March 4, 2008
$15.95. Yes, $15.95 for a bacon cheeseburger, fries, and some frizzled onions on a buttered and grilled brioche bun. I realize this breaks the bank for most burger lovers, crossing into “fancy burger” territory, but let’s be serious. Look at this burger. It’s a behemoth, it’s knee-bucklingly delicious, and it has never disappointed at the restaurant or by delivery. In Midtown I love The Burger Joint at Le Parker Meridien for its flame broiled flavor and shoe string fries, but if forced to choose, I’d take Brooklyn Diner 9 out of 10 times.
Brooklyn Diner’s Bacon Cheeseburger is one of the best, read on to find out why or check out more of my New York Burger Tour here…
Let’s breakdown this bad boy:
- Custom blend ground beef – never tastes too beefy, always moist and crumbly, and cooked on a flat griddle, which I’m not usually a fan of. That proves this burger’s greatness right there.
- Vermont Cheddar Cheese – not too sharp and always well-melted
- Smokehouse bacon – I ask for it well done and it’s always fresh and cooked to order. It has never tasted as though it was pre-cooked and slapped back on the grill.
- Frizzled Onion Rings – Though they’re a little greasy, they’re thin, crisp, and don’t come back on you throughout the day like a Donovan’s Burger or even Luger’s
- French Fries – Thickness which falls between shoestring and diner-style, they always come crisp, potatoey, and piping hot
- Buttered & Grilled Brioche Bun – Evenly grilled, seeded, and always glistening this bun is light and just substantial enough to support the massive patty without having an overbearing presence
What else can you really ask for?
Take a look at the burger as served. That’s a hell of a presentation. Heinz ketchup comes served in a small bowl which you can see at the top of the picture.
Look at this cross section. The size of the burger may look imposing and although it requires a big bite, the airiness of the bun and crumbly nature of the burger allow for a good squeeze.
The best way to build the burger is….
Arrange loose bacon and spread small layer of ketchup
Put about half, or a little less, of the fried onions on the burger
Apply more ketchup and top bun
Slice and eat, rationining a little of the remaining fried onion on select bites
Take a look at the perfectly grilled bun. Still light and airy, the buttery flavor is hardly detectable but how could it hurt the overall burger? The beauty of a great, buttered bun is that if you finish the burger before the end of the bun you may be left with a little grilled cheese sandwich.
Mouth-watering. Juicy. Flavorful. These are the three main attributes I look for in a great burger. I’d rather have a burger cooked over an open flame than on a flat griddle but I won’t discriminate. You have to keep an open mind when it comes to food and I’m glad I did because I definitely balked when my friend Eric Cook first suggested Brooklyn Diner’s Bacon Cheeseburger for dinner one night at work. I heard the price and I said “Forget it.” He said “Trust me here” and I did. The rest is history. I try not to eat this burger too often because it’s so delicious I wouldn’t want to spoil the excitement I feel every time I order it. I hope you try it and feel the same way.