This joint came highly recommended by a food reviewer and meat expert friend of mine, Nick Solares. He has waxed eloquent about the burger here many times!
It’s deceptively simple. Nick ordered it for me: Rare, simply seasoned with just salt, and seared on the plancha, with cheese melted on both sides of the bun.
I have to say, for under $8 (sans fries), this thing rivals many of our city’s great steakhouse burgers. They’re using real quality ground beef, and they certainly know how to cook it. Rare was warm to the touch in the center, but not much bleed out or drips on the plate. Impressive.
And total steal at that price point. Go give it a shot!
Smashed is a new smash burger joint on the lower east side. They just opened four days ago. My wife and I stopped by to try a few items out. We went with the classic double and the blue cheese and bacon burger.
I was blown away by the flavors and the quality. This joint uses fresh beef, and they grind their own burgers in house.
The burgers were perfect in every way. Great toast on the bun, perfect crisp on the patty, great melt on the cheeses, nicely prepared griddled onions, and a killer, unique sauce that really puts the “special” back in “special sauce,” because these days everyone is really just using thousand island dressing. That’s lame.
I preferred the classic double, since the meat really shines there. I can’t wait to go back and try their rendition of a smashed Big Mac.
And the fries? Excellent as well. But I’m looking to try their smashed potatoes on my next trip.
Opening up a new restaurant during this madness takes balls. The folks from Empire Steakhouse are evidently chock full of balls. Not only have they just launched Empire Burger House, a really friggin great restaurant that delivers steakhouse quality beef burgers in smaller, more affordable sizes, but they’re really upped the game in terms of comfort and class in their outdoor dining space. I saw with some friends for a full steakhouse dinner on a very cold night, and I was wearing just a long sleeved shirt. Awesome!
Anyway I tried their single, double and spicy chicken sandwich. I was really impressed. The double was by far my favorite of the three – just the right ratio of meat to bun and toppings. And the special sauce on the burgers is incredible. It’s almost like zingy ranch of some kind, or an Alabama white sauce.
Call this place right now for delivery, or go sit outside in their warm outdoor dining space.
EMPIRE BURGER HOUSE
147 E 50th St Second Floor
New York, NY 10022
Strassburger Steaks‘ “Steakhouse Collection” of home delivery chops is wonderful. Thick, aged cuts of highly marbled beef are vac sealed and shipped right to your door in tight styrofoam coolers, surrounded by ice packs.
The first thing I made was a rib eye. I overcooked it a little, but here’s my video:
It was really flavorful, and the aged profile really came through nicely.
Next up, I did a Philadelphia Italian-inspired twist on taco night: ground beef, blue cheese and broccoli rabe.
These were incredible! The beef was 80/20, really brightly colored pink and delicious.
Then I tried a “dry-brine” on a highly marbled porterhouse. Here’s a pic before brining.
Check out the video:
As you can probably see, with the exception of the area right near the bone on the strip side, this technique made for a really great Maillard brown crust.
I undercooked it a bit, but thoroughly enjoyed.
I still have a lot more to try, but this is a great start. I definitely recommend these steaks for home delivery. And don’t forget, I wrote an article about Suzy Strassburger and this company way back. Check it out HERE if you haven’t read it yet.