I won't claim to be first to the party with these discoveries, but I will admit that I understand all the fuss. Two years ago, I downed my first goober burger, courtesy of the now departed Chef Burger (the current home of the Whopper Bar). I've since ventured to the Wheel Inn in Sedalia for what many would consider the ultimate peanut-butter-topped creation.
And this weekend, I learned that Fritz's Gen Dare — a hamburger topped with grilled onions, ketchup, mustard, pickle and hash browns — should be much more mainstream. The salty, crunchy potatoes add a nice layer of depth to the brunch burger just begging for a fried egg on top.
What should be next in the name of hamburger experimentation?