Grill ‘Em All Trucks Wins The Great Food Truck Race

Posted on 09/20/2010 by Rev

Burger Conquest would like to congratulate our good friends in The Grill ‘Em All Truck for beating the Nom Nom Truck to win The Food Network‘s The Great Food Truck Race. It was a long and difficult journey but heavy metal and hamburgers prevailed!! A massive thanks, especially to NYC for showing their support and helping Chef’s Ryan and Matt to win.

Here’s a photo taken moments after they won the show. These chuckle muffins can never take anything completely seriously!

If you want to know how they REALLY beat the Nom Nom Truck, check out these revealing photos from the event.




But seriously, it was great food, a great idea, hard work and the loving people of New York City. Now, if we can only get them back here! FEED US!! Until then, we’ll have to settle for some sweet merch. Get yours now before they are gone!

Posted in Best Of, Burger Famous, Burgers, Gourmet Burgers, Grill Em All, Hamburgers, New York, TV | Tagged , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

That Burger Tent – Burger Obsessed Sidewalk Gourmet

Posted on 09/18/2010 by Rev
That Burger Tent
http://thatburgertent.tumblr.com
129 N 6th Street
Williamsburg Brooklyn, NY 11211

THE CONQUEST
I’m a facebook junkie. If my computer is on, facebook is open in a browser. Nothing annoys me more on facebook then invites that hold little to no interest to me. I don’t live in Boston and I have no interest in the concert you’re promoting. I’m sure your band is great, but I will find it on my own. Please do not invite me into your group so you can continuously spam me with messages. Makes me sound mean and angry but be honest, you feel EXACTLY the same way. But thank goodness for my friend Camille. She almost never sends me a facebook invite but when she suggested I “like” the newest burger spot in Brooklyn, That Burger Tent, I immediately investigated.

Placed on the sidewalk in front of the Williamsburg Artists & Fleas flea market, it is literally a tent serving burgers. Proprietor Dan Peterson took his burger obsession to the streets errrr… sidewalk and made a pop up burger restaurant. You can’t miss That Burger Tent. It’s on the very busy sidewalk on North 6th Street between Bedford and Berry. Dan has been cooking gourmet style artisan burgers for his family and friends for ages in his backyard and kitchen. His burgers were so good that people suggested he start a business with them. That Burger Tent opened on September 18th, 2010 a mere 10 days after Dan secured the location!! Why is that date significant? It’s National Cheeseburger day! That Burger Tent is only going to be open on Saturday’s from Noon to 8 pm or until Dan runs out of burgers. When he’s not pleasing tummy’s on North 6th, Dan works for a software development company but his true passion is delicious burgers. My wife Cara and my friend Nona along took our pal Maggie to celebrate her birthday with burgers.

THE BURGER
Using only the freshest and highest quality of ingredients, Dan grabbed 2 friends and prepared a menu with 3 burgers; “That Burger”: bun, burger, American cheese, sautéed onions, jalapeños, American cheese, bun. “The Blues”: bun, burger, sautéed onions, jalapeños, blue cheese, bun. “The Jersey”: bun, burger, sautéed onions, American cheese, pickles, bun. In a town stiff with competition for burgers Dan walked into meat heaven Pat Lafrieda Wholesale Meat Purveyors and created his own signature blend of ground beef. The patties are made from a delicious combination of brisket and short rib. I couldn’t wait to rip into my “Jersey” burger with bacon, hold the pickles.

The whole burgers calls an attention to quality. Served on a Martin’s soft potato roll, The “Jersey” comes with thick cut smokey bacon cooked almost to the point of crisp (my fave), melty American cheese and crunchy sauteed onions. The sandwich tastes of equally backyard and griddle kitchen cooked on Dan”s out door, gas fueled flat griddle. Its dense flavor has hint of sweet and smoke with a non-greasy juiciness. It is truly a gourmet burger served in the simplest of restaurants. Chips come free with any burger and sodas are only $1. Just like everything else in NYC, you can pay for someone to perform any job and Dan is making so you don’t have hold your own backyard BBQ.

When I asked Dan why only Saturday he answered “because I’m not giving up my football!” So be sure head over to Brooklyn next Saturday (and every Saturday!) to get one of these burgers. There’s no telling how long Dan’s supply will last so be sure to head over early in his shift to get one.


8 out of 10 ounces
-Rev

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Five Guys Burgers and Fries, Shady Glen Dairy Stores & Frank Pepe Pizzeria Napoletana – Hot Grub Time Machine

Posted on 09/04/2010 by Rev

Hot Grub Time Machine
A Burger Conquest food adventure in Connecticut, 147 years in the past.

THE CONQUEST
I love my friends. I especially love my friend Leo. Leo is always down for a food oriented road trip. The last food road tip my wife and I took with Leo was a fantastic adventure to eat at Jim’s Steaks and PYT in Philadelphia. The day before Labor Day weekend began I received this in an email from Leo:

“What if we did something like a Louis’ Lunch burger as a snack…then hit this place for a New England style brick oven pie… see how it stacks up against NYC? I’ll cover gas and tolls door-to-door, if you grab the burger and pie. Thoughts?”

I was so damn excited about the idea but had to break the unfortunate news, Louis Lunch was going to be closed. I’ve certainly talked the place up enough and turned into a destination of lore and food fantasy. Alternate plans with comparable destinations were made and soon enough it was time to hit the road.

10 AM Saturday morning came quick and while Cara and I stood on our street corner, we got a call from Leo’s girlfriend Kelly. She informed us that Leo’s car had broken down and he was waiting for a tow truck. By the time we got the car towed, walked to the Port Authority and took a bus to their house, several hours had gone by. Hunger was setting in and we were going to need to eat sooner than our first destination.

THE BURGERS

Five Guys Burgers and Fries
http://www.fiveguys.com
Store #NJ-0432
54 Route 17 North
East Rutherford, NJ 07073

Once we finally got to Leo and Kelly’s car, hunger had set in. By this point in the day we would have been to or just about our first food destination. With the set backs, we were running several hours behind schedule. My Road-Dad instincts were blaring at full tilt. Leo suggested we get something to eat before starting off on our adventure and said he knew just the place. A few minutes later we were pulling up to the parking lot of a Five Guys Burgers and Fries…A burger appetizer of a burger, I love it!

As this wasn’t my first trip to Five Guys or even my 2nd, I thought if I was going to write up another review I should make this visit a special one. After a quick perusal of the menu, I devised a plan; I would create my own signature Five Guys burger. Ladies and Gentlemen, I give you the Five Guys “Firecracker.” It’s a little cheeseburger (single patty) with lettuce, grilled onions, jalapenos, hot sauce and Cajun fries.

To be completely honest, the Cajun fries were an after thought but a fantastic one. The burger was a little hotter than I imagined but still really good and fresh. (nod to Burger Maker for the fresh and delicious beef.) The burger overall had a nice sting to it with a cooling melty cheese topped piece of fresh ground beef. After a couple of bites and I decided to take it up a notch by adding the layer of Cajun fries…and thus was born the “Firecracker.” It was a damn good call because the potatoes counteracted the heat from the peppers and hot sauce, rounding out the taste sensation of the burger.


8 out of 10 ounces



Grumbling bellies quieted, we hopped into the car and headed North East into Connecticut. A few hours later, we arrived at our first destination and with
just enough space in our stomachs to tackle the intended eats.

Shady Glen Dairy Stores
http://hartford.citysearch.com/profile/1987461/manchester_ct/shady_glen_dairy_stores.html
840 East Middle Turnpike
Manchester CT 06040

Shady Glen is an old-fashioned dairy store / soda shop. It’s the kind of place your grandparents have eaten at for decades and decades and by the look of our fellow patrons, there were a lot of grandparents doing just that! Other than children with their parents, we were the youngest people in Shady Glen. Its a perfect lesson in respecting your elders. The first thing you’ll see is the massive cooler filled with with cartons and cartons of their homemade ice cream. Find your way to any open table in the house and have a seat. All the menus are on the walls and if you can’t decide on what to eat in 2 minutes or less, you may need to see your doctor to be put on meds. There’s a reason why the first menu item is “Cheeseburger – A Bernice Original*,” you need look no further.

All sandwiches come with a side of fries which come up right away. They are hot, crispy, golden and delicious crinkle-cut style fries. Shortly there after the wait person returns to the table with your Bernice Originals. Old school luncheonette burger with a crazy cheese wing-span that is created by laying 4 slices of cheese on the burger and letting the edges of it cook down on the grill. The result is a cheese with 2 textures; melty and crispy. The Bernice Original is unmistakable and one could easily point it out from a million miles away. The cheese type is a long running mystery. Based on the texture, taste and degree of oiliness, we have deduced it to be thinly sliced cheddar. The crunchy side tastes a little bit like a Cheez-It cracker. The freshly ground patty is made from high quality ground beef and is only 4 ounces. The cheese wings act like a food bumper that keeps you from sucking it down in 2 bites. It’s well worth the the 125 mile drive to try a 62 year old tradition.

As Leo and I were openly discussing the fullness of our bellies Kelly introduced us to the concept of “the Ice cream pocket.” Its a space in your stomach that no matter how much food you eat, is always open for ice cream consumption. A post I had read on Roadfood.com had 8 suggestions on what to order at Shady Glen, 7 of which were ice cream dishes. The Roadfood.com team knows what’s up so we took their advice. As soon as the sundaes arrived at our table Leo went in for the cherry and was scolded for improperly attempting to eat it. Cara and Kelly then explained that you have to eat the cherry last so it gets all covered in the melted ice cream. Cara and I split the tantalizing Hot Blueberry Sundae with raspberry ice cream. This special treat is tangy, sweet and chewy all at once. The blueberries are without a doubt the star of the dessert show. Leo and Kelly’s Hot Fudge Sundae was covered in rich chocolaty syrup over really think and dense ice cream. It definitely brought about a discussion on how we might be able to take some ice cream back home. We ate the 2 sundaes with repeated outbursts of “wow” between spoonfuls of ice cream.


8 out of 10 ounces




As Manchester, CT was the furthest point in our quest, we turned the car back around and started heading back towards New York. A few short miles from Shady Glen we happened upon a car wash that looked like Pee-Wee Herman’s front yard in “Pee-Wee’s Big Adventure.”

Classic Auto Wash and Details Center
http://classicautowash.net
23 Shunpike Road
Cromwell, CT 06416

Welcome to the Classic Auto Wash and Details Center of Cromwell, CT. Some have called it a “Car Wash Theme Park” while others label it the “Nutty Car Wash.” Strewn about in the front yard, drive way and behind the washing bays are a plethora of odd statues and figurines. You’ll find the Blues Brothers, Marilyn Monroe, Elvis, a sexy pirate, Santa Claus, an elf, dinosaurs and a collection of animals. There is even a Clark Kent in a phone booth and John Wayne riding his horse Duke. It’s a wild site to see and even though we were only there for about 15 minutes, I took a couple dozen photos…and no, we did not wash the car.






The next destination on our itinerary, thanks to RoadsideAmerica.com was a unique shopping experience in what could be described as a collection of pop memorabilia and artifacts rescued from various garage sales and marked up for your purchase. Part museum, part amusement park and part flea market, Wild Bill’s Nostalgia Center looks like it would make a great location to film a Rob Zombie flick.

Wild Bill’s Nostalgia Center
http://www.wildbillsonline.com
1003 Newfield Street
Middletown, CT 06457

If you’re like me you’ve definitely wondered where you could buy a myriad of bobbleheads, toys, Hawaiian shirts, million year old turtle shells, Atari Games, old records, pornos, iron-on patches, Grateful Dead wine, movie posters, Alf & Menudo trading cards, sports memorabilia, oddly colored sun glasses, tin lunch boxes, GI Joe toys or old beer cans all in the same store. Our prayers have been answered. Its the happy, fun, and yet still creepy setting known as Wild Bill’s.

Out in the yard, just to the back of the property you will find a run down amusement park Haunted Castle ride, 30 tractor trailers, something named “Jungle Jym” and also Wild Bill’s claim to fame. Using a barn silo, gears and a large 600 pound clown head , The World’s Largest Jack-In-The-Box. The clown is actually that of “Clarabell” from the “Howdy Doody” TV show made for Bob Keeshan, who is more commonly known as “Captain Kangaroo.”

As I was rummaging through several gigantic bins of iron-patches, Wild Bill announced the store would be closing and any purchases needed to be made. With about a dozen kick-ass patches, I made my way through the maze of a store up to the counter and paid the man for the goods. Before hopping in the car, I snapped off a few more photos of the pop-icon painted mural before the heebie-jeebies set in. Captain Spaulding would fit right in.


The sun was setting and we still had one more destination to hit before our trip e
nded. Leo had been watching “Pizza Paradise” on the Travel Channel and saw something that lit up his taste buds; an 85 year-old pizza.

Frank Pepe Pizzeria Napoletana
http://www.pepespizzeria.com/history.php
157 Wooster Street
New Haven, CT 06511

With any number of Italian pizzeria, ristorantes, deli’ and bakeries, Wooster is the best smelling street in Connecticut. At it’s center you’ll find the original Frank Pepe’s Pizzeria Napoletana originally founded in 1925. Right down the block you’ll also find Pepe’s biggest competitor, Sally’s Apizza. The two restaurants share an interesting history with a feud that goes back decades. You see, Sally’s was started by Sal Consiglio, nephew of Frank Pepe, from whom he learned all of his pizza making skills. In 1938, with a need for cash, Sal opened a pizza joint offering nearly the same pizza, 2 blocks up the street. Famous for their tomato pie, a pizza with very little cheese and topped with savory red sauce, Frank Pepe and Sally’s have made Wooster “pizza famous.” With a penchant to try the original, we queued up at Frank’s.

You will find a VERY long line outside of both restaurants. Fear not, due to the gigantic dining room and fast-paced pizza making, the line moves fast. But be ready with your order before you are seated as a courtesy to the customers behind you in line, chances are the diners before you did exactly that. Try an old school Genny Cream Ale or a locally made Foxon Park olde fashion soda to wash down your pizza.

Don’t believe the hype, no one is going to yell at you if you order mozzarella but you certainly don’t need it. The pizza comes to the table really hot so be careful as you risk burned digits and taste buds. The really tangy and fresh tasting sauce has a robust flavor of tomato, garlic and spices. It’s so good that you could practically eat with a spoon like soup. The thin crust is enough to keep the slice sturdy but thin enough to allow the sauce to dominate. It stays soft and almost doughy in the middle but remains crunchy on the outside. It allows you to taste the crust and the brick oven itself.

The pizza is REALLY good and I suggest 1 pie without mozz so you can really taste the delicious sauce. Get a 2nd one with mozzarella and pepperoni. They’re both as different as apples and oranges. Frank Pepe’s uses real Italian made pepperoni that’s a little spicy and a little savory, not all greasy and bland like you would get on a chain pie. The hot, thick mozzarella cakes on the top as if its a warm, protecting blanket for the slice. The cheese and meat have a ton of great taste and together they wrestle for the dominate flavor in the pizza. If there’s such thing as a pizza pocket, I over stuffed mine! You’re mouth will want more and more while your stomach is putting on the breaks. If you don’t leave in a food coma, you did it wrong! After all that, including drinks, the bill was only about $7 a person!

We didn’t finish the pies while in the restaurant and that is how I know, Frank Pepe’s holds up for cold next-morning pizza.


9 out of 10 slices
-Rev


In the end we drove a well worth it, 260 miles to eat 147 years in the past and without the use of a Delorean! The journey had the 3 necessary elements of a fantastic road trip; Great times, great foods and great friends.

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Smashburger – Worth The Cost of A Rental Car

Posted on 09/03/2010 by Rev

Smashburger
http://www.smashburger.com/
The Shops at Riverside/Riverside Square Mall
390 Hackensack Ave
Hackensack, NJ 07601

THE CONQUEST
Just ask Hatebreed, there is something to be said about “Perseverance.” Its a good rule to live by; if you believe in something, stand by it and don’t give up. (This might explain my infatuation with the Easter Bunny.) Its that belief that kept Sarah from Smashburger held while continually inviting me in for a burger. After repeated attempts to get me to one of their locations, I was finally going to be in NJ and with a car. They’re closest location to NYC is in Hackensack, NJ which makes it difficult to just stop by when you’re living in NYC without a car.

In fact, I’ve been wanting to try Smashburger so badly that I was willing to rent a car just to eat one of their burgers. So on the Friday of the holiday weekend, I hopped into my Connect By Hertz rental car with 2 destination stops; #1. The Burger Maker plant (more on this later) & #2. Smashburger.

Smashburger, a fairly new US casual dining burger chain, began their rapid expansion from the original location in Denver, CO in 2007. The concept is simple, attract our fast-food nation by serving fresh, quality burgers at an affordable price. “Fresh, never frozen 100% Angus Beef smashed, seared and seasoned on the grill.” “Smashing” is highly regarded in burger circles to be one of the best ways to cook a burger. The simple yet delicate process involves smashing a ball of ground beef on an extremely hot, flat griddle. The burger cooks quickly, searing in its flavor. They offer menu suggestions but patrons are welcome to create their own. All burgers are served on a variety of a butter-toasted artisan buns with a selection of freshly prepared toppings. Not feeling a burger? No problem! They also have smashfries, smashchicken sandwiches, salads, Häagen-Dazs shakes, a variety of sides along with bottled beer and wine.

In attempt to support the community and make each location feel, well local, Smashburger does something special to commemorate store openings. Smashburger chooses local bands to play at grand opening events they call “Rock Your City.” While you’re on their website, be sure to sign up for the “Smashclub,” for discounts, special offers and promotions. You can even place your order online through their website.

THE BURGER
I pulled into the parking lot at the Riverside Square Mall, found a parking spot and walked right into the restaurant. I should’ve known better than to attempt a lunch time meal at a popular restaurant in the mall on the last Friday of the summer before school starts. The line, although very long, actually moved pretty quickly. The Smashburger staff are incredibly attentive, prepared and friendly.

Curious, I placed my order for a 1/3rd pound with sharp cheddar, lettuce and haystack onions. When it came to ordering a drink, I went with what I consider a special treat, Stewart’s Root Beer. When the server handed me a cold mug to go with it, my heart began to flutter. I took my beverage, number and took a seat in the dining room, while I waited for the food to arrive.

The Lettuce is really fresh and crisp and it’s a real factor in the taste of the sandwich. The haystack onions, which are basically crispy onions are good but have a strong of a flavor. It detracts from the star of the show, the beef. It does however add to the texture of the burger, giving you a nice little crunch in the middle. Smashburger gets extra points for the multi-grain bun. So much more flavor than boring old white buns! The smashed and seared patty has a nice, fresh quality about it with some real beef flavors. Its juicy, not dry and doesn’t taste like it used to be a frozen hockey puck. For what is essentially a dressed up fast-food option, the burger is pretty damn good. Everything is prepared with care and attention to detail. I would definitely choose this over some of the other mall burgers.

At Smashburger, it’s not ALL about the burger, they also have very quality sides. The grilled veggie frites (carrot sticks, asparagus and green beans) are a nice touch. Much healthier than any form of fried potato. The fresh flavor and smell adds a real nice compliment to the burger itself. The smash fries are delicious! The fries are about the same size and style of McDonald’s, these little bad boys are tossed with rosemary, olive oil and garlic. Without a doubt the most unique chain fries available. Do not miss out on them!

All in all, a tasty adventure that I was glad I FINALLY made. Thanks Sarah and thank you to all the staff at the Smashburger in Hackensack, NJ.


8 out of 10 ounces
-Rev


Posted in Burgers, Fast Food, Hamburgers, New Jersey | Tagged , , , , , , , , , , , , , , , | 1 Comment

Landers River Trips / Burger Maker Factory Tour

Posted on 09/03/2010 by Rev

Lander’s River Trips
http://landersrivertrips.com
P.O. Box 500
5961 State Route 97
Narrowsburg, NY 12764

Burger Maker
http://burgermaker.com

THE CONQUEST
Blowing out candles, pin-the-tail-on-the-donkey, spankings, annual bath…everyone has birthday traditions. It’s your day so why not celebrate it the way you want? Me, I like to grab a bunch of my city folk friends and head out into the great wild for an annual event I like to call “Birthday Camping.” We’ve been doing it for years and it is without a doubt, one of my favorite weekends of the summer. We go to the same location year in and year out, Skinner’s Falls Lander’s River Trips. The gorgeous site is well maintained and cleaned sitting on the NY state side of the banks of the Delaware River. The staff is friendly, the view is fantastic and there’s no cell phone service.

What makes this location so good is their river trips. Because the camp site is next to the river, canoeing and or rafting is done by nearly everyone who stays there. Boats leave from behind the main lodge and can be picked up at several different points along the riverbanks. They provide return trip transport which means if you’re like us, there’s a lot of beer drinking on the river. Once we return to the campsite, the fire pit is started right away followed by the grill. We are eating or drinking nearly every moment of the trip. Which, in a way, isn’t that different from what we normally do in the city on the weekend except we sleep in tents.


As the master of ceremonies, I organize the whole trip including booking sites, grocery shopping list and manning the grill. We share everything so there is always interesting grill treats to be eaten. I’m somewhat of a grilling guru and take pride in my ability to cook nearly anything on a grill. The menu wouldn’t be complete without burgers and because I wanted to write about the trip on Burger Conquest, I made sure we had some worth talking about.

A few days before the trip, I was talking to my new buddy, Jamie Schweid from Burger Maker about food to be served while Birthday Camping. Jamie suggested we try out a couple different Burger Maker blends and report back what we thought of them. I first tried the Burger Maker patties at George Motz’s “Brooklyn Burger n’ Beer Garden / NYC Food Film Festival,”so I knew they would not disappoint. On the morning we departed for the trip, John from Burger Maker arrived at my house with several boxes of the Burger Maker Patties.

Upon arrival to the site, we set up what we refer to as “tent city” and as soon as the tents are up, I fired up the grill. I knew everyone was hungry so rather than whip out the Burger Maker patties from the get go, I figured I should give everyone a little appetizer to settle their stomachs. First on the grill, sausages, marinated onions and peppers and pizza rolls. I started us off with some delicious hot sausages from Esposito and Sons in NYC. They’re sausages are made fresh in their factory located in the Hell’s Kitchen section of Manhattan. I dare you to try to find better quality sausages than Esposito and Sons. You won’t. They’re my favorite sausages and with the factory conveniently located a whole block away from my apartment, I am constantly stopping by to pick some up. Morning of Birthday Camping, I walked over and picked up a box of their Hot Italian and a box of their breakfast sausages.

While Esposito and Sons sausages are so good, that they don’t need toppings, you certainly can dress them up. My buddy Brian, a culinary madman, prepared marinated peppers and onions and let them sit over night. When I asked him what was in his marinade he replied “too many things to list. I just started grabbing things around the kitchen and mixing them in.” I couldn’t wait to try them. As a result, the onions and peppers had immense an immense taste which flavors could not be picked out. It was a little sweet, a little spicy and a little savory. When placed over the spicy pork sausages and served in a potato roll, it created a match made in heaven AKA Brian’s kitchen.


9 out of 10 ounces

No camping trip is complete without beer. Beer fuels the weekend and keeps the good times rolling. While most people will grab a couple cases of their favorite macro light beer, we always mix in a couple of microbrews to compliment the grilled treats. No glass bottles are allowed on the river but not at the campsite! We stared off with the very unique Magic Hat “Odd Notion Summer 2010,” a seasonal Ginger Ale made with Belgian yeast. It’s a little spicy but very delicious. We also had some Southampton “Double White,” a Belgian White style Ale with a slightly sour appeal.

THE BURGERS
Once everyone’s stomach had been quieted by sausages, I busted out the Burger Maker patties. We started off with their “NY Blend,” made from the highest quality steak cuts of beer. It is the juiciest store pre-made burger patty ever and always sold fresh, never frozen. I’ve reviewed them before on the site so I figured rather than be repetitive, I would allow my fellow campers to validate my thoughts with their reviews. All burgers were cooked medium / medium rare and served on potato rolls with a slice of Velveeta cheese for the extra creamy cheesy flavor.

“These burgers are so good that I had to try one, as a result, you converted a veggie!”
– Catharine

“These burgers taste like a vacation.”
– Bram

“Effin’ delicious! Can you quote that?”
– George

Once we polished off the NY Blend burgers in bite size pieces, I placed the Burger Maker Fresh Natural Angus Ground Beef Patties on the grill. The patties are made using select cuts of prime and choice beef. According to them “Our cattle have NEVER been exposed to antibiotics, hormones or steroids ever and is Certified Humane, Raised and Handled. All of our cattle is source verified to the ranch using only DOMESTIC cattle verified to be 30 months or less old. Burger Maker Natural Angus utilizes a network of 250 family farms. Our cattle are fed primarily corn in segregated feed lots. Burger Maker Natural Angus means less water and truer beef flavor.” Sounds great doesn’t it? I served them with an appetizer of grilled mozzarella sticks and more pizza rolls. From the smell alone, this was going to be a great burger.


“I’m not a food critic, but I think this is really good!”
– Shukri

“You can tell this is cut right from a steak.”
– Yukari

“Juicy yes, but a little chewy.”
– Kyle

Jamie and John gave us more burgers than we could’ve possibly eaten in one sitting. On the last morning of the trip we have a little breakfast tradition that involves cooking any food left over from the trip. My fellow campers were in for a special treat. My friend Kyle from Chicken Wing Aficionado introduced me to a very special sandwich called a “Rise and Shiner.” Made famous by the Kountry Kart Deli in his home town of Burlington, VT these breakfast treats are no joke. The sandwich is a late night treat made with eggs, bacon or sausage, cheese, hash brown patty and some secret spices, all served on your choice of rolls. Not to be outdone, I gave them my own spin…



…a Burger Conquest Rise and Shiner. Served between a whole wheat English muffin, my version uses Esposito and Sons breakfast sausage, a grilled egg over medium, a Velveeta slice, a Burger Maker NY Blend patty and pizza rolls. It defines the word “extreme” and intended only for the very hungry person who is well equipped with a mountain of napkins. With one bite, the egg yolks explodes forth and makes for an extremely flavorful and messy breakfast treat.


Burger Conquest Rise and Shiner
9 out of 10 ounces

THE TOUR
I absolutely love the Burger Maker patties. It’s the highest quality and most delicious burger you can serve at home without grinding the meat yourself. It’s juicy, savory and full of real steak flavor. Chances are, you may have had one and didn’t know it. Burger Maker supplies the patties for a lot of restaurants around the country, including Five Guys Burgers and Fries. The patties are created only a few days after the cow has been slaughtered and are sold with a 21 day shelf life. So enamored with the patties, Jamie asked me if I would like to come by the factory and see how they are made. HELL YEAH BABY!! Of course I want to see how Burger Maker makes their patties! Using my Connect By Hertz membership, I rented a car and drove out to Carlstadt, NJ to the factory.

I arrived at the factory just as the work team was going on lunch break which gave Jamie the opportunity to show me around at a quiet time in the day.

After a quick hello and signing my life away on a waiver, I donned the thick coat, hair net, beard net and gloves required by all people who stepped foot in the plant. I think few people have worn this with as much excitement as I did. I was so stoked to be dressed up as though I worked for Burger Maker. Also, I needed a new profile picture for facebook!

We walked into the plant where there was a significant drop in temperature. All the meat is kept cold so it stays fresh. In between each room in warehouse, water with cleaning agents is sprayed so as to not bring outside agents and bacteria into the processing plant. The first room we entered was the daily warehouse. This is where meat is stored before it’s processed. It’s a gigantic room with boxes and boxes of meat. Jamie told me that this room is turned over once a day.

From there we stepped into the production room. Jamie showed me what the meat looks like before it’s processed. They have all kinds of cuts of beef, all with different intentions. Some is leaner than others all based on the fat ratio desired by the client. Burger Maker tests the meat several times to ensure quality, freshness and bacteria free meat.

Now realize, I can’t walk you through the whole process of their production. Burger Maker has several proprietary methods and machines used in the factory. Jamie showed me each and every machine used to make their various meats and cuts. I can ensure you that each and every step is done with precision, care, patience and the highest standards of cleanliness. All of their beef product is some of the highest quality available on the market and after seeing how it’s done, I can see why.

Once the beef has been freshly ground, it’s dispensed in a number of different shapes based on which final product is needed. Burger Maker uses a number of die-cut plastic patty forming slabs, some big, some small and even one that makes football shaped patties.


Once the patties have been formed, they are neatly packed into bags and then boxes before moving onto the shipping rooms. Burger Maker has several shipping and cold storage rooms. With the massive amount of product they create, there is constant activities with raw meat coming being delivered and finished product shipping out. Their Carsltadt plant ships beef all along the Eastern seaboard of the US. As you walk through the storage you’ll see stacks and stacks of boxes of burgers each marked with the city of it’s destination.

Unfortunately our tour du meat was cut short as a shipping issue surfaced and Jamie had to do some real work. I have never had an experience like this prior and left the factory with 2 things; A. excitement and B. Hunger!! I immediately pointed myself towards the nearest burger joint and bolted off. While Smashburger is not a restaurant that Burger Maker services, it’s one Jamie and I discussed. Jamie wanted my thoughts on their burger and who am I to say no?!?!

Curious to try these delicious burgers yourself? You can order them from FreshDirect or you can just waltz into a Five Guys Burgers and Fries to have one made for you. You will instantly note the quality in the beef.

Posted in BBQ, Beer, Burgers, Gourmet Burgers, Hamburgers, New Jersey, New York, Road Trip | Tagged , , , , , , , , , , , , , , , , , , , , , , , | 11 Comments

Lucky Buns / Choza / Open Air Cafe – The Best Part of Jury Duty

Posted on 08/31/2010 by Rev

Open Air Cafe – Lucky Buns / Choza
http://www.openaircafenyc.com
http://luckybunsnyc.com
http://chozanyc.com
1 Centre Street
New York, NY

THE CONQUEST
It’s a sensation you feel deep within your stomach. You’re checking the mail when you reach in and see it. Suddenly your nerves swell up, your muscles twist into knots and your heart skips a beat. You know exactly what its going to say on the inside once you tear away the perforated tabs. The bright red (or purple) strip reveals your dark future: “Important: Jury Summons Enclosed.”

Jury Duty. 2 words combined that spell out you’re darkened feature. You scramble to book a trip out of state, a doctor’s appointment, a meeting with your boss…anything to get out of doing it. Eventually, you’ll end up in my situation; 7 postponements and a sentence of mandatory service. Unless you have a major obsession with “CSI” or ‘The People’s Court,” no one looks forward to serving Jury Duty. Blah, blah, blah, civic duty, yeah, yeah. I hear you. But other than serving my duty to the great city of New York, there is nothing to look forward to with Jury Duty. As I was prepping for possible 10 days out of the office and shut off from society. There was literally nothing I was looking forward to about it other than getting it done.

Then I got an email from my burger eatin’ buddy, Buckshot, which read; “My wife’s place where she works owns this new burger place. They wanted to see if you would be interested in doing a Burger Conquest with them. Its a pretty good burger. http://luckybunsnyc.com/” I clicked the link which revealed a new outdoor cafe that served gourmet burgers. It’s part of a group of outdoor restaurants grouped together under the named “Open Air Cafe.” They have a taco spot, “Choza“, a sandwich shop, “The Pantry,” a pizza and pasta eatery “Sauced,” and of course, a burger joined named “Lucky Buns.”

The 4 restaurants recently opened this summer under the able the talented knife and fork of Dominic Giuliano, Executive Chef from South Hospitality. Broken up into 2 plazas, for at total of 35,000 square feet of outdoor dining; one on the North side and one on the South side of the NYC Municipal Building. Which is where in the city? Right down the block from the New York Criminal Court. If I could just survive the process of Jury Duty, at least I had tasty burgers to look forward to.

After several non-eventful hours in the Juror’s lounge, we were excused for lunch. I hit up my buddy Paul and asked if he wanted to meet me for a burger to celebrate his birthday. He said yes and few minutes later met me on the North Side of the Open Air Cafe. We met up with Matthew Wagman, Dominic’s partner in the Open Air Cafe. Matthew sat us down at an open table and ran off to the kitchen after asking only one simple question; “brown or pink?” We both said “pink,” and Matthew disappeared into Lucky Buns. He returned a few minutes later with a massive bag over flowing with food. “I want you to try as many menu items as you have room for!”

THE BURGERS
Matthew brought out 5 sandwiches as two sides, french fries and a Dominic special, Tempura Green Beans. Once Paul and I were able to pop our eyeballs back into their sockets, we began to dig in.

“The Works Burger” – Served with Lettuce, tomato, American cheese, sauteed onions, special sauce. The patty on each burger is a made to be the gourmet version of fast-food style burger. It’s a little thicker than your standard fast-food patty making it just the right size for the burger. They all come with a backyard BBQ flavor about them, with a good juicy, grilled-cooked flavor. Add in the rest of the toppings and served inside of a fresh brioche bun. The special sauce has a tangy kick to it but spread very sparingly so as to not out flavor the meat.

“The Dominator” – Don’t let the warnings fool you, this burger is only intimidating in name. Double meat, double cheddar cheese, double bacon & BBQ sauce. The contents meld together in greasy (a good way), melty party of flavors. Again, the burger toppings, which are very fresh and delicious, never get in the way of the beef. The thick and just cooked right bacon adds a smoky taste and a chewy texture, just the way I like it. What separates “The Dominator” from other burgers served with BBQ sauce, is the UNBELIEVABLE strawberry chipotle ingredients. It’s sweet, tangy, spicy and very unique.

Pulled Pork Sandwich – With our excitement over the BBQ sauce, we put the Pulled Pork Sandwich next in the pecking order. It was on this 3rd sandwich that we took note of Dominic’s style; tasty fresh toppings that never outshines the taste of the beef. The meat had a really natural and savory pork flavor. The homemade BBQ sauce gives it a matching peppery and sweet taste. DEELISH.

Grilled cheese – This one is an all American classic done up right, with just the right ratio of bread to cheese. The sourdough style bun has 3 delicious and melted slices of cheese inside: Cheddar, Swiss and Jack. It’s made with the same TLC as the other sandwiches and every bit just as good.


8 out of 10 ounces

The french fries are long-cut, crispy, golden and delicious. They’re good but if you’re only getting one side item at Lucky Buns, go for the Tempura Green Beans! They’re fresh, crispy and with only a little bit of breading. Most restaurants over fry or focus on the breading, not Lucky Buns! The fresh green bean itself is the m
ajor player in this tasty snack. With a happy stomach, I thanked Matthew and headed back to the court building.





Day 2 of Jury Duty came and with the same lack of activity and hum-drum silence. I sat in the Juror’s Room with happy thoughts of the delicious food memories of Lucky Buns. When the Bailiff excused us for lunch, there was only one thing on my mind; the Open Air Cafe. This time I marched myself over the South Plaza, right at the foot of the Brooklyn Bridge and got in line for Choza. It’s a very simple concept with a very simple menu; a taqueria that serves 4 fillings in your choice of tacos, burritos or bowls. They also offer salads and a variety of Mexican inspired sides. While I stood in line licking my lips, Matthew walked up and said “you’re back!” I told him “while I love burgers there is also a very special place in my heart for tacos.”

THE TACOS
An order of tacos comes with 3 of them filled with Carne Asada, Carnitas, Pollo Colorado or combination of fresh seasonal vegetables. I asked for one of each kinds of meat and side of corn on the cob. A few minutes later I was seated at an outdoor chess table opening to go boxes with the smell of fresh Mexican food wafting into my nose. Each taco is served traditional style, wrapped in 2 warm, corn tortillas and garnished with chopped onions and cilantro.

Pollo Colorado – The marinated chicken is tangy and with just the hint of spicy heat. The meat is juicy and not over cooked, which is really easy to do with chicken.

Carne Asada – MMM, MMMM, MMMMMM!! The beef is juicy and tender. It has the tastes of deliciously charred steak marinated in spices and peppers, no doubt a result of dry rubbing the meat before grilling. The sweetness of the red onion makes a nice balance of flavors. This one is spicier than chicken but without being too hot.

Carnitas – Made from braised pork is covered in salsa verde has and a real citrus-like tang to it as well as a little bite. The pork is simmered over night in citrus, chilis, and seasonings. Subtleties of pork shine through. Juiciest one of the bunch.

Elote (Corn) – Sadly, this one needs work. Its soggy and needs spicing up to keep it being bland. The cheese has a subtle flavor at best. To be fair, when I told Matthew I had ordered it, he said “the corn is 100% yet,” and while he was right, I wouldn’t let it keep you from eating at any of the 4 Open Air Cafe options. Finally, we have a reason to look forward to serving Jury Duty.


8 out of 10 ounces
-Rev


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Dreams Riviera Cancun Resort – Poolside Nuptuals

Posted on 08/28/2010 by Rev

Dreams Riviera Cancun Resort
http://www.dreamsresorts.com/drerc/index.html
Carretera Federal 307
Chetumal–Puerto Juárez
Benito Juárez, Puerto Morelos
77580 Quintana Roo
Mexico

THE CONQUEST
My wife and I recently traveled to our favorite vacation spot, Playa Del Carmen, Mexico, this time for our the wedding of our friends Karl and Julie. While in the Rivieria Maya, we stayed at the beautiful and relaxing Dreams Riviera Cancun Resort. It’s an all inclusive resort located just off the highway between Cancun and downtown Playa Del Carmen. While there are dozens of resorts to choose from, Dreams is widely recognized as having the best of the best. With several fine dining restaurants, pools, swim-up bar, beach side swing bar and extremely friendly and accommodating staff along with many other fine attributes, is one of the best resorts in the area.

We spent nearly the entire time we were there in the pool, sipping boat drinks and enjoying the Mayan sunshine. Karl and Julie had an absolutely beautiful ceremony right on the beach, followed by a gorgeous and elegant reception right off the sand. The wedding was complete with Mariachi band, delicious food options and a fun-filled dance floor! It was one of the most fun weddings I’ve ever been a part of. Yes you read that right, I conducted the wedding ceremony. For those that don’t know “Rev” has grown into my nickname due to the fact that I was ordained as a Reverend on January 22, 1997 in the Universal Life Church of Modesto, CA.

I don’t conduct a lot of weddings but when Karl and Julie asked me I was practically flabbergasted with honor. They’re 2 of my fave people on Earth and a great all around couple. I was more than happy to oblige. Truth be told, their wedding was so important to me that I was pretty nervous going into the ceremony but their smiles and the love in their eyes gave me the confidence to hold it together.

THE BURGER
While all the food at the restaurant resorts was top notch, as was the food served at the wedding, that’s not what we’re here to talk about. While chilling out with Dan and Marie before the ceremony in their room’s private plunge pool, we decided to order from the 24 hour available room service. Me, of course, went for a burger. Now let’s be honest, I wasn’t expecting anything great as the room service at these places is often made from easy to prepare, mass-produced frozen selections. But, I needed a reason to talk about the resort and the event! The burger was exactly as I expected, made from a frozen beef patty and served on normal white bun with sesame seeds and a slice of processed cheese food. They delivered it right at poolside along with several buckets of Coronitas. It made for a great afternoon snack and wasn’t all that bad.

We had an absolute blast with major thanks to Marie and Dan for hosting the party. Even more so, a big congratulations to the newly weds, Karl and Julie!


6 out of 10 ounces
-Rev




Posted in Burgers, Hamburgers, Mexico | Tagged , , , , , , , , , , , , , , , , , , , | 4 Comments

Wicky’s – La Hamburguesa de Sus Sueños

Posted on 08/26/2010 by Rev

Wicky’s
http://wickysplayadelcarmen.com
Calle 10 Nte. Mza 21 Lt. 1 Col Centro
10th Street & The Beach, Playa del Carmen, Mexico

Thanks to my pals at A Hamburger Today for posting the original story…in English.

LA CONQUISTA
Un viaje a México no parece ser el tiempo adecuado para estar buscando amburgesas deliciosas, pero he escuchado maravillas acerca de Wicky’s así que estaba dispuesto a romper mi dieta a base de tacos, seguida por el plan de seguir comiendo tacos. Localizado al lado de la carretera de el Encanto Resorts, no es difícil de encontrar, está localizado en medio de el centro de la Playa Del Carmen. No es difícil de encontrar; cuando llegas a la calle 10 norte, mientras sigues la avenida 5, voltéa hacia la playa y camina hasta llegar a la arena. Wicky’s se encontrará a tú derecha.

Para empezar, ¿Qué estaba haciéndo en Playa Del Carmen? Mí esposa y yo volamos hacia allá para unirnos a la boda de nuestros amigos Karl y Julie. La playa es un lugar perfecto para vacacionar si disfrutas de las actividades de el resort. Es un precio razonable, el clima es grandioso, la arena es suave, las personas son extremadamente amigables y serviciales, y sobre todo, hay un montón de buena comida. La mayoría de las personas no dejan sus balniarios y se pirden de las interesantes excursiones a las ruinas Mayas, cenote (sumideros), aventuras en la selva, parques de la vida salvaje, todo tipo de depotes acuáticos y de playa, y la belleza que se encuentra en la parte baja de Playa Del Carmen. Nosotros nos hospédamos en Dreams Riviera Cancún y lo adoramos, pero definitivamente hasegúrate de pasar una tarde en el centro de la playa.

Tomando un taxi desde nustro balniario, el taxi nos dejó justo alfrente de Wicky’s; y un restaurante de alta categoria conocido por sus filetes de res y sus hambuerguesas. En tan solo un año, Wicky’s sirve carne sertificada de res Angus, que importa fresca procedente de Los Estados Unidos. Las opciones de pescados y mariscos de Wicky’s son capturadas en las aguas del caribe local. Al llegar nos encontramos con Damon Gehrke quién nos contó la historia de como él y un grupo de amigos decídieron abrir un restaurante especializado en carnes a la Del Frisco’s, en playa de el Carmen, mientras que aún vivía en Colorado.

LA HAMBURGUESA
A pesar de las críticas positivas que me llevaron a Wicky, mis expectativas eran bastante bajas. Simplemente no podía creer que había una hamburguesa impresionante situada en Playa Del Carmen. Asegúrate cuando ordenes, de preguntar por el menú de la barra, ya que contiene una gran variedad de hamburguesas, para ordenar que no están enlistadas en el menú regular del desayuno o el de la cena.

¡Me equívoque!

Reservé un boleto de regreso, porque ésta hamburguesa vale la pena; ¡costo de el vuelo, hoteles, taxis y el tiempo! Servida con la presentación mas original, la hamburguesa, una vez elaborada, alcanza hasta las 4 pulgadas de alto, el tocino está malditamente cerca de ser la mezcla perfecta entre crujiente y salado; es robusta y ahumada sin ser quemada, la frescura y cremosidad de las rebanadas de aguacate resaltan la intensidad de el queso (pepper jack) y la mayonesa de chipotle. Es una pequeña pero agradable batalla arbitrada por el tocino. La carne bien sazonada tiene el sabor exacto de cómo una hamburguesa de carne debe tener un sabor gourmet. La hamburguesa es jugosa, sabrosa, picosa, cremosa y sin embargo, la hambuerguesa es absolutamente ¡deliciosa!

¡Santo wow! Esta es una de las mejores, mas cuidadas y mas sabrosas hamburguesas que he tenido el placer de poner frente a mi cara.

La cara de mi esposa Cara me miro con la mitad de la misma y dijo “!esta hamburgesa save como se ve, celestial!”


9 out of 10 ounces
-Rev




REV’S GUIDE TO PLAYA DEL CARMEN

Playa Del Carmen is rapidly growing and although it’s no longer a cute little strip with local eateries and handmade crafts stores. With the influx of tourists tired of the 24/7 Spring Break that is Cancun, the little city is not so little anymore. Park yourself at one end of Avenida 5, also loving known as “5th Avenue,” and walk along the cobble stone streets for all forms of shopping, eating, drinking and other things. While relaxing at the Dreams Riviera Cancun resort, Cara and I made a plan to head downtown. Here are some of our favorite spots.

Pez Vela
http://www.tripadvisor.com/Restaurant_Review-g150812-d1032791-Reviews-Pez_Vela-Playa_del_Carmen_Yucatan_Peninsula.html
This place is more commonly known as “the Swing Bar.” Have a seat, which has been replaced by a roped swing, at the bar! Enjoy the open air environment and the rock roll while having your choice of beverages. My suggestion: A bottle of Sol with a lime.

La Farmacia
You’ll see them all over the place and they are drug stores that sell generic versions of popular meds and pills. If you’re looking for cheap Viagra or penicillin, this is your place. Often times you can also find these “drugas” in souvenir shops.

Souvenirs
Every third business on Avenida 5 sells souvenirs and gifts, many of which are homemade. If you’re looking for a sombrero, tequila, Mayan artwork, painted ceramics, Lucha Libre Masks or a Cuban Cigar, you’re in luck..THEY’RE EVERYWHERE.

Carboncitos
http://www.playa.info/playa-deals-80.html
While you can have your pick of cuisines at any price in downtown Playa, after you’ve had the burger at Wicky’s, be sure to try the tacos at Carboncitas. If you entered them in an arm wrestling contest, they would play the part of Sly Stallone. With several choices of fillings, toppings and sauces, I triple dog dare you to try and find a combo you don’t love. Cactus and Chorizo with tomatillo and cilantro here I come! It’s located at 4th Street between 5th and 10th Avenue.

The Tequila Barrel
http://www.tequilabarrel.com
A very famous bar located on the northern end of Avenida 5 offering pages and pages of, you guessed it, tequila! No matter what your like or hate is, there is a tequila here for you. I suggest Tres Genaraciones Resposado served as a chilled shot and washed down with a cold Pacifico Cerveza. MMMMM AGED TEQUILA WINS!

The Tequila Museum
Found a tequila you love at the Tequila barrel and want to take it home? Check out the Tequila Museum where you can learn about the process of making it. They also boast the world’s largest Tequila Collection, many of which are available in their gigantic souvenir store.

Alux (pronounced Ah-loosh)
http://www.aluxlounge.net/
On the west side of Playa, in the neighborhood section, underground, they found a gigantic cenote and turned it into the most romantic and unique bar in Playa Del Carmen. Make it your last stop in the evening and get a cab there; it’s not walking distance from 5th Avenue but more than worth the trip. All the cabbies know where it’s located but it’s located on Revolution Ave about 5 blocks up from the 307. Be sure to explore all the caves and paths as it’s surprisingly big. The food is passable but the atmosphere is very unique. Stop in for a couple drinks with your boyfriend / girlfriend / husband / wife / life partner / best friend / travel buddy or fellow spelunker.

Mayan Ruins
You can either take the short 60-90 minute ride to Tulum, which is absolutely beautiful. It’s not the biggest ruins in Mexico but what makes it special is its location on the water. Be sure to keep a sharp eye on the ancient paintings, due to inbreeding, some of the Mayans had 6 fingers. You can see paintings where there is an extra finger. Want to see bigger? That requires a well-worth-it 4 hour ride to Chichen Itza.

TULUM

CHICHEN ITZA

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Let The Food Wars Begin! – Travel Channel Preview

Posted on 08/18/2010 by Rev

The Food Wars, Battle of the LA Food Trucks will begin tonight at 10 pm EST on the Travel Channel.

david-rev-ciancio-travel-channel-food-wars-camille-ford-grill-em-all-10.12.29
Watch as the Grill ‘Em All Burger Truck takes on Baby’s Bad Ass Burgers for the title of best LA Food Truck. Check out this preview featuring the Grill ‘Em All Truck’s “Molly Hatchet” burger. Be sure to pay special attention at 1:05 to see one handsome, burger lovin’ madman’s description of the burger.

For more behind the scenes story, check out this post on Burger Conquest

FOOD WARS
Tonight, August 18th
10 pm
Don’t miss it!!
Posted in Best Of, Burger Famous, Burgers, California, Food Wars, Gourmet Burgers, Grill Em All, Los Angeles, TV | Tagged , , , , , , , , , , , , , , , , , , , , , | 3 Comments

Clinton Station Diner – Burger Fame of the Ancient Greeks

Posted on 08/17/2010 by Rev

Clinton Station Diner
http://www.clintonstationdiner.com
2 Bank Street
Clinton, NJ 08809-1276

david-rev-ciancio-food-network-outrageous-foods-Clinton-Station-Diner-Mount-Olympus-Challenge 044

THE CONQUEST
When I started this blog I never intended anything other than to eat some burgers with my friends and post up some stories about our travels. It’s been really fun, which is all it’s supposed to be. The day it stops being fun, I will stop writing the site. I didn’t put any expectations on the success of the site so any time I get invited to try a burger, get interviewed, am asked to guest blog or even get retweeted, I get all excited. So when I get an email asking if I would like to be on TV for eating burgers, it seems ridiculous. All I’ve done is eat burgers. It was never mean to be a career path or vehicle for public notoriety. It all seems pretty funny to me and I like to joke that I have become “burger famous,” which is as silly as it sounds. Don’t get me wrong, I don’t take it for granted and I am honored when it happens.

When I found this email in my in box, I got pretty excited; “Hello… I’ve checked out your blog… Pretty cool stuff. I’m not sure where your home base is located… But figured it’s worth a shot in contacting you… any chance you’d be in the New York/New Jersey area next week & willing to participate in a segment for a new Food Network show?” The answer was of course YES. The same who people produce “Diners, Drive-Ins and Dives” were asking me to appear in an episode of their new series “Outrageous Foods.” The premise behind the show is a showcase of restaurants that have a menu it that is, well, outrageous!

For this episode in particular, they needed people who were willing to tackle the burgers from the Clinton Station Diner in Clinton, NJ. The Clinton Station Diner, part of which was built around a railroad car, doesn’t serve a typical diner burger. For the most part, they’re like any other burger: patty, cheese, lettuce, tomato and bun but that is where the similarities end. You see, the Clinton Station Diner has 5 burgers on their menu that are literally and figuratively larger then life.

Clocking in at a belly busting 50 LBS, is the “Mt. Olympus” and if you and 4 friends can finish it in 3 hours or less, the Clinton Station Diner will give you $1000. Sound like a little too much? They also have the Zeus at 7 LBS, the Atlas at 3 LBS, the 2LB Hercules and for those faint of stomach, the 1 LB Achilles. I’m not one for over-eating or big meals as I like great meals, not huge ones. Normally I would pass on the opportunity but my burger fame was clearly on the line. The producer asked which burger I was willing to take on and if I had any friends who wanted to join me. Little did she know, I have a burger army known as “Team Burger” and they love to eat.

My buddies Rich, Rob, Kyle and Chuck were to exited to mouth fight a burger. Also joining us, Buckshot from “Mosh Potatoes,” the Rock and Roll Cook book and 5 of his biker buddies from the NJ rock and roll club Dingbatz. when Sarge, Dingo, Mike, Sick and Ox showed up, they looked damn hungry and ready to eat their own weights in burgers.

We arrived “on set” at 1030 am and were shown to a table in back of the restaurant. They were still prepping the burgers and we had to wait until they were done. As we nibbled on small pieces of cheese to kick start our stomachs, the producers revealed their plan for the group. They didn’t want us to eat the Mt. Olympus, they wanted us to eat all 5 of the specialty burgers! But that wasn’t the biggest surprise of the day as we found out that we were going to be cheered on by Tom Pizzica. Only a few days prior, Tom came in as the runner up in The Next Food Network Star challenge. While Tom didn’t win his own cooking show, they asked him only moments after the show close if he would want to host “Outrageous Foods.”

THE BURGERS
While they were setting up the cameras, I took a peak into the kitchen to see if I could get a preview of what was to come. My heart sank in my chest as I started to wonder how the hell I was gonna fare in this challenge. I snapped off a few photos as if I was getting pictures of an oncoming attacker intent with mugging me. The cook asked me if I was ready and when I said “I don’t think so” he asked if I would prefer to eat the world’s smallest burger, with a 0.4 ounce patty lovingly named a “Nano Bite.” We put the 2 of them side by side along with a bottle of hot sauce to give the photo a proportional point of reference.

Finally they were ready to shoot and as the 11 of us tried to do the math on a 50 LB burger, the production team informed us that we would be eating not only the Mt. Olympus but also the Zeus, the Atlas, the Hercules and the 1 LB Achilles! Ay dios mio! How the hell were we going to attempt such and “outrageous” feat.


The producer yelled “action” to start the feast. The burgers were hard enough to slice up, let alone eat! I of course got picked to share in the Mt. Olympus and they only way it could be picked up and eating was by holding my hands around it like wood shop clamps! While we were busy shoving burger in our face, Tom came around to discuss the challenge with each of his. It was his role to coach us through our burger eating dare.

As for the burger itself, it’s a 25 pound seasoned patty made from ground beef that is baked in the oven and dressed with 25 pounds worth of toppings and bun. While there was no doubt that the burger was made from fresh ground beef, it was over cooked and a little dry. To judge the burger on it’s taste is almost unfair as the difficulty in cooking something of this size provides a challenge equal to consuming it! As a side note, that is why I judge burgers with a 10 ounce rating scale; cooking patties larger than that leave to much to risk. But I digress. The bun to burger ratio here makes it particularly difficult to eat. A soft, white, squishy bun it is not. To hold up the weight of the Mt. Olympus you need a very sturdy bun, therefore its very dry.


7 out of 10 ounces
-Rev

Want to know how we fared in the battle of the burgers? You’ll have to wait for the episode to air! I wouldn’t want to spoil it for you! But I will say that when it was over I didn’t feel like I ate the burger, it felt like I got hit with it!


Posted in Burger Famous, Burgers, Hamburgers, New Jersey, TV | Tagged , , , , , , , , , , , , , , , , , , , , , , | 2 Comments