It's not hard to find a good smashburger these days. In fact, it feels like they're everywhere. Beef smashed down into a thin patty, sandwiched between a soft and squishy round bun, and topped with a blanket of melty, yellow American cheese. Toppings can vary; some onions—raw or caramelized—a couple pickles, perhaps, and all of a sudden the whole becomes even greater than the sum of its parts. Salt. Fat. Acid. Beef. But the pendulum must swing the other way, I say. Nowadays I'm craving big, thick-pattied burgers. Some call these tavern burgers or pub burgers or even bistro burgers. Whatever you dub them, let's bring back the beef. |
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