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10 Terms that Will Help you Survive a Weekend in Boston

Picture it: You’re visiting Boston for the first time and are daring enough to ask a "Masshole" for advice on where to find the best burger in town (psshh, you can answer that one). Besides our legendary rivalry with the New York Yankees and realllly historical sights, Boston is most famous for our wicked cool accent. Right away, you’ll realize that we replace our “er”s with “ah”s and speak a couple octaves higher than the average American. Even those who grew up in the suburbs are not safe from the “pahk my cah in Hahvad Yahd” stereotype. Despite our hard exterior, we want you to love that dirty water as much as we do.  

We came up with some terms that will help you to successfully navigate Boston without getting lost, scared or just straight up confused.

1.Wicked: We are not insulting you. Or maybe we are. Despite the dictionary definition meaning evil, it is the equivalent to "really" or "very". i.e. The Boston Burger Company has wicked good burgers.

2."Bang a Right": Don't panic. Although you will hear blaring car horns and witness some close calls (we are known for our aggressive driving), the lady or gent is probably just telling you to take a right onto a street.

4."The T": AKA our city subway system. It's good, not great

Frappe: You might have seen our famous Freak Frappes on Eater, Bravo or Mashable (not so humble brag).... And you are dying to see how Boston does a "Milkshake". Here is it friends, BAM.

 

5. Bubblah: Alright. Don't get too excited. We're not hinting at our 420 Burger or any activity that might come before consuming it. It's just a water fountain.

6. Candlepin: We take sports very seriously here. We don't take the easy way out, even on the weekends. Think bowling with small pins and balls.  Probably why we have 4 NFL Super Bowl titles...

7. Packie: This is not a derogatory word for a Packers fan, just a term we use for a liquor store. If you're sick of having to serve yourself beer, we have a pretty amazing draft selection at our restaurants in CambridgeBoston and Davis Square.

8. Regular Coffee: How we take our Dunkies coffee, with cream and sugar. 

9. Southie: Home of Whitey Bulger and the set of The Departed. 

10. Burga: In other words, a burger...our specialty. Hell, we even have a whole meal kit service, Burgabox, that will send our craft burgas to your doorstop.

Marco, Pollo?

marco pollo italian chicken sandwich boston burger company

Look at this bad boy we just cooked up in the #BBCBurgerLab. Two breaded chicken cutlets dripping with globs of fresh mozz and a marinara sauce so good, we just can't keep it a secret. 

Inspired by our annual trip to Italy and week-long binge on authentic local fare, we came to the conclusion about why this stuff is so good. Each meal was concocted with the freshest and most high-quality ingredients that made us want to never stop eating. (And we didn't.)

We returned to Boston with a mission: to revamp and kill the chicken parm game with a brand new sauce. After some trial and error and A LOT of tasting (we didn't hate it), we created the best Italian-grandma-approved marinara sauce your lips will ever touch and now, you can too.  With just a few ingredients from your grocery store and garden you can join us in salivating over this recipe.

Key Ingredients

  • Extra Virgin Olive Oil: Don't skimp on the EVOO. Our friend Piero from I Tre Tari recommends this:
  • Fresh garlic: Because what is marinara sauce without it?
  • Diced onions: We prefer yellow, but white will do.
  • Plenty of salt & freshly ground pepper
  • White wine: Anything in your cabinet.
  • San Marzano tomatoes: The most popular plum tomato from Italy. Find them in every top chef's kitchen.
  • Fresh Basil from your garden. Snip those good green leaves. 

Now...Put that sh*t on everything...like we did on our Marco Pollo, a new special coming to the food truck. Be ready.

Steak Bomb Mac & Cheese: The UlTIMATE indulgence

A couple years ago, my partner Sebby and I drove to Philly for a Pearl Jam concert. We were only there for 24 hours, but in that short time we hit up 6 different restaurants. Of course, while we were there, we had to do the typical tourist thing and kill a couple Philly cheese steaks.  First we went to Pat’s. We each had one with onions and Cheez Whiz. I’ll never understood the cheese in a can thing. It was decent, but it didn’t blow my mind like I anticipated. When we finished there, we walked across the street to Geno’s. We each ordered one with American cheese and onions.  Again, it was good, but it didn’t live up to all of the hype I saw on the travel shows I watch.  I remember eating at a table outside of Geno’s and looking at the lines down the street in front of both places. I said, “Haven’t any of these people ever had a steak bomb before?”  Apparently not.

I guess I was just lucky. Growing up walking distance to the Big A in Malden and a bike ride away from Bob’s in Medford spoiled me. I assumed everyone had access to the glory that is the steak bomb: a steak & cheese sub smothered in peppers, mushrooms, onions, and salami.  A steak bomb has to have salami. When the salami hits the grill, the oily cold cut mixes in with the gooey cheese and the rest of the sandwich. That’s what makes a steak bomb so good.

As you know, we work hard in the BBC burger lab coming up with over-the-top menu items.  I think we did it again this time with our new Steak Bomb Mac & Cheese. It's unbelievable.  It hasn’t hit our restaurant menu yet, but we can ship it to your house, or you can make it at home.  Here’s the recipe!

-Chuck Sillari, co-owner

Steak Bomb Mac & Cheese

Ingredients:

    For Steak Bomb:

  • 1/2 lb. of shaved steak
  • 1 green pepper, cut into strips
  • 1 medium onion, diced
  • 1 cup of sliced mushrooms
  • 1/4 lb. Genoa salami, sliced int

     For Mac & Cheese:

  • 1 lb. dry elbow macaroni
  • 1 tbsp. kosher salt
  • 1 (16 oz.) can of evaporated milk
  • 2 eggs
  • 1 tsp. ground mustard
  • 1/2 lb. extra sharp cheddar cheese, cubed
  • 1/2 lb. American cheese, cubed
  • 1/2 lb. gruyere cheese, cubed
  • 1 tbsp. cornstarch
  • 1 stick unsalted butter
  • 1 1/2 tsp. hot sauce
  • 1/2 tsp. black pepper

Instructions:

For Steak Bomb: Heat olive oil in a frying pan over medium heat. Add peppers and cook until softened, about 3 minutes. Add steak, salami, onions, and mushrooms. Saute until cooked though, stirring occasionally. Season with salt and pepper. Remove from heat.

For Mac & Cheese: Remove Fill pan with water and add salt. Bring water to boil and add macaroni. Cook macaroni al dente (8 minutes) while stirring often.

Meanwhile, in a separate bowl, whisk together evaporated milk, eggs, hot sauce, and mustard until blended. Toss the cheeses in a large bowl with cornstarch until thoroughly combined.

When pasta is cooked, drain and return to the stock pot. Place over low heat, add butter, and still until melted. Add the milk mixture and the cheese mixture and cook, stirring constantly, until cheese is melted and creamy. Season to taste with salt, pepper, Stir everything together, mixing evenly.

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Don't Be A Fool In The Kitchen: Learn How To Chop An Onion

No matter which way you slice it, you gotta learn how to dice it. Watch our little video and learn how to chop an onion the right way. Disclaimer: No fingers were lost in the making of this video.