A Top-Notch Burger Joint: Simple, Fast, and Fresh at Burger Me

Burger Me is an exceptional burger joint that embodies the principles of simplicity, speed, and freshness. As stated by Marcus, who worked for a nonprofit and stumbled upon this gem, it's a great place to have in downtown Truckee. The restaurant boasts a humongous refrigerator, plenty of storage space, and room for its burger joint operations.

The atmosphere is welcoming, with the chef and his team, including buddies Tom Farina, enthusiastically preparing burgers done right. They take pride in their work, ensuring that every order comes in and every burger goes out fresh. From the Caprese with fresh vegetables to the barbecue bison, they can't be beat. This fan favorite, the Italian Stallion, is a masterful combination of a burger meeting a deli sandwich, perfect for those looking for something new.

When preparing the Italian Stallion, they begin by making their signature cabernet vinaigrette. The chef explains that it's an "Italian-style" dressing made with cabernet vinegar, extra virgin olive oil, fresh diced shallots, kosher salt, and black pepper. They whisk all these ingredients together to create a delicious accompaniment for the Italian Stallion.

The main ingredient in this dish is fresh moretta, which they slice up alongside general salami. The chef notes that there needs to be a "guard" watching over the slicing process, as it looks like it's "flaming up steam." This attention to detail ensures that every component of the Italian Stallion is prepared with care.

The bison burger patty is made from free-range bison, providing a stronger beef flavor and being leaner than traditional beef. The chef explains that this type of beef is "basically" just a stronger version of regular beef, with a more intense flavor profile. When flipping the burger, it's essential to cook the bottom just right, as this will help retain some moisture.

The bison burger is then topped with provolone cheese, which melts beautifully and adds creaminess to each bite. On top of that, they add slices of salami and mortadella, along with lettuce, tomato, pickle, and hot chopped Boston peppers. The chef mentions that there's nothing he doesn't like about this dish, praising its sheer size and flavor.

To enjoy the Italian Stallion at its best, it's essential to hold the plate correctly, with your elbows above your wrist, allowing you to appreciate the burger without any grease dripping down into your pits. When bringing up the plate, take a moment to admire its impressive presentation. The final result is a mouthwatering dish that combines all the favorite elements of both burgers and deli sandwiches.

This exceptional burger joint is truly one-of-a-kind, with a focus on simplicity, speed, and freshness that sets it apart from other dining establishments. By embracing local ingredients, Burger Me creates an original experience for its patrons, making it a must-visit destination for foodies and burger enthusiasts alike.

"WEBVTTKind: captionsLanguage: ena top-notch burger joint that is all about simple fast and fresh this is burger me i don't know about the simple because that's a pretty big burger one italian stallion fast for sure and definitely fresh organic and local ingredients it's nice to have an original place like this thanks to local restaurant tour marcus burger on wheat who lucked into this place i worked for a nonprofit we were looking for a presence in downtown truckee this has a humongous refrigerator plenty of storage and room for a burger joint hey guys how are you now he and buddy tom farina here you go our cranking out burgers done right order comes in burger goes on fresh order yup from the caprese with fresh vegetables to the barbecue bison can't beat it and this fan favorite an italian stallion this is a doozy where burger meets deli sandwich perfect combination what are we jumping into okay so we're gonna make cabernet vinaigrette for the italian stallions we love the name italian style yeah it's great so we add cabernet vinegar extra virgin olive oil some fresh diced shallots kosher salt and black pepper and then we just whisk all that together what's just going on the italian stallion it's got uh fresh more tandela we slice it up some general salami slice it up now the danger there needs to be like a guard walking with us when we come back from the slicing looks like it's flaming up steam now what happens we're gonna put a bison burger on salt and a little pepper how do you explain bison to people basically you just got a stronger beef flavor it's leaner this is all free range bison so the buns down burger cooks little uh juice to the top is that when you flip that's when we're ready those buns are dynamite yeah fantastic we're gonna add some provolone cheese to that bison burger that melt for a second gonna add that to that add our salami our mortadella on top of that lettuce tomato pickle the hot chopped boston peppers and then we'll just add the cabernet vinaigrette there's nothing about that i don't like this big hitter right here big head yeah oh god look at that thing now do the hunch the hunch over yeah you know you've never seen it grab your plate okay when you bring this up you got to get the elbows above your wrist so you don't have the grease drip down into your pits ready two three do i have anything here no no you're good okay that's delicious man so you get the hot of the burger the hot chili pepper but right in the middle championship cold cuts it's all the favorite things i want in a deli sandwich mixed with a burger thank you really like ita top-notch burger joint that is all about simple fast and fresh this is burger me i don't know about the simple because that's a pretty big burger one italian stallion fast for sure and definitely fresh organic and local ingredients it's nice to have an original place like this thanks to local restaurant tour marcus burger on wheat who lucked into this place i worked for a nonprofit we were looking for a presence in downtown truckee this has a humongous refrigerator plenty of storage and room for a burger joint hey guys how are you now he and buddy tom farina here you go our cranking out burgers done right order comes in burger goes on fresh order yup from the caprese with fresh vegetables to the barbecue bison can't beat it and this fan favorite an italian stallion this is a doozy where burger meets deli sandwich perfect combination what are we jumping into okay so we're gonna make cabernet vinaigrette for the italian stallions we love the name italian style yeah it's great so we add cabernet vinegar extra virgin olive oil some fresh diced shallots kosher salt and black pepper and then we just whisk all that together what's just going on the italian stallion it's got uh fresh more tandela we slice it up some general salami slice it up now the danger there needs to be like a guard walking with us when we come back from the slicing looks like it's flaming up steam now what happens we're gonna put a bison burger on salt and a little pepper how do you explain bison to people basically you just got a stronger beef flavor it's leaner this is all free range bison so the buns down burger cooks little uh juice to the top is that when you flip that's when we're ready those buns are dynamite yeah fantastic we're gonna add some provolone cheese to that bison burger that melt for a second gonna add that to that add our salami our mortadella on top of that lettuce tomato pickle the hot chopped boston peppers and then we'll just add the cabernet vinaigrette there's nothing about that i don't like this big hitter right here big head yeah oh god look at that thing now do the hunch the hunch over yeah you know you've never seen it grab your plate okay when you bring this up you got to get the elbows above your wrist so you don't have the grease drip down into your pits ready two three do i have anything here no no you're good okay that's delicious man so you get the hot of the burger the hot chili pepper but right in the middle championship cold cuts it's all the favorite things i want in a deli sandwich mixed with a burger thank you really like it\n"