contrary to what the public thinks, a restaurant can serve a burger close to raw if the customer perfers it that way. The health department reccomends an internal temp to be at 158 to 160 degrees. As long as signs are posted indicating the risk potential in eating a burger other than well-done. It is a reccomendation not a law. That's in Connecticut and Mass maybe it is done differently in New York as alot is !!!!!
hey nick, I agree with your reviews 99PERCENT of the time, however adobe seasoning on a burger is outright wrong, the fries ok but not the beef man! The beef should speak for itself! Geore would attest to as well!
but then again it's only the best burger if you like it!
nice review nick, however did not i just see a video with a bearded man I think it was Jozersky mr. cutlets with Gail (TOP CHEF) in the restaurant reviewing the burger????? It looks ok but no way it's one of the best not even close!!!
c'mon hamburgamerica, we grind fresh chuck everyday , we charge $5.75 for an 8 oz natural black angus beef BURGER in our great tax state of connecticut!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! There are not allot of people doing fresh ground meat these days as George would attest to, so lets give a thataboy to the guys that are doing it the right way, the diffference is second to none and the added up/charge is worth every dime.
A'men Joe!
cheeseburgerdeluxe i agree with the beef to bun ratio that you had stated, more beef less bun!!! We serve our half pounders on Martin Potato rolls, yes the bun gets a little soggy from the juice but isn't that the point- juice dripping down your arm while eating it? There is no substitue in our opinion to Martins Potato Rolls, the sweet flavor coinsides with the coarse ground meat and melted cheese-delisious man!
Nick where have you been? I'm very interested to hear your thoughts on this BBP thing!!!!!
Adam, I live in Conecticut and we have a pair of guys that have a similar concept. The truck comes out of new haven and the guys actually conveted a truck into a mobil brick oven that can be transported. they cook all the pies on site, and I understand that they are booked untill next year!!!
Nick, Again spot on review. I visited JG 3 times in the past year, mostly to satisfy my craving for a great burger but also try to figure out how the hell two guys crank out thousands of burgers like that in a kitchen no bigger than a shoe box. The cook throws meat from a white bucket on the grill and cooks it perfectly on the flat top-the other cook is doing dishes and emptying the grease buckets and frying fires- Symetry at it's best!
So sad to read this. I live out here and love his "Throwdown" episode on Burgers where he insists the burger must be medium rare.
I think the law is just a lame excuse. If chains like Outback and Boulder Creek will make me a medium rare burger everytime, there is no excuse for this nonsense.
Hopefully Mr. Flay will read this and correct. Otherwise, I'll be at the American Roadhouse a few miles down the road on Rt 25 per the NY Times review.
A couple things here:
The video on his website showed him using a chargrill? Are his burgers at BBP chargilled? First mistake.
Then, again, his video. The burgers, they gotta be handled less. They are so perfect and so smooth, and the interior SO DENSE. Meatloaf, not burgers.
Lastly, he's gotta decide if he wants a fast food joint (appearance) or a more high end place (prices) NEWYORKERS might think that 12 bucks of 1 burger, 1 fry and 1 shake is fast food, but for 99% of the country. Nope.
But mostly, I am shocked that IF he chose a chargril, what was he thinking? Maybe, MAYBE , you can make an arguement for wood or charcoal for burgers, but GAS? Griddle, griddle, griddle.
I can see where you may have been underwhlemed, but I have to slightly disagree with this post. I went to BBP with a friend. We got the Napa Valley Burger, Dallas Burger, CrunchBurger, fries, onion rings, chips with Blue Cheese sauce (which you did not mention), a coconut shake and a pistachio shake. I'll be happy to send my pictures- they look like they are out of a magazine. Food was good, not great. Shake Shack's burger is still my #1- lock. The pistachio shake was insane. Give it another shot. Your burger did look like it got sat on, but I'm telling you, they could not have made my burger look any more pretty.
How sad that this concept doesn't seem to be working. I hope Bobby reads this and corrects the service problems before he rushes right down to Houston and opens another one. May I suggest Memorial City Mall, Bobby?
I have to admit that I took some guilty pleasure in this place not being a "home run". Bobby Flay is bizarre and I don't want him to be the next burger icon. Let him go back to his Southwest fusion bs. I guess he just can't lose those stupid sauce bottles. He is rich by now though so I have to give him that. Someday I hope to have my own "In and Out" style burger joint (A bigger patty, hold the thousand island. I'm not a fan of their burgers themselves). The simplicity of In and Out is what it's "all about".
I'm in agreement with all of those who have had a tasty well done burger. They're not available at the regular fast food chains (McD's, BK, JitB, Carl's Jr/Hardees). I like medium myself, but you can't have that today. Nobody will forget the E. Coli deaths that decimated families and Jack in the Box. Not corporations anyway, the liability would be staggering if another incident were to happen due to undercooking.
I would like to mention a chain that I haven't read any comments about. It's been a few years, but "Islands" was one of my favorites. Islands has extremely tacky Hawaiin decor, but the burgers are big, juicy, and flavorful. They have one in Rancho Mirage, CA that never failed to give me a great burger experience.
I've been looking forward to this review....another fantastic play by play by Nick. Great photos and great detail. CheeseburgerDeluxe is full of positive energy today. First here and then on Slice.
1) 'Is this honestly the worst thing to happen in a fast food joint?'
There is a Chinese buffet palace near us that was cited for having an employee process garlic by placing it in a large stock pot and churning it with his bare feet.
2) This is one of the most creative ways I have seen to quit your trash job.
Complete idiot...Obviously planned out. He apparently needs some serious attention. Too bad no one called the cops while he was washing up...That would have been a much better video.
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Website: http://www.scootersgrill.com
Location: plainville, CT
About: I'm an owner of a burger joint-Scooters Grill "Burgers as big as Your Head!"
Favorite foods: Meat
Last bite on earth: Meat