The Perfect Bar Burger

Food & Wine:  The Perfect Bar Burger
Pork Slope's burger. © Anne Massoni
By F&W Editors Posted August 12, 2014

The burger at Dale Talde’s Pork Slope is simple. But it took a long time to perfect. 

The burger at Dale Talde’s Pork Slope is simple. It’s not stuffed with foie gras or smeared with a house-made tomato jam. “It’s just a bar burger with American cheese,” says Talde. But it took a long time to perfect. “It took us a while to source the meat, to find out how we wanted to dress the burger,” he says. “For like two or three weeks, we just ate burgers. And it took perseverance to say, ‘It’s not good enough yet.’ When we finally got to that moment we all looked at each other and said, ‘That’s it.’ I think it helped define us and show the staff what we were about.”

Related: Succotash Gets a Makeover
The Zen of Gumbo
Chef Kelly Liken’s Crazy-Popular Trout

The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.

You May Also Like

powered by ZergNet