As creator of BurgerMonday I’ve staged some pretty outrageous burgers, from the UmamiBurger MNO Burger, topped with Port-braised short ribs, truffle cheese, foie gras and truffles, to the Disco Bistro Original Disco Burger, layered with smoked dry-aged short rib, marrow and trotter sauce, Cheddar, pickled onions and bone broth.
Much as I look forward to showcasing still more obscene burgers piled with wild things I do fear we may be losing our way. In the race to out-top one another burger chefs and their fans risk forgetting two burger basics:
– A burger is only as good as its beef patty.
– Get the meat part right and the burger can stand on its own, with little embellishment.
To help put the meat of the matter back in focus I urge home cooks, restaurant chefs and burger dudes everywhere to take the @BurgerMonday #RealBurgerChallenge:
Create a great burger with 1 bun, 1 patty, 1 sauce and 1 topping. [Read more...]