Bellino makes Best Burger NYC

MINETTA TAVERN

MINETTA TAVERN MAKES Good Burgers, but Far From The Best

So WHO MAKES NEW YORK'S TOP BURGER ???

Answer : BELLINO

New York's Best Burger? Who makes it? Or who makes, plural, New York's Best Burgers. Well first off, Minetta Tavern does not make the Best Burger in New York. Far from it. And of the Burgers at Minetta Tavern, forget the highly overrated Black Label Burger, the Minetta Burger has it beat, though there are better Burgers in New York. For, one, the Burger I make at my house in Greenwich Village, just two blocks away from Minetta Tavern is far superior, a buch tastier burger than you'll get at Minetta Tavern., but there's one thing we have in common when making New York's best burger. And the Burger I make in my house is way Better than the Burgers at Minetta Tavern.

So what's the difference you ask? And you want to know what it is I have in common with the Burgers at Minetta Tavern? The thing I have in common with Minetta Tavern when making my Burger that is without question one of the Best in New York, and for a whole lot less money (about $3.10). Yes, thing that Minetta Tavern has in common with me, in our Burger making, is that we both buy our meat from pat LaFrieda, it's just that I use the better blend than Minetta Tavern. The Black Label Burger Blend by Pat LaFrieda is made with Dry Aged Beef, which though people would want you to think otherwise, dry aged beef is one of the worst things you can use to make a burger. Dry Aged Beef is old meat, and is actually meat that is deteriorating. It's much better to use fresh beef when making a burger, and that's all their is to it, and Minetta Tavern uses Dry Aged Beef for its Black Label Burger. Not good.

I have in the past year used numerous sources to buy ground beef for my burgers. I buy meat from one of the best Butcher Shops in New York, which is Florence Prime Meat Market on Jones Street in Greenwich Village. I've been buying Sausages, and Steaks from this great old Italian Butcher, which to me is the best butcher shop in all of New York. I mostly bought steaks here, and it's relatively recently that I started buying ground beef to make burgers with. I was there buying myself a Newport Steak (Specialty of The House) one day, when I watched an elderly neighborhood lady getting individual Hamburger Patties made for her. I started chatting with here about the burgers, and she said she loved them, so I said I'd get some of them, my next time at the butcher shop, and so I did a couple weeks later. I've tried both the chuck and the sirloin ground beef from the market. They both made fine burgers.

Trader Joe's recently opened in my neighborhood, and I've tried a couple different types of their ground beef (80/20 and 85/15 ratios), and they both made pretty good burgers.

Today, I wanted to get a couple burger patties from Florence Prime Meats, but they were closed when I got there, so I made my way over to Grestide's. I went to the meat counter and spotted Pat LaFrieda's Burger Blend made with Beef Brisket, Chuck, and Beef Short Ribs. There were 4 Patties in the package, for $8.99, at $2.25 a Burger, it's more than I normally spend, but if I can get a better burger it will be well worth it. I'm still trying to get a Burger to taste as good as the ones I made from the meat that my cousin Joe gave me, that was a package of 4 Black Angus Burger Patties from Wayside Market in Southhold, New York, on the North Fork of Long Island. The Burgers I made with that meat, may very well be the Best Burgers I've ever had in my life. "I kid you not," and I have witnesses to back me up on this. Anyway, I wanted to see if this Burger Blend from pat LaFrieda could come close, or dear I say, be better than those Burgers made with the Black Angus Patties from Wayside Market.

So I bought the burger blend and headed on home. I got my stuff ready. I sliced some New York Cheddar Cheese, and sliced some onions. I toasted and buttered an English Muffin, heat my pan, poured in a bit of oil, and threw my burgers in to cook. As the burgers were cooking, I put a little dijon Mustard on one side of the Muffin. I seasoned the burger with salt, and flipped it over to the other side. Then I seasoned the top side with salt and black pepper. The Burgers cooked another 4 minutes, and then I turned the heat off and let the burger rest for 3 minutes before putting it on top of cheese on on side of the muffin. A put a little nob of butter on top of the burger, then a little Ketchup before topping the Burger with the other half of the bun. I put it on the plate and brought it to the table. I grabbed the burger, bit into it, and from the very first bite, I htought "Wow," it was a dam good burger, and better than any of the meat I'd bought in the past year, including Florence Prime Meat. Wow, this was impressive, and the Pat LaFrieda meat was well worth the bit more than I paid for it, and a real bargain when you consider that a McDonald's McDouble cost about $2.69, and a superior burger like this, with more meat, cost just about .35 Cents more than the inferior McDonald's Cheeseburger. Dam!

Yes, I loved the burger. This Burger that I just made at my house was without question better than almost any burger I've had in New York. my Cheeseburger was better than The Black Label Burger at Minetta Tavern, or the Minetta Burger, it's better than the Shake Shack Burger which I normally love but wasn't that happy with their burgers the last two times I was at Shake Shack (Mine is Better). My Burger tasted better than the JG Melon Cheeseburger (I Love), but not better than the Burger I had at Charle's Prime, which was the only Burger I've had in New York City that was better than the Burger I made at home.: But as good as this burger I made at home with the Pat LaFrieda Burger Blend, "it was Dam Good, but not as Good as the Burger that I made at home with the burrgers from that box of 4 Black Angus Patties from Wayside Market of Southhold, NY.

The BEST BURGERS I'VE HAD in NEW YORK

Cooked at My House in GREENWICH VILLAGE

with BLACK ANGUS BEEF PATTIES from WAYSIDE MARKET

SOUTHOLD NEW YORK

NORTH FORK of LONG ISLAND

"MY BURGERS Are The BEST" !!!

DBZ BURGER

CRAFTED by DANIEL BELLINO ZWICKE

Classic, "It's all about the Meat ? Properly seasoned with Salt & Black Pepper. nicely browned,

place on a toasted Bunm with CHEESE, Pickles, a bit of Ketchup, and Mustard if you like, and that's it"

No Muss, No Fuss. The ground beef must be of the highest quality, and with a fair amount of fat for flavor.

These two points are key. You should buy Prime Ground Beef if you can, it's worth the extra money. 

"Trust Me"

.

BELLINO MAKES NEW YORKS

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Bucatini Pasta

 

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Red Hook Tavern Burger Best NYC

 

The TAVERN BURGER

Checking Out The RED HOOK TAVERN BURGER

It's GOOD !

ERIC says "It's NOT WORTH $30"

When You factor in the TAX & TIP, this BURGER is $40 or MORE

Depending on HOW MUCH YOU LEAVE for the TIP 

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Great Burgers Affordable Price

 GREAT BURGERS at an AFFORDABLE PRICE 

"THANK YOU CAFETERIA at JUBILEE MARKET"

This is a GREAT PUBLIC SERVICE to BROOKLYN NY & MANKIND

TASTY SLIDERS at an AFFORDABLE PRICE

SLIDERS are Just $2.55

NEW YORK'S Most AFFORDABLE BURGERS

THANKS to This MAN "YOUNG KIM"

At

 At the start of the month, something interesting happened in the world of New York burgers. (If it wasn’t for TikTok, I’m not sure anyone would have noticed.) In the western reaches of Greenpoint, at the foot of a 40-story apartment complex, and right by another one being built, a small cafeteria started selling burgers inspired by the legendary New Jersey diner, White Manna.

But instead of charging Greenpoint prices — the condos upstairs are listing for a million dollars each — the burgers were priced at a reasonable $2.15, or $2.55 with cheese. 

All of the ingredients for the burger come from the attached supermarket, which is one reason the price is lower. But that’s not all that’s happening. Kim is doing something unheard of in the restaurant industry and selling the burgers “at cost,” the price of ingredients, plus labor, before a dish is marked up for sale. He makes about five cents on each burger, meaning for every thousand he sells, he makes about fifty bucks.

You can look at his burger as a loss leader — a way to get people into the grocery store downstairs, where the prices are higher. But the longer you talk to Kim, you might start to view it as his life’s work. “It’s expensive to eat in this neighborhood,” he says. “We wanted to do something everyone could enjoy.”

Some days, he flips patties behind the grill. That’s where Rob Martinez, a producer at Righteous Eats, found him earlier this month. Martinez says he was drawn to Kim’s personality. “If there’s not a real person behind [the business], we wouldn’t do a story,” he said in a text message. He profiled the business in a video that has since been viewed more than 500,000 times between TikTok and Instagram. 

“This burger costs less than the subway,” Martinez says on camera. Jubilee Market is now selling hundreds of them a day.

Kim has actually been selling burgers since last year, but until recently, they were bigger and more expensive. “It wasn’t clicking,” he says. One day he did something wild: He came into work with a bag of White Mana hamburgers, which were cold because they came from New Jersey, and he asked his business partner to perform a miracle. “He wanted me to recreate them,” says Samantha La Manna, “but better.” 

So, La Manna went downstairs, where the market performs whole-animal butchery, and took some meat left over from trimming steaks. She ground it up, shaped it into a patty, and cooked it on a flat top grill with shaved onions, like at White Mana. Unlike White Mana, she put a clove of slow-roasted garlic in the middle. It seeps into the patty’s pores, making the meat taste buttery and homemade. 

It’s not a White Mana burger, but it is a La Manna one, and it’s wonderful.

Those are the touches of a career chef. Before La Manna was making two-buck burgers, she worked at several Brooklyn restaurants, including Cozy Royale. Two years ago, she was up for a job at Francie, a Michelin-starred restaurant, when she saw something funny: a grocery store had posted a job listing on Indeed looking for a “culinary director.” Thankfully, she applied.

Kim and La Manna are now doing everything they can to keep up with demand. Before they were featured on Righteous Eats, they were selling maybe 200 burgers a day. But overnight, the number doubled. Then it doubled again. Most days, they sell around 600 to 1,000 burgers, but the most they’ve sold is 1,300. On days like that, they sell out and have to close early.

You don’t have to do the math to know the burgers aren’t making anyone rich. And for once, that might not matter.

The cafeteria at Jubilee Market is open from 6:30 a.m. to 9 p.m. daily. The burger is available from noon to 9 p.m.

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That's EASY !

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Best New York PIZZA Rating

 

NEW YORK'S "BEST" PIZZA ????

"CUG" Picks DiFARA PIZZA as His WINNER !!!

He RATES DiFRA a 9.5

"We AGREE"

SOME of NEW YORK'S "BEST" PIZZA !!!

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"I LOVE JOHN'S TOO" !!!

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Hamburger America Burgers

 

GEORGE MOTZ 

"HAMBURGER SCHOLAR"

HAMBURGER AMERICA

GEORGE MOTZ "HAMBURGER SCHOLAR"

HAMBURGER AMERICA BURGERS

GREENWICH VILLAGE, NEW YORK

HOW to MAKE The PERFECT BURGERS

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Mr. George Motz is rguably our foremost scholar of hamburgers and their history, Motz has made documentaries, hosted television shows, and authored several books about burgers, and has even taught a hamburger seminar at N.Y.U. So when he announced, last year, that he would be opening a burger joint of his own, New York’s center of hamburger gravity shifted—subtly, but perceptibly—toward the red brick building on the corner of MacDougal and Houston where Motz had signed a lease. The restaurant, which opened in November, all kitted out with chrome and Formica, is a retro fantasia bearing the same grand, unifying, hand-on-heart name as his first film, and his first book: Hamburger America.

“Like a haiku, the best burgers benefit from an imposed limitation of form,” he wrote in his “Great American Burger Book.” Motz believes in beefinessas a hamburger’s foundational attribute, something to which all other elements —the bun; a sauce, perhaps; a considered minimality of toppings—ought to work in dedicated service. There are just two burgers on the menu at Hamburger America. The Classic Smash, in which a baseball of freshly ground beef is smeared into lace-edged flatness on a searing hot flat-top griddle, can be ordered with melty American cheese or “all the way,” with diced onion, a few dill pickle rounds, and a slash of mustard. The signature George Motz’s Fried Onion Burger uses an Oklahoma technique of covering the beef with a heap of sweet onions sliced paper-thin, and smashing the onion-topped meat into the griddle. After the burger is flipped, the onions caramelize and char between the meat and the griddle, all but disappearing, while giving the patty a haunting sweetness. It’s served with no condiments, no dressings—just a slice of American cheese, as both lubrication and salt, and two salutatory pickle rounds on the side. 

The burgers, an impressively affordable $7.25 apiece, are on the smaller side—a hungry diner could easily down two or three before pausing for breath. They are also available with double patties ($11.50), though it seems foolish to disturb the single patty’s perfect ratio of bread to meat. Despite all the fanfare, I found the onion burger a little bland—a few shakes of hot sauce liven it up, though doctoring it at all feels a bit sacrilegious. But the Classic Smash is fantastic, strong and correct. You don’t need to know the history of burgers to be taken with its honest flavors, its modest size, its firm handshake of pickle and onion and good ol’ American ground beef. It’s a hamburger you trust, a hamburger you’d feel good about taking your daughter to prom.

GEOrGE MOTZ in ACTION

At The GRILL

HAMBURGER AMERICA

In addition to the two hamburgers, there are fries, of course (thin and crisp, but oversalted on one visit and not quite salty enough on another), plus a handful of simple, school-lunch-ish sandwiches, including tuna salad made with sweet pickle relish, and a deeply satisfying peanut-butter-and-jelly. There’s an unfussy grilled cheese (American, on buttered bread), and a secret, off-menu sandwich that I’ve seen described elsewhere, inaccurately, as a patty melt. In fact, it’s a grilled cheese with a smash-burger patty inside it, and it’s singularly terrific. There’s a milk menu, your choice of plain or chocolate or coffee (a Rhode Island specialty, made with Autocrat-brand coffee syrup, sweet and bitter); the latter two can be topped with a squirt of seltzer to make a very decent egg cream. The best seats in the house are at the L-shaped counter—especially the stools right in front of the burger station, where Motz himself is likely to be captaining the griddle. He’s tall and muttonchopped, with a medusa-like shock of silver hair. A cartoon version of his grinning face is the restaurant’s logo, silk-screened onto the breast of yellow T-shirts, sewn as a patch on the sleeves of crisp white chefs’ shirts, and laser-etched onto the blade of Motz’s own “Smashula,” a custom tool he wields theatrically to flatten and flip each patty. 

On one of my visits to Hamburger America, no fewer than three employees mentioned, unprompted, that the hot ham sandwich was the sleeper hit of the whole menu. They did not lie. I watched as Motz piled a tidy mountain of meat, freshly thin-sliced, onto the flattop, draping two slices of lacy Swiss cheese overtop. He left the whole thing to warm under a metal cloche until it was melty and rich, then transferred it to a butter-toasted burger bun. As Motz wrapped the finished sandwich in parchment paper and slid the plate to me across the counter, he asked if I was from the Midwest. I said that I was from Chicago, and he shook his head. “Almost! It’s a real Milwaukee thing, this sandwich,” he said, before turning his focus back to the whack-a-mole of the griddle, full of patties in various stages of historically accurate smash. Looking it up later, I learned that hot ham and rolls has, for generations, been a Sunday tradition in southeast Wisconsin, when families line up at their favorite bakeries for an easy, affordable post-church meal. 

CLASSIC CHEEESEBURGER

At HAMBURGER AMERICA

The servers sold the pies hard, too: “It’s the best Key-lime pie you’ve ever had,” one said as she hovered around the perimeter of the counter, taking orders and clearing empty plates. (A seating area in the back, with proper tables and yellow-upholstered booths, is self-serve, with ordering done at a fast-food-style register kiosk in the center of the restaurant.) But I saw few slices of pie in front of my fellow-diners, and even fewer hot ham sandwiches. Smash burgers are having a moment right now, having been dragged into the spotlight by the riptides of social media. With Hamburger America, however, Motz aims to engage with history, not with trend-seekers. “This is the way burgers were made in America at the very beginning. The progenitor of every burger we have ever seen, made, or tasted,” he writes in “The Great American Burger Book.”

Motz is interested in the hamburger as an object and a foodstuff, but he’s just as invested in the restaurants that serve them, especially the counter joints and luncheonettes where burgers are the star of the show. His “Hamburger America” book and documentary are about places and people: family-owned businesses, recipes and techniques that span generations. With its throwback fixtures and hand-painted signage, the restaurant is obviously designed to feel like the sort of place that belongs in a Motzian chronicle. The walls are crowded with ephemera: old menus, newspaper ads, photographs of clapboard drive-ins and mid-century neon signs, a few souvenirs from Motz’s own résumé of burger residencies and pop-ups. Over the booths in the back of the restaurant hang three especially large photos, shot by Motz himself. One, depicting the interior of Edina, Minnesota’s Convention Grill (opened in 1934), is a near-perfect echo of Hamburger America’s own counter. Motz’s restaurant may be a pastiche as much as it’s a temple, a meticulous facsimile of the time-worn and the beloved, but at least he’s not stingy with the credit.

MAYOr MIKE BLOOMBERG

At HAMBURGER AMERICA

GREENWICH VILLAGE, NEW YORK

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