Summary of "Finding The Best Burger In New York | Food Tours | Insider Food"
Summary of Cooking-Specific Content from Finding The Best Burger In New York | Food Tours | Insider Food
Ingredients & Key Components
Beef Patties
- JG Melon: Double beef blend, griddle-cooked, thick, medium rare, not smashed, soft texture (not overly dense or chewy).
- PJ Clarke’s: Thick, juicy patties cooked to order, medium rare.
- The Long Island Bar: Thin patties, not smashed, well-seasoned with salt and pepper, double patties for good meat-to-cheese ratio.
- Rolo’s: 75% lean, 25% fat beef blend, cooked on an open wood-fire grill, juicy, with a dark crust and caramelization (close to smash burger style but wood-fired).
Cheese
- Mostly American cheese, noted for melting well without splitting.
- Used as a slice or layered between patties (especially at Rolo’s).
- Cheese presence varies: sometimes a subtle accent (PJ Clarke’s), sometimes more prominent (Rolo’s).
Bacon
- Crispy, thin-cut American-style bacon preferred.
- JG Melon uses diced bacon rather than full strips for easier eating.
- PJ Clarke’s bacon is thick-cut, smoky, and very crispy.
- The Long Island Bar features a unique “bacon floss” or spiral, very crispy and flavorful.
- Rolo’s bacon is bright red, less crispy but very flavorful.
Toppings
- Onions: Raw or caramelized (Rolo’s uses garlicky, caramelized onions).
- Lettuce: Often placed at the bottom to isolate moisture and keep the bun intact.
- Tomato: Thick slices, sometimes causing assembly concerns.
- Pickles: Served on the side or inside the burger, optional.
- Special sauces:
- The Long Island Bar features a “secret sauce” that complements the burger.
- Rolo’s uses a mustard-mayo type sauce with Dijon-style pepperiness.
- No onions or tomato at The Long Island Bar, focusing on pickles and cheese.
Buns
- Soft but sturdy enough to hold juicy burgers.
- Rolo’s sears the buns on the grill, adding texture and flavor.
Sides
- Fries: Crispy, sometimes battered (The Long Island Bar).
- Cheese curds: Deep-fried cheese balls, brought in from Wisconsin, served as a snack.
- Deviled eggs: Hard-boiled eggs with whipped yolk mixed with spices and house-made hot sauce (The Long Island Bar).
Cooking Methods & Techniques
Patty Cooking
- JG Melon: Griddle-cooked, finished under a broiler with cheese added at the end to “Saran-wrap” the cheese onto the patty.
- PJ Clarke’s: Cooked to order, medium rare, maintaining juiciness.
- The Long Island Bar: Not smashed, well-seasoned, cooked on a flat top or grill.
- Rolo’s: Open wood-fire grill, producing a smoky flavor and caramelized crust; seared buns.
Cheese Application
- Added before finishing the burger, sometimes broiled onto the patty (JG Melon).
- Layered between double patties (Rolo’s) for better cheese-to-meat ratio.
Bacon Preparation
- Crispy and thin, sometimes diced for better eating experience.
- Unique preparations such as bacon floss/spiral (Long Island Bar).
Onions
- Raw or caramelized with garlic butter (Rolo’s).
Sauces
- House-made hot sauce on deviled eggs (Long Island Bar).
- Mustard-mayo blend with peppery Dijon notes (Rolo’s).
Equipment & Preparation Notes
-
Cooking Surfaces:
- Griddle (JG Melon, PJ Clarke’s, Long Island Bar).
- Open wood-fire grill (Rolo’s).
-
Finishing:
- Broiler used at JG Melon to melt cheese onto patties.
-
Burger Assembly Tips:
- Lettuce placed at the bottom to prevent sogginess.
- Diced bacon preferred over full strips for easier eating.
- Thick tomato slices can risk pulling toppings out; careful assembly needed.
- Pickles served on the side to customize each bite.
-
Serving:
- Burgers cooked to order, medium rare preferred.
- Sides like battered fries and deep-fried cheese curds enhance the Americana experience.
- Deviled eggs with house hot sauce add a unique appetizer option.
Chef/Reviewer Tips & Observations
- Avoid overpacking patties to keep them tender and juicy.
- Cheese should melt well without splitting; American cheese is ideal for cheeseburgers.
- Bacon diced rather than full strips improves eating experience.
- Cooking burgers to order ensures freshness and juiciness.
- Broiling cheese onto the patty (instead of on the griddle) helps it adhere better.
- Wood-fire grilling imparts a distinctive smoky flavor and crust.
- Bun texture is critical to hold moisture without falling apart.
- Balancing toppings to avoid burger falling apart is important.
- The layering of ingredients affects bite consistency and overall enjoyment.
Variations Discussed
Traditional vs. Modern Burgers
- JG Melon and PJ Clarke’s: Classic, old-school, thick, juicy burgers with minimal toppings.
- The Long Island Bar: Americana flair with battered fries, cheese curds, and a secret sauce.
- Rolo’s: Modern, wood-fired, slightly smash-style burger with caramelized onions and a mustard-mayo sauce.
Bacon Styles
- Crispy diced bacon (JG Melon).
- Thick-cut smoky bacon (PJ Clarke’s).
- Bacon floss/spiral (Long Island Bar).
- Bright red, less crispy but flavorful bacon (Rolo’s).
Cheese Presence
- Subtle accent cheese (PJ Clarke’s).
- More prominent cheese layered between patties (Rolo’s).
- American cheese preferred for melt and texture.
Overall Impression
The video showcases four iconic New York burger spots, highlighting different cooking methods (griddle, broiler, wood-fire), ingredient choices, and assembly techniques that contribute to the city’s burger reputation. Juiciness, cooking to order, and balanced toppings were consistent themes.
- The wood-fired burger at Rolo’s was noted as the most inventive and flavorful.
- The Long Island Bar was praised for its classic Americana vibe and careful assembly.
- JG Melon and PJ Clarke’s represent the traditional, no-frills New York burger experience.
Presenter & Channel
- Presented by Joe and guest Harry Kersh (UK).
- Channel: Insider Food, episode titled Finding The Best Burger In New York | Food Tours.
This summary captures the cooking-specific content and key culinary insights from the video subtitles.
Category
Cooking
