An insider's view of the Connecticut dining scene
Aug 13, 2014
04:03 PMThe Connecticut Table
Some of Connecticut’s Best Burgers Are at Goldburgers in Newington
Matt Crowley always liked the idea of good high-quality fast food. In 2008 he decided to put that concept into action, and after about a year of planning and preparation the result was GoldBurgers—a fast food joint with a product worth waiting for.
The Newington burger-and-fries establishment is located on the town’s main drag (1096 Main Street; (860) 665-0478) and is home to some of the best Connecticut burgers I’ve had the pleasure of sinking my teeth into.
The big (with a capital B) juicy specialties at GoldBurgers are all made with locally-sourced beef and include the venue’s namesake, the GoldBurger (a monster of a burger made with two paddies with American cheese, GoldBurger sauce, lettuce onions, tomatoes, and crowned by potato chips), as well as more outside-the-box burger-and-bun creations like the “Boss” Burger (two patties layered with cheddar cheese and jalapenos, and topped with pepper jack cheese and spicy mustard) and the Pizza Burger (topped with pizza sauce and mozzarella cheese).
(Above and below, some of the delicious burger options at GoldBurgers)
During my visit, I dug into the GoldBurger, a wonderful blend of bold and complex flavors. The soft burger patties were complemented by the crunch of the potato chips and I loved the GoldBurger sauce, a Russian dressing-like topping that is the perfect burger condiment.
Crowley, a Newington native, serves as GoldBurgers' chef, along with Tim Marotto (at right, Crowley, with the red apron, and Marotto). Crowley says the culinary philosophy behind GoldBurgers is simple but effective. “The preparation is no secret; daily butcher-ground meat [from] Newington Meat Center and Stew Leonard's, limited handling, proper execution. “
There are also new burger specialties created every day that push the bun-dries of what a burger can be.
“Chef Tim Marotto does a great job constantly coming up with different twists on culinary standards, staying somewhat within the rules of the hot dog/hamburger format,” explains Crowley. “You know, like different relishes, real mustards, a twist on the classics. These creations make up our daily special board, where we try to highlight the great products from our own backyard. We currently have working relationships with Eddy Farm (Newington), Oak Leaf Dairy (Lebanon), Get Baked (Windsor) and we are constantly trying new local products and soliciting new ideas with our suggestion box.”
Beyond burgers, the place also features an equally creative selection of hot dogs, delicious hand-cut fries, a variety of sandwiches and several vegetarian options, including a veggie burger, store-made from chickpeas, black beans, roasted red peppers and jalapenos.
Despite all the creativity Crowley and company put into their burgers and other offerings, the fan-favorite is the menu item that lets guests rely on their own creativity Crowley explains.
“When it comes down to it, the ‘build your own single’ is the most popular. Even more popular than the eponymous GoldBurger,” he says.