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Best burgers in The Heights

Best burgers in The Heights

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Expect a moderate but well-worth it wait for this one room burger joint and bar in upper Manhattan, where the laid-back atmosphere and savory grub will have you licking your fingers in no time. glory, will leave red meat lovers salivating for more, while the Turkey Burger's secret flavors may make you believe you just chomped into a slice of sirloin. Non-burger lovers and vegetarians will love the spicy Cajun Chicken Sandwich(add jalapenos!) as well as the house Veggie Burger that's served with avocado on top. Salads and wings are available as well with an array of toppings and dressings. The full bar and decent wine list will have you buzzing in no time off a glass of Malbec, a pint of lager or a mojito mixed for you by the lovely bartender Whitney. Soft lighting and classic hip-hop join forces with a lively, laid-back crowd to make this a perfect date spot or place-to-watch-the-game-with-friends in this diverse and mellow neighborhood. Weekend brunch is from noon-4pm and includes the usual egg and brioche fare as well as unlimited Bloody Marys, Mimosas and Screwdrivers.

The Best Burger Recipe – So Good the Bun Gets in the Way

Walking around town touting that I have the best burger recipe seems a little overbearing, doesn’t it?! And yet here I am. Telling the whole internet that this, this right here, is the best burger recipe. So good, the bun gets in the way.

Don’t get me wrong. I love a bun just as much as the next person.

BUT, we are an 80/20 household. We eat Paleo 80% of the time. 20% is a free for all. So, when I set out to make a delicious grilled burger (perfect for your 4th of July cookout!) I wanted it to be SO good we wouldn’t be missing the bun.

Although, since writing this post I have discovered sweet potato buns! Oh my gosh you must try these. Unbelievably easy to make and DELICIOUS. Ok, that concludes this small update.

My mom taught me a few tips and tricks when it comes to making burgers. And one exceptional secret weapon. Which I include in this recipe.

So, let’s get to it, shall we?


Place the elk meat in a large bowl. Add the ghee or butter to the meat along with the spices.

Work the mixture together with your hands until thoroughly incorporated and form into evenly sized patties.

Place the elk patties on a plate and refrigerate for at least 15 minutes while the grill preheats.

The refrigeration time allows the added fat (ghee or butter) to solidify so that it doesn&rsquot just completely seep out of the burgers when cooking.

Once the grill is hot, place the burgers on the grates and cook for about 3-4 minutes per side for a medium-rare to medium cooked elk burger.

Here is where I implore you not to overcook your burger.

I say this all the time when it comes to red meat (specifically, recipes like my cranberry pesto stuffed lamb or balsamic dijon beef tenderloin) but it&rsquos even more important with wild game like elk.

Cooking beyond medium will dry out elk meat (and any wild game for that matter) faster than you can say &ldquoelk burger&rdquo.

If you want a juicy burger, this is a must.

If using cheese on the burgers, add a slice to each burger about 1 minute before removing them from the grill to allow enough time for the cheese to soften and start melting.

For a visual on this recipe, check out my web story on how to make juicy elk burgers!

Texas Stuffed Grilled Burgers

Thanks to for this terrific, original recipe.

Ingredients you’ll need:

  • 5 pounds lean ground beef
  • 6 tablespoons Worcestershire sauce
  • 2 teaspoons hickory seasoning (optional)
  • salt and pepper to taste
  • 2 cups chopped onion
  • 2 cups chopped fresh mushrooms
  • 2 cups chopped cooked ham
  • 3 cups shredded Cheddar cheese

Preheat your grill for high heat. When hot, oil the grate lightly. In an appropriately sized bowl, mix the ground beef, Worcestershire sauce, hickory seasoning, salt and pepper until everything well blended together. Hand shape between 8 and 10 balls, and then flatten them into patties for grilling. On half of the patties (4-5), distribute the onions, the mushrooms, the chopped ham and the cheddar cheese. Cover the piles with the remaining patties, making certain to enclose the filling and to tightly seal the patties together. Grill the 4-5 patties for somewhere between 8 and 10 minutes on each side, or until the cheese in the middle has melted and the burger is well done.

People were not very concerned about meat texture and fat content in the 1950s. Hamburger meat was labeled as such and sometimes contained ingredients that precluded it from being called "ground beef." The grind was typically fine to medium and the fat content was typically around 30 percent. To recreate a retro hamburger so juicy you need several napkins while eating it, use finely ground beef with a substantial amount of fat.

There were no electric griddles that let the fat run off burgers during cooking in the 1950s. If you ordered a hamburger in a restaurant, it was typically fried on a large, flat-top grill also used to cook bacon, eggs and other fried foods on the menu. Home cooks generally cooked burgers in aluminum, stainless steel or cast iron skillets that let the burgers cook and brown in their own fat.

To replicate a 50s style hamburger, serve it on a plain white hamburger bun with no seeds or healthy ingredients that compete with the flavor of the meat or condiments. Leave the bun untoasted so it can soak up the juiciness of the burger.

18 Must-Eat Winnipeg Burgers You Should Have Already Tried

Think about it. Le Burger Week was last September. If that's the last time you had a burger, you just missed out on four whole months of some of the best comfort food this city has to offer. And even though some of your favourites only popped up for a few days (looking at you, Chosabi Angry Tuna Sushi Burger), Winnipeg has plenty of a-freakin-mazing burgers to offer year-round.

Some of the best burger spots in the Peg are drive-ins. Some are bars, others are cozy bistros and others are nationwide chains that just might surprise you. Whether you hit up a restaurant that's all about burgers or someplace where an amazing one is hidden on the menu, you'll find some great patties right here in Manitoba.

Here's our list of the best burgers in Winnipeg for all you meat lovers out there. And don't worry vegetarians and vegans. We got you covered too.

via @ilovenuburger

1. The entire menu at Nuburger

Let's get this one out of the way early. No Winnipeg burger list could ever be complete without Nuburger, where pretty much every menu item is guaranteed to be one of the best things you've ever tasted. Personal favourite is the spicy Shang-Awesome on multigrain, but you should probably just try everything.

via @thatphotog

2. The Triple Cheese Bacon Burger at Skinners

Skinners might be the home of the world-famous hot dog and this wickedly cool arcade, but it's a Manitoba staple. You know you have to try something with triple cheese AND bacon in the title at least once. If you can't make it out to Lockport (even though you should seriously try), you can always grab a burger at The Forks.

via @androidsauna

3. Mrs. Mike's Chili Burger

Ask your grandparents. They probably have a story about stopping at Mrs. Mike's for burgers. These ones (and pretty much anything on the menu) are as messy as it gets. Grab extra napkins. You'll need them, and it's so worth it.

via @brittany.nicole83

4. The Lot-O-Burger at the Red Top

It has a lot-o-everything, and the Red Top Drive Inn is just a few blocks away from Mrs. Mike's (so all you St. B people are set for lunch and dinner). If you want to mix it up a little, the chicken burger also gets an A+.

via @mrgreener0477

5. The Whistle Pig's Whistle Burger

If you're not from Transcona, you might not have heard of this place, but you're missing out. They're known for their fries and chicken fingers, but you gotta try their burgers too. The only thing is you'll have to wait to sample this one – they're seasonal and won't open again until spring.

via @pintwinnipeg

6. The Great Canadian at The Pint

Yes, I know this isn't unique to Winnipeg, BUT that shouldn't stop you from grabbing one after (or during) a Jets game. Who can pass up maple BBQ sauce? And if you're a vegetarian, you should seriously try the Garden Patch burger. Plus you can add guac and get their mac and cheese on the side.

via @justin_barber

7. The Fatboy at George's

This is a Winnipeg staple. And get the platter. Seriously. Not only do you get a fantastic burger, but it'll come with the fries you know you'll end up ordering anyway. And then add another side of fries. And maybe another.

via @chefbenkramer

8. VJ's Special Burger

Confession time. I've never been to VJ's. I have, however, heard amazing things, and you can't miss it when you're walking down Main Street. Stop by after work or before a night out and (of course) get what I've heard are their super tasty fries.

via @hotforfood

9. Literally everything at Boon Burger

Vegan or not, these are some of the yummiest burgers you'll ever have. They have four base patties (seriously, try them all) they turn into amazing gourmet burgers. Top picks from all categories: the Buddha (standard), Patio Party (dressed up) and Cowgirl (over the top).

via @mystellas

10. All the burgers at Stella's

Stella's is so much more than a brunch place, but you might not think to go there for burgers. Think again. It's hard to pick just one, but the Garden Burger rivals some of Boon Burger's best creations. If you can't imagine going to Stella's without ordering breakfast, try the B&E Burger (yum, bacon and eggs!) and get a latte and hash browns.

11. Just a regular hamburger at Daly Burgers

Dude. You can't go wrong with just ordering a plain old original hamburger here. I can't even put into words how good these taste. You just have to try them for yourself.

12. A double cheeseburger from The Burger Place

This is another place I'm embarrassed to say I've never checked out, but a lot of strangers on the internet say it's delicious, so I'm taking their word for it. They keep their burgers simple and classic and add a ton of chilli, so we should all probably give them a try.

via @liam.strongarm

13. Dairi-Wip's Chili Burger in a Bowl

It's far from Winnipeg's only burger in a bowl, but this place is as iconic as its food is messy. Definitely another must-have spot for anyone (and I mean everyone) who loves fries as much as burgers.

14. The White Star Burger at White Star Diner

Anyone who works in The Exchange swears by this place. The super cute shop also has some of the best milkshakes in town. They're moving to a new location on Kennedy Street soon, so check them out before the Albert Street location closes!

via @daniremedios

15. Blondies' 9-Pound Burger

Nine pounds. It's all the burger goodness any hamburger-happy Winnipegger could want. Don't worry if it takes you a while to eat – the walls are covered in things to look at and read while you chow down.

via @dasjimbob

16. The Fatboy at Junior's

If you went to Glenlawn, you know just how good these are. There's also a location close enough to the U of W to fuel your next dinnertime study sesh. Just make sure your textbooks are safely tucked away in your backpack. These Fatboys can get messy.

via @dairydelightwinnipeg

17. Dairy Delight's Fatboy

Go for the ice cream, stay for the towering double fatboy. They don't reopen until February, so just enjoy this mouthwatering photo as you dream about summer in the meantime.

18. Salisbury House Nips

No Winnipeg burger list could be complete without Nips. There are way too many kinds too choose from, including chic'n, veggie and salmon Nips, but we know you just stick with the classics. Whatever you order, don't forget the 99-cent chocolate donuts for dessert!

Did we forget any? Let us know where to find your favourite Winnipeg burger.

Best Local Chain Burger: Blue Door Pub

Order: Cease & Desist
Key Ingredients: White and yellow American cheeses, pickles, onions, lettuce, ’Merican sauce

Sometimes true burger success comes in taking a risk , like opening a restaurant during the worst recession of the last 30 years, or messing with the cheese inside the traditional Juicy Lucy. Blue Door Pub did both. Putting blue cheese instead of American inside two beautifully seasoned patties of Minnesota beef and calling it a “Blucy” seemed crazy. But the bomb of umami from the earthy cheese and the beefy burger is glorious, the name is trademarked, and one eastside location is now five spots, including an outpost at the airport. Don’t miss the Bacon Blucy, with smoked bacon-cheddar cheese.
Locations in Minneapolis and St. Paul

Blue Door’s Mount Blucuvious

Photo by Danielle Gernes styling by Lara Miklasevics

Bonus: The impossible-to-bite Mount Blucuvious, with fiery ghost-pepper cheese, fried avocado, spicy bacon, and cilantro-lime sauce.

“There’s a story behind the Cease & Desist Blucy. It’s a gourmet Big Mac, originally named the McBlucy. After receiving a cease and desist letter from McDonald’s, we decided to have fun with it and keep it on the menu as the Cease & Desist.” –Marissa Schafer, creative and marketing director

The Burger at Lowry Hill Meats

Photo by Danielle Gernes styling by Lara Miklasevics

Houston's 10 best burgers: Beefy, juicy and just about perfect

I have a confession to make. My name is Eric Sandler, and I...*sniffle*. like. *sputter*. fancy. *cough*. burgers.

Whew. I feel so much relief at making it official. When I recently told a friend that I'm willing to pay $15 for a burger, he was surprised. He couldn't even recall paying $10 for a burger, which is a sum that, in my scouting to prepare this list, I exceeded any number of times.

I prowl the city looking for beefier, juicier, fancier burgers.

I still prize old school institutions like Christian's Tailgate and Lankford Grocery. Those were the first places I found burgers better than what my father made on his beloved Weber kettle. Turns out they're the gateway drug of burgers. I prowl the city looking for beefier, juicier, fancier burgers.

To those of you seeking to champion thin patty stalwarts like Cream Burger, you have my apologies. It just doesn't do it for me. But feel free to tell me how wrong I am in the comments. On to the list.

Chris Shepherd had to rename the UB "Double Double" to the "Cease and Desist Burger" after California chain In-N-Out complained. I've been to In-N-Out, and there's no confusing one for the other. The farm-to-table restaurant, considered one of the best in Houston, and the craft beer bar don't share a kitchen, but they do share a butcher shop. That means the parts of whole cows that aren't turned into steaks for Underbelly become burger meat. Delicious, fresh, burger meat that packs big, beefy flavor onto a locally made bun topped with fresh produce and quality, melty cheese.

Its recent addition to The Hay Merchant menu means that the "Cease and Desist" is available seven days a week until 1 a.m. That's practically a public service.

I've already written that I consider Hubcap to be one of Houston's best restaurants, so my including it here shouldn't be a surprise. For anyone who has yet to try it, ordering a single patty cheeseburger at Hubcap sort of misses the point. The thick buns, custom baked to owner Ricky Craig's specifications, are designed to withstand the creative toppings he piles on. Make mine the Texas BBQ burger: topped with cheddar, crispy onion strings, barbecue sauce and, oh yeah, smoked sausage, it's got a sweet, salty, smoky combination that I can't get enough of. Of course, patrons who prefer the peanut butter-topped sticky burger or the cheesesteak-topped Philly burger are entitled to their preferences. There's room for reasonable disagreement in the world of burger love.

Since it opened in 2010, burger fans have been drawn to this Westchase burger joint that features Akahushi patties, duck fat fries and real sugar fountain drinks. Owner Jake Mazzu and chef Brandon Fisch have assembled a team that cooks burgers to a proper medium rare, which allows the rich, beefy patties to shine. Combine it with creative toppings that riff on the city's dynamic food scene, as in the banh mi-inspired Saigon that features picked daikon and pate, for a place that's uniquely Houston. Make mine the Houston, which combines pickled jalapenos and Saint Arnold-spiked mustard. Chase it with either a 10 cup chocolate or cafe sua da milkshake. Leave full and happy.

Downtown's premier steakhouse only opens for lunch on Fridays, and that's when concept chef Carlos Rodriguez gets to play. In a dining room full of power players, Rodriguez unleashes Friday burger specials so tempting that even the staunchest vegetarian has to consider ordering one. One week it might be homemade scrapple made from assorted pig parts. Another it might be a lamb burger inspired by local blogger Nishta Mehra. Even when there isn't a one-off, the regular cheeseburger is pretty great, and there's always bacon available. Looking to splurge a little more? The signature crab cake makes a great, splittable starter. Can't get there on a Friday? The burger is available in the bar every day.

Chef Erin Smith may have departed Plonk, but the steal-worthy recipe for the guanciale burger remained. Guanciale, by the way, is cured pig's jowl. Since not everyone is familiar with it, I prefer to think of it as face bacon. Who doesn't want to eat a burger made with face bacon? No one I want to be friends with. The result is, more or less, the best bacon cheeseburger ever, with the guanciale infusing every bite with smoky, fatty deliciousness. Go try it and sing the praises of face bacon!

Despite what I wrote above, including Tornado Burger on this list is probably as much nostalgia as it is about the state of the current product. It's also the only thin patty on the list. But sometimes I just flat out crave the restaurant's spicy burger, and there's nothing else in town that satisfies in quite the same way. Mixing in garlic, jalapeno and other spices doesn't result in anything that will make someone's eyes water, but there is a pleasant tingle with every bite. Also, the seasoning mix improves the burger's texture and juiciness. Pair it with the skin on fries for an old school flavor that's probably the best version of an In-N-Out burger in town.

From his three buses that roam the city, Justin Turner serves some of Houston's best burgers. Not only does Bernie's grind its own beef, Turner is so obsessed with quality control that he makes his own ketchup, mustard and mayo. Rather than risk serving flavorless fresh tomatoes, they're roasted. Naturally, the patties are thick, with a delicious beefiness. The fries might be the best in the whole city, crispy on the outside, soft on the inside and just salty enough. One intriguing thought: Turner thinks the burgers are even tastier when he's able to serve them on a plate instead of wrapped in paper. That alone is reason to be excited about his upcoming brick and mortar location.

No list like this would be complete without one old-school spot, and Stanton's is my top pick. The no-frills, convenience store setting and copious craft beer selection both help, but it really is all about the burgers. The come hot off the griddle with a hard sear that provides a little crunch. Then there's the pillowy sesame seed bun and generous bacon piled on top. It's a smoky, salty, rich tasting combination that definitely exceeds the sum of its parts. Go early to avoid the crowds.

It turns out that Down House's rigorous commitment to sourcing top quality local ingredients results in a highly praiseworthy burger. Start with a thick, juicy patty that leaves a satisfying puddle of dripping on the plate. Add just salty enough Cabbot cheddar, house-made condiments and a Slow Dough bun. It may fall apart before the final bite, but that's a small price to pay for a burger that can be enjoyed from 9 a.m. to midnight seven days a week.

Why doesn't Pappas Burger get more respect? The restaurant grinds its own beef, that utilizes trimmings from the dry aging room at next door Pappas Bros. Steakhouse. So every burger has top grade USDA Prime in it. The restaurant also bakes its own buns, and the crispy onion strings are some of the best anywhere. Inexplicably, there are even solid non-burger options. For those who either haven't been in awhile or have never been, go now. A juicy, intensely beefy burger awaits.

Spruce may be on the fancier side, but its burger is accessible to all. The patty is made with a proprietary blend of brisket, short rib, and sirloin, and served on a housemade English muffin. Spruce touches can be seen throughout, like in the turmeric-pickled zucchini, the pickled red onion, beefsteak tomato, and thrice-cooked fries that come on the side. Order online for takeout or delivery.

Garaje's Drive-In Burger is a nostalgic, juicy classic. Served with a single or double patty for those with particularly large mouths and appetites, this one's gone from-off-the radar, in terms of burger acclaim, to full-on hype, so get after it quick. Walk in to takeout, or get delivery through a couple of different apps.

1. In-N-Out Burger's Double-Double

The Double-Double is the Goldilocks burger. It has the perfect ratio of meat to bun to trimmings to spread. Whereas the Burger Animal Style is flavor-packed, the Double-Double doesn't need to hit anyone over the head with extras. The meat isn't overpowered like in the single-patty cheeseburger, yet it's not overwhelming like in the 4x4. Balance is what makes food sing, and the Double-Double is like a world-class opera singer who is both approachable and talented.

Of those 21 chefs polled by Eater, many of the ones who didn't say the Burger Animal Style was their favorite opted instead for a well-balanced Double-Double. The Double-Double combo meal is not just number one on the menu, it is number one in flavor. There's no thrill of ordering off the secret (or not so secret) menu, and therefore no credit from the most extreme of In-N-Out Burger fans who hear your order, but the burger itself makes up for it. In the end, it's better to have a great tasting burger than to look like an In-N-Out Burger insider.