Brooklyn's Emmy burger: delicious and elusive | The Dish
NEW YORK - Chef Matt Hyland and his wife Emily met in college where they bonded over their love of food. Matt is a Brooklyn native so he and Emily decided to open their first restaurant in his hometown. And even though pizza is the focus of the menu, Matt decided to add one of his favorite dishes: a burger.
To make the Emmy burger, Matt starts with 30-day dry-aged beef. Then he loads kosher salt on both sides, puts the patty on the grill, and cooks it for two and a half minutes on each side.
Then Matt adds some Grafton cheddar cheese and lets it rest for six minutes.
He then slices a pretzel bun from Tomcat Bakery in Long Island City, brushes melted butter on each slice, and lightly toasts it.
Caramelized onions go on the burger, which is finished in the oven real quick to melt the cheese.
Next comes the secret Emmy sauce, made from Buffalo wing sauce with untraditional Korean barbecue flavors and aioli.
The burger is so good that it is hard to describe.
Matt tries to put it into words: "Addictive, large, luscious, juicy -- all the things you want in a burger."
But there's a catch: only 25 Emmy burgers are served each night. So if you want to try it, you have to get to Emily early or it could be sold out.
The things New Yorkers do for an indescribable burger.