So, do you get a shake with your burger and fries or is that gilding the lily?
["The American Way," By Terry Border at his most cool site Bent Objects]
Over at Food and Wine, Anthony Bourdain and Eric Ripert break it down…like this:
Fancy Chefs Making Burgers
AB: I understand this trend. It’s dismaying, but I completely understand the impulse. What chef wants to die broke? And let’s face it: Burgers are good. But it is definitely a little dismaying, any time you see really great chefs cooking below their abilities by putting out a burger.
ER: A burger is part of the menu at our Westend Bistro in Washington, DC. Our burger was actually inspired by McDonald’s—except for the quality of the meat, of course. A McDonald’s bun is perfect. You put it in your hands; it’s not too big, it’s not too tall. The ratios, the slice of tomato—for some reason, it’s all perfect. The pickles are perfect. The shredded salad, it’s not too much, not too little. When we did our burger, for us, it was a very interesting research project. We looked at companies like McDonald’s and Burger King and thought, What is great in their approach? And how can we make it great with the meat that we have, which is, obviously, of different quality?
[Photo Via: Gourmet]
Ever have “The Luther”?
That’s a burger with bacon on a doughnut. It’s named about Luther Vandross.
I have not tried one. I gotta admit the truth: I ascared.
[Photo Credit: Scene by Laurie]