SHAYNA: AT THE BLUE OX RESTAURANT, CHEF MATT CREATED AN ITEM THAT HAS INCREASED CIVIC PRIDE.
>> WE BECAME SIN CITY IN A GOOD WAY WITH A LOT OF RESTAURANTS AND HOTELS AND WE WANTED TO TAKE THE WORD SIN AND PUT IT TOWARD A POSITIVE DISH.
WE DID THAT WITH THE BURGER.
SHAYNA: THE SIN BURGER IS A BLENDING OF BEEF AND TOPPED WITH LEMON, LETTUCE, TOMATO, AND APPLE WOULD BACON.
IT IS SERVED ON A BRIOCHE BUN AND IS SERVED WITH HAND CUT FRENCH FRIES.
>> JUICY.
HUGE, OVERFLOWING BURGER.
REALLY SATISFYING.
EVERY NIGHT, WE ALMOST SELL OUT AND WE MAKE A LOT.
SHAYNA: THE BLUE OX IS SERVING UP LOTS OF THESE BURGERS THIS SUMMER WITH BOURBON COCKTAILS AND SPICY MARTINEZ -- MARTINIS.
RECENTLY, THEY BEGAN TESTING OUT A SECOND BURGER TOPPED WITH FONTINA CHEESE.
>> AS THE CHEESE MELTS, ARUBA -- ARUGULA SALAD IS ON TOP.
WE CREATED A SUPER RICH SAUCE.
SHAYNA: YOU CANNOT EAT THESE EVERY DAY.
BUT IF THE CRAVING IS THERE, YOU HAVE TO DO IT RIGHT.
>> IF PEOPLE ARE COMING TO EAT YOUR BURGER, YOU WANT TO WOW THEM.
SHAYNA: WITH BUTCHER SHOPS AND CAMBRIDGE, THE MARKET SUPPLIES POULTRY TOO MANY RESTAURANTS IN BOSTON.
THEY ARE ALSO KNOWN FOR INCREASING CUSTOM BURGER BLENDS INCLUDING THOSE GETTING GREAT REVIEWS.
ONE HAS BACON AND CHEESE BLENDE INTO THE BURGER.
>> FLAVOR IS BURSTING IN MY MOUTH.
>> IS MOIST AND JUICY.
>> THE CAMERAS ARE ROLLING.
>> MY FIRST BITE OF BURGER.
>> THE EYE ROLL WAS EVERYTHING.
>> THAT IS SO SWEET.
IT ALMOST TAKES LIKE A LOBSTER ROLL HAS MIXED IN WITH HAMBURGER.
AND YOU ARE GETTING BUTTERY GOODNESS.
SHAYNA: WHEN CHOOSING MEAT FOR GRILLING, THEY SUGGEST BRANCHING OUT FROM YOUR GO TO CUT.
>> I LIKE TO TURN PEOPLE ONTO DIFFERENT CUTS OF MEAT THEY MIGHT NOT TRY.
PRIME BEEF TENDERLOIN.
AND THIS IS A BONELESS PRIME RATE UP -- PRIME RIB.
THIS IS A SHORT RIB.
AND THIS IS AWESOME TO GRILL.
WHEN WE DO BARBECUES, EVERYONE IS ALWAYS ASKING WHAT IT WAS.
SHAYNA: FOR THOSE WHO HIT THE LOTTERY, THIS JAPANESE BEEF IS 135 DOLLARS PER POUND.
THEY SAY IT IS HEAVEN AND LOADED WITH OMEGA THREE AND OMEGA SIX ACID.
>> THIS IS GORGEOUS MEAT.
THE MARBLING IS CALLED GENIUS UNSATURATED FAT.
THAT IS THE GOOD FAT.
THE BAD FAT IS THE EXTERIOR FAT.
SHAYNA: THEY RECOMMEND A BURGER COURSE CORRECTION.
DO NOT OBSESS OVER THE FAT RATIO.
FOCUS ON THE CUT OF BEEF AND BUTCHER.
>> THERE IS NO SUBSTITUTE FOR QUALITY.
THIS IS WHAT WE HAVE DONE SINCE 1939.
WE ARE WORTH THE TRIP.
SHAYNA: THE THRILL OF THE GRILL IS NOT JUST FOR CARNIVORES.
VEGETARIANS AND VEGANS ARE REIMAGINING BURGERS IN INSPIRING WAYS.
TO GET SOME IDEAS, WE WENT TO THE 1950’S DINER VEGGIE GALAXY IN CAMBRIDGE IS CENTRAL SQUARE.
THIS IS THE NEWEST ITEM ON THE MENU.
THE MAC AND SAC.
-- MAC AND STACK.
THERE IS A MEAT SUBSTITUTE, VEGAN BACON, ON MAC & CHEESE WAFFLES.
IT IS ONE OF AN ENDLESS ARRAY OF BURGERS THEY HAVE PERFECTED SINCE 2011.
THIS IS A SWEET POTATO BLACKBEAN BURGER PILED WITH ROASTED RED PEPPERS, ARUGULA, AND ONION RINGS.
>> THE BUFFALO BURGER IS HUGE.
ON TOP OF THE LETTUCE AND TOMATO, THERE IS A CHICKEN PATTY AND ONION RINGS.
WHEN WE FIRST OPENED, WE INTRODUCE DATE BUFFALO BURGER THAT GREW BIG AND TALL.
SHAYNA: VEGGIE GALAXY DOES EXTENSIVE TASTE TESTING TO CREATE NEW BURGERS.
THEY USE PORTOBELLO MUSHROOMS AND CHICKPEAS SO BURGERS HAVE COLOR AND FLAVOR.
PLENTY OF MEAT EATERS HERE REGULARLY.
DO YOU EVER GET MEAT EATERS WHO >> ABSOLUTELY PEOPLE ASK IF IT IS REALLY VEGETARIAN.
SHAYNA: VEGGIE GALAXY GENERAL MANAGER SAYS MAKING YOUR OWN VEGAN BURGERS IS EASIER THAN YOU THINK.
>> BE CREATIVE WITH IT.
YOU CAN FIND INTERESTING THINGS TO DO ONLINE.
COMBINE FLAVORS AND COLORS TOGETHER AND IT IS DELICIOUS.
SOME OF THE BURGERS WE SHOWED YOU TODAY WILL HOLD TOGETHER ON THE GRILL