What is it about the Cheese Burger that can bring so many people together as well as divide them?

 

There are certain points like it is an American classic and further more become a symbol of Americana. I am sure that everyone out there has a favorite story or memory of the great staple. Maybe it is your Dad firing up the grill and getting ready for the 4^th of July,

Or maybe it is a favorite place that you would go to when you were a kid to indulge in a treat. What ever the case may be we all have our own opinion of what the perfect burger would be.

 

This my friends is where the controversy begins. The simple statement of “the perfect burger” is a bold claim simply because we all have different ideas of what the perfect burger would be. This conversation could become as difficult to navigate through as the taboo subjects of Religion, Politics, and Abortion while having a few cocktails (well… maybe to those who are crazy about food anyway).

 

In my opinion there are many ways to go when trying to pursue the perfect hamburger. In fact there ate too many ways, and that is why I have come to the conclusion that there is no such thing as the “perfect burger” I have had many burgers that people have claimed to be perfect, and I can’t say that I have ever agreed with them. I have attempted at to figure out what would make the perfect burger, and yet have never achieved in what I would consider perfection. I feel that it is like chasing a white unicorn. It simply is never meant to be, but there was some damn good eating in the process. So is there a “perfect burger”? The answer is no. Are there “Damn Good Burgers”? The answer is absolutely, in fact I have found quite a few locally and nationally. I think that we all achieve “Damn Good” status because people are applying as much thought and care to the humble burger.

 

The burger that you see here is just another “Damn Good Burger”. I put this together when I was asked to develop a burger for the restaurant. It is pretty straight forward we

Used and 80/20 blend of local grass fed beef, and seasoned it appropriately. It was topped with farmstead cheddar cheese, lettuce, tomato, red onion, bread and butter pickles, and house bacon. For a little added humor, I developed a special sauce (a blend of my steak sauce, mayonnaise, and stone ground mustard).

 

 

I call it “The Larry Burger 5000” in honor of the man who guided me with this “Damn Good Burger”

 

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