On New Year's Eve, as part of his "secret burger" line, Michael Scelfo of Alden & Harlow in Harvard Square is making a $175 burger that begins with 8 ounces of his house-grind Creekstone Farms beef from Kansas.

That is topped with Kobe beef tartare, an egg yolk, Rush Creek Reserve cheese from Wisconsin ("We probably consume half the supply that Formaggio has," says Scelfo), shaved white truffle, with a sprinkle of Jacobsen Salt from Oregon, on a buttery Parker House roll made in the kitchen, with homemade potato chips and pickles. It comes with a glass of Jacquesson Cuvee 736 Champagne. "Lots of expensive ingredients in the burger," says the Cambridge chef, who decided to make the celebratory one "more opulent than normal. A lot more opulent."

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