“I Must Admit I am From The Dirty” is going to be a semi-regular post here on Bellybusters. We all know the typical Jersey stereotypes: “What exit are you from?”, “everything smells like garbage” or ever popular “Jersey Shore is all Guidos with fake tans, wearing wife beaters, sonic-the-hedgehog spiked hair and gold chains.” Well I am here to make our readers see the other, brighter side of the Dirty! In this series of posts we are going to highlight some culinary adventures the Garden State has to offer. Please email us. your suggestions.
The existing structure that houses White Manna is the same building they used at the 1939 Worlds Fair exhibition in Flushing (now home of the US Open) depicting the future of the typical American restaurant. In 1939 the building was relocated from Flushing to its current home on Hackensack Ave in Hackensack, NJ sitting directly across the street from a McDonald’s.
Besides the nostalgia for antique diner this place is as close to a hole in hall as one is ever going to step foot into. Despite the size and overall appearance of the place this burger joint finds itself on Top 10 lists year after year. According to Grub St. this place is one of the top three burgers in the NY metro area, and GQ magazine rates this spot as the number 6 of all burger spots across the country. It has also been featured on Guy Fieries Diners, Drive-in, and Drives.
The burgers at White Manna consist of four ingredients: meat, cheese, sautéed onions, and a Martin’s potato roll. Don’t even think about 86ing the onions. The griddleman starts with throwing a golf-ball sized chunk of ground meet onto the griddle, followed by thinly sliced raw onions that are smashed onto the burger which flattens them. As more orders come, he creates more room and slowly moves the burgers from right to left on the griddle, flips them onion side down to caramelize the onions, adds a healthy slice of yellow American cheese, and places the potato roll on top of the cheese. The steam from the cooking burgers melts the cheese and make the bun like a pillowy enclave of righteousness. The average order is about 4 burgers per person and with room to cook about 60 burgers simultaneously, so it’s truly amazing to see how the cook keeps track of the burgers in this 16 stool hole-in-the-wall, including who they are for, and where customers are sitting (most likely standing). Bottom Line: The burgers are so good that they would make a man on death row grim.
The existing structure that houses White Manna is the same building they used at the 1939 Worlds Fair exhibition in Flushing (now home of the US Open) depicting the future of the typical American restaurant. In 1939 the building was relocated from Flushing to its current home on Hackensack Ave in Hackensack, NJ sitting directly across the street from a McDonald’s.Besides the nostalgia for antique diner this place is as close to a hole in hall as one is ever going to step foot into. Despite the size and overall appearance of the place this burger joint finds itself on Top 10 lists year after year. According to Grub St. this place is one of the top three burgers in the NY metro area, and GQ magazine rates this spot as the number 6 of all burger spots across the country. It has also been featured on Guy Fieries Diners, Drive-in, and Drives.
The burgers at White Manna consist of four ingredients: meat, cheese, sautéed onions, and a Martin’s potato roll. Don’t even think about 86ing the onions. The griddleman starts with throwing a golf-ball sized chunk of ground meet onto the griddle, followed by thinly sliced raw onions that are smashed onto the burger which flattens them. As more orders come, he creates more room and slowly moves the burgers from right to left on the griddle, flips them onion side down to caramelize the onions, adds a healthy slice of yellow American cheese, and places the potato roll on top of the cheese. The steam from the cooking burgers melts the cheese and make the bun like a pillowy enclave of righteousness. The average order is about 4 burgers per person and with room to cook about 60 burgers simultaneously, so it’s truly amazing to see how the cook keeps track of the burgers in this 16 stool hole-in-the-wall, including who they are for, and where customers are sitting (most likely standing). Bottom Line: The burgers are so good that they would make a man on death row grim.
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