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

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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).

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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).

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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.

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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.

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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.

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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.

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Presenter & Channel

• Presented by Joe and guest Harry Kersh (UK).
• Channel: Insider Food, episode titled Finding The Best Burger In New York | Food Tours.

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This summary captures the cooking-specific content and key culinary insights from the video subtitles.