In Search Of The Perfect Hamburger

New York Times:

THE simple hamburger isn't so simple any more.

Over the last decade or so, there has hardly been a serious chef in America who hasn't taken a shot at reinventing or improving it. They have trained their skills on every element, from the precise grind of beef to the ketchup and pickles. Some have turned their bakers loose on reformulating the bun.

Read the whole story: New York Times

Comments

[dinglebe]

My favorites come from Red Robin and In-N-Out Burger. Unfortunately there are none of the latter in my half of the country and I haven't had one in years.

[mamacat]

I am guilty of loving a good cheeseburger, but I do try to eat vegiburgers occasionally. They are much better than they used to be, and of course good for both the body and the environment.

[NWBrunette]

Find another hobby. Hamburgers are perfectly unhealthy, for you as well as the planet.

[KinkyGirl]

I like my hamburgers with blue cheese, bacon, pineapple and garlic. To die for, trust me.

[PhilipB]

I have tried that, but without the pineapple. Sounds unique...the bit of sweet with the savory.

[angry expat]

The real problem is that most hamburgers contain meat from up to 1,000 cows.