The biggest event of the South Beach Wine and Food Fest—which begins in just 12 days people—is hands down the great Burger Bash. To get everyone appropriately pumped for this year's event, we'll be interviewing the top contenders. We've already spoken to the Feb '08 winner Michael Schlow and defending champ Katie Lee Joel. Next up: Michael Psilakis
Burger Maker: Michael Psilakis (Anthos, Kefi, Mia Dona)
What's your strategy going into the event? Survival! I have to make enough burgers to feed 1,400 people.
You haven't been in the other competitions. Why did you decide to join in this time around? What are you expecting? Last year I had to bow out because Donatella and I were opening Mia Dona. So, this year I’m making good on my promise. It’s an honor to be invited, but I also really love doing events like this because taking an American staple like a burger and putting my own Greek spin on it is always really entertaining. It’s a great way for me to circle back to Greece.
Do you plan on talking to some other Burger Bash vets to get some pointers? All I’m planning on is waking up super-early so I can get to work on all of those burgers –and keeping my fingers and toes crossed.
What will you serve? We’re making a Lamb Burger with feta and spicy pepper hktipi. Since lamb is not a naturally fatty meat we’re adding 30% fat back and wrapping each burger in caul fat and then just throwing it on the grill.
Is this a burger from one of your restaurants? This is the burger that we serve at Anthos during lunch. People can’t get enough of it. It’s one of those really juicy, drippy burgers.
Any accompaniments? No, just the burgers. They’ll be topped with a spicy whipped feta sauce. We’re going all Greek here. No ketchup!
Which is the burger to beat? I think Bobby Flay’s are the burgers to beat.
And, last bu not least, favorite burger in New York? JG Melon.