Executive chef Anthony Meidenbauer shows how Holsteins' signature burger—the Gold Standard— comes together, from the (brioche) bun up.
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Wiener and Still Champion is known for four things: great old school char burgers, an insane collection of fried foods, creative sauces, and stellar fries. The Faux Poutine Burger brings all of that together in one over the top and extremely messy meal.
When we decided to include a lamb burger on our Pat LaFrieda burger tour, this one was the obvious choice. Pat joined Breslin chef Peter Cho to show us how this special burger—one of our favorite lamb dishes in the city—gets made.
Behind the Scenes Burger Tour with Pat LaFrieda, Part 3: The Smashed Burger at Bill's Bar and Burger
What do you do when you want to make a great burger, but you also want to get it on the table in five minutes? Smash the patty to a pancake-like thickness and sear it hard and fast on a ripping hot griddle. We went behind the scenes at Bill's to learn how this great smash burger gets made.
"We put a lot of effort into little businesses like this. They're important to us," says Pat LaFrieda about The Little Owl. Getting the blend of chuck, brisket, and flatiron steak just right took five or six trials, but all that work has made one hell of a grilled burger. We went into the kitchen with chef Joey Campanaro to learn how it gets made.
You love Pat LaFreida; we love Pat LaFrieda (and if you don't know Pat, his new show on the Food Network, Meat Men, will make a fine introduction). He supplies stellar meat to some of the best restaurants in New York City and all around the country, and a good percentage of our favorite New York burgers start with his custom blends. So when Pat offered to take us on a burger crawl of the city to learn how some of our favorite burgers get made, the only questions were, "How many?" and, "When do we get started?"