One year. One hundred burgers. A quest that started out as a hobby, became an obsession, and has slowly transformed into a lifestyle. How much burger is too much burger? If there is such a thing, we'll let you know.

Saturday, August 6, 2011

Blue Ribbon Bakery

The Meat: 100% chuck (all natural, grass-fed cows in PA)
The Cheese: Choice of cheese
The Bun: Sesame Seed Bun
Flip Tip: Admire the bakery in the basement; it claims one of Manhattan's oldest ovens!

The burger at Blue Ribbon Bakery was very solid. The bun was one of the tastiest buns I've ever had; made in the restaurant's own bakery, it's a hybrid between a brioche roll and a sesame seed bun. The meat was savory and shaped into a manageably sized patty. The fries were crispy but soft, salty but not too salty. 

This was not a messy burger; in fact, it was notably easy to bite and hold. Moreover, this is the perfect burger for picky eaters because they leave the veggies on the side and allow you to pick your cheese. Finally, however, while each of the components was well executed, the burger failed to be more than the sum its parts -- the ultimate test of a burger.

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