In honor of the national holiday that is National Burger Month, I’m devoting Fridays to the world’s love for the juicy, dripping beast that is The Burger. First honored were the weirdest burgers, then the smallest burgers, and today, I’m honoring NYC’s BIGGEST burgers. Oh yes. Size matters. Take a look at these big boys:
Murder by Burger from Marble Lane: this bloody, juicy, off-the-menu secret burger inside the Dream Downtown Hotel has 10 layers, of everything from fried eggs and cheese, to bacon, mushrooms, and onions. The best part: it’s stabbed right in the middle with a steak knife and paraded to your table for all to gawk at. Photo close-up here.
The 1lb Burger from The Counter: straight from Santa Monica comes this chain where you make your own burger and can choose the hefty one pounder patty of beef, chicken, turkey, veggie, or bison. From there, you can load it up with any kind of cheese – brie, jalapeño jack – four toppings, like grilled pineapple, spicy pepperoncinis, and fried egg – and a sauce. By the time you’re done, this hunk-a-meat weighs more like a pound-and-a-half.
The F&Kn. Burger With Foie Gras from Pounds & Ounces: the foie gras at this Chelsea lounge is optional, but that doesn’t stop the 8oz. burger from packing enough layers to have you hibernating through winter. It’s topped with pineapple-braised short ribs and fontina cheese, and sauced with onion marmalade and pickled green-tomato chips on a bread roll. Ten extra bucks get you the foie gras, and at that point – oh, why not.
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Every night at Marble Lane restaurant in the Dream Downtown Hotel, patrons aren’t “screaming” bloody murder – they’re discreetly demanding it. Because off-the-menu sits the lobby restaurant’s bleeding, dripping, biggest secret: Murder by Burger, the 10-layered burger topped with everything from fried eggs and cheese, to bacon, mushrooms, and onions. The best part: it’s stabbed right in the middle with a steak knife and paraded to your table for all to gawk at. Delicious and deadly.
But it gets better: Marble Lane has provided the recipe for this burger – and while we’re probably not going to actually make it at home since such a colossal task is best for the pros, it’s certainly a nice list to post on your fridge and glance at as your reach for the Diet Coke. Take a look:
8oz ground beef patty
1 burger bun
2 slices comte cheese (2oz)
1 slice slab bacon (3oz)
1 fried egg
1 slice beef steak tomato (2 oz)- GRILLED
1/4 avocado, sliced
1 onion ring
1 oz sauteed mushroom mix (see base recipe)
1 oz caramelized onion
3 leaves bibb lettuce (1 oz)
1/2 oz of Memo sauce
2 oz Memos sauce
2 oz stone crab sauce
3 oz ketchup
Season the burger patty with salt and pepper on both sides and place on the griddle. Cook to ordered temp.
Top sliced cheese. Place in salamander and melt cheese. Meanwhile griddle the bacon slice until crisp. Butter the cut bun and toast on griddle. Cut bacon in half and place on top of the melted cheese on the burger. Cook a sunny up egg and place on top of bacon. Next add the sliced avocado. Top that with 1 onion ring. Fill the onion ring with sauteed mushrooms and onions. Top bibb lettuce and top bun. Stab a pickle spear with a steak knife and "stab" the burger with it.
Serve with a side of french fries and half of a pickled jalapeno.
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