The first thing I searched for was a good butcher shop, something to remind me of Taylor's in Sierra Madre, where you find things you haven't seen done quite that way before, with friendly service and decades of history. I narrowed my options to three possibilities and within a week of arriving in New York I visited them all. And all were nice.
But Los Paisanos stood out to me. Located in Cobble Hill, a pleasant one mile walk from me, the sign hanging outside Paisanos reads "Est. 1960." I've been in Brooklyn for seven weeks now and I've been there ten times. If you want to cook it, they probably have it: any cut of the cow you can name, more than a dozen varieties of sausage, more than thirty flavors of ravioli, exotic meats, and a full deli to boot. Those slow-cooked chicken sandwiches I wrote about the other day featured chicken breasts from Paisanos; you will see its named mentioned many times in the future, I'm sure.
(I've never been a devotee of Yelp, but it's hard not to be impressed with Los Paisanos maintaining a five-star rating with more than 80 reviews.)
On my first trip there, perhaps our fourth day in the city, I noticed their burger patties, advertised as a blend of brisket and short rib. This was something I simply had to try. But I had to wait a few weeks: we don't have an outdoor grill anymore - which is just as well, since we no longer have an outdoor space. And these patties weren't something I was going to cook in a skillet. Eventually, though, I got an indoor appliance that I deemed suitable for preparing them. I picked up two patties from Los Paisanos that day.
The egg bun was a little on the thick side - it was fresh and spongy and not bad by any means, but I think a potato roll would have been better here. That hardly matters, though, the beef flavor was the star of the show and I don't know if any kind of bun would have dragged it down.
I am already planning the different versions of this burger that I am going to make in the future.