On WGFC’s Burger Pick, we highlight a particular burger that we’ve absolutely fallen in love with and highly suggest you check out. For this edition, we’re taking a look at Emmy Squared‘s Le Big Matt.
Pizza may love Emily, but burgers love Matty – and Matty loves them back. A lot. So when I heard the minds behind Emily were opening a Detroit pizza joint in Williamsburg that’d eventually start slinging meat-patties, my intrigue in Emmy Squared skyrocketed. And, much to my enjoyment, Emmy Part Deux lived up to my pie-in-the-sky hopes.
But today isn’t about pizza. We’re here to honor Matt and Emily Hyland, who have been trying a few different burgers over at Emmy Squared versus their tried-and-true favorite at Emily. They’re still on a rotating cycle, where different days will bring different toppings, but I spent a recent weekend by enjoying an all-American burger that’ll surely be their crown jewel. It’s the kind of burger that glistens in its fatty juiciness, recreating the McDonald’s Big Mac in a more worthwhile, artfully decadent fashion. Many have attempted such elevated comfort, but few have done it this well (Salvation Burger, you’re not alone). Let’s get to the goods.
A photo posted by We Got Food Covered (@wegotfoodcovered) on Jun 2, 2016 at 10:41pm PDT
Le Big Matt (two Fleishers patties, American cheese, pickles and Emmy’s special sauce, served on a pretzel bun):
The Bun: Emmy Squared is bringing Emily’s pretzel bun to Williamsburg, and people are rejoicing. A friend of mine said that pretzel buns were nothing but a fad, which rendered me speechless and offended. Not only is their taste unique, but it’s the best bun for holding messy, sloppy burgers oozing flavorful grease with each bite. It’ll bend, but never be broken. Pretzel buns are going nowhere. Mark my words.
The Meat: A double-decker stack of local Fleishers goodness. These craft butchers are chopping up meat raised on top-quality farms, that have only been eating natural meals – the way the Burger Gods intended. Go ahead, call them meat hipsters, but these devoted carnivores provide establishments like Emmy Squared with premiere products, and any carnivore will taste the difference. Bomb fat ratio, soft texture, cooked to a bloody medium – this isn’t your average patty. Times two.
The Add-Ons: Simple, easy, nothing over the top. A bed of leafy greenness, but the flavor comes from the melding of crisp pickles balancing out Fleishers’ meaty richness. Nostalgic thoughts of backyard BBQs are drawn out by focused execution, but then Emmy Square covers Le Big Matt in with their spicy special sauce – tangy, with a tad bit of heat. If you’ve been to Emily or Emmy Squared, you know that this sauce is like an orange-y, liquid crack – a next-level ingredient other burgers wish they could boast.
The Result: What I’d imagine eating an American flag tastes like (except, don’t do that). As with most above-average burgers, every flavor melds together within each bite. You get a solid bun that avoids becoming soggy, Fleishers’ carnivorous kick, a snap from the pickle, and then Emily’s famed saucy signature. But, more importantly, you’re getting fresh ingredients and a high emphasis on quality – both in presentation and taste. Use the best ingredients, and you’ve got a burger worth passing over one of Emmy Squared‘s many tremendous pizzas for – like, if you HAD to choose.
I mean, you still should have their pizza, so maybe go for lunch, get a burger, and then pop back in for a square pie later at night? It’s worth the calories, bloating, and carboload. That, I can assure you.