The Perfect Burger (?) This is an issue worth tackling.
Another great article from the NYTs about burgers, they are as obsessed as me. This one is more about how to make the perfect burger rather than who makes it. The only thing I disagree on is the bun issue. This trend of lightly toasted brioche buns is getting out of hand. I mean, they work sometimes (with delicious results), but a plain good quality sesame bun adds something more by being something less, you know? But then again, I am a burger man who cares about the meat’s representation more than anything else.
