmill!<\/em>
It\u2019s a James Beard semifinalist<\/em>
It\u2019s the king of the grill\u2026<\/em>
It\u2019s The Patty Man!<\/b>\u201c<\/em><\/p>\n

Chef Sean \u201cThe Patty Man\u201d Sinclair is a self-effacing guy, more like mild-mannered reporter Clark Kent than his \u201cman of steel\u201d alter ego.\u00a0 You won\u2019t see Chef Sinclair run into a phone booth to don his apron and toque nor will gawking crowds point toward him and utter \u201cLook!\u00a0 In the kitchen, it\u2019s a cook.\u00a0 It\u2019s a chef.\u00a0 It\u2019s Sean Sinclair<\/em>.\u201d\u00a0 \u00a0Despite having been a semifinalist in the James Beard Foundation\u2019s \u201cBest Chef \u2013 Southwest\u201d honors for 2025, he\u2019s chosen a path that\u2019s not as likely to garner such recognition as his previous stint as the executive chef at Level 5<\/strong> <\/a>at Albuquerque\u2019s Hotel Chaco in Albuquerque<\/p>\n

Despite having served as a sous chef at the world-renowned, multiple-time three-Michelin starred restaurant The Inn at Little Washington<\/strong><\/a>, Chef Sinclair has left the more glamorous world of fine-dining to focus on more humble culinary ventures. In October 2025 and transitioned from executive chef at Level 5 to pursue entrepreneurial ventures with Heritage Companies (New Mexico\u2019s largest independent hotel brand).\u00a0 At Heritage\u2019s sprawling Sawmill Market, Chef Sinclair\u2019s entrepreneurial ventures include Hook It Up Fish & Chips and a new burger concept he named \u201cThe Patty Man.\u201d<\/p>\n

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Chef-Owner Sean Sinclair<\/figcaption><\/figure>\n

Chef Sinclair\u2019s (it seems unnatural to refer to him as \u201cEntrpreneur Sinclair\u201d) first restaurant impresario venture with Heritage was Hook It Up, a fish and chips concept he introduced in March, 2026 and later expanded to another Albuquerque food hall, Park Square Market<\/strong><\/a>.\u00a0 \u00a0Look for a stand-alone Hook It Up<\/strong><\/a> restaurant to launch in Santa Fe\u2019s Eldorado Hotel\u00a0 & Spa in the very near future.\u00a0 In large part, the success of Hook It Up\u00a0 inspired the affable chef to open a new restaurant called Patty Man.\u00a0 Patty Man burgers are patterned (though not an exact duplicate of) after the chef\u2019s award-winning green chile smash burger.\u00a0 \u00a0In 2019, that burger won Santa Fe\u2019s New Mexico Green Chile Cheeseburger Smackdown, an event sponsored by Edible New Mexico.<\/p>\n

In early fall 2026, a second instantiation of Patty Man is slated to open in the state capital as part of the new Santa Fe Market food hall<\/strong><\/a> (150 Washington Ave, just north of the Plaza). The downtown Santa Fe Market food hall is also being developed by the team behind Albuquerque\u2019s Sawmill Market. Chef Sinclair hopes eventually to launch stand-alone versions of The Patty Man.\u00a0 Admittedly he\u2019s very much aware of the glut of burger restaurants and upcoming Albuquerque launch of In-N-Out, but he believes quality will win out.\u00a0 He gets no argument from me, nor from my dear friend Bill Resnik who joined me during my inaugural visit to The Patty Man.<\/p>\n

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The OKC<\/figcaption><\/figure>\n

Bill and I consider our frequent lunch outings \u201ccommunity service.\u201d\u00a0 He reminds me that community service can either be painful or quite rewarding.\u00a0 The Patty Man ranks very highly among the latter.\u00a0 After having thoroughly enjoyed our meal, we actually ran into The Patty Man himself.\u00a0 Chef Sinclair had just finished dining with his family.\u00a0 Naturally we peppered him with questions and expressed our appreciation for some of the best burgers we\u2019ve had in quite a while.\u00a0 The humble chef agreed with me that Patty Man\u2019s eponymous \u201cThe Patty Man\u201d burger is even better than the Green Chile Cheeseburger Smackdown award-winning burger.<\/p>\n

One of the things that makes The Patty Man burger even better is the house-made Shokupan milk buns (renowned for their feathery, pillowy crumb and slightly sweet, milky flavor). As a canvas for the other ingredients, the milk buns are outstanding. Each burger is crafted with an 80\/20 (meat blend is 80% lean meat and 20% fat by weight) hand-formed beef patty.\u00a0 As volcano-eaters, Bill and I found the green chile both flavorful with earthy roasted undertones and pleasantly piquant.\u00a0 Chef Sinclair\u2019s goal is to lay a foundation of \u201cmade from scratch cooking and locally sourced ingredients that will allow for affordable pricing and high level of value.\u201d<\/p>\n

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The Patty Man<\/figcaption><\/figure>\n

The Patty Man menu<\/strong><\/a> lists four burgers (including a veggie burger and a \u201cKiddo\u201d burger for youngsters), a patty melt, and a burger bowl.\u00a0 \u00a0 Your best bet is to order the combo meal which includes French fries and a fountain drink.\u00a0 Malted milkshakes (vanilla, strawberry and chocolate) are also available.\u00a0 Bill and I ordered the first two burgers on the menu and had them cut in half so we could both experience each.\u00a0 Frankly, each of us should have ordered both of them.\u00a0 First to be enjoyed enormously was the eponymous The Patty Man burger <\/strong><\/em>(lettuce, tomato, pickle, onion, Tucumcari Cheddar, Hatch green chile, special sauce and the aforementioned Shokupan milk bun.<\/p>\n

Bill was an early adaptor when the smash burger craze hit.\u00a0 The burgers he makes at home are his measure of how good a restaurant\u2019s burgers are.\u00a0 When he enjoys a restaurant\u2019s smash burger, you know it\u2019s pretty darn good.\u00a0 The first thing Bill noticed about The Patty Man burger is its Maillard reaction (a complex chemical process where amino acids and reducing sugars react under heat to produce hundreds of different flavor, aroma, and color compounds. In Bill\u2019s estimation, the Patty Man is replete with those different and complex flavors and aromas.\u00a0 Quite simply, it\u2019s outstanding.<\/p>\n

As a connosieur of Oklahoma onion fried burgers, I was somewhat skeptical that even a chef of Sean Sinclair\u2019s caliber could create a burger nearly as good as those we love most from Johnnie\u2019s Hamburgers & Coneys<\/strong><\/a> at El Reno, Oklahoma.\u00a0 \u00a0Patty Man\u2019s OKC burger<\/strong><\/em> (shaved and griddled onions, American cheese, pickles, mustard, Shokupan milk bun) is close.\u00a0 The onions are caramelized to absolute perfection, but there weren\u2019t quite enough of them.\u00a0 My preference is for onions draping along the buns and blanketing the beef.\u00a0 A second patty and more, more, more onions would have made this very, very good burger even better.<\/p>\n

Bill and I are probably the only two people in Albuquerque not at all excited about the upcoming launch of In-N-Out.\u00a0 For us, there\u2019s no way it can compete with The Patty Man.\u00a0 It is truly one of the best burger establishments to open its doors in several years.<\/p>\n

Patty Man<\/strong>
Sawmill Market
1909 Bellamah Avenue, N.W.
Albuquerque, New Mexico<\/strong>
(505) 498-2982
Website<\/strong><\/a> | Instagram Page<\/strong><\/a>
LATEST VISIT<\/strong>: 9 July 2026
# OF VISITS<\/strong>: 1
RATING<\/strong>: N\/R
COST<\/strong>:\u00a0 $$
BEST BET<\/strong>: The Patty Man, OKC Burger
REVIEW #1529<\/strong><\/p>\n

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