Allgauer Emmentaller cheese, mustard and dill pickle inside Langos Hungarian fried bread is served with Fried Halusky in rosemary oil and buttermilk aioli. The complete patty enclosure guarantees no loss of juices within the crispy outerlayer and soft inside crust. - CBS New York
Otto Zizak, a native of the former Czechoslovakia, is an unlikely hamburger artiste. After he opened Korzo five years ago serving such Central European fare as spatzle, goulash and pirogi, customers suggested he and his wife, the chef Maria Zizak, add a more casual item. “So we said OK, let’s at least make it interesting,” Zizak says. “It’s basically a marriage of two things — one is a traditional Eastern European dough and the other one is an American hamburger… So we kind of put the two together. It’s a very popular item — we’ve developed a bit of notoriety. ”Korzo’s burger has been discovered before — the Village Voice named the version at its East Village outpost… the best burger of 2011. - New York Post
Remarkable taste and texture. Added flavor comes from the addition of toppings which aren’t so much on top as inside the burger: House-made mustard and pickles and mild Edam cheese can be slipped in between the dough and the meat… It’s just this incredible, glistening blob of goodness. - Men’s Journal
“The Original” has been ranked one of the best in the nation, thanks to Burger Land, a new show on the Travel Channel…a new twist on an all-American classic - Inside Edition