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Secrets of Minetta Tavern's Black Label Burger
I really enjoy these making-of pieces. Do you know what the fat percentage was in the blend they ended up using?
Organique: A 'Better Burger' That's Not All That Bad
Actually, even grain-fed cattle are pastured (eat grasses) for most of their lives and are only finished on grain to fatten them up.
This argument is silly, but it is also silly to say that just because 99%+ of burgers are made a certain way, that is how the rest should be. 99% of burgers are made of USDA select grade scraps pre-formed into patties and frozen, but I don't think this is how they should be. I don't think there should be a standard for burgers and I'm getting tired of the way this site, and you in particular Nick, have this ideal burger and dismiss anything that doesn't follow it.
A burger should be evalulated on whether it is good and priced reasonably or isn't. A website devoted exclusively to burgers needs to be more open minded in reviewing them than simply comparing them to a carefully selected blend of beef cuts by La Frieda, seared on a griddle, served on a unintrusive white bun with a slice of american cheese.
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You Can't Go Wrong with Sliders at Eat Rite Diner in St. Louis
The fries here are worth getting. They are the frozen McDonald's like shoestring variety, but fried in beef fat so they are extra delicious.
Secrets of Minetta Tavern's Black Label Burger
I really enjoy these making-of pieces. Do you know what the fat percentage was in the blend they ended up using?
Organique: A 'Better Burger' That's Not All That Bad
Actually, even grain-fed cattle are pastured (eat grasses) for most of their lives and are only finished on grain to fatten them up.
This argument is silly, but it is also silly to say that just because 99%+ of burgers are made a certain way, that is how the rest should be. 99% of burgers are made of USDA select grade scraps pre-formed into patties and frozen, but I don't think this is how they should be. I don't think there should be a standard for burgers and I'm getting tired of the way this site, and you in particular Nick, have this ideal burger and dismiss anything that doesn't follow it.
A burger should be evalulated on whether it is good and priced reasonably or isn't. A website devoted exclusively to burgers needs to be more open minded in reviewing them than simply comparing them to a carefully selected blend of beef cuts by La Frieda, seared on a griddle, served on a unintrusive white bun with a slice of american cheese.
You Can't Go Wrong with Sliders at Eat Rite Diner in St. Louis
Am I the only one offended by these being called 'Sliders'? They look like a nice quality burger for sure.
I know that the term 'Slider' has come to mean a small hamburger by most people these days. My understanding of a 'Slider' is quite different.
I grew up with the square, steamed low quality burger with minced onion (you all know the places I'm talking about). While these are tasty & I still get a craving for them sometimes, one trip every 2 or 3 years reminds me of why we call them 'Sliders'; They slide in ya, you get stomach cramps & then you get the poops! 'Slide out!
Not the sort of thing to be proud of.
You Can't Go Wrong with Sliders at Eat Rite Diner in St. Louis
I love the way this place looks.
You Can't Go Wrong with Sliders at Eat Rite Diner in St. Louis
I think we need to get to Eat Rite for the Slinger on my next road trip - albeit the sliders look DIVINE!!! *mouth watering - ala homer simpson* mmmmm sliders,....good!
Secrets of Minetta Tavern's Black Label Burger
I had a great meal at Minetta a few weeks ago, the burger was so good we ordered a 2nd one at the end of the meal. For the price-point naysayers, it's definitely worth it. I've never tasted anything quite like it.
Secrets of Minetta Tavern's Black Label Burger
i am currently on holiday in nyc and i was told by several friends and posts that i would be difficult to get into minettas at the moment , anyway i walked in last night , sat at the Bar and ordered the black label , medium rare ..
i havent eaten a burger more perfect than this , ever !! everything was in perfect balance , initially i thought there where too many fries on the plate , but that was not the case .. damn it was good .. plus the house pickle was delicious too .
Secrets of Minetta Tavern's Black Label Burger
Charcoal flame, gas flame, any flame cooked burgers just end up tasting like smoke. Yuck. Griddle all the way.
Secrets of Minetta Tavern's Black Label Burger
@Burger Bob The butter is drizzled on it during the cooking, not after. You do not taste it. Secondly the Black Label is designed for griddle cooking, the superior method for burger preparation.
Secrets of Minetta Tavern's Black Label Burger
Sounds pretty good, but
first, I wouldn't want butter 'drizzled' on it, second, it would surely taste better if cooked over charcoal flame instead of frying on a griddle.
Secrets of Minetta Tavern's Black Label Burger
just had one of these bad boys this past sunday night and it was UNREAL. best burger i've had in recent memory. worth the $26 price tag. it was still all i could think about while tasting the benjamin burger and other great burgers at today's burger challenge.
Secrets of Minetta Tavern's Black Label Burger
I'd pay $26 for a dry aged ribeye...why not a burger made from it? Heck, I'd pay that much for the FRENCH FRIES...they sound awesome too!
Secrets of Minetta Tavern's Black Label Burger
"The ribeye used in the Black Label is the same cut that is on the menu at Minetta Tavern for $90 (and is worth every penny)."
Is just the $90 ribeye worth every penny?
Good points about beef blend and the bread -- agreed.
Secrets of Minetta Tavern's Black Label Burger
@BPstyler Please show me where I said anything about the price being justified. I happen to think it is but I don't see how you could have garnered that from the piece. And the photos do not tell the whole story, not even close. Take for example the beef blend - can you really deduce that the patty has dry aged beef by looking at it? How about the bread - does the picture reveal that the brioche has extra butter and salt to over come the inherent sweetness of the bread? I got paid to write the story alright - by Serious Eats. As for your spurious and frankly tasteless comments about "blowing" - I will leave them alone except to note that you obviously have an oral fixation.
Secrets of Minetta Tavern's Black Label Burger
Great photos -- they tell the whole story. Looks delicious. To say it is worth every penny at $26, the excessive fawning and obligatory positive adjectives...ummm...yeah....how much did they pay to write this story? Did you blow them or did they blow you? Some photo captions would have done just fine.
Secrets of Minetta Tavern's Black Label Burger
Damn. 26 bucks? I never say never but 26 bucks pains me. Looks like a birthday lunch kind of splurge. Also, the butter swoosh seems a little over the top to me, especially since they're encouraging restraint with cheese. If I can convince my cheap ass to try this place out, I'll go no cheese, butter or onion! Gimme the Black Label straight up.
Secrets of Minetta Tavern's Black Label Burger
Had it last week and it was as great as expected. Would definitely have it again.
Secrets of Minetta Tavern's Black Label Burger
The original DB Bistro Burger was over $50 and didn't do it for me but I'm betting this one will at half the price. Thanks Nick.
-------------Guttergourmet
Secrets of Minetta Tavern's Black Label Burger
Great write up my wife said they were on the Martha Stewart Show today talking about the above and the meat blends... I'm sure you guys could find the piece and post it...
Secrets of Minetta Tavern's Black Label Burger
I tried this thing earlier today. It's definitely not the same patty as the one at City Burger. Size being one of the differences, probably the blend as well. I don't know how anyone can complain about the size of this thing.The aged smell and taste came through well and it was a beautiful red color when ordered rare. The problem was that it was entirely covered with those sauteed onions. Moderation please! It completely overpowered the subtle qualities of the meat. The beef was extremely juicy but when combined with the oil from the onions (I also had cheese on mine btw) it was one sloppy mess. The bottom of the bun deteriorated instantly.
Secrets of Minetta Tavern's Black Label Burger
$26 bucks?!? I've spent a lot more on a lot worse things! A burger this beautiful is worth the try - can't wait!
Secrets of Minetta Tavern's Black Label Burger
oh man, that looks AMAZING
Secrets of Minetta Tavern's Black Label Burger
I addressed this outrageously overpriced burger last week here:
http://www.ubereater.com/2009/03/minetta-tavern-first-look-everything.html
Overpriced - overrated. Much ado about nothing.
The Ubereater
www.ubereater.com
Secrets of Minetta Tavern's Black Label Burger
There is no justification for a $26 burger. Not now, not ever.
Secrets of Minetta Tavern's Black Label Burger
Does Market Table still sell Pat La Frieda pre-made burgers? Is there anyplace to buy this Retail!?
Secrets of Minetta Tavern's Black Label Burger
I found the black label burger to be over rated and over priced.
Secrets of Minetta Tavern's Black Label Burger
you seriously justified a $26 burger. Good lord I can't wait to try it.
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The fries here are worth getting. They are the frozen McDonald's like shoestring variety, but fried in beef fat so they are extra delicious.