The Good Burger Project

Irie Gastropubliko's March Burger of the Month: Umami Burger

Irie Gastropubliko’s March Burger of the Month: Umami Burger

“Welcome to Good Burger, Home of the Good Burger! Can I take your order?”

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.



5 thoughts on “The Good Burger Project

  1. i can think of two main categories… the classics and the novelties…

    classic burgers pertain to those that carry the traditional ingredients: bun, patty/ies, pickles, lettuce, tomatoes, cheese, onions… you know, old school stuff…

    novelty burgers are the mavericks, so to speak… along with or in opposition of the traditional ingredients these babies carry elements that people normally don’t associate with burgers… seaweed, jalapeños, heck they can even replace the type of breas or traditional beef patties with something like pulled pork or brisket… just to toss things up…

    whatever the choice, a good bun-to-meat-to-condiments-to-greens ratio should be upheld… nothing too tall, nothing too short… in the immortal words of goldilocks, “just right”…

  2. the beef patty is the soul of the burger! A nice big well seasoned juicy patty in a bun and you barely need anything else!

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