Alright, I know this gets rehashed every so often, but I just hit three spots on my block and all of them gave me the same flat, pressed patty chopped up with a couple slices of American. It's fine, but it ain't the same. You used to watch them season loose ground beef right on the flat top, chop it with the spatula, let the cheese melt into the meat. Now half the spots are just pre-made burger discs they break apart, or worse, microwave first. So who still does it right around East Harlem? I'm talking real loose meat, not puck. Under ten would be nice, but I'll go a little over if it's worth it. Bonus if they ask if you want hot sauce/peppers and don't just sling the standard.

Ok I'm new to the chopped cheese discourse lmao. I moved here in the fall and honestly thought it was just a cheesesteak on a roll? I got one from a spot near my apartment and it was okay but the meat was kinda dry and had that thin patty thing. I didn't know there was a difference. What should I be looking for in a good one? Are there specific spots that still do the loose meat? Also is it normal to get ketchup on it or is that a sin? Sorry if that's a dumb question.

Firstwinter, nah the ketchup thing is a whole separate war, don't let the ketchup question distract you. Big difference is what goes on the griddle. Loose ground beef, seasoned as it cooks, chopped into rough crumbles with a scraper. A decent bodega counter guy will press it flat a few times and really chop it into the other stuff if you get peppers/onions. If it comes off looking like a broken-up burger patty, that's already a step down.

East Harlem? Try the deli-grocery on 116th just east of Lexington—blue awning, maybe two tables? I don't remember the name but the guava juice sign in the window. They're still doing fresh chop. I think it's still under ten after you add peppers/cheese, maybe a little more if you load it up. Also ask for both yellow cheese and a little white cheese if they have it. Sounds extra but it hits.

Good looks MorrisPark_M, I know exactly the blue awning spot you mean. They used to have that little grill going all afternoon. I ended up there yesterday after work. Not so loose that it turns into meat crumbles, but nice and chunky, cheese actually folded in. They asked peppers/hot sauce without me prompting, so extra point.

Firstwinter, don't worry about it too much—if they chop real ground beef on a flattop, you'll hear that scraping sound before they even assemble it. Ketchup is fine if that's your thing, just don't let them put mayo and ketchup and mustard on it all at once. That becomes a mess.