Cooking class_ piggy butter and jelly burger at burgatory _ triblive

With McCandless the newest of eight locations in the locally owned chain that was launched in 2010, Burgatory appears to have hit on a helluva menu that also features spiked milkshakes and devilish sides.

“Empowering people to customize their burgers — from the protein they want, to the rub, the sauce and the bun — is a huge part of what makes us popular,” says Vince Piconi, executive sous chef for the Burgatory chain. Chicken fingers pictures “And our atmosphere is fun. How to bread chicken fingers It resonates with all kinds of customers.”

Wall renderings of steers with halos and horns, and witticisms such as “Honor thy mother and thy burger” and “Thou shalt not covet thy neighbor’s shake,” advance a theme developed by longtime restaurateurs Mike Hanley and Jerry Dilembo, whose partnership in Burgatory includes Herky Pollock.

Folks can choose from eight proteins, including hormone-free beef, natural bison, grass-fed elk, chicken or plant-based for vegetarians.


Homemade chicken fingers oven They get to pick from dozens of spicy rubs, such as Angel Dust or Kona Crust; sauces like bourbon BBQ or sriracha remoulade; and assorted cheeses, toppings and buns. Chicken breast fingers All burgers come with hand-cut russet- and sweet-potato chips.

The menu offers 10 house burgers, including the Meet Your Maker, featuring dry-aged Wagyu beef with sweet onion crust, aged gruyere, roasted tomatoes, organic field greens and truffled shallot aioli; and the Phat Patti’s Veggie, a ground cremini mushroom, lentil and cashew burger topped with smoked gouda, baby arugula, tomato and guacamole and served on a whole-wheat bun.

Burgatory’s Angus beef burgers average 6 to 8 ounces and are made from a blend of all-natural sirloin, chuck, brisket and short rib, although the ratio of those meats is a secret, Piconi says.

“Jerry and Mike gorged themselves — let’s just say they tried a lot of burgers — before they came up with a blend that differentiates us from other places,” he says. Homeade chicken fingers “One we’re proud of.”

Piconi joined the original Burgatory in Fox Chapel less than a year after it opened under Brad Kohut, executive chef of the chain. How long to cook chicken fingers in oven Piconi previously worked at a number of area restaurants, including Cafe Giorgio in Bethel Park, Soba in Shadyside, Kaya in the Strip District, as well as Joe Mama and Fuel and Fuddle in Oakland and two other Hanley-Dilembo eateries.

“The habanero jelly has kick but more sweetness than heat,” says Vince Piconi, executive sous chef for the Burgatory chain, noting the leftover jelly will work with a variety of other dishes, including breakfast toast.

Burgatory uses rubs on all of its burgers because they impart more flavor and give the cook greater control than incorporating spices into the meat, Piconi says. Who invented chicken fingers “You can go ample or subtle.”

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