We've gone down some crazy roads with burgers, and to some degree it feels like we're reinventing the meat wheel. But it's worth a debate. Can an outstanding set of toppings improve a substandard burger? Likewise, can poor toppings or sauces ruin an otherwise perfectly acceptable burger?
The argument for toppings is always going to be centered around quantity (well, quantity and bacon). You can have every kind of cheese or cheese-like substance combined with everything from caramelized onions to horseradish sauce.
The counterargument is that just because we can smother our burgers, should we? Also, even the best cheese can't hide the taste of gristle. And for those purists, the addition of green chiles or a remoulade is heresy.
That camp likely feels it is critical to focus on the burger
itself -- as opposed to any condiment or bun choice -- because good
quality meat trumps all other offerings. That's the case made by The
Chicago Tribune's Kevin Pang:
RepeatPerhaps the only way to decide this isafter me. It's all about the patty. Burger-meisters can gussy up their
burgers all they like, but it comes down to that piece of protein
between the buns.
to pick a fairly standard burger offering and see what happens when you
apply an amazing topping.
Next week, I'll attempt to defeat the Wise Guy Burger
from Red Robin in single-mouth combat. It's a burger beneath three
mozzarella sticks, pepperoni slices, sliced banana peppers, and tomato
slices. I believe it is roughly the size of my head and only one of us
is coming back intact.
[Image via Flickr: blmurch]
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What's that funny saying that seems perfect for your discussion here Jonathan? Oh I know..."You can't polish a turd" :-)
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