540 E. 5th Street (between Avenue A & Avenue B)
(212) 677-6067
Burger: The Iron Horse Burger ($10)
(212) 677-6067
Burger: The Iron Horse Burger ($10)
Continuing the predictable theme of a pilgrimage to the East Village (they have tons of burger joints!), up next on our best NYC burger “to eat and review” list comes Black Iron Burger Shop. Somewhat hidden in Alphabet City from the majority of locals and almost all tourists – because who really visits Manhattan to see that part of town? – Black Iron Burger has developed a solid reputation amongst burger connoisseurs. Boasting a Keating Miraclean $3,000 grill, craft beers on tap, dive atmosphere with a “cleaned-up” feel, and best of all sublime burgers, we had to stop by. Though, given we don’t always like to come out of a burger dining experience smelling of burger “cologne” if you will, we had reservations about the grill location as its right behind the bar, not in an enclosed kitchen. Moreover, with a small space and limited seating you’ve got to expect some increasingly potent burger smells taking over the joint. Nevertheless, as it’s all about the burger on our reviews, we’re always willing to sacrifice our bodies for the Burger Bedlam quest. With that, we liked reading a previous quote from the Black Iron owner regarding the grill: “The griddle gives the hamburgers a unique flavor because the smooth chrome surface locks flavor and freshness in.” Amen, lock it in Black Iron.
The Burger
Bun: Often an overlooked component of the burger tasting experience, buns at many establishments tend to add little value to a burger. Many come on a standard white bun, maybe some sesame seeds on top or even on a brioche bun (not big fans). The Iron Horse comes on a fresh sesame seed bun, one that actually complements the burger. It’s sizing, in terms of width, was spot on, though we could make an argument that the bottom half was sliced too thin. As the grease and juice engulfed the bun, it became slightly soggy, but that’s ok as buns often need to catch the tasty goodness that could tragically hit our plates. Still, we’ve seen some decidedly negative reviews of the Black Iron’s bun, yet we were quite pleased. Slightly sweet and without chewiness, the bun is well above average. Important to mention that our visit took place on a very slow weekend, at the early part of the day, so the buns could have been as fresh as can be.
Bedlam's Black Iron Burger Shop Judgment
Meat (45): All the makings of a satisfying patty: Seasoning on point, passing the freshness test, juiciness flowing and cooked temperature accuracy. A nice blend of tender beef but slightly greasy to the point of distraction.
Toppings (18): Simple? Yes. Tasty? Debatable. The horseradish cheddar was disappointing although still flavorful cheese. The onions were the true burger killer. Although they were sweet, the greasiness engulfed the burger, the bun, and our hands.
Bun (23): Fresh and fluffy and in the top tier of the burger buns we’ve tasted. Bun-to-burger ratio was precise but could’ve been sliced thicker to help the bottom half stay dry to the touch. Providing a simple sweetness to every bite, we were awfully pleased.
Ranking: 86 out of 100
Hi burger bedlam bloggers-check out April 5th New York magazine for the,in depth article,on Pat LaFrieda The WIZARD OF MEAT beginning on page36.Interestingly,it discusses the meat blends for many of the places you reviewed and is quite an eye-opener.The guy is meat obcessed and totally dedicated to his loyal customers,often texting photos of a slab of meat for their approval,prior to grinding.It's a really great article and a must read for foodies like you.Have a look.
ReplyDeleteGOOD EATS-A LOYAL READER