ABOUT DIRTY


From time to time we get asked questions about Dirtyburger and the Dirty lifestyle. While we can’t answer every question here, we’ve taken some of the most frequently asked questions and answered them here. We’re hopeful that this will shed a little more light on who we are and what we do. Of course, if you have a burning question and you don’t see the answer here, feel free to ask on your next visit, or send an email to Stephen@dirtyburger.com.

What is Dirty?

It’s is a way of living, and a way of life. It’s being engaged, open, honest, passionate and loving. Being involved in things you believe in, but not on a surface level; rolling up your sleeves and getting “Dirty”. It’s our philosophy, and we strive to live it in everything we do.

What is DIRTYBURGER?

It’s a joint venture between 5 guys (no, not those other guys) who believe in open hearts, open minds, and open mouths. A place where the hungry can go to experience the creation of the Dirty Chef- Dirty Cooking.

Who is the Dirty Chef?

Chef Ian Russo. Brooklyn born, raised by a mother who sheltered those in need, regardless of their race, religion, or creed. This environment taught the chef to be tolerant and accepting, traits that would serve him well as he travelled the world working with people from all walks of life to hone his culinary chops.

He’s classically trained and has cooked in kitchens the world over, from humble beginnings at the Brooklyn IHOP to the world-renowned kitchen of Michel Guérard at Eugénie-les-Bains. He’s served as owner, partner, and executive chef for small eateries and famous restaurants in NYC, Paris, Brussels, Honolulu, Beijing, Philly, and Rhode Island.

His latest creation, Dirty Cooking has won accolades for “Best Steak in the City (NYC)” and spawned the signature Dirtyburger, which debuted in NYC to rave reviews.

What is Dirty Cooking?

It’s the process that uses Dirty Dust and a caramelizing agent, most commonly oil and/or honey, transformed over heat. Grilled, baked, broiled, fried, or sprinkled, it takes whatever is being cooked, healthy or decadent, to another taste level.

What is Dirty Dust?

It’s a blend of spices inspired by the Chef’s world travels, using ingredients from the four corners of the world to create a uniquely different flavor enhancer. This blend takes on a bit of a spicy profile, but tends to smooth out in the cooking process, especially with the use of honey. By the way, it’s available in store and at CookDirty.com!

What is a Dirtyburger?

It’s the result of the “best steak in the city” recipe done burger style. It consists of an 8oz all-natural hormone free 100% beef patty which is dipped in Dirty Dust, then honey-grilled to caramelized perfection. It’s then placed on a steamy-soft bun topped with DB sauce (a secret recipe garlic aioli). Many have proclaimed it “the best burger they’ve ever had”, with one customer calling it “The Ultimate Mouthgasm”.

Can a Dirtyburger be customized?

Even though we ask that the original Dirtyburger be ordered and eaten as intended, we will customize it, and anything else on our tasty menu. It’s extensive, with over 30 items that are fully customizable. We even offer vegetarian options and substitutions, as well as gluten free buns for a small charge. We’re confident that there is something for everyone (even the health conscious) here at Dirtyburger.

Do you do take-away or delivery?

Dirtyburger has many of our most popular items available at our take-away counter. It’s perfect for those who are interested in a quick bite or a grab-and-go food experience. And yes, we offer delivery for orders of $150 or more.

Is catering or group dining options available?

We have a full catering menu and we are available for parties. Go to our catering page or contact William Gauger at William@Dirtyburger.com for details.

Is there a significance to the “R” in DirtyBurger’s logo?

The “Circle R” is an enlarged registered symbol, designating that the products at DirtyBurger are “signature”. It also is the first letter of the last name of the Dirty Chef, Ian Russo. One of our early name choices was simply “Russo’s”, but we decided that Dirtyburger was a more provocative and descriptive name. The “Circle R” in some way preserves a piece of that.

Why Long Island?

2 of the five partners call Long Island their home. Both are very active in the community, and significant business owners here. They wanted to start close to home, and share the great food and vibe that they knew would be Dirtyburger with friends and loved ones before taking it elsewhere. And it’s still close enough to the city to get that Brooklyn state of mind, where the Dirty Chef and the fourth partner (who happens to be his High School buddy) hails from. There’s no place like home, right?

Can anyone learn to cook Dirty?

Yes. It’s a simple process that can compliment your favorite juicy burger recipe or your healthy lifestyle cooking. Go to CookDirty.com to for recipes and to purchase Dirty Dust.