Burgers cover all three food groups in handy, handheld conveniences. Go in the bun, Grow in the patty, other meats & cheeses and, Glow in the vegetables. I often get asked what my favorite burger is, or, the more difficult question, what I would say is the best. While I clearly have my preferences, I would be hard pressed to make an ultimate declaration for The One. Versus just enjoying the entirety, I am in the habit of breaking each experience down to the visuals, the aromas, each individual component tastes and textures before having the entire sensory orchestra come together to give me a concerted feel.
As with men, and their tastes, not all burgers are created equal. These run the entire line from the P25 Buy-One-Take-Ones to the premiums, franchise chain’s and your local homegrown, the all-beef to the specialty beef, the non-beef to the exotic, the singles to the multi-stack, sliders to the gargantuan, etcetera, etcetera, etcetera — each one with a different appeal to the next person. With considerations for end-point reception, it would be equally unfair to shove all burgers into a single category.
So what makes a great burger? What makes a good one at its most basic?
Your thoughts in the comments field below.