Posted on 11/29/2023 2:54:35 PM PST by nickcarraway
Self-proclaimed hamburger scholar George Motz made a documentary and a Travel Channel show devoted to burgers, he’s traversed the country to find the best beefy offerings and he wrote several meaty books, including “Hamburger America, a State-by-State Guide to Great Burger Joints,” which was lauded by Anthony Bourdain.
Now, Motz is flipping the patty, opening his own place in Soho called Hamburger America.
“I never had a plan to open a restaurant,” the Long Island native told The Post. “I started with a film on burgers and then got into cooking them. It was definitely an inverse to the usual path.” The 43-seat eatery at the corner of MacDougal and Houston has a retro feel with gleaming luncheonette counters and a color scheme that references its key menu item — yellow seats that conjure cheese, brown walls that suggest beef or buns.
(Excerpt) Read more at nypost.com ...
Those aren’t hamburgers, those are slopburgers.
They’re still allowed to deep fry in NYC?
Just what America needs, more hamburgers to choose from.
Agreed. The picture of the grill suggests that they may be making rodent burgers...
Maybe they taste good.
Freddy’s burgers rock. My current favorite. Their fries suck.
Can’t believe those prices in NYC! Cheaper then McDonalds… almost…
My choice for best burgers. Clyde’s Drive in in the Upper Peninsula in Michigan, Ollie’s Trolley in Washington DC and Steve Wallis Onion Burgs.
Steve Wallis is a youtuber called Camping with Steve. Onion Burgs are absolutely the best burgers I’ve ever eaten.
He made them on a video and we’ve recreated the recipe.
Slightly brown hamburgers in a hot skillet. In a dutch oven, combine water, onion soup mix, Au Jus sauce powder and a couple large onions cut up. Bring to a simmer and drop the slightly browned burgers into the mix. Simmer submerged burgers for 2 hours. Remove and continue cooking with onions in hot skillet. Finish with a slice of Colby Jack cheese to melt. Cover with cooked onions. Eat with a fresh hard crusted hamburger bun. No additional condiments. Takes awesome to a new level.
My local supermarket sells fresh burger meat in packs of 2-4 . They grind up beef rib meat and mix it with a little cheese.
I bring a pack home, put them in my cast iron pan, flip em, put cheese on top, cover, and serve on toasted bun. Awesome, and I know what went in it.
The best hamburgers I ever had were in the fifties at a local luncheonette in Bay Shore on Main Street.
You could smell them when walking down the block toward the place as they cooked on the grill. There was a light moisture from them that soaked into the bun flavoring it.
You sat on those old fashioned swivel bar stools with Coca Cola Red padding at the counter waiting for your burger and that delicious scent nearly drove you crazy.
Just ketchup, no mustard, no pickle on it.
Miss those days. Miss those burgers.
You Should Be Adding Sugar — Yes, Sugar!
to Your Meat
https://www.bonappetit.com/story/sugar-to-your-meat
Wish i could have experienced the 1950s it seems like it was peak America.
Another liberal hypocrite what a surprise.
“Welcome to Greaseburger, home of the Greaseburger.”
The article states that the sugar helps to keep the meat tender. That’s not true. Salt helps make meat tender when it penetrates the meat during the dry brine period. Sugar takes too long to penetrate meat. But sugar does indeed facilitate a beautiful brown crust or bark that would otherwise take too long to achieve. That’s why sugar goes in the rub, not the brine.
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