• Dianna Nicolas

Ady’s Burgers

Updated: Jun 29


My love of burgers comes from my Uncle Ady. His mission to conquer an American staple was key to him especially in Spring and Summer seasons. That is when we had the biggest and best family gatherings. I claim Brooklyn,NY but Newark, NJ raised me. Newark is where my memories of cooking, grilling and breaking bread comes from. I was 11 years old when my parents Marcelle and Yvon bought our big beautiful house. This home housed all the family functions happened. My Uncle, the Chef of the family would get up early to pick up my mom and aunts Paula and Florence to go Western Beef, a NJ staple. For my uncle a burger should never be plain. It was fully seasoned in Haitian dressing’s finest.

My Uncle used a traditional spice that we called “epis”. The elements though are simple but Uncle Ady’s was different. He would mixed the “epis” into the ground beef, make a few giant meatballs and let them marinate in the fridge for 3 to 4 hours. When grilling time was up, he would turn them into patty. They were the thickest, juiciest burgers I’ve ever have. They were placed between buns. The lettuce, tomato and onions complimented the burger. Food for my uncle was an art. Burgers was his showstopper.

My Uncle Ady is no longer with us but his legacy lives on. When the family gets together, we all make one of his famous dishes. Now I will try my best to make his famous burgers.

order UP!!

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