Here's the story and we're sticking to it...
Seattle is supposed to be this crazy food scene, right? We have Tom Douglas, Mario Batali, and the list goes on and on... so, one would think that there would at least a burger joint or two that creates a burger so delicious that every now and again you salivate with anticipation, just thinking about it. This is the cravin' that we're talking about!
We're not talking about the early morning run on burgers, because you've got the munchies or it's last call for alcohol! We're also not talking about burger joints that have pre-processed meat patties, like the ones found at fast food burger chains.
We want the hand formed meat patties with delicious bread and fresh fixings. We're talking about a burger that is so good that when you sink your teeth into the very first bite, you know you're going to enjoy every bite thereafter and wanting for more.
We're on a mission to boldly go taste some goodness, that is...The Burger!
To better understand why a burger we have to understand what it is.
What makes a Burger?
For all the geeks (and you know who you are), Scientific American has published a page to the chemistry of burgers. There you can watch videos on why meat browns (it’s not the blood).
BBQ Science: The Chemistry of Burgers, Buns, Tomatoes, Pickles and Condiments
Philip Yam. (May 28, 2011). BBQ Science: The Chemistry of Burgers, Buns, Tomatoes, Pickles and Condiments. Scientific American. From http://www.scientificamerican.com/
For the rest of us, we all have an opinion of how a burger is constructed but we’re not really here debate the makeup of a burger. We’re more concerned about how that construction influences the flavor and the overall experience of eating the burger. In the interest of not reinventing the wheel, the following New York Times interactive article will represent the primary construction elements of a burger. This will be the basis of the burger club reviews.
Elements of an Ideal Burger
The New York Times (July 1, 2011). Elements of an Ideal Burger. The New York Times. From http://nytimes.com/
In summary, any burger we eat should have most if not all of the following characteristics:
The Burger:
The burger should be consistently juicy, perfectly seasoned and precisely medium-rare.
The Meat (no vegetarian patties for us):
Flavor is key here and we’ll be considering the crust, salt (or seasoning) and juiciness.
The Bun:
Buns should be warm, crispy and hold the meat. We’re not a big fan of soggy buns.
The Fixings:
Here we are considering the tomatoes, lettuce, cheese and whatever else the chef decides is appropriate for their burger.
The Cravin’:
This one is the unknown as it will be very subjective to the person, but we all know it when we feel that urge.
Is there such a thing as the Perfect Burger? The New York Times attempted to address this question in the following article:
The Perfect Burger and All It’s Parts
Jane Sigal (July 1, 2009). Elements of an Ideal Burger. The New York Times. From http://nytimes.com/
From the burger club perspective there is no perfect burger, otherwise we wouldn’t be blogging about it. Although it’s a bit cliché to say, it really is about the journey and not the destination. We hope to educate and inform the burger club nation on what should be a wonderful burger journey. Strap up, hang on and let the journey begin!
Sincerely CBC Members
