Best Burger in New York

MINETTA TAVERN
 
 
Good Burgers, but Far From The Best
 
 
New York’s Best Burger? Who makes it? Or who makes, plural, New York’s Best Burgers. Well first off, Minetta Tavern does not make the Best Burger in New York. Far from it. And of the Burgers at Minetta Tavern, forget the highly overrated Black Label Burger, the Minetta Burger has it beat, though there are better Burgers in New York. For, one, the Burger I make at my house in Greenwich Village, just two blocks away from Minetta Tavern is far superior, a buch tastier burger than you’ll get at Minetta Tavern., but there’s one thing we have in common when making New York’s best burger. And the Burger I make in my house is way Better than the Burgers at Minetta Tavern.
 
So what’s the difference you ask? And you want to know what it is I have in common with the Burgers at Minetta Tavern? The thing I have in common with Minetta Tavern when making my Burger that is without question one of the Best in New York, and for a whole lot less money (about $3.10). Yes, thing that Minetta Tavern has in common with me, in our Burger making, is that we both buy our meat from pat LaFrieda, it’s just that I use the better blend than Minetta Tavern. The Black Label Burger Blend by Pat LaFrieda is made with Dry Aged Beef, which though people would want you to think otherwise, dry aged beef is one of the worst things you can use to make a burger. Dry Aged Beef is old meat, and is actually meat that is deteriorating. It’s much better to use fresh beef when making a burger, and that’s all their is to it, and Minetta Tavern uses Dry Aged Beef for its Black Label Burger. Not good.
 
I have in the past year used numerous sources to buy ground beef for my burgers. I buy meat from one of the best Butcher Shops in New York, which is Florence Prime Meat Market on Jones Street in Greenwich Village. I’ve been buying Sausages, and Steaks from this great old Italian Butcher, which to me is the best butcher shop in all of New York. I mostly bought steaks here, and it’s relatively recently that I started buying ground beef to make burgers with. I was there buying myself a Newport Steak (Specialty of The House) one day, when I watched an elderly neighborhood lady getting individual Hamburger Patties made for her. I started chatting with here about the burgers, and she said she loved them, so I said I’d get some of them, my next time at the butcher shop, and so I did a couple weeks later. I’ve tried both the chuck and the sirloin ground beef from the market. They both made fine burgers.
 
Trader Joe’s recently opened in my neighborhood, and I’ve tried a couple different types of their ground beef (80/20 and 85/15 ratios), and they both made pretty good burgers.
 
Today, I wanted to get a couple burger patties from Florence Prime Meats, but they were closed when I got there, so I made my way over to Grestide’s. I went to the meat counter and spotted Pat LaFrieda’s Burger Blend made with Beef Brisket, Chuck, and Beef Short Ribs. There were 4 Patties in the package, for $8.99, at $2.25 a Burger, it’s more than I normally spend, but if I can get a better burger it will be well worth it. I’m still trying to get a Burger to taste as good as the ones I made from the meat that my cousin Joe gave me, that was a pacckage of 4 Black Angus Burger Patties from Wayside Market in Southhold, New York, on the North Fork of Long Island. The Burgers I made with that meat, may very well be the Best Burgers I’ve ever had in my life. “I kid you not,” and I have witnesses to back me up on this. Anyway, I wanted to see if this Burger Blend from pat LaFrieda could come close, or dear I say, be better than those Burgers made with the Black Angus Patties from Wayside Market.
 
So I bought the burger blend and headed on home. I got my stuff ready. I sliced some New York Cheddar Cheese, and sliced some onions. I toasted and buttered an English Muffin, heat my pan, poured in a bit of oil, and threw my burgers in to cook. As the burgers were cooking, I put a little dijon Mustard on one side of the Muffin. I seasoned the burger with salt, and flipped it over to the other side. Then I seasoned the top side with salt and black pepper. The Burgers cooked another 4 minutes, and then I turned the heat off and let the burger rest for 3 minutes before putting it on top of cheese on on side of the muffin. A put a little nob of butter on top of the burger, then a little Ketchup before topping the Burger with the other half of the bun. I put it on the plate and brought it to the table. I grabbed the burger, bit into it, and from the very first bite, I htought “Wow,” it was a dam good burger, and better than any of the meat I’d bought in the past year, including Florence Prime Meat. Wow, this was impressive, and the Pat LaFrieda meat was well worth the bit more than I paid for it, and a real bargain when you consider that a McDonald’s McDouble cost about $2.69, and a superior burger like this, with more meat, cost just about .35 Cents more than the inferior McDonald’s Cheeseburger. Dam!
 
Yes, I loved the burger. This Burger that I just made at my house was without question better than almost any burger I’ve had in New York. my Cheeseburger was better than The Black Label Burger at Minetta Tavern, or the Minetta Burger, it’s better than the Shake Shack Burger which I normally love but wasn’t that happy with their burgers the last two times I was at Shake Shack (Mine is Better). My Burger tasted better than the JG Melon Cheeseburger (I Love), but not better than the Burger I had at Charle’s Prime, which was the only Burger I’ve had in New York City that was better than the Burger I made at home.: But as good as this burger I made at home with the Pat LaFrieda Burger Blend, “it was Dam Good, but not as Good as the Burger that I made at home with the burrgers from that box of 4 Black Angus Patties from Wayside Market of Southhold, NY.
 
 
 
The BEST BURGERS I’VE HAD in NEW YORK
 
Cooked at My House in GREENWICH VILLAGE
 
with BLACK ANGUS BEEF PATTIES from WAYSIDE MARKET
 
 
SOUTHOLD NEW YORK
 
NORTH FORK of LONG ISLAND
 
 
 
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BELLINO MAKES NEW YORKS
BEST BURGER
READ BELLINO virsus OZERSKY
BLACK LABEL versus MINETTA BURGER
MINETTA TAVERN
OZERSKY versus BELLINO
MINETTA BURGER versus The BLACK LABEL
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#BestBurgerNewYork by #BELLINO
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OLD NEW YORK BARS

    Grand Daddy of All Old New York Bars

1.   McSorley’s Old Ale House .. East 7th Street, East Village, New York

2.   Old Town Bar … East 18th Street, Union Square, New York

3.   Pete’s Tavern  … Irving Place, Gramercy Park, NY, NY

4.   White Horse Tavern .. Hudson Street, Greenwich Village

5.    PJ Clarke’s … 3rd Avenue at 55th Street, Midtown, NY NY

6.    Ear Inn  …. Spring Street, Soho 

7.    Fanelli’s Cafe  … Prince Street, Soho

8.    Peter McManus … 7th Avenue at 18th Street, Chelsea

9.    Minetta Tavern .. Macdougal Street, Greenwich Village

PJ CLARKE’S
 
 
 
photo Daniel Bellino Zwicke
 
 
 
 
 
WAVERLY INN
 
 
photo Daniel Bellino Zwicke
 
 
 
 
 
WHITE HORSE TAVERN
 
 
 
 
PETE’S TAVERN
 
Gramercy Park
 
NEW YORK,  NY
 
Since 1864
 
photo Daniel Bellino-Zwicke
 
 
 
 
OLD TOWN BAR
 
FLATIRON NEW YORK
 
 
Inside The OLD TOWN BAR
 
18th STREET
 
between BROADWAY & PARK AVENUE
 
 
 
 
A Beautiful Watercolor Painting of FANELLI’S
 
 
 
FANELLI’S
 
Prince Street, Soho,  New York, NY
 
Since 1847 ???
 
 
 
MINETTA TAVERVN
 
Macdougal Street & Minetta Lane
 
GREENWICH VILLAGE
 
 
photo Daniel Bellino Zwicke
 
 
 
 
 
PETER McMANUS
 
 
CHELSEA
 
New York, NY
 
 
La TAVOLA is NEW YORK ITALIAN
 
 
 
 
 
SECRET ITALIAN RECIPES
 
The BIG LEBOWSKI COOKBOOK
 
 
The COLLECTED RECIPES of The DUDE
 
by Daniel Zwicke
 
 



BELLINO & MINETTA BURGER vs OZERSKY & BLACK LABEL BURGER

 

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Minetta Tavern

photo Copyright Daniel Bellino-Zwicke

 

 

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MINETTA BURGER “IT’S BETTER THAN THE BLACK LABEL BURGER”

Minetta Tavern, Greenwich Village, New York, NY

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“Yes,” Minetta Tavern’s Second-Tier Burger, The “Minetta Burger” is without question thee “Better Burger” served at Minetta Tavern. Noted Foodie, Writer (The Hamburger) Burger Authority Josh Ozersky would disagree. Well, Mr. Ozersky is entitled to his opinion, as well as I and Thousands of others and the majority who like the Minetta Burger better than the now Highly Touted Minetta Tavern Black Label Burger, who some feel is the top burger in New York, even the World some say.

So, I’m wondering if some say the Minetta Black Label Burger is New York’s Best and even the World’s, does that make The Minetta Burger, according to myself and the majority of those polled, “New York’s” even the World’s Best Burger. “Not quite.”
This is a very subjective matter and one of personal taste. I can see why Mr. Ozersky loves the Minetta Tavern Black Label Burger so much, proclaiming it New York’s Top Burger and I believe he “May” said it is The Best in The World, but I’m not absolutely sure, so don’t quote me on that. Yes it is a Good Burger, and if you feel it is Great, than Yes it is Great to You and Everyone else who says it is Great. As for me, without question the “Minetta Burger” is Better, “Hell, It’s Tastier” and that’s all that counts isn’t it. And I’ll tell you why it’s tastier.
First off, the Blend and Quality of meat in the Minetta Burger is “Better for a Burger.” Note that I don’t say that the meat is just better, but better for making a Burger. Why? Well, Dry-Age Meat with it’s powerful gamey taste is not the best taste for Ground-Meat and a Hamburger. Fresher Meat that has not been aged, is much Better for a Burger, an it Taste a Hell of a Lot Better than ground dry-aged beef which did you Know that in it’s aging process is actually deteriorating? Some people like that taste. Fine. I do not, especially in ground meat and in my Burger. I’d much rather have my ground meat for a Burger Fresh.
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And did you know that the Ground Meat Blend from Pat La Frieda for the Minetta Burger is a Blend of Prime Beef Short Rib, Beef Brisket, and Beef Clod, and this blend was La Frieda’s “Premium Blend” before he came up with the Black Label Blend which is Dry-Aged Rib Steak, and cost a lot more, thus the more Expensive Price of Minetta Tavern’s Black Label Burger at $26.00 for the Cheaper and Superior $17.00 “Minetta Burger.”
Just because something is more Expensive, does not make it better, and the Minetta Burger vs The Black Label Burger is a Classic example of more Expensive not being better than cheaper.
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Why? Well, because of our current state of a bad economy, New York Steak Houses, Restaurants, and Meat Purveyors such as Pat La Frieda and others found that expensive cuts of Beef like Prime Sirloin Steaks and Prime Dry Aged Rib Steaks were not selling as well as they used to. Expensive, people have less money. Put 2-And-2-Together. So, these meat purveyors found themselves not selling as much as the High-Ticket Cuts. What to do? Well, as a result of a Bad Economy and Boggers Loving Burgers for there Affordability and Blogability, Burgers have become Insanely Popular in the past four years or so. Pat La Frieda has a great idea, make and Market Ground High-End Cuts of Dry-Aged Beef, give it a Fancy name, “Black Label,” and the rest is part of Hamburger History.
As for me, I’ll take the Better Tasting Burger that just so happens to be substantially cheaper to boot, the Minetta Burger.
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by Daniel Bellino Zwicke
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R.I.P. JOSH
Sadly since this posting Josh Ozersky passed away … Josh was greatly loved by Foodies and Gourmands everywhere, but nowhere more than from his home-town fellow New Yorkers who called Josh our own .. Josh had a wonderful down-to-earth everymans look at the World of Food and dining out, and as a food-writer Josh had no equal with his special brand of food-writing and reporting that was uniquely Josh Ozersky. You’ve sadly passed Josh, but you’d be happy to know your great food jounalism is till remembered and much loved, as are you.
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