I was inspired by this post on AHT, which, by the way, is the first post to show up on Google if you google “Minetta Tavern Burger.” Those guys are good. Damned good. I want their SEO agency to work for b4b.
So I decided that I was going to do my own photojournal of me making a burger. Sounds simple enough, but it’s actually kind of a PITA. Making sure the lighting is right, getting the camera all set up, prepping, cooking, focusing, pushing the button, making sure my hair looks good even though my head is nowhere near any of the shots, the list goes on forever.
So, without further adieu, I present the bloggingforburgers photojournal, dated September 27th, 2009. I know, the post is being written on September 29th. Sue me.
The Day prior: Union Squre
Burgergal and I had to hit up the Union Square Farmer’s market to gather the essential supplies. And take some pretty pictures.
Also pretty
- You guessed it– pretty!
- Pretty and cool. They look like little watermelons but taste nothing like a big watermelon. They are little cucumbers. And magic.
Come to think of it, I didn’t take any pictures of the supplies that I needed for the burgers. This is probably mostly because I didn’t need them from the farmer’s market. I just wanted to show off how sensitive and artsy I am through the camera lens. I know what you’re thinking.
Yes, I am perfect.
Oh, but guess who I finally got to see again!! Yeah, my boys from the Ronnybrook Farm. Whatup!
- RONNYBROOK IN DA HOUSE!
Walked over to Ottomanelli to get some fresh ground chuck. I know that bloggers in the ole blogosphere have mixed thoughts about Ottomanelli, but I am a fan. They always do right by me when I head over there. I got about a pound, so that BG and I could rock a couple of half-pound burgers, just like Minetta does. Yes, I do have a weird obsession and want to do everything just like Minetta Tavern.
BG walked over and picked up a bag of brioche buns for the beefy perfection that I was going to be cooking up on the griddle.
I made two patties, loosely packed, and generously seasoned them with salt and pepper.
Then i threw them on the griddle, which I think is the best place for burgers to be cooked– otherwise, you don’t get an of that crispy exterior and you don’t get any of that sizzlin’ action. Speaking of…
Minetta uses clarified butter- I used just the regular kind. It worked pretty well. I overcooked the burgers a touch, but they were still solid.
Don’t they look fake?
By the way, got wind of a potential trip to Minetta in my future (two weeks, actually). You KNOW what I’m getting.
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