A couple of weeks ago while trying to enjoy myself in the Lower East Side a friend of mine and I went to get some post drink snacks at Mikey’s Burger, the latest offering from lower Manhattan’s leader of Vietnamication, Michael “Bao” Huynh, the guy behind Baoguette and Bia. A smallish, tiled greasy spoon, Mikey’s Burger just sells burgers, hotdogs, fries and shakes, mixing in elements of Southeast Asia with the classics of American fast food.
My friend Steve and I, after glancing over the menu, decided to go with the The Mikey, which is a burger topped with onions, corned beef, and pickled mustard seed. We perched ourselves on two stools by the fryer and watched as the cooks took out and shaped fresh hamburger patties and cooked them to order on the grill. I also took note that the precooked fries were kept oiled in a tray before they hit the fryer, which, while I dont know much about frying, struck me as a pretty interesting approach as I always assumed blanching was the way to go when making fries. Either way if and when I ever decide to make my own french fries, I might give that approach a try, but then again we didn’t get the fries so I have no idea if they were any good. Anyways, after about 5 minutes, we got our burgers, served in little paper tries. I proceeded to pour some Sriracha on the burger and dig in. The first thing I noticed was that the burger itself was juicy and thick, as they went with the more patted down ball of meat approach as opposed to the patty. But beyond that I didnt really taste the corned beef or the mustard seed. All in all it wasn’t a bad burger, and it really hit the spot at 3AM, however it’s a tad bit pricey ($5.50…I guess it could be worse), but when you’re drunk at 3AM, everything seems like a great idea.