Posted by Zach Brooks, May 14, 2008 at 2:00 PM
Add beets, and you have got an Aussie Burger.
Is there anything greater than the breakfast burger? I love a decent burger, and if you top it with an over easy egg, something magical happens. And that magic is called egg yolk, covering your burger in gooey goodness. Last week I sampled the breakfast burger from Goodburger (a slightly upscale, NYC burger chain) along with some co-workers, one of whom remarked, "Add some beets to this, and you've got an Aussie Burger." Come again? Beets? Now that sounds like something I could get into.
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Posted by Adam Kuban, November 15, 2006 at 4:59 PM
Pssst: Wanna great lunch for two for around $14 total (before tip) at Blue Smoke? Ask them to split their usual nine-ounce burger into two burgers.
Blue Smoke general manager Mark Maynard-Parisi said the restaurant is happy to make two 4.5-ounce burgers for the same price as the single nine-ounce sandwich on its menu ($11.50, comes with fries; cheese and bacon each $1 extra).
This is good news for people who aren't that into big-ass honkin' burgers. Especially at Blue Smoke, where the otherwise big-ass honkin' burger is especially tasty. Downsizing to two half-size burgers does the trick nicely: You still get a decent amount of meat, and because it's served on an airy brioche bun, the bread component is not as overwhelming as you'd fear -- it can be squished down nicely.
Two of us at AHT went there for lunch recently and got out with a total food bill of $13.50. Not bad for a classy Danny Meyer joint, eh?
Mr. Maynard-Parisi suggests supplementing the meal with an appetizer or two, but it was a filling meal without.
We probably shouldn't even be sharing this with you. Who knows how long they'll keep this up once word gets out. :(
