Update: According to @GoBurgerny the UES location will be opening Mid February! They are currently training new staff. As I mentioned previously I am in talks with the PR firm that handles GoBurger. Hopefully we can be at the opening. We are very excited for this.
Successor to BLT Burger : Go Burger is coming soon to the Upper East Side. The chain part of the BLT family of restaurants has evolved from a food truck to a physical location. The truck began roaming the city spring 2010, after a contest was posted to BLT's website to find the name for the new burger truck. After chef Laurent Tourondel split from current owner Jimmy Haber, as part of the agreement, no future locations were to include the BLT name. The truck took the street in April and May doing tests and providing visitors with free sample burgers. This past summer the Go Burger truck made NY magazine's top 25 food trucks.
Go Burger's menu describes burgers as "Our Creekstone Farms 100% Black Angus beef burgers are a combination of sirloin, short rib, chuck and brisket cut and are served on a soft bun". These burgers sound delish and if they are anything like BLT burger I am sure I will be visiting often. The Go Burger website simply says Coming Soon, however rumors predict January 2011 for the opening. I hope to be invited to a tasting for press when they first open as I was for Elevation Burger.
photos c/o: GoBurger.com
Follow the Go Burger Truck: @GoBurger
Follow Go Burger NY (UES): @GoBurgerny
Boy it has been a few days since I have posted anything, but here is what is going on. I am planning on meeting and shooting some footage for the film starting January. It has been exciting getting things ready for the shoot. I have been planning and researching quite a bit.
On my way home from New Jersey this week after the snow hit hard, I was in a Cab and quite hungry. I will tell you a commute from New Jersey to New York and then a cab all the way to the UES sure makes me hungry. After a day full of driving and commuting there is nothing like coming back to the city and enjoying a hamburger! I was really crazing one, after all its been a few days.
When I arrived back in my apartments Sarah and I checked SeamlessWeb for our burger choices. High up on the alphabetical list was Blue 9 Burger, which at first I thought was a mistake. Seamless often has catering options that appear but are not actual restaurant options. However this in-fact was not a mistake. We ordered the Fries and drink combo which is very well priced. I ordered the Blue 9 Burger which is a double cheese burger, I added the firecracker style which is grilled chili sauce, lettuce and tomato. Now I know any burger aficionado would cringe when adding a spicy flavor to distract from the flavor of the meat. I was worried the burger would be dry and boring and would need this sauce. I was wrong and in fact enjoyed the burger more than I had imagined.
The Burger and fries arrived luke warm, but hey there is snow on the ground and burgers don’t travel well. I understand that. I was very surprised when I took a bite out of the burger and it was actually pretty flavorful. The meat was surprisingly tasty and had a unique flavor, I would say very similar to Fresh N Fast, which makes me believe they maybe receive their meat from Master Purveyors. The fries were not very crispy and pretty saggy, now I am not sure if this was as a result of being delivered or if in general they are like this. They are served with a mango chili sauce that had a nice kick to it.
Blue 9 Burger has quite good reviews on Yelp, SeamlessWeb, and was Rated Best Budget burger by Time out New York in 2010.
For the price and convenience of delivery especially on a cold snowy day, I would highly recommend this location. I also would give them a shot if you have had a previously bad experience at any other Blue 9 Location.
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In an effort to learn more about meat and different cuts, my brother has bought me “Lobel’s Meat Bible” for the holidays. I have been reading it and following the explanations of the cuts of Beef. I also have been watching videos of various butchers cutting down the cow and getting to these cuts. The process is very interesting and being that this is what I was doing all day yesterday, I decided do get a Porterhouse for dinner. I live right near Eli’s Vinegar Factory, which has a beautiful Butcher shop as well as a aging room for beef! I purchase a nice porterhouse which the friendly butcher cut down to size for me.
This is how I prepare my Porterhouse for use on my cast iron:
1. Sprinkle Salt (I prefer sea salt) on the meat, and let it come to room temperature.
2. Pat dry the meat after coming to room temperature, not much should have come out.
3. Pat on some olive oil and grind some black pepper and rub it into the steak.
4. Get the cast iron hot!
5. Preheat oven to 375.
6. 3 Minutes per side on the cast iron (don’t touch the meat let it cook!).
7. Place in the oven for 7-9 minutes (my oven is pretty bad so closer to 9)
8. LET IT REST (5 Mins, if you have a rack use it!) after it reaches your temperature of choice. I prefer Rare.
A new Burger place showed up on my SeamlessWeb account. BurgerZone has been a spot that I have often passed by while walking around in the neighborhood (UES). I kept forgetting about this place until it appeared in my SeamlessWeb page. So one late night after class I decided to give it a shot. At first Sarah and I didn’t realize why the burgers did not have any cheese options. Until I realized this is a kosher restaurant and as by jewish law, the mixture of meat and cheese is forbidden. Also keep in mind in order for meat to be kosher, it must be slaughtered and butchered following jewish law. This includes removing all Blood, which is also forbidden to eat by jewish law. These processes often disrupt the normal taste of a hamburger.
If you are interested in having a Kosher Cheeseburger, head to Talia’s Steakhouse, also on the Upper East Side, they offer a Soy/Tofu cheese option, which has stirred up some controversy in the Kosher community.
Burger: Not too bad, it was definitely cooked Well done. Definitely no blood or tasty juices, the burgers do however come with a dressing of choice and toppings that help disguise the plain burger.
Fries: I wouldn’t say that they were bad, but they were certainly not the best fries I have ever had. They were average.
I would say that BurgerZone is an average place, If I was eating only kosher food it would probably be exceptional, but since I am not I would suggest heading down the street to Shake Shack or Ottomanelli Bros. for a real hamburger.
In an effort to keep my palate eclectic and keep my appreciate for burgers, I had a Dill Salmon burger tonight. The salmon burgers I cooked tonight were from Whole Foods (Union Square). I pan fried them, placed them on sesame buns, with sliced avocado. Cooking a salmon burger is a different process than cooking a regular hamburger as the salmon is so lean it doesn’t cook the same way. The burger barely sizzles, nothing comes out of the burger, cooking it is more like heating it than cooking it. They burger doesn’t quite taste the same, it makes you ready to eat a burger but right as you take a bite it deceives you. The lean to fat ratio is just non existent.
So I pose the questions…. Is a Salmon Burger a real hamburger? Do you eat a salmon burger as a Hamburger replacement? What other hamburger variations do you enjoy?
It has come to my attention that a new specialty Burger restaurant is opening on 14th Street. I walked by this place last week on my way to work, wondering what this place is all about. Again today I stumbled in front of this new location on my way to work.
So what is it all about?
Well it is called Elevation Burger and according to there website the official address is 103 West 14th Street (Sixth Ave).
About the Meat:
- Organic Grass Fed Burgers.
- Ground on premises
- Free Range
- Use 100% Olive Oil
- They Utilize renewing, non-polluting materials and surfaces, bamboo flooring, as well as other environmentally friendly materials.
For a Nationwide chain these are quite the credentials.
I will have a review up as soon as they open, hopefully if it’s a good place it will be my go-to place when I am at work.
My great friend, Sumaira Flower Ahmed, has a blog dedicated to her life as a Bostonian, reviewing bars, restaurants, and even places to get a Bikini wax in the city of Boston. Visit her amazing blog Flower: The Converted Bostonian. Although she doesn’t eat hamburgers it is the one food she misses(she may not admit it)! On a recent trip from Boston I took her to The Burger Joint for an experience of this secretive burger haven.
Now go visit her blog!!
After a long day of work, both Sarah and I headed to shake shack. Forgetting to defrost any food to cook for dinner and being pretty tired we headed to the upper east side location. Closely located near the 4/5/6 train @ 86th street.
The experience this time was great! The past few times at UES I was a bit disappointed. I kept stating that UES needs to Learn from the original Madison Sq Park. However this time it hit the spot. I normally order the double shack with lettuce, onion and tomato. Medium is the standard on all burgers from shack shack.
Seats- Although they have outdoor seating, it still is winter. I want to be eating at a normal temperature. I do wish this location had more seats. If not more seats add outdoor heaters! It took about 5 minutes to find a seat.
The wait- this time it certainly took much longer to get our order. I don’t mind waiting if it’s worth the taste. We also don’t order much (2 burgers and 2 fries).
The burger- both rated by me and Sarah as perfectly cooked, and seasoned.
The fries- normally this location I have been disappointed. This time the fries were perfectly crunchy and not cold.
We will be back Shake Shack UES.
I purchased hamburger patties from Fresh Direct. They sell hamburgers direct from Pat LaFrieda and have 3 different blends to choose from. I cooked two on my cast iron skillet seasoned with a little salt and pepper. They then went on a Brioches bun and fit so perfectly.