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1970s.
THE SCHOOL ALSO SAYS IT HAS
SETTLED A GREAT MAJORITY OF
THOSE CASES.
>>> WHAT'S A MEMORIAL DAY
WEEKEND WITHOUT A BARBECUE?
>> WELL, BEFORE YOU FIRE UP THE
GRILL, BURGER EXPERT IS HERE.
LOOK AT THAT
EMAIL STORMTEAM@NBCNEWYORK.COM
AND DOWNLOAD OUR WEATHER APP.
PAT AND GUEST, OVER TO YOU.
>>> WELL, LISTEN, AS HE SAID,
TODAY PROBABLY ISN'T THE BEST
DAY TO PULL OUT THE GRILL FOR A
COOKOUT.
BUT WHEN THE SUN COMES BACK, SO
WILL THE SWEET SMELL OF BARBECUE
AND THAT FLAME-GRILLED GOODNESS.
MEMORIAL DAY IS REALLY THE
UNOFFICIAL START TO THE SEASON.
AND HERE TO HELP US IS THE OWNER
OF BGR, THE BURGER JOINT.
>> THE BURGER JOINT.
>> WE LIKE THAT.
>> SO LUIGI, TODAY YOU'RE
PAIRING DIFFERENT TOPPINGS WITH
THE BURGER.
WHERE SHOULD WE BEGIN?
>> FIRST OF ALL, THANKS SO MUCH
FOR HAVING ME.
MUCH APPRECIATED.
>> WE APPRECIATE IT.
>> WE START OUT WITH THE
TRADITIONAL BEEF BURGER.
IT'S ONE OF THE FAN FAVORITES AT
MY LOCATION.
AND IT'S PRIME DRY-AGED BEEF.
IT'S EIGHT OUNCES OF PRIME
DRY-AGED.
SO TO TOP THIS OFF, THIS IS MY
RECOMMENDATION FOR A GREAT
MEMORIAL DAY BARBECUE.
TOP IT OFF WITH OUR SIGNATURE
SAUCE, WHICH IS MOJO.
IT'S A MAYONNAISE BASED
HORSERADISH WITH CHIVES.
WE'RE GOING TO PUT THE MOJO ON
THE BOTTOM PORTION OF THE BUN.
TAKE THE BURGER.
PLACE THE BURGER ON THE MOJO.
I RECOMMEND AMERICAN CHEESE.
WE USE AMERICAN CHEESE, A SLICE
OF WHITE, AND A SLIGHT OF
YELLOW.
PLACE THAT ON TOP OF THERE.
>> DO THEY TASTE DIFFERENT?
>> NO.
THEY ARE BOTH THE SAME.
I THINK IT'S JUST FOR LOOKS.
BUT IT DOES GREAT.
THIS IS A BEEFSTEAK TOMATO.
ONE OF THE SECRETS, ROOM
TEMPERATURE.
NEVER REFRIGERATOR IT.
>> YOU'VE BEEN LISTENING TO
PRODUCE PETE.
>> ABSOLUTELY.
SOME ICEBERG LETTUCE.
AND TO TOP IT OFF, APPLEWOOD
SMOKED BACON COOKED WITH
ROSEMARY.
PUT THAT ON TOP JUST LIKE THAT.
>> MMM.
>> SO THE SAUCE IS REALLY WHAT
MAKES THIS A LITTLE BIT OF A
DIFFERENT TWIST?
>> THIS IS OUR SIGNATURE SAUCE.
SOON-TO-BE BOTTLED.
>> REALLY?
>> YES.
>> SO MOVING ON, THIS IS LAMB?
>> NO, THE VEGGIE BURGER.
>> OK.
>> SO WITH THE VEGGIE BURGER, WE
HAVE A GLUTEN-FREE BUN
ALTERNATIVE.
THIS IS THE BUTTERED BRIOCHE
BUN.
WE DO HAVE THAT OPTION.
>> WOULD YOU CALL IT DELICIOUS?
>> IT'S ABSOLUTELY DELICIOUS.
IT'S SO POPULAR.
>> I CAN IMAGINE.
>> SO I'M GOING TO TAKE -- SO
THE TRICK TO THIS IS THAT THIS
IS HANDMADE.
AND WE PREPARE IT IN OUR
RESTAURANT.
SO WHILE THE VEGGIE BURGER IS
ACTUALLY BEING COOKED ON THE
OPEN FLAME, WE'RE ACTUALLY GOING
TO HIT IT WITH SOME BARBECUE
SAUCE.
SO THIS WOULD BE HAPPENING AS
IT'S BEING COOKED.
>> SO DO YOU COOK THIS -- YOU'RE
NOT GOING TO PUT THIS ON THE RAW
SIDE.
YOU WAIT UNTIL ONE SIDE IS
COOKED AND THEN PUT THE OTHER
SIDE ON?
>> YES.
AND WE HAVE A SPECIAL AREA ON
THE GRILL FOR THE VEGGIE THAT
THE VEGGIE GETS PLACED ON.
>> THAT'S NICE.
>> WE DON'T WANT TO CROSS
CONTAMINATE BETWEEN THE MEAT AND
THE VEGGIE.
>> A LOT OF PEOPLE ARE TRYING TO
GO GLUTEN FREE NOW.
IT'S A VERY POPULAR OPTION.
>> AND YOU LIKE A LITTLE ONION
ON THERE.
>> PLACE THE VEGGIE ON THE LOWER
PORTION OF THE BUN.
ONCE AGAIN, A BEEFSTEAK TOMATO.
ICEBERG LETTUCE, AND RED RAW
ONION.
>> I WOULD BE A RULE BREAKER AND
JUST PUT IT ON THE TOP PORTION
TO BE DIFFERENT.
>> HONEY, I'D JUST PUT IT
EVERYWHERE.
IF BY CHOICE I COULD HAVE THE --
>> YOU CAN HAVE THE MOJO BY
CHOICE.
AND SERVE IT ON THE SIDE.
>> AND THE LAST ONE HERE IS A
GREEK BURGER.
TELL US ABOUT THAT.
>> THE GREEK BURGER IS A LITTLE
TRICKY IN THAT IT REQUIRES A LOT
MORE COOKING TIME.
IN ADDITION TO THAT, WE REALLY
NEED TO FLATTEN OUT THE GREEK
BURGER.
AND WE KIND OF PINCH THE CENTER
OF IT.
>> BECAUSE THAT'S LAMB, RIGHT?
>> YES.
IT'S LAMB, AND IT TAKES A LITTLE
BIT LONGER TO COOK.
SO WHAT I'M GOING TO DO WITH THE
GREEK BURGER --
>> OK.
I'M ASSEMBLE IT IF YOU DON'T
MIND.
>> OK.
>> YOU CAN TAKE THE KNIFE AND
THE SAUCE.
KIND OF BUTTER THE BOTTOM OF THE
BRIOCHE BUN WITH THE TAZIKI.
>> AND I WANTED TO MENTION WITH
THE LAMB, YOU HAVE GROUND IN
CUMIN, MINT, AND GARLIC.
>> CORRECT.
AND ONCE AGAIN, WE MAKE THAT IN
OUR RESTAURANT.
SO THAT'S A HANDMADE BURGER.
>> NEXT.
>> YES.
PLACE THE LAMB ON.
>> AND YOUR 15-POUND BURGER.
>> DO PEOPLE REALLY COME IN AND
BUY THAT THING?
>> ABSOLUTELY.
IT'S GREAT FOR CATERING EVENTS,
KIDS PARTIES.
AND ACTUALLY AT A COMPETITION,
YOU KNOW, IT'S ENROLLED IN THE
WORLD FOOD COMPETITION.
>> WE'LL TAKE A PICTURE OF THAT
THING AND POST THAT ON FACEBOOK
AND TWITTER.
>> SO AWESOME.
>> AND BE SURE TO CHECK OUT BGR,
THE BURGER JOINT.
THANK YOU SO MUCH FOR YOUR BIG
SPREAD HERE.
WE'RE GOING TO HAVE PEOPLE FROM
ALL OVER THE BUILDING COMING BY
BECAUSE IT SMELLS SO
DAY.
THOSE OF YOU AT THE SHORE DON'T
WORRY.
THE WEATHER WILL COOPERATE AS WE
GO ON INTO THE WEEKEND.
>>> TOMORROW ON "TODAY IN NEW
YORK," WE KICK OFF THE SUMMER
READING SEASON WITH DAN BROWN'S
"INFERNO."
I'M LISTENING TO IT RIGHT NOW.
>> DO YOU SEE THE BIG BURGER WE
HAVE FROM THE BURGER JOINT?
DO YOU SEE HOW MANY PEOPLE WE
HAVE AROUND?
AND WE THINK THIS BURGER WILL
FEED THE WHOLE CROWD.
AND GO!
>> GO, LUIGI!
>> THANK YOU FOR SPENDING YOUR
SATURDAY WITH US.
WE'LL SEE YOU BACK HERE BRIGHT
AND EARLY TOMORROW MORNING AT
6:00.