PHILADELPHIA (WPVI) — In this edition of The Dish, we are in the kitchen at Post Haste in Kensington, upping our home burger game.
“The best burger is simple, for sure,” says Executive Chef Ari Miller. “It’s medium rare and juicy.”
Post Haste opened in 2023 on Frankford Avenue in Kensington.
“We wanted to really highlight local sourcing, local farmers, local producers,” says owner Fred Beebe.
The restaurant and cocktail bar has a farm-to-glass beverage philosophy.
“For the bar, we source everything from the east coast the United States,” Beebe says.
For instance, they make a Philly Negroni using all ingredients from Philadelphia.
They also want this to be a place to unwind.
“Post Haste means ‘after the haste,'” Beebe explains. “So, after the haste of the day, come to Post Haste and have a nice, relaxing time.”
They also host Pay What You Can Sundays.
“You choose what you want to pay for any of the food that you order,” Beebe says. “What we want to do is break down the barrier of entry of coming to restaurants. Whatever your financial situation is, that shouldn’t prevent you from going out and having a fantastic meal and coming to a nice, warm restaurant where you feel taken care of.”
They also have late-night hours, with the kitchen open until last call at the bar at 11:45 p.m.
On the menu, you’ll find everything from small bites to full meals, to just a good bar burger. Miller’s tips for the best burger start with the meat itself.
“Ours is a custom blend from Happy Valley Meats,” he says. “It’s 70% beef, 30% fat.”
He says the key is to go to a local butcher and talk about what your family likes.
“You also have the great advantage of knowing that the quality of the beef is good,” Miller says. “Once the quality is good, you sort of don’t have to worry about the details too much.”
Also, season well with salt, and only salt.
Because it’s good meat, it’s just a quick sear in canola oil on high heat. You can use any pan, but he says cast iron is “king.”
Pro tip: Heat it in the oven before you cook and then pop the burger in.
“Then, put it back in the oven and that contains the smoke,” Miller says.
If you’re using a pan on the stovetop, cook it on each side for just one minute. Once it’s done, let the burger rest for a few minutes.
“While it’s resting, I’m going to put the cheese on,” Miller says. “I don’t want the cheese to be super melty. I want the cheese to still have a little bit of its structure and have a little bit of its integrity. I want it to exert itself.”
All you need now is a good bun and a good homemade sauce.
Miller shares his below.
Right now, he’s also using rutabaga instead of tomato, to keep with the seasonality of it.
“The rutabaga has a little bit of bitterness to it,” Miller says. “It’s in the turnip family, but it has earthiness to it as well.”
Best Burger recipe from Post Haste:
Ingredients:
– 1 lb. ground beef (at least 20% fat)
– Kosher Salt
– Cheddar Cheese, sliced
– Your favorite bun, toasted
– 6 oz. mayonnaise
– 1 oz. onion, finely chopped
– 1 oz. relish
– Pinch each of smoked paprika, garlic powder and black pepper
– Rutabaga, peeled and sliced
– 8 oz. water
– 1 oz. vinegar
– Heavy pinch of salt
Directions:
Making the rutabaga:
– Poach the slices in a pot with the water, vinegar and heavy pinch of salt and simmer for 15 minutes
Making the sauce:
Mix together mayo, finely chopped onion, relish, smoked paprika, garlic powder and black pepper in a bowl
Cooking the burger:
1. Form beef into 5 oz. patties and season liberally with salt
2. Heat your pan. You’ll know it’s hot enough when a few drops of water bead on the pan and dance around
3. Add a small amount of cooking oil, then carefully place your patty into the pan alongside your piece of rutabaga
4. Sear the burger about 60 to 90 seconds on each side and do the same for the rutabaga
5. Take your burger out of the pan and set aside on a rack or plate
6. Place your cheese on top of the patty and let it rest for 3 minutes
Assembling the burger:
1. Add 1 tablespoon of sauce the bottom bun
2.Place your patty on top and your rutabaga on top of that
3. Add another 1 tablespoon sauce on top of the rutabaga
4.Top it off with the top half of the toasted bun
Enjoy!
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