The Gothamist-AHT/SE QBQ BBQ II
Photograph courtesy of Jason Perlow
Last year, Serious Eats burger site A Hamburger Today teamed up with Gothamist for the Gothamist-AHT QBQ (that's Quality Before Quantity), we've decided to team up with them again this year for another burger bash at Water Taxi Beach in Long Island City, Queens. At last year's event, chef Harry Hawk served four regional burgers from around the nation.
We're doing something similar this year, but this time you get to choose which burgers will be served, with the top three vote-getters across Gothamist and A Hamburger Today/Serious Eats making the menu. Some are regional specialties, and some are original Water Taxi Beach creations. I'll get to the candidate burgers in a bit, but first the nitty-gritty details.
But before the details, can I tell you that later in the evening, Grandmaster Flash will be spinning at WTB? OK, the deets:
Date: Saturday, July 28
Time: 5 p.m.
Place: Water Taxi Beach (map)
Cost: $13.50 for 3 burgers
Payment: Tickets are available through TicketWeb
Important Details: Please be sure to bring your ID when you come; no one is permitted on the beach without an ID or an of-age legal guardian
Quality Before Quantity: Because the griddle is small and we're cooking these burgers the right way, we're emphasizing quality. If last year's event is any indication, the lines will get long. But with good company, the wait seems to fly by
Getting There: Water Taxis depart from East 34th Street in Midtown Manhattan on a varied schedule (visit nywatertaxi.com). Subway riders should take the No. 7 train to Vernon Avenue/Jackson. Walk along Vernon Avenue to Borden Avenue, turn right. Look for signs for Water Taxi Beach. For more travel options, visit the beach's site
Instead of four burgers, we're serving three this year. What will they be? Here are the candidates that you get to choose from:
The Motz Burger: A four-ounce fresh-not-frozen burger served with Schnäck sauce and pickles. This burger hails from Long Island City and was invented by burger expert and filmmaker George "Hamburger America" Motz.
The Onion Burger: Popular in El Reno, Oklahoma, the Onion Burger was born of frugality. Throw a half an onion on the griddle, add to that a ball of ground beef, and smash it all together with the back of a spatula. You've essentially extended your meat by mixing in onions. The onions caramelize as they cook embedded in the beef, giving you a sweet, crusty oniony patty.
The Pimento Burger: Pimento cheese is big across the South, usually as a spread eaten on celery stalks or as a filling between two pieces of white bread. But in Columbia, South Carolina, they use it as both cheese and condiment on the burgers. Pimento cheese, for all you Yankees here in New York City, is a mixture of grated cheddar, chopped pimento, mayo, hot sauce, and black pepper. (Horseradish, mustard, and Worcestershire sauce are three common options.)
The Guber Burger: We served this one at last year's bash, and it seemed to be a hit, so we're putting it on the ballot in 2007. Made locally famous by The Wheel Inn in Sedalia, Missouri, the guber burger features a heaping dollop of peanut butter applied to the burger right as the hot patty comes off the griddle.
The Butter Burger: A regional delight originating inwhere else?Wisconsin, the Butter Burger takes a very liberal dosing of butter after coming off the griddle. Those of you who have visited the Midwest recently may have had one at the rapidly expanding Culver's chain, where it's a specialty. (Related: Video of Solly's Grille butter burgers)
The Hammmburger: A burger topped with Jubilat Polish slab bacon—essentially Canadian ham, hence the extra mmmeaty name of this burger. This one is the creation of Water Taxi Beach's Harry Hawk.
Vote now! Polls close Friday, July 20 at 6 p.m. One vote per person.
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