Steve Cuozzo is Sick of Luxury Burgers

Posted by Robyn Lee, August 28, 2008 at 5:00 PM

Spitzer's Kobe beef burger looks better than it tastes. Photograph taken by Nick Solares

New York Post food critic Steve Cuozzo lists 13 things New York restaurant chefs and owners should "annihilate", including this bit about luxury burgers:

Sirloin, Black Angus and Wagyu beef in a bun do us no favors. They don't have enough fat to produce the oozy mouth feel that's half the reason for eating a hamburger. Fresh, ground chuck might sound down-market, but it works best, from the Burger Heaven chain to Andy D'Amico's terrific new Five Napkin Burger.

4 Comments

Tags: Burger Heaven, Five Napkin Burger, New York Post, NYC, reviews

4 Comments:

Power to the people!

benzado at 5:44PM on 08/28/08

Unless you mix in some butter!!

alastor at 9:28AM on 08/29/08

Wagyu beef doesn't have enough fat? At least in Japan, Wagyu beef is the fattiest of all. Do they grow it differently here?

gustoct at 11:10AM on 08/29/08

I had a wagyu (possibly kobe) burger at BLT Burger a while back and it was definitely JUICY but not worth the money ($60? cant remember).

alastor at 5:08PM on 09/08/08

Add a comment:

Previewing your comment:

HTML Hints

Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>

Comment Guidelines

Post whatever you want, just keep it pleasant. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.

If you see something not so nice, please, report an inappropriate comment.