Is that half-pound cheeseburger just not doing it for you anymore? Then it’s probably time to check out The Tapp in Tarrytown and its giant Tapped Out Burger. Just how big is it? The burger starts with ground short rib, chuck, and brisket that’s formed into a 20-oz patty. The patty is sandwiched between two sharp-cheddar, short-rib filled, brioche-bun grilled cheeses, and topped with pickled jalapeños.
Each ingredient is carefully prepared to give the burger as much flavor as possible, says Chef Eric Vathke who designed the monster burger to encapsulate and enhance all the best parts of an American favorite (including, it seems, our love of supersizing). “The short ribs are braised for seven or eight hours; they’re in the oven almost all day long,” says Vathke. “I make a double-sized patty, and the pickled jalapeños offset the sweetness of the short ribs”.
The Tapped Out Burger was added to the menu recently, but the restaurant has already seen it grow in popularity, especially with groups and couples. “It’s an extremely intimidating burger, so usually just one person doesn’t order it,” says Vathke. “I never turned it into a challenge because couples tend to enjoy it together.”
And what about those brave burger lovers who tried to tackle on their own. Only a chosen few — Vathke estimates about three — that have polished off the meal alone.
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