Comedian Bert Kreischer is bringing his unfiltered food opinions to New York City this week, hosting the Burger Bash at Thursday night’s New York City Wine & Food Festival.
Kreischer’s philosophy on the perfect burger is simple, even if his way of putting it is not exactly dinner-table appropriate. “A good burger is like great sex. It doesn’t need to be fancy,” he said in an interview ahead of the event.
He favors the classics over gourmet experimentation: a buttery, toasted brioche bun, American cheese, and traditional toppings. “I’ve got to be in a mood to have a raspberry jam and goat cheese on a burger,” he said.
Kreischer’s burger obsession extends to his cooking show, “Something’s Burning,” where he got so skilled at making smash burgers that he started eating them at every meal. “I got so good at making smash burgers that I went through a smash burger phase where I was having them for breakfast, lunch and dinner,” he said. He eventually had to dial it back.
One burger still stands above the rest for him: the one served at Guy Fieri’s burger bar on Carnival cruise ships. “The best thing Guy Fieri has ever done in his life is the f—— Guy Fieri burger bar on the cruise ships,” Kreischer said. “That is the best burger you’ll ever have.” He likes the generous portions and the freedom to stack extra patties, cheese, and toppings as he pleases.
Kreischer is also preparing to host his own Fully Loaded at Sea comedy cruise, which will include a live taping of “Something’s Burning.” He said he’d gladly spend an afternoon working behind the counter if the ship had a Guy Fieri burger bar.
At Thursday’s Burger Bash, top burger makers from around the country will compete for bragging rights. Kreischer, who judged a similar event earlier this year at the South Beach Wine & Food Festival, is glad his job this time is simply to host. “Yeah, it’s so much better than judging it,” he said.
In the end, Kreischer’s standard for burger greatness doesn’t require invention. A well-cooked patty, melted American cheese, and a toasted bun, he suggests, are usually enough.
Add comment