Deep-fried beef from the future, beneath the Ben Franklin

The cheeseburger at Morgan's Pier

If you're all about chewing the fat, turn on Piers Morgan. If you want to crunch a four-beef blend quarter-pounder that's been slow-cooked, flash-frozen, and deep-fried to order, turn out to Penn's Landing beer garden Morgan's Pier, where the former Stateside crew's landed riverside, crafting this ultimate picnic-wich all Summer long. Just click on the burger above to start the slideshow and see it go from patty to melt, smothered under the shadow of Larry King homemade American cheese.

A raw 5oz patty at Morgan's Pier

Before the patty's more chill than a York, it's blended with 5oz of beef fat, short rib, aged chuck, and hanger steak from Fishtown's Exceptional Foods.

A burger is placed in an airtight bag before being cooked sous-vide.

Next, the burger's sealed in air-tight plastic with more vacuuming than you've done in a month.

Sealed burger is slow-cooked sous vide in a water bath.

Just like Carrie demands when her Burger's half in the bag, yours takes a long hot bath.

The chef at Morgan's Pier puts on cryo gloves before handling liquid nitrogen

And like anyone getting into bed with Carrie Bradshaw, protection is key.

The liquid nitrogen tanks at Morgan's Pier

It's pretty key for this too.

Releasing liquid nitrogen for the burgers at Morgan's Pier

When handling a bucket of liquid nitrogen, you'll forget about hamburgers and be tempted to recreate the climax of The Empire Strikes Back with your old Star Wars figures. Don't do that.

Dropping the sous-vide patties in the liquid nitrogen at Morgan's Pier

Because unlike Han...

Burgers frozen in liquid nitrogen at Morgan's Pier

... these burgers will burn frozen to 360F in a matter of seconds.

Burgers fried in oil at Morgan's Pier

Once frozen, they're deep-fried-to-order in "pink" or "gray". And because they cook so quickly, they still weigh more than a quarter-pound when they're done.

Burgers cooked gray or pink to order at Morgan's Pier

Trust them, they know which is which.

Aerated 1000 Island dressing sprayed on the potato bun at Morgan's Pier

Well, it's almost done. Next it gets sandwiched between a spray of whipped cream... of Thousand Island Hollandaise sauce: aerated egg yolks, butter, caper liquid, ground cayenne, and Dijon.

Spreading home made American Cheese on the burger at Morgan's Pier

... and a spoonful of house-made American cheese. Also, a potato bun.

The burger at Morgan's Pier sided with pickled vegetables

What's crunchier than the burger? This side of rice wine-brined pickled cauliflower and shallots.

A final bite of a pink burger at Morgan's Pier

Not sure if your burger's the pink one or the grey one? Just ask us and we'd be happy to help.

If you're all about chewing the fat, turn on Piers Morgan. If you want to crunch a four-beef blend quarter-pounder that's been slow-cooked, flash-frozen, and deep-fried to order, turn out to Penn's Landing beer garden Morgan's Pier, where the former Stateside crew's landed riverside, crafting this ultimate picnic-wich all summer long. Just click on the burger above to start the slideshow and see it go from patty to melt, smothered under the shadow of Larry King homemade American cheese.