Burgers may have reached the apotheosis of their popularity, and a good one can be found on nearly every bistro menu in town. You pretty much know what it will be like: freshly ground meat – in a mixture which may or may not have been concocted by Pat LaFrieda – cooked only slightly more than steak tartare and plopped on a pleasing bun – and brioche has been trending for quite a while.
Well, here are some unexpected burgers that delighted me for one reason or another over the last year, made by folks who clearly want to push the burger envelope.
— Robert Sietsema
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