Burger truisms
By Jonathan Bender in Burger
Fri., Nov. 6 2009 @ 11:15AM
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The veggie burger was just becoming mainstream a decade ago, and since then we've seen an explosion of meats and fish turned into "burger" patties. Even Emeril Lagasse is offering his take on what a burger should be at his new restaurant, Burgers And More. And what do those letters spell? Burgers And More ... B ... A ... M ... BAM! See how he did that? How he snuck back his catchphrase when we weren't watching? We must remember to always be vigilant -- Emeril is no longer as fast as once was, but he is no less wiley.
Burgers and More, which features burgers that are a mix of prime and grass-fed beef, is set to open on November 22 at the Sands Casino in Bethlehem, Pennsylvania.
In an effort to nail down some of the rules of the game, Kevin Pang, a food writer for The Chicago Tribune, writes about the things he has learned after eating more than 60 burgers in the past six months. That's an average of one every three days -- a pretty healthy burger habit.
While his piece is Chicago-centric, some of his takeaways are universal. He suggests asking for toasted buns; understanding that Kobe is typically shorthand for overpriced; and knowing the best patties are cooked on a griddle top -- "something about stewing in their own fat." His most daring prediction: An egg with a runny yolk is the new topping that will topple bacon.
Ultimately we may need only one definition of a burger, and it's "The America Burger" suggested by illustrator Natalie Dee (via Eat Me Daily): 25 Beefish patties, 25 slices of God Bless American Cheese and No F-ing Vegetables.
[Image via Flickr: lodian]
