I hope everyone enjoyed our little April Fool's Day joke. While I actually do enjoy salads and eat several of them a week, I am, have been and always will, fueled by burgers. Burger Conquest isn't going anywhere!!
On a serious note, these are some of my favorite salads in NYC and I do encourage moderation and balance in one's diet, as well as exercise.
THE CONQUEST What better way to commemorate the big change in the Burger Conquest website than with a burger salad?!??! Seriously, it's the perfect segue and especially on such a nice day. For our full review on the how, where and why on Stand, including a review of their delicious turkey meatball soup, check the previous post. Today however was an exercise in healthier eating.
THE SALAD The Stand "burger salad" comes with "Romaine, frisee, house dressing, croutons, Parmesan, with 7 oz. beef, turkey, or chicken burger." There is no bun but for an additional charge, you can add mozzarella cheese. The oil based dressing has a very subtle flavor which allows the more dominate tastes of Parmesan and the turkey burger to take over the salad. It's really nice, just the right size for lunch and best of all, it's a good option for those of us that love burgers but trying to be healthier.
THE CONQUEST Welcome to the zip code 10003. For those of you not here, it's more commonly known as New York City's Union Square. I like to think of it as the Nexus of the New York universe. 8 different subway lines connect here taking riders around Manhattan and into The Bronx, Queens and Brooklyn. In fact, you can hop the 6 train from here and be in your seats at Yankee Stadium in less than 30 minutes. It's a smaller, cooler, less Disney-fied, locals oriented answer to Times Square. There is a beautiful park, lots of shops, bars, business and of course my favorite part, restaurants.
I work here every day and having an array of lunch time decisions (including 3 supermarkets for the budget conscious). One of my favorites however is the Chop't Creative Salad company. Originally opening in 2001, Chop't has since become a staple to the busy New Yorker's lunch time attempt at eating healthy. Each one is prepared the same way - first you pick your lettuce type and toppings. A bowl is filled and handed to one of the choppers who uses a mezzaluna knife to chop up the whole lot. The side to side, rock and chop motion of the knife not only turns everything into easy to eat bite sized pieces but also helps to mix everything together. Too many options for you to put together the right salad? Choose a "classic" option from the Chop't menu. They also have a long, long list of home made salad dressings including their reduced fat "Spa" line. THE SALAD Me, I get the same salad every time - The Vegetarian Powerhouse filled with "Broccoli, edamame, carrots, sunflower seeds, walnuts, craisins and apples chop’t on spinach and romaine lettuce." If you're like me, you can add the Cajun chicken, in-store roasted turkey or if they have it, the rubbed chicken for a little protein. For dressing they suggest spa balsamic vinaigrette or simple lemon vinaigrette but me, I go with the the Spa Tex-Max Ranch for a little extra kick.
The 2 kinds of lettuce leaves ensure you will not be working of a boring base. The broccoli, edamame and carrots help to ensure you get an important serving of vegetables to your day. The walnuts and sunflower seeds add good proteins while the apples and craisins supply some much needed fruits with fiber. The Cajun chicken and dressing add a little kick which rounds out nicely against the sweetness of the craisins, apples and carrots. It has a little bit of everything so you really can't go wrong with this salad. But, good luck finishing it!!
Be warned in advance, the salads (and sandwiches) are massive and even a guy of my size has trouble finishing them. Also to note, their is usually a long line but it moves fast. Polite New Yorkers have their order ready before they step to the counter.
I love burgers. I also love steak, hot wings, pizza, BBQ, burritos, bacon, french fries, beer, alcohol and just about every other type of food that is "bad for you." While I would love to eat like that all the time and I am sure my public persona appears to do just that, it simply isn't the case. I do eat a fair amount of healthier foods like salads, vegetables, fruits and nutrition bars (at least compared to my 16 year old who lived on a diet of fast food and microwaveable frozen foods.) I also spend a fair amount of time at the gym working out while attempting to do as much walking as possible. It's all peaks and valleys but kept together with an attempt to stay balanced.
So with that, I thought it might be interesting to show you just how I do it. Since returning from SXSW, I have kept a list of foods eaten and exercise achieved. While this list began on Sunday March 21st, 2010, I have actually been BURGER FREE now for 2 full weeks! My last burger was at Dirty Martin's on March 15th, 2010. It should also be noted that I have lost 12 pounds since the year began and dropped my lipid panel 40 points! Neither of which is easy to achieve without diet and exercise. It's been difficult but I am really proud of myself.
Now before you take a look remember this post isn't a statement about how healthy I live, it's meant to show you that I attempt to maintain some level of good health.
Enjoy. Sunday March 21st: 30 minutes walking Dinner - whole wheat burrito with grilled chicken, black beans, soy cheese, tofu sour cream and a salad with balsamic dressing
Monday March 22nd: 30 minutes walking Breakfast - Zone bar Snack - almonds Lunch - mixed greens salad with pears, grapes, pistachios, dried cranberries a dash of Gorgonzola and light sherry shallot vinaigrette. Dinner - split appetizer or cured meats and cheeses. Split orichette with arugula and bolognaise Snack - Odwalla Superfood
Tuesday March 23rd: 45 mins walking 1 hour at gym Breakfast - Myoplex lite bar Snack - Apple Lunch - romaine salad with carrots, broccoli, edamame, walnuts, dried cranberries, smoked turkey, a little bit of Parmesan cheese and lo fat dijon dressing. Dinner - Mongolian chicken (grilled w onions and black pepper) with a couple table spoons of brown rice. 1 steamed veggie dumpling.
Wednesday March 24th: 45 mins walking 1 hour at gym Breakfast - Myoplex lite bar Snack - Grilled turkey breakfast sausage w low fat cheese Lunch - 2 short ribs, pulled pork (no sauce), half-rasher of bacon Snack - peanuts Dinner - 1 slice of cheese pizza
Thursday March 25th: 30 mins walking Breakfast - Kashi protein and fiber bar Lunch - soy burger on wheat with side salad Dinner - turkey with a little gravy, green beans and a small portion of mac and cheese
Friday March 26th: 40 mins walking 1 hour at gym Breakfast - Myoplex lite bar Lunch - salad with pears, grapes, pistachios, dried cranberries, low-fat dressing and a small scoop of Gorgonzola cheese Dinner - 1 slice pepperoni pizza Late night snack - half meat ball parm hero
Saturday March 27th: 30 mins walking Lunch - half meat ball parm hero. Half dish of stuffed shells Snack - popcorn Dinner - grilled Asian chick salad Late night snack - chicken fingers, mozzarella sticks, angel hair pasta with olive oil and garlic
Sunday March 28th: 30 mins walking 1 hour at gym Brunch - whole wheat bagel with peperoni, salami, ham, mozzarella and scrambled eggs Snack - Naked Juice - Blue Machine Dinner - grilled chicken burrito in whole wheat wrap with black beans, tofu sour cream, soy cheese and avocado. Side salad with balsamic dressing
Monday March 29th: 40 mins walking 1 hour at gym Breakfast -Myoplex lite bar Snack - mixed nuts Lunch - mixed greens salad with pears, grapes, pistachios, dried cranberries a dash of Gorgonzola and light sherry shallot vinaigrette. Snack - Laughing Cow Light Baybel cheese Dinner - Salad with feta, scallions and dill. cup of chicken and rice soup with lemon & grilled chicken kebob with onions and peppers
Tuesday March 30th: 40 mins walking 30 mins gym Breakfast -Myoplex lite bar Snack - Odwalla Supefood
This blog post has been brought to you with music by Shadows Fall and is dedicated to my pal White Balance. "The Art of Balance"
THE CONQUEST The beauty of salad is the diversity in its options. It's a worldly dish and every culture around the world has their own interpretations. You can never really exhaust the full rainbow of salad options. Growing up in Detroit, I ate a lot of Greek food and in particular, the Greek Salad. Whether as a main dish, toppings for a gyro or along side something else, it's a delicious salad. There's many interpretations but nearly all of them contain two main ingredients (other than lettuce) feta cheese and olive oil. It's a simple yet delicious salad concoction.
While there is a lot of Greek food available in NYC, few of the options are as good as Uncle Nick's Greek Cuisine. Everything is freshly made in house and most of it is cooked right in front of your eyes in their exposed kitchen. They have quite a large menu of options but mostly centered around seafood, lamb and chicken. It's a brightly lit restaurant with a fast moving staff, yet late back atmosphere. Not looking for a big meal? Have a seat next door in their Greek tapas themed restaurant, Uncle Nick's Ouzaria.
While there are many great main dish selections on the menu, no meal at Uncle Nick's is complete with out 2 of their signature dishes. Their zesty lemon chicken traditional "AVGOLEMONO" 'penicillin' soup. Said to have the power to cure the common cold, this soup is a knockout. Easy on the rice and carrots with just enough meat to balance out the lemony-chicken broth.
THE SALAD After sucking down a dozen or so spoonfuls of the soup, move onto the MAROULOSALATA. It's salad made of shredded, crisp romaine lettuce with olive oil, dill, scallions & feta. It's a simple mix of items but no one does it like Uncle Nicks. Be careful when ordering! The large is enough salad to feed all of Hell's Kitchen. The small size however, is just slightly more than 2 people need but can comfortably finish. The Maroulosalata is a great salad but I wouldn't suggest it as a main course. For that I recommend the Gyro Plate or my personal favorite, THE KOTOPOULO KEBOBS - Breast of chicken marinated and skewered with onions,tomatoes & peppers. Combine that with the salad and soup and you have a perfect meal for two!
THE CONQUEST With my new and healthier out look on eating, I set out to bring some of the best salads I can find out there. Working in Union Square NYC, there are A LOT of options for good salads. One of my favorites is the Cosi Sandwich Bar. It's a chain restaurant that specializes in salads, sandwiches, soups and coffees. With a full barrista attended coffee bar, you can imagine a Starbucks but with great, healthy food options. At the center of their food selection is a gigantic open-flame hearth. It's a stone over where Cosi makes their famous signature flat Bread.
THE SALAD I have sampled from many of the items on the Cosi menu but the reason I keep going back is the salads. Well that and the shop is located underneath my office, which makes it quick and easy to grab lunch. My favorite salad on the menu is the Cosi Signature Salad. It comes as "Mixed greens tossed with red grapes, pears, pistachios, dried cranberries and Gorgonzola . Tossed with sherry shallot vinaigrette." You can choose a healthier option by choosing to have the lighter side version with half the cheese and reduced-fat sherry shallot vinaigrette. The mixed greens make for a nice bed with a diversity of subtle flavors for the toppings to bounce off of. The Spinach in particular gives the salad a nice flavor base. The sweetness of the fruits and dressing run into the strong tart yet savory flavor of the Gorgonzola.
Trust me when I tell you to go with the lighter side version of the salad. There is more than enough toppings and flavor to make this salad taste more like a treat than a healthy lunch option and you'll save yourself about 200 calories. Another trick I use to save calories (and carbs) is to only eat about an inch of the delicious Cosi flat bread. Just a few bites will be enough to quell your desires. Cosi is a great place to get a quick and healthy salad for lunch and as an added bonus they have Coke Zero as a fountain option!
THE CONQUEST My good buddy and business colleague Matt was visiting from London. Although a devout vegetarian, Matt has participated in past Burger Conquests. He's a good sport about the whole thing which is a reflection of his generally positive attitude to just about everything. During Matt's visit to NYC he worked out of our office when not at meetings or shows. So when the chance to grab lunch with him came up, I suggested we hit my favorite vegetarian restaurant in NYC - Curly's Vegetarian Lunch.
Curly's is located just a few blocks east of Union Square technically on the borders of Stuyvesant Town, the East Village and the Gramercy-Flatiron District. They are only open from 11 am to 11 pm on weekdays with a focus on their classic diner-esque fare. There is a lot to choose from on their menu but all of it ... and I mean every single item, is vegetarian. While I am clearly not a vegetarian, I do have an appreciation for the cuisine and believe in equal opportunity eating. Besides, you really shouldn't eat meat for EVERY meal! Since I have been on somewhat of a health kick, post SXSW, this gave me a perfect excuse to have a veggie burger conquest.
THE BURGER While Curly's really does have a wide offering from veggie burgers to breakfast to burritos, salads, smoothies and all sorts of mock-meat sandwiches, the choices are really diverse. We started with an order of the mocknuggets, a pun of the McDonald's "McNuggets." Dipped in honey mustard and smoky BBQ sauce, they were pretty good. I mean at the end of the day, you can fry and bread anything and it instantly makes it tasty.
The Curly vegetarian burger is a "A Homemade Vegan Patty Of TVP (texturized vegetable protein) Black Beans, Seeds, Vegetable, Onion & Garlic, On A Ciabatta Roll." TVP has just as much protein as beef, zero fat content and cooks quickly. It really is one of the best options as a meat substitute. I ordered my topped with tofu bacon and cheddar cheese for an extra flavor zing. The ciabatta was fresh, crunchy and the type of quality bun that I wish regular burger spots would consider using! Tofu bacon has a smoky and salty taste to it that does it's best to mock the bacon flavor and while it will never come close, it isn't bad at all. The fresh spring mix of greens added a hint of a pepper back ground to mix well with the savory cheddar and tofu bacon. The patty itself although a little thin was chewy with a nice soft texture and a nice mix of flavors. Most prevalent was the garlic followed by the black beans. While neither overtook the taste of the whole sandwich, it was a good mix of flavors and certainly healthier than the meat equivalent(s).
As far as veggie burgers go, it's pretty good. However the next time I hit up Curly's, I am going back to my old standard - the "Cubano Nuevo roast loin of soy, Virginia baked sham, Swiss cheese, pickles and mustard pressed in a wheat hero."
THE CONQUEST 11 years ago, I stepped onto the streets of Austin, TX for the very first time. I was there for the annual South By Southwest (SXSW) Music conference and festival. Back then, I was young(er), (more) innocent, un-inked, had never been introduced to the concept of brisket and the closest thing I had to a blog was an email address. On that trip I tasted my first Texas Market Style BBQ, drank my first Shiner Bock and got my first tattoo. I also watched a shit-ton of great rock and roll bands. Yes, I know, I've come along way. 11 years later and I still go to SXSW every year. It's a great place for the entertainment business to gather, see emerging acts, make new contacts and have a nice BBQ & beer filled spring break.
With so many great choices for BBQ and Mexican food, Hamburgers almost seem like an after thought for visitors to Austin. But after many years of delicious smoked meats and tortilla filled delights, it was time to branch out. Last year we gave Casino El Camino a run for the money and for as much as people love it, left unsatisfied. Enter SXSW 2010. Since last year I have discovered the bible of burgers, Hamburger America, written my my now burger buddy - George Motz. Nearly every burger I have eaten featured in the book has been great so when it came time to plan my Austin eating adventure, I wanted to find some gems that weren't located in the downtown area. Most people attending the conference never venture outside of the main part of downtown where the activity happens. With 10 of these under my belt, I gathered up a bunch of the music industry's elite and selected a burger spot near the University of Texas campus called Dirty Martin's Place.
Though originally named "Martin's Kum-Back" when it opened in 1926, it earned the nickname "dirty" due to the dirt floors. In 1951 a concrete floor was added but the name stuck. Prior to that point, most of their business was done via car-hop, a lost forgotten art of in-car dining now mostly only available at Sonic Drive-Ins. Dirty Martins not only serves up a classic thin patty burger made of fresh, never frozen, ground beef but they also offer up a selection of sandwiches, dogs and sides including my all time favorite burger side car - TATER TOTS! Wash it all down with homemade lemon and lime aids, shakes and malts, or do as we did - several pitchers of the locally made Austin Amber from the Independence Brewery.
THE BURGER We started off with an order of corn nuggets, which essentially is cream corn that is breaded, fried and served with ranch dressing. It's a sweet and salty treat that one must try. Warned in advance of the smaller patty size, I ordered a double meat, bacon cheese burger known as the "O.T. Special." When I saw the magic words "fried egg" on the add-ons menu, I immediately made the request. Want to take it up a notch like my friend Heather? Order the "D.H. Special" - a hamburger served with grilled onions between 2 pieces of cheese toast! The Dirty Martin's burger is a classic designed real slice of old-school Americana. Before burgers became thick and gourmet, they were served as thin, fast cooked sandwiches cooked on a flat grill. Chains like McDonald's and White Castle made this concept world famous but at Dirty Martin's, you get the real, fresh and never frozen, deal. The sesame seed bun held together well the salty slices of cheese, tasty crisp bacon, fried egg and 2 beef patties. It's the kind of hole-in-the-wall joint that made the burger a quintessentially American favorite.
THE CONQUEST Day #2 of the Metal Road Trip (click here for Day 1 - Weber Grill) began with an arrival announcement arrival announcement of fellow Burger Conquester Chuck, "I'm here with bacon and juice!" We slammed some breakfast burritos, coffee and then piled into the SlayRv for the next part of our journey. A brief Coors Lite soaked ride later we arrived in Columbus, OH for the Scion Rock Fest. An event, now in it's 2nd year, put on by the car maker Scion, features 4 stages of metal bands all for the low, low price of FREE.
Attending the virgin outing of the fest last year, allowed us to make stop at the world famous The Vortex for tasty burger relief. With year #2 taking place in the college town of Columbus, we set our sites on a different burger...THE THURMAN BURGER!
Gaining notoriety for years now as one of the country's best burger spots, the Thurman Cafe, has been in business since 1942. It's Located at the corner of Jaeger (yes many drinking jokes were made) and Thurman in the German Village part of town and is still family owned. The joint is relatively small so expect to wait up to an hour, especially on a rainy Saturday afternoon! Walk in, sign yourself into the waiting list and feel free to have a beer while you hang out in the vestibule. When your table is up, your name will be called as it was in our case, by the courteous and over-worked Victor. As if we weren't full enough from Chuck's bacon-fairy move, we were about to dive head first into one of the most critically acclaimed and BIGGEST burgers in the Midwest.
I was expecting a sandwich of legendary size, the pure girth of the real deal is a sight to behold, while the actual burger itself is just plain hard to hold!! After a few moments of awe, I wrapped my mitts the best I could around the beast and ATTEMPTED to get my mouth around it. Bread was originally wrapped around the contents of a sandwich to make it easier to eat, keep it all in one place and to a certain degree, keep one's hands and fingers relatively clean. In the case of the Thurman, I don't think a case of cement shoes could hold in the contents! Check out the extreme drippage on Steve's Thurman burger, even before the first bite!
Much like a rock fest with 4 venues, there is a lot happening on this sandwich. It was hard enough to eat it, let alone experience each flavor held within. The onions and heavily stacked ham really dominate a lot of what is happening while the mild cheese choices sort of get lost in the mix. I loved the addition of banana peppers and thought they really added something unique to the burger. The lettuce, covered in mayo, almost seemed unnecessary as it practically shot out of the bun after a few bites. It's a concoction of loving design, created with the freshest of ingredients that presents not only a challenge in eating but also in finishing!
Video Review:
7 out of 10 ounces -Rev
Wino from St. Vitus / Hidden Hand / Shrinebuilder / The Obsessed joins SAVIOUS on stage.
THE CONQUEST I recently got a new toy - a hand-held ZOOM Q3. It's like a Flip Cam but has a great condenser microphone on it for picking up high quality audio. It's pretty rad and I plan on using it for video footage of Burger Conquests. I got it just in time for a little adventure some of my friends and I named the "Metal Road Trip." This adventure began in Indianapolis where some of my NYC metal brethren and I met up with our burger buddy, Mark. Mark was able to procure us a "bandwagon." This revolutionary new vehicle has the front end of a small truck with an 8 passenger sleeping capacity, fully-loaded RV on the back. The key is that you do not need anything other than a standard driver's license to drive it. Here, take a quick tour of what we nick named the "SlayRV":
The road trip route took us from Indianapolis to Columbus where we attended the Scion Rock Fest and then continued on to Austin, TX for the South By South West Music festival. The road trip ends there but is still going on, even though I jumped off. Follow the adventure on the Metal Road Trip Twitter.
However, before we hopped aboard the "SlayRV," we took the time to have a Burger at the brand new Weber Grill restaurant in Indianapolis. We all love a good BBQ and we all know that Weber is the king of the outdoor grill. They invented the Weber Charcoal Kettle Grill that we all have come to know and love. To prove their grill-abilities, the Weber company started to open up restaurants where menu items were cooked on a classic Weber Kettle Grill. It's about this time of year we all get the itch to get in our backyards and start up the grill season. In fact, I recently did just that myself, creating the Bourbon Soaked Bacon Beast, which has a shot of getting onto Bobby Flay's Grill It! TV show. But I digress...
THE BURGER Mark, Rich, Nick, Marc and I started off with the best move we could, "The Weber Sampler" (serves two) with a sampling of Rib Fingers, Beer Can Chicken Tenders, Steak Skewers and BBQ Shrimp. Make no mistake, these were all extremely delicious and I highly recommend ordering it. You came to the Weber Grill and you might as well get a great idea of what they are capable of doing. We also ordered an appetizer of the Applewood smoked bacon and that is when the line of the night came out. Our server took a brief pause and replied to our request, "here at the Weber Grill, bacon is ALWAYS free!" You could've cut the collective excitement at our table with a pickle spear!!
The burger at the restaurant has received high praise from his beef-all-mightiest, Nick Solares from A Hamburger Today and had my mouth watering before it even arrived a the table. While I ordered the "Wisconsin Burger," which is served with Applewood Smoked Bacon and Cheddar Cheese, there are other options, including a veggie alternative. It's all stacked inside an egg based bun which was similar to a brioche. The patty is made from 100% U.S.D.A. Black Angus beef which creates the quality base to built around a tasty sandwich. It was cooked to a picture perfect medium rare, which isn't quite the easiest thing to do on a charcoal grill. The bacon...OH MAN THE BACON!! With hints of cinnamon and apple flavors, it was just pure pork beauty. The cheddar added to the over all savory appeal of the burger. All it took was one bite to confirm, this burger was incredible but of course, I devoured the whole thing!!!
For the reading challenged, here is the video review;
While I was basking in the afterglow of a beef touchdown, a server appeared at our table, looked at me and asked "we heard it was your birthday!" It indeed was NOT my birthday but having pulled this prank on others, I went with it. "Yes it is and I just celebrated with your amazing burger!" She then placed down in front of me, a slice of cheesecake, perfectly positioned between the same bun that the burger was served on. It was all Marc's GREAT IDEA and a pretty funny one at that. I picked it up, just like I would a burger and chomped down. It was some DAMN GOOD cheesecake (please note; the Weber Grill does not cook cheesecake on the grill) and much like the entire experience, highly suggested.
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