Hard truths about cheeseburgers
Kevin Pang concludes his service as Chicago Tribune Cheeseburger Bureau Chief with a gallery of recommendations and revelations.
"Look out, bacon. … Egg with runny yolk is the new sexy topping."
"Ketchup and mustard are overrated as condiments. Too acidic and pungent, respectively. If you must, add a little. Underrated: mayo."
"Steer clear of feta, bleu and brie as cheese options."
I'm at a lot of losses these days, but among them I'm at a loss on my favorite burger. In the last few months, I've had Five Guys, Hell Burger, Elevation Burger, Counter Burger, GoodBurger, and a couple others.
Preparation has generally gone one of two ways — lettuce-tomato-mayo-American (with local red sauce if available) or mushroom-Swiss. The former has been exceptional more than the latter, but I haven't taken the treatments head to head any place. I may give the edge to Five Guys. Pang points out the importance of the bun, and I agree. Probably need to go back to Hell and Elevation for more research.
November 19th, 2009 at 9:45 PM
White Spot at UVA has been putting eggs on burgers for years. The Gus burger is awesome, and I am not sure but I am probably one of the few to eat one in the wee hours of the morning completely sober. Does this make me trendy, the Gusburger not the sobriety?
November 21st, 2009 at 8:22 AM
Absolutely. Great burger appreciation should never come with conditions. That'd be like if only birds could become airplane pilots. (Maybe?)