Grilled: Rick Field of Rick's Picks


Burger-centric interviews with chefs, writers, and other food lovers.

Note: This week we're grilling Rick Field, owner of New York-based pickle company Rick's Picks.

20090119-rickspicks.jpgName: Rick Field
Location: Lower East Side / Brooklyn, NYC
Occupation: Owner and pickler

How often do you eat burgers? Every other week.

Where did you eat your most recent one? Yesterday!!!!

Cheese: American, cheddar, other? I like American cheese, but I can handle cheddar. The burger I had yesterday was topped with fromage fort, a blend of cheese remnants melted and reformed into a paté-like consistency.

Ketchup or mustard? Ketchup.

Sesame-seed or plain? Sesame bun.

Grilled, griddled, or broiled? Grilled.

And how would you like that done, sir? Medium rare.

Would you do us the favor of describing your perfect burger? Bacon, lettuce, tomato, caramelized onions, American cheese, and extra pickles.

The hamburger is a food item with which most Americans have strong childhood associations. Do you remember your earliest encounter with this delicious dish? I fed one from Howard Johnson's to my dog, Thomas the basset hound, when I was four and got in trouble because Thomas regurgitated it...whole.

What's your favorite fast-food burger? Burger King.

What topping or condiment, in your opinion, should never grace a burger? Sautéed mushrooms.

What's the best kind of pickle to eat with a burger? Rick's Pick's The People's Pickle!

What's the most overrated burger you've tried? Most underrated? Overrated: Corner Bistro, simple because it is too large. Underrated: Yankee Doodle, New Haven. [Editor's note: Yankee Doodle closed in 2008.]

For some crazy reason, you're going vegetarian. Where do you go for your final burger? I find my brother wherever he is, light the Weber and open a cold one.