Tag Archives: hamburger

Cheeseburger Tacos

These are absolutely incredible, and super easy to make. Nothing fancy here, just some truly soul-satisfying food.

SHIT THAT YOU NEED

  • Pan (I prefer cast iron)
  • Spatula
  • Butter or Ghee
  • Ground Beef (I used 45-day dry-aged spinals dorsi)
  • Minced or Sliced Onion (I used red, but you can use other shit)
  • Minced or Sliced Pickle
  • Minced or Sliced Tomato
  • Sliced American Cheese
  • Thousand Island Dressing
  • Shredded Iceburg Lettuce (If you like fancy shit, then fine)
  • Taco Shells (I used flaccid corn, but you can use rock-hard)

HOW THE FUCK TO MAKE THEM

  1. Heat up your pan and toss in a little bit of butter or ghee. Once that’s liquefied, throw in your beef and your onions.
  2. Chop and mix them together with the spatula to get a uniform distribution of onions into the ground beef.
  3. Spread the meat and onions across the entire surface of the pan.
  4. WAIT. Allow a crisp to form on the bottom of the meat and onion mixture.
  5. Flip the mixture over to get a crisp on the other side.
  6. Cover the the meat and onions with slices of American cheese.
  7. Cover the pan with a lid, allowing the cheese to become melted.
  8. Scoop some of this “cheeseburger” mix into your taco shells.
  9. Add lettuce, tomato, pickle and thousand island dressing.
  10. EAT, SHIT, REPEAT.

Gotham Burger Social Club

My friends at Gotham Burger Social Club have really started ramping up their presence at food festivals and charity events, offering up their delicious creations for generous revelers and hungry festival goers. If you ever get a chance to try one of their burgers, you need to do it!

They’re deceivingly simple and delicious. Lots of crispy-crusted texture from the smash on the flat top, great creamy melted cheese, perfect ratios of seasoning and toppings, and overall high quality ingredients and meat – whether it’s a Pat LaFrieda dry-aged blend, a Schweid & Son’s combo of chuck, short rib and brisket, or high end Kow domestic wagyu/angus cross.

The first time I ate one, I had the “Cafe Tappi” burger, by George “Tappi” of Booze and Burgers. It’s a double smash with dry aged beef, melted American cheese, caramelized onions and pickles on a toasted potato bun.

This has evolved a bit, sometimes showing itself as a single smash with caramelized onions, pickles, American and a special sauce.

But at most of the events where they pop up, they’re doing a delicious Oklahoma style smash, where thinly shaved onions get smushed into the burger patty and steam-cooked as the burger crisps up on the griddle. They’re topped with melted American, ketchup, mustard and pickles. Check out these videos:

They’re a delicious ode, homage and tribute to the great American roadside burgers of the past. Keep an eye out for these guys at events around NYC and even beyond. I’m hoping for a brick and mortar shop sometime in the future, since these are addictive, every day kinda burgers.

In the meantime, if you’re looking to book them for a party or an event, reach out to Mike Puma at Gotham Burger Social Club on Instagram or at GothamBurgerSocialClub@gmail.com and tell him Johnny Prime sent you.

Death Avenue

I’ve been meaning to check out Death Avenue because I was always intrigued by the name. Death Avenue was the notorious nickname given to 10th Avenue due to all of the railway deaths that occurred there in the old days, when trains ran vertically up and down the avenue to service the warehouse and meat packing districts.

In any event, the joint is Greek-inspired, but also had some classic American staples like burgers and BBQ.

The cocktail list is excellent.

I tried the Banana Bourbon, which was light and smooth, and definitely banana-infused. My wife tried the Mastiha Mint (Mastiha is a kind of tree – its sap or extract is used in the drink). It was refreshing like a mojito.

We started with fried pickles. Pretty basic. The dips were interesting: a BBQ cause, tzatziki and some kind of hollandaise-isa sauce. The pickles were tasty, but the batter slipped off too easily.

My wife ordered the 8 Hour Octopus app as her entree. This was pricey at about $26, but it was tasty and somewhat substantial enough to eat as an entree if needed.

I had the Feta Burger. This was stacked way too tall, but overall it was a decent enough burger to satisfy my cravings. The oregano fries that came with it were great.

I’d say this was a great place to have a few drinks and snacks, but I’d skip making a whole meal out of it.

DEATH AVENUE
315 10th Avenue
New York, NY 10001

Thanksgiving Leftovers: The Stuffing Burger

A number of variations on this gem can be concocted depending on what’s left in your fridge after the annual gorge-fest known as Thanksgiving. I had an abundance of leftover stuffing and ham, so that’s the route I went this time. Check it out, assholes.

STEP 1: Sculpt your stuffing into burger sized patties. My patties were pretty sweet since my stuffing also had sausage meat already incorporated into it (Momma’s recipe is amazing).

DSC02173

STEP 2: Fry off some ham. Get it nice and brown/crisp on the edges.

DSC02174

DSC02175

STEP 3: You should have some hammy oil in the pan now. LEAVE IT! Put your patties in and let them sizzle up like a regular burger.

STEP 4: Flip once, when they are browned.

DSC02176

STEP 5: Add first layer of cheese. If possible, cover the pan so the cheese begins to melt from the steam that builds up.

DSC02178

STEP 6: Pop some ham on that bitch.

DSC02179

STEP 7: Add second layer of cheese (and cover if possible).

DSC02180

STEP 8: Take the burgers off the pan with a spatula and fry up some eggs for the top.

DSC02181

STEP 9: Top off your burgers with an egg or two.

DSC02183

DSC02186

DSC02184

STEP 10: EAT.

20141201_185510_LLS

I had no buns in the apartment, but since the burger is primarily made from bread, there’s really no need for a bun anyway. Just fork and knife it.