A Slice of Genuine Life in Cheeseburgers & Fries

Cheeseburger and fries.  Those two little words have been uttered BILLIONS of times around the world. A good cheeseburger can be hard to find. Luckily, we make GREAT cheeseburgers and ADDICTIVE fries across Genuineland and we wanted to take a closer look. Each of Michael’s restaurants — Michael’s Genuine® Food & Drink, Harry’s Pizzeria®, Restaurant Michael Schwartz and The Cypress Room — put out a beautiful burger (okay, a meatball is not a burger, and we LOVE Harry’s for it!) From having it your way, to Shake Shack going public, we thought it was about time Genuine burgers had their collective 15 minutes. Below we breakdown this menu staple at each of our restaurants and indulge in our subjects.  It’s a virtual cross section of Genuineland, as seen through meat goggles.

The Sidekicks Fries

 

 The Burger Breakdown

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Restaurant Michael Schwartz at The Raleigh Hotel – “The Girl Next Door”

Chef: Molly Brandt
Meat: Black Angus ground chuck (81%/19% Lean/Fat ratio)
Bun: Sesame brioche
Standard: Butter lettuce, beefsteak tomato, red onion
Optional: Cheddar (pictured), Gruyere, American cheese, blue cheese
Fries: Skin on Idaho, hand-cut, in-house
Ketchup: Heinz 57
Why? For those who don’t want a burger to be all about the meat, this is the one! All the layers are in perfect balance.  Plus that pool!  Just wait 30 minutes before jumping in!

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The Cypress Room – “Miss Fancy Pants”

Chef: Roel Alcudia
Meat: Ground chuck beef (75%/25% Lean/Fat ratio) with dry aged trimmings
Bun: Housemade bun developed from Harry’s Pizzeria pizza dough
Standard: Onion marmalade inside, butter lettuce and sliced heirloom tomatoes to the side, with a skewer of cornichon and baby heirloom tomato
Cheese: Jasper Hill Landaff, a raw cow’s milk cheese made in New Hampshire and finished in Vermont
Fries: Idaho potatoes are skinned, boiled, poached in oil and then fried
Why? This is the burger to indulge! When we cut the center, it just oozed juice! 

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Harry’s Pizzeria – “The Class Clown”

Chef: Daniel Ramirez
Meat: 50% ground Angus chuck, 25% ground pork shoulder, 25% ground veal, plus brioche breadcrumbs, herbs and egg for binding
Fries: Italian stoneground polenta, parmigiano, garlic and parsley
Ketchup: “Spicy ketchup” made with Heinz 57, caramelized onions, garlic, jalapeños and cilantro
Why? Did you know Michael first put polenta fries on the menu during his Nemo days?  “The spicy ketchup is just weird!” he explains.  “It was after I worked at Chinois… and my training prior to that was Italian. So a lot of my food at Nemo was this mashup between Italian and Asian.” They’re great alone, but the perfect complement together! Snackable and satisfying! Click here for the recipe from Michael’s cookbook!

16331924310_c7e56e4ac4_oMichael’s Genuine Food & Drink – “The Bad Boy”

Chef: Niven Patel
Meat: Harris Ranch black Angus ground chuck (80%/20% Lean/Fat ratio)
Bun: Toasted brioche from La Parisienne
Standard: Bibb lettuce, heirloom tomato
Optional: Vermont white cheddar (pictured), Danish blue, house smoked bacon
Fries: Skin on Idaho, hand-cut, in-house
Ketchup: Heinz 57 
Why? The Original! This is the first genuine burger! After 3 years at his Miami flagship, this bad boy also graced the pages of Chef’s cookbook. Click here for the recipe!

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