Last week I was fortunate enough to attend a tasting of the new "Black Label" burger blend from Pat La Frieda organized by The Feedbag, Josh "Mister Cutlets" Ozersky's triumphant return to daily blogging.
The Black Label blend is aimed at high-end restaurants and features an intoxicating mix of skirt, brisket, short rib, and a secret cut that is actually dry aged! It has an extremely generous 70/30 meat-to-fat ratio, making for an ethereally succulent burger.
The blend will be sold in numbered batches, to restaurants only, for a premium price: $11.99 per pound, says La Frieda's Mark Pastore. Expect the price of a burger from this blend to be north of $20, probably well north.
Unlike other fancy-pants burgers, the price of this one may actually be justified. As tasting attendee Brett Reichler of restaurant group B.R. Guest noted "Hey, it’s dry-aged steak at half the price. In this day and age that’s not a bad thing."
Indeed, when I got to the event, George "Hamburger America" Motz suggested I smell the patty. The funky, earthy, mineral-rich tang of dry-aged beef was unmistakable. And it translated into the finished product, the taste of which evoked nothing less than prime steak.
You can read Ozersky's full account over at The Feedbag