Hamburger or Hot Pocket?

Venue: Korzo

Location: 667 5th Ave, Brooklyn, NY

Date of Visit: Tuesday, September 24, 2013
Burger: Original Korzo Burger

Average Score: 6.8
Price Range: $$$$$

 Mike: Having been a while since our last outing, we decided to jump back into it with a burger that has some critical acclaim, The Original Korzo Burger at Korzo Brooklyn.  Korzo's location in Brooklyn is in South Slope; and their burger, in addition to being ranked among New York's best, has become a bit of a celebrity by being featured on the Travel Channel's "Burger Land."

          Korzo's burgers are a Slovakian twist on a burger in which they are wrapped in dough and deep-fried to golden perfection.  The "Original Korzo" is a freshly ground beef patty with apple-smoked bacon, Allgauer Emmentaller cheese, house-made mustard, and dill pickle slices.  Not knowing how the temperature of the meat would affect the cooking of the outer layer of dough in a deep-fried process, I went with my instincts and ordered it medium-rare.

             When the burgers arrived, I was pleased with the simplified presentation, but admittedly concerned whether or not the modest portion would satiate my hunger.  The burger came bisected and placed atop a thin bed of greens, accompanied by three pickle slices and red cabbage slaw.  The dough was a crisp with a  golden hue, while the meat was cooked flawlessly, revealing a pink, mid-rare center.  My first bite was a pleasure.  Because of the pocket nature of the dough, there is nowhere for the juices from the meat to go.  Each bite was a blast of flavor.  The meat was savory, though it could have lacked a bit of seasoning.  It was difficult to separate on the palate; there was a great deal of flavor melding going on, seeing as though the patty and the toppings were all cooked together within the dough.  The cheese and house-made mustard were the most distinguishable among the toppings; and they were quite tasty.  I didn't get much from the pickles, and if I didn't see it with my own eyes, I would have never guessed there was bacon on this burger.

          I initially questioned the idea of the pocket burger; and it took some time before I could actually validate this as a burger.  Jeff helped by explaining that it's a ground beef patty in some kind of bread product; so, that was good enough for me.  As a matter of fact, the pocket proved to be better than a traditional bun in many ways.  It was crisp on the outside for that crunch, and softer on the inside to help absorb the juices.  The crispy outer layer also prevented the escape of any flavorful juices, eliminated soggy-bun syndrome, and left my hands free and clear of any mess.  Additionally, the pocket prevents any of the ingredients to slip out like with a traditional bun.  

          Overall, I really enjoyed this burger.  However, I wish it were larger or came with a side.  If I am expected to pay $15 for a burger, I don't expect to be hungry afterwards.  I also wish the bacon had more prominence in this burger.  Perhaps this could be achieved by using a thicker cut, as the bacon here was awfully thin.  This burger wasn't lacking imperfections, but it was a burger that I'd gladly try again, but maybe not for $15.

Overall Rating: 7.6  

Kenny: It has been quite some time since we were able to enjoy a burger together, so we planned to check out the Best Burger in NYC 2011, according to the Village Voice.  The Korzo burger seemed like the perfect burger to get us off the bench and back into burger tasting.  The award winning burger is a deep fried burger.    Unlike my first fried burger, in which the patty was deep-fried, at Korzo, the whole burger is deep fried.  Let me explain this a little more; the burger is wrapped in dough and is then dropped in the deep fryer. 

            After a few German and Irish beers, we chose the Original, filled with a fresh ground beef patty, apple-smoked bacon, Allgauer Emmentaller cheese, house-made mustard, and dill pickle for $15.  I ordered the burger medium and had another beer.  The burger later arrived cut in half on a square plate with a small salad and side pickle.  The waiter/bartender also brought out bottles of homemade sauces and a little ketchup.  Looking at the burger, I was reminded of meat buns, but after hours of watching “Hell’s Kitchen,” I realized this is the poor man’s beef wellington.  Heading in for the first bite, I picked up on the homemade mustard and thoroughly enjoyed the first mixture of flavors.  The meat was quite juicy and flavorful, the bacon was a bit amiss, but the mustard paired well with the meat.  The burger seemed to vanish without a thought; and it left me looking for more.  On this day, I wish I had forked over the 3 dollars for the fries that I normally never eat.

             Over all, the burger was pretty good. The flavors and everything paired well with each other. At $15, I feel that I shouldn’t want or need fries; at least they could have included fries and/or a real salad in the price.  The location is very remote, and people who do not live in the area need to make a specific trip just to try this burger.  I would try another of their burgers if it was closer; and the sauces were the boom.

Overall Rating 7.5

Jeff: I have heard of deep fried burgers. Up until now; however, I had only thought about the patty being deep-fried and placed within a bun, not the patty and bun being deep-fried as one. Low and behold, when the burger arrived cut in half with a side of red cabbage and a few sad looking greens, it made for quite the presentation. I didn’t know what to make of it at first. I jokingly referred to it as a gourmet hot pocket. No disrespect was intended, it’s just what popped into my mind.

            I ordered the burger medium rare and was surprised at how close to medium rare it came, considering it was deep-fried. Although this burger was listed as having apple-smoked bacon, it’s flavor was non-existent. I could barely see the bacon in between the patty and breading. Whatever was there didn’t add much, if anything, to the burger. The beef itself wasn’t salted or peppered, but it was very clean and light tasting. That might not be what one would expect when they think of a deep fried burger, but that was the case. I added some of the red cabbage to the burger and some of the sauces that came on the side. I really should have asked what those sauces were, exactly, because they added a lot of flavor. I recall one being spicy (my favorite), and the other being comprised of beets. The cabbage provided a nice texture but I would’ve liked it more had it been pickled. The Allgauer Emmentaller cheese was a first for me, and I found its flavor a nice compliment to the beef.  
            On to the bun. Gone was the toasted top and bottom bun of the burger; instead, the patty was inside an oddly crisp, yet soft, textured encasement. While the encasement made it easy to eat, it removed the thought that I was eating a burger. All I could think about was that I was eating a hot pocket that had been cut in half. I also had thoughts of stuffed crust pizza, but I didn’t share that with Mike and Kenny.  
            I still want to try a deep fried burger. Next time; however, it’ll come with a real bun.

Overall score: 5.4

Walter's

Venue: Walter's

Location: 166 Dekalb Ave, Brooklyn, NY

Date of Visit: Tuesday, June 11, 2013
Burger: Walter's Burger

Average Score: 7.6
Price Range: $$$$$

Mike: This week, we took the opportunity to sample the burger at Walter's, in Fort Greene.  Walter's is the sister (or brother) restaurant of Williamsburg's Walter Foods, serving up comfort foods such as fried chicken, French dip, and burgers, of course.  Walter's Burger is a 7 oz. short rib burger with Bibb lettuce, tomato, and pickled red onion atop a toasted brioche toll served with fries and a pickle spear.  You're given an option to add either bacon and/or cheddar for an additional $1 each.  

            I ordered my burger medium and splurged by adding cheese.  After not too long of a wait, our burgers arrived; and mine was smothered in gooey cheddar.  The first bite had a little bit of everything; juiciness and savoriness of the meat, a small about of sharpness from the cheddar, cool crispness of the lettuce, a hint of tartness from the pickled onion, and a subtle crunch from the toasted bun.  It has been a rare occurrence for us that you get all the components in the first bite; so I thought it was worth mentioning.  The patty was prepared closer to mid-rare than to medium, as ordered; but I found it easy to overlook since the meat was so flavorful and juicy without being overly greasy.  It was also balanced really well, both in flavor and quantity, with the other ingredients.  

            I did notice, however, that about a third of the way through, the presence of the pickled onion dwindled a bit.  The tartness returned in full strength with about a third of the burger left.  If the onions had been left as rings atop the burger, rather than chopped, I think there would have been a more even distribution of flavor.  I like the use of Bibb lettuce on this burger because it pairs well with the tartness of the pickled onion and the mild sharpness of the cheddar.  The richness of the brioche roll, combined with the toppings, added a nice complement to the savoriness of the meat and cheese.  It was toasted nicely for a decent crunch on the outside, but remained tender in the center.  It also held up quite well to the grease from the melted cheese and patty.

            Overall, I enjoyed this burger quite a bit.  It was a nice change of pace, seeing as some of the other burgers we've tried lately have fallen short.  Though there were a few things I feel could be improved upon or changed; they were negligible, and not worth dwelling too much over.  I should also add; the french fries were pretty amazing, and I am, by no means, a fry lover.  I would definitely recommend Walter's, and can see myself making a return visit.

Overall Rating: 8.1 

Kenny:  Walking into Walter’s, I started to become very excited to try their burger; or maybe I was just starting to get hungry.  When I arrived, to curb my hunger, I started with the spicy deviled eggs; or should I say deviled egg, as it was just two halves of one egg.  The burger, however, seemed like a much better option and came with a side of fries or a salad if you wanted to pay 3-4 dollars more.  For your information, they don’t do substitutions.  Back to the burger, which is presented on a brioche roll topped with lettuce, tomatoes, onions, and pickles for 14 dollars, with the option to add cheese or bacon for an extra dollar each.  So I ordered it medium, with bacon; it was a bacon kind of day.

            After a short wait, the burger arrived with a side of tiny cut fries that were cooked to perfection with the optimum crispiness.  The patty was slightly over cooked but, boy, it was still juicy and flavorful.  The brioche bun paired nicely with the flavor of the meat and maintained its composition for the whole meal.  The lettuce and tomato were fresh and the pickled onions and pickles added a tart flavor that worked to enhance the burger experience.  I did decide to add a bit of ketchup, which added a bit of flavor but did not over power any of the flavors of Walter’s burger composition.  However, the bacon, you can take it or leave it as it only adds a bit of protein with a touch of salt to the burger, but no real flavor.  With or without the bacon, I can’t wait until I have time to try this burger again.

Overall Rating: 7.8  

Jeff: I had Walter’s burger several months back and thought it was good; but, back then, I wasn’t in Burgerler mode. When it was suggested we try it out as a group, I thought it’d be a great experience for the three of us; for it’s been a while since we’ve collectively had a great burger.

            Content wise, the burger has the makings to be very tasty. Boston bibb lettuce, and pickled onions on a brioche bun should mean I’ll be satiated and thinking of nothing else after consumption. I ordered my burger medium with cheddar cheese. When it arrived, my arrived my first bite revealed it was more medium rare than medium. I thought maybe it had gotten switched with either Mike or Kenny's, but theirs didn’t seem to be cooked to order either. That first bite also proved the pickled onions to be prominent; they flavored the burger to where no sauce or condiment should be wanted. The beef tasted good, but due to the onions, I couldn’t tell if it was seasoned beyond salt and pepper; and maybe that’s the point of the onions. With that being said, one may find the onions too much if this burger is ordered without cheese. The cheese here works well in calming down the onions, just as cheese can calm the spice from a hot pepper. While the bun tasted good and looked as though it had been toasted, it wasn’t warm; nor did it hold up well while eating. With the tomatoes, I felt more their texture than tasted their flavor. I think this is just a sign of the times when heirloom or roma tomatoes aren’t used. All-in-all, things are ok with this burger; but I feel something was missing. Maybe if I would’ve eaten my fries more with my burger, they would’ve provided the necessary starch to go with the protein; but I wasn’t that fond of the fries.

           I’m torn with my review of Walter’s; and as you can see, I’m the odd man out on this review. The ingredients are there, but it just didn’t wow me. Yes there are way worse burgers out there and I’ve had them.  But as far as burgers go, there are quite a few decent ones that I’m afraid Walter’s burger shares the company of as well. I deem my satisfaction with a burger on whether or not I crave something else afterwards, which isn’t a good sign. In this case, I had Walter’s steamed duck buns and they didn’t disappoint.

Overall Rating: 7.0

 
                 

X Mark's the Spot...eh, sort of

Venue: Mark's Gourmet Burgers

Location: 441 Myrtle Ave, Brooklyn, NY

Date of Visit: Wednesday, April 17, 2013
Burger: Bacon Blue Burger & Smokey BBQ Bacon Cheddar Burger

Average Score: 7.0
Price Range: $$$$$

 Mike: After a two-month hiatus, the Burgerlers have returned.  This time, to try a relatively new addition to Fort Greene, Mark's Gourmet Burgers.  Mark's menu has a variety of different "gourmet" burgers to choose from, yet they don't have a "signature" burger.  So, that left the three of us to go out on our own and pick what looked good to each of us.  The fan of the bacon and blue cheese combination that I am, I opted for the Bacon Blue Burger.  It's a 1/3 lb. Angus beef patty (or one could go with the 1/2 lb. "Big Mark" for an additional fee) topped with crumbled Maytag blue cheese, apple wood smoked bacon, sauteed onions, tomato, and mixed greens on a mystery bun that might have been a potato roll.  I ordered mine medium-rare with a side salad.

          When the burger came out, it looked about right; it had all the proper ingredients and the bun appeared to be nicely toasted.  When I took my first bite, I definitely felt (and heard) the crispness of the toasted bun, yet is was nice and soft on the inside.  Now this was how you properly prepare a bun!  I also got a mouthful of flavor from the bacon and beef.  The beef was flavored nicely but was a tad over-cooked, and the bacon was...well, it was bacon, but it could have been sliced a bit thicker for additional crunch.  The onions lacked any presence, but this could have been because they were intermingled with the strips of bacon; and there isn't much that can compete with the taste of bacon.  This early in the game, I began to wonder where the blue cheese had gone off to; for there was only a hint of the potent flavor in the initial bites.

          As I got about a third of the way through, it started to evolve into a different burger.  The blue cheese really started come through, the bacon started to dwindle away, and this side of the patty was cooked rare.  Now these were some pretty big problems; the meat wasn't cooked evenly and the toppings weren't evenly dispersed.  I guess they take things literally at Mark's; Bacon and Blue Cheese, medium and rare.  I thought the mixed greens lettuce was a nice touch, but it was a bit on the wilted side as far as freshness goes.  The same might be said for the tomato.  This, quite possibly, could have been due to the fact that both were stacked under the patty, which might have proven to be good, as the bun held up very well to the grease from the meat.

          All in all, I thought the meat was juicy and flavorful, and the bun was nicely matched.  If only they could have got the whole cooking and stacking thing right.  I'm not saying it was a total loss, but I don't see myself revisiting Mark's anytime soon.

Overall Rating: 6.8

           

Kenny:  Walking into Mark's Gourmet Burgers, you notice that this place is small and has only a few tables and a bar.  Mark’s feels more like a quick-stop diner than a burger joint.  After settling in, I walked over to the counter to order the Smokey Barbeque Bacon Cheddar Burger medium-well with some double fried fries, and a bottle of water.  After waiting for a bit, the burger arrived topped with Mark's own MGB barbeque sauce, two slices of bacon, a bit of cheese, grilled onions, lettuce, and tomatoes.   

          The burger looked pretty good, so I dove right in.  On the first bite, I only tasted the barbeque sauce, which was sweet and tangy, and the bacon.  Soon thereafter, the patty’s flavor started to emerge, which there was nothing special about it.  While the meat was cooked perfectly, and was pretty juicy, I don’t think they added any spices to it. This made it come across as a bit bland; but, the barbeque sauce had enough flavor for both of them.  Then, there were the onions, which didn't add any additional flavor to the burger.  Aside from the bacon, the bun seemed to be the shining star, as it was perfectly toasted.  There was a little char on the bottom of it, while the outside of the bun was soft and tasty.  As my burger decreased in size, it started to become harder to hold on to.  It was almost as if they bun and patty were on a slip-and-slide lubricated by barbeque sauce, and by the end, my patty just slipped out.   

          Lastly, there were the fries. I’m going to just say skip the double-fried fries and opt for their sweet potato fries.  They just weren't up to par and masked in tons of salt.   Overall, the burger was good, but I wouldn’t go out of my way for it.

 

Rating 7.0       

Jeff: Having recently moved back into the Clinton Hill neighborhood, I was excited to try a place whose focus is burgers.

          I ordered the Bacon Blue Burger medium and opted for the regular 1/3lb serving versus the Big Mark rendition which increases it to half a pound. The burger arrived in a timely manner, considering a bit of a lunch hour rush, followed shortly by the fries. The burger looked appetizing enough, but I was expecting more blue cheese and more bacon. Looking at Kenny's burger made me wish I had ordered his, as his was piled high with bacon and smothered in cheese. My first bite was very flavorful. The patty was served more rare than medium and I think a switch up from grill to table might have occurred as Mike ordered his bacon blue medium rare. This didn’t detract from the burger’s taste, and I’m not that picky where this would ruin my experience, so just keep that in mind if ordering in groups. The seasoning of the patty was balanced, and by seasoning I mean something more than salt and pepper. Actually, the patty was seasoned so well that I think all I needed was the bun and patty. I completely forgot about the bacon and onions after a couple of bites. Had the bacon been a thicker cut, or if more of it were present, it might have made an impression; but as it was served, the patty stood out front and center. There also wasn’t a lot of blue cheese on the burger either. I understand that blue cheese is strong and might not be for everyone, but for those of us who like blue cheese, there simply wasn't enough of it applied to warrant including it in the naming of this burger. I don’t know, maybe I’m greedy. The flavor of the patty was good, so it could be that too much of the blue would obscure the patty, but I’d rather take some cheese off than not have more to put on. Having the mixed greens and tomato on the bottom of the patty is a welcomed preventative measure against bun breakdown. The bun itself was toasted nicely on the underside while the outside of it was warm and soft. That’s a nice combination to have.

           Everything said, the beef tasted great; and when compared to other Myrtle Ave. spots, I feel it holds its own.

Overall Rating: 7.1