January 30, 2009

South Philly Tap Room's Scott's Schroeder knocks the Burger King off his Throne with the Real Deal in Sliders


I've only read excerpts of "Fast Food Nation,"but it's safe to say, unless I am on a road trip and there are no other options I've eaten my last McDonald's cheeseburger. But boy did I enjoy them as a youngster. The meat was never that great....but the ketchup/mustard mixture and thin slices of pickles were my favorite. The cheese wasn't melted half the time, sometimes the meat was grey and the bun could be staler than my mother's sense of humor.

So now I'm, 30 and I spend most of my time in bars and restaurants and there are plenty of burgers around the city and its outskirts to keep me happier than any happy meal of yesteryear.

But Scott Schroeder of the South Philly Tap Room has made me the happiest. As a native of Michigan, Schroeder was frustrated with the appearance of the word "sliders" all over city menus representing nothing more than a miniature burger.


The Hamburger Today Blog defines the slider...

"People, a slider is something very specific. It is not just a mini hamburger. It's a thin, thin slip of beef, cooked on a griddle with onions and pickles piled atop patty. The steam from the onions does as much cooking as the griddle. The buns are placed atop the onions, absorbing the pungent aroma and flavor.

A slider is at once a hamburger and, yet, something more. (Maybe because you eat a bunch of them at one sitting.) A mini burger is just a reduction of the same old thing we already know, however much we may love it."

It's so named because of the ease with which it enters, and exits, the gastrointestinal system.

"Serious Eats"
named 2008 the year of the slider. In December, Burger King started pushing their "Burger Shots,"a reincarnation of the "Burger Buddies."

So back to SPTR, Schroeder presents us with sliders (although they are a bit large) that contain
dry-rubbed thinly saved ribeye, carmelized onions, american cheese, heinz ketchup/ yellow mustard mixture, and zaydia's thinly sliced pickles. The bun is a soft potato bun, gently toasted. The secret's in the rub (which he let me in on ;))
He roasts the ribeye for a few hours, then lets it sit for three days. He thinly slices it and mixes the Caramelized onions in.

Of course we shared the butternut squash risotto too and lance got dessert (Frosted Frake encrusted Peanut butter and jelly) so I had way too much food, but gluttony never felt so good.

They're always on the menu at $10 for two rather large sliders.

Also- the Gang AGt Agly Sly Fox Scotch Ale is pouring, the Dogfish Indian Brown is tasting nice, and Lance's own Wee Heavy will be renting out space on the tower soon.

One last thing of note- Johnny Brenda's does great Sliders (or mini sandwiches)/Soup combos as well. Below is the Roast Pork, Broccoli Rabe and Sharp Provolone...

2 comments:

  1. where can i get a hawaian shirt by monday lol

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  2. the sliders are the most interesting take on the cheesesteak that i've seen in quite some time. so so good!
    thanks for the tip!

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