New Mexico Burger, Olé

May 23rd, 2016 § 0 comments

HG is not a burger fan. Finds all chain burgers vile (Mickey Dee serves the worst). Thinks those monstrous burgers that combine, avocado, cheese, bacon, short rib meat, ham, sausage etc, into overkill jawbreakers are impossible to eat and digest. Invitation to shirt stains and heartburn. However, during HG’s New York days, the greedy fellow always enjoyed the hamburgers at Joe Allen, the theater district restaurant on W.46th with a devoted show biz following. Allen’s hamburger is just the right size. Served properly pink. Nice garnishes. A thin roll that doesn’t overwhelm the meat. HG would have sides of French fries and Caesar salad. Preceded it with black bean soup. Drank Black and Tan: Half Guiness Stout and half IPA beer.Sometimes HG varied this routine with pan broiled calf’s liver. Allen’s was one of the very few New York eateries that had it on their menu. HG was reminded of all this by an interview with Joe Allen, the restaurant’s founder and owner (also founded and owns Orso, a good Italian restaurant next door). The interview was not really an interview. Most comments were from his wife and children. Allen is not forthcoming. He says about himself: “I bore myself. I can only imagine my effect on other people.” Anyway, reading about Joe Allen (the restaurant and the man), made HG hungry for a burger. New Mexico style. Thus, for dinner this night there were pan broiled burgers (grass fed local beef) smothered in 505 Green Chile Sauce (Available at Santa Fe Whole Foods). Corn niblets and okra enlivened with a bit of hot chile oil. Goya black beans topped with chopped sweet onions and sour cream. HG sipped (with restraint) tequila and beer chasers. Some slices of just ripe avocado. Hey, amigos, that’s the way we make burgers in New Mexico. Adios. And, stay hungry.


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