With the start of barbecue season upon us, burgers are on my mind. Grilling at home gets the best burger results, as you can customize using your favorite ingredients. Still, I’m always seeking good burgers at restaurants, partly for ideas and inspiration, and partly for sheer deliciousness.
I think of burgers as falling into three categories. Budget burgers come from national fast food chains like McDonald’s to local places like Kidd Valley. Gourmet burgers are high-end affairs that can come at considerable cost, typically for higher quality ingredients. Ma’ono and Metropolitan Grill fit this category, and remarkably I’ve yet to try the burgers at either of these places. Mid-range burgers are the ones that fall between these categories, though the boundaries are far from firmly defined.
Earlier this year, I helped with Seattle Weekly’s “Burger Battle” on the Voracious blog, where we decided to level the playing field as much as possible by judging classic cheeseburgers. No fancy garnishes allowed, just cheese (preferably cheddar or American), lettuce, tomato, and onion. This took away potentially subjective toppings like olive tapenade, fig jam, and seared foie gras. Besides, I’m actually a big fan of the basic burger, just as a plain cheese or Margherita pizza suits me fine.
Looking back at burgers I’ve eaten lately, I’ve come to realize that my biggest beef is with the bun. My main outcry: Ban the brioche! I don’t understand why restaurants feel the need to fancify a burger by going brioche. First, this can create a terrible bun-to-beef ratio. Second, brioche has bad structural integrity. A juicy burger hitting a brioche bun is like an oversized truck hitting I-5’s Skagit River bridge. It’s complete cause for collapse. And don’t get me started on a hard roll, which dominates and decimates a soft burger.
Just give me a squishy sesame bun with crumb that’s soft but “woven” tightly enough to support the meat and toppings–and their juices. Or a potato roll. Slightly sweet is okay; untoasted is fine.
It’s really helpful to see a number of burgers at one sitting, so check out the slideshow above. As it’s a collection that was shot over time with different cameras at different angles, it’s hard to make true comparisons. But I bet you’ll find a favorite, or at least a style of burger that you like. Most are in Seattle, but I’ve thrown in some interesting extras. Included is what may be my favorite burger in Seattle, with worry that the quality has slipped of late, as well as my pick when USA Today asked me to select a “great burger joint” to represent the state of Washington.
“All-American” is a great designation for basketball players but pathetic for burgers. If your lineup includes an “All-American Cheeseburger,” that’s lame (I’m talking to you, Bob Evans) and acceptable only if your operation is called Boring Cafe. Otherwise, get creative: Food tastes better with an intriguing menu name or description, especially if it’s tied to a specific city or region to give it a bit of backstory, a hint of personality.