Last Thursday was the premiere of The Burgerlution at the opening night of the New York City Food Film Festival. What an exhilarating night! Seriously!
The night started with a proclamation from Mayor Bloomberg, naming October 13th Film Festival day. We’re honored! (And Jon’s mom got to share a burger photo op with the mayor!)
Before the film, hamburgers were served in the theater so everyone could taste what they were watching. It made the whole experience so much more fun. So much food and great films. I want to say another huge thank you to all of our friends and family that came out and everyone that made the film possible. You are all so great! And congratulations to the other filmmakers!
I can’t believe we havent written about how excited we are for the next Bill’s Bar and Burger!
The Burgerlution team in the kitchen with Brett Reichler
We met with Bill’s executive chef Brett Reichler to tell us about their burgers and restaurant philosophy. Bill’s uses Pat LaFrieda meats for all of their delicious burgers. But don’t be fooled! Bill’s prides itself on being a place where fast food and fine dining meet at a meaty cross-roads of juicy burger goodness.
Burger in hand, smile on face.
Brett invited us into the kitchen of their Rockefeller Center restaurant and let us taste their ridiculously yummy burgers.
Bill’s Maytag Blue and Bacon Burger
Bill’s will be opening a new location at Harrah’s in Atlantic City this summer. We snagged the shot below on a drive through New Jersey. We cant wait for a night at the Pool with a mouth-watering Maytag burger!
Follow @billsnyc on twitter for more news about the new spot!
Recently The Burgerlution met with J. Kenji Lopez-Alt, an executive editor for Serious Eats. He’s a food science genius with a big passion for our favorite food. In the clip below, Kenji gives his tips for starting a great burger in your own kitchen. Follow him on Twitter @TheFoodLab.
Wow. The Burgerlution plane has really taken off recently! Since our last post, we have met with so many incredibly knowledgable burger enthusiasts. We’ve watched countless burgers flip their way into so many perfect, buttery brioche buns. And we are so excited to have met so many interesting people along the way.
But now I’m dying to share what we’ve been up to.
Most recently, The Burgerlution crew took a magical trip to Pat LaFrieda Wholesale Meat Purveyors where we met with the man himself and watched his signature burgers being made right before our eyes. What a treat!
Pat LaFrieda is the Willy Wonka of Burgers!
We learned about the history of the LaFrieda company, watched cuts being broken down and chopped into patties, and then saw them leave for delivery in the morning.
Pat even gave us a peek into his dry age room. The smell is like a beef heaven! It’s pretty hard to describe how magical it is in there.
Director Jonathan with Pat
I have to say, these burgers are even more delicious (as if that’s possible) knowing that they were just made hours earlier. Being able to see my hamburger being created from start to finish at Pat LaFrieda and then in my own kitchen is a satisfying feeling I’ve never had the privilege to experience before.
Thank you, Pat!
Check back soon for more photos and clips of our trip to Pat LaFrieda, photos of delicious fresh-chopped burgers, and for updates on who else we’ve been meeting with lately.
Follow Pat LaFrieda and Mark Pastore on twitter @patlafrieda and @markymeat. And follow us too! @theburgerlution
In my adventure to discover the evolution of the burger I had to visit a new player in the game. Elevation Burger which I have previously posted about. The staff at Elevation burger is extremely helpful and friendly! I have to say for a restaurant that provides sophisticated food in the fast-casual setting, they are really pushing the bar!
Elevation burger prides themselves on ingredients, and it goes to show that they do matter. They use 100% USDA- certified organic, 100% grass-fed, 100% free-range beef, and it is always 100% ground-on-premises. The burgers are cooked on a Electric Griddle as en effort to be environmentally sustainable. The fries are also cooked in 100% Bertoli olive oil, I witnessed this myself!
The burger is so well priced which is what intrigued me most about Elevation burger. The Elevation burger(double meat, double cheese-real cheddar) is $6.35, add an order of fries to that $2.59. The cost of this healthy burger and fries, is under $10.00 for New York City, that is pretty impressive. This is cheaper than the equivalent at most fast food chains that don’t use fresh ingredients, no less organic beef, and olive oil. And I didn’t even get to the taste of the burgers yet. The burgers are highly customizable if you wish, which includes things like skipping the bun with a lettuce wrap. I tried a simple cheeseburger and boy was it fresh. You can really taste the difference in the meat due to the fact that it is grass-fed, it is also better for you higher amounts of Omega-3′s. The French fries are hard to explain how tasty they are, because of the olive oil, they have a very rich taste. They are not even a little bit greasy, as they are patted down before serving. In addition to all of this, they are freshly made in-front of you, you can see a worker take a potato and make French fries out of them while you pay for your meal.
The restaurant itself has a very bright potential and success with this kind of service and quality food. They use many environmentally efficient items including the electric griddle, other high efficiency appliances, LED and fluorescent lights, and bamboo flooring. I highly enjoyed my interview with Elevation Burger and my experience, I highly recommend you visit it! I hope to be back soon for another burger!
103 W 14th St
(between Avenue Of The Americas & 7th Ave)
New York, NY 10011