Is there such a thing as too many burgers? We’d say no, as long as they’re made with meat from animals that live outside, eat grass, and aren’t pumped full of stuff that would get them banned from, say, the Tour de France. After all, if McDonald’s is serving 64 million people around the world every single day, team Grass-Fed has some catching up to do.
Luckily for burger fans who won’t cross the threshold of the golden arches, Burger on Smith has opened in the old Faan space on Smith Street between Baltic Street and Butler Street. The restaurant’s burgers are made with a special beef blend ground at Paisanos Meat Market a couple blocks away, with meats that “are grass-fed, air-chilled, and sustainable whenever possible and/or applicable.” In general the menu is as local, sustainable, organic, and homemade as burger bars get.
There are twelve burger variations on the menu, and they’ve already got some hardware: co-owner Kyle Huebbe won the 2009 Brooklyn Paper burger making contest. Where to start? Try The First Date: a beef burger with cheddar, fresh onions, pickled onions, caramelized onions, arugula, and garlic aioli on a house bun. If you’re looking for something less beefy, try the Harissa Explains It All: a pounded chicken breast with asiago, cucumbers, arugula, and a spicy piquillo harissa on sliced bread.
If you’d rather be your own burger maestro, start with a beef, chicken, lamb, or vegan patty and create your own masterpiece. Finish it off with hand cut fries and a market vegetable…you know, for balance. Beers are bottled for now, taps are on the way, and picklebacks are five bucks.
Didn’t get enough hot wings at your vegetarian friend’s superbowl party? Burger on Smith makes their Brownstone Hot Wings with Bell & Evans Chicken, which means they’re organic, vegetarian-fed, and raised on local farms.
Burger on Smith, 209 Smith Street, Cobble Hill, 718-694-2277. Open 4pm-11pm daily. Full menu.