Cuban Guys in Hialeah

The Grinder

The Grinder: Bill’s Bar And Burger’s Chef Brett Reichler

El Rey de las Fritas

I first met Chef Brett Reichler at the 2010 Burger Bash in SoBe where Bill’s Bar & Burger was competing for the top prize. That was the night their burger won my heart. A few months later, I found myself at Bill’s Bar & Burger in New York where I was again overwhelmed by this burger . Bill’s Bar & Burger will soon be opening its second location in Rockefeller Center this upcoming September (UPDATE: Yeah, it’s Open) but in the meantime, Chef Brett Reichler has agreed to be put through The Grinder:

BB: The perfect Burger, in your opinion is how many ounces?

BR: The truly perfect burger is more about bun to meat ratio than size…although size does matter, 5 ounces of meat is just enough

BB: Where would the Burger world be without Pat LaFrieda Wholesale Meat Purveyors ?

BR: Here is a guy who does it the old fashioned way… no short cuts just great ground beef.. Without him we may be in the frozen foods section. And that’s not a great place to be.

BB: How do you like your Burger?

BR: griddled & Caramelized, Salt and pepper and a slice of American cheese .

BB: Is New York the Burger capital of the world?

BR: This question can only get me in trouble and sounds like a set up, so Here goes. NY is the center of the world period… spoken lie a true NYer

BB: Does George Motz (known Burger authority and of Hamburger America fame) beg you for the recipe to your Burger at Bill’s?

BR: I cant imagine he needs my recipe..

BB: Have you ever exchanged a Burger for a back rub?

BR: If my wife is reading this NO!!!!


About the author

Burger Beast

Eat. Write. Read. Repeat.

Get Burger Beast via Email

Enter your email address to subscribe to Burger Beast and receive notifications of new posts by email.

Join 79,919 other subscribers

Killer Melts

%d bloggers like this: