So you know that great food has made the mainstream when political bloggers talk about the best burger. Andrew Sullivan of the Atlantic’s Daily Dish (not a food meaning I promise!) posted a discussion about Eric Rippert (Le Bernadin) and his lessons on the Perfect Burger from the Big Mac.
I don’t agree with all of it, but I certainly think that burger size is a huge issue. We sell more 8oz burgers than any other size, and they are on the large size for the average consumer. I have read a lot on the best burger, but the real discussion should be about what goes into a great burger.
At Bush Brothers we use a lean chuck ground with our steak trimmings to make an 80% Lean 20% Fat blend, and we leave it coarse for sizes larger than 4oz. This makes the bite a bit more interesting and gives great flavor. There is a wonderful video done by Men’s Vogue talking with New York’s Pat Lafrieda about his burger mix, where he adds Brisket and Shortribs to his blend. These touches make for unique flavor and to-die-for texture.
What do you think the perfect burger is?
Butcher's Block 