MacDonald’s may have pioneered the Big Mac, but there is nothing fast food related when it comes to recreating an unctuous, gastropub, tavern burger at home.
In an ever-evolving restaurant arena where the burger has made some radical improvements and now reigns supreme, it’s no wonder that forward chefs are going to any lengths to moniker unequaled and unique renditions for this goliath. Gone are the days of the thin, anemic dried-out patty, slapped in a bun with ketchup and a pickle shoved in there for good measure.
Conversely, there was a time that was considered enough. Now, the glamburger comes with an impressive calling card, as customers are expecting sophisticated, legit, bangin’ burgers to join the whispered ranks by the Yelping and Instagramming masses of who’s got the best burger in every local scene.
With an transitional backdrop for the most gastronomic, iconic and astronomic burger, every serious chef is vying to perfect their creations to leave long lasting effects with their greedy, starving and judicious audiences, who expect nothing else than a wow factor in flavor and above all quality.
However, some chefs don’t realize that illusions of grandeur aren’t the same as illusions of greatness and fail to see the forest for the trees. Making a gooey, juicy, umami-loaded, eyes rolling to the back of your head, moan-inducing burger is an ambitious undertaking.
The sum of all its parts sounds easy enough, nonetheless crafting and delivering a standout burger isn’t an easy job; there’s a tremendous amount of detail that has to be observed to create and deliver the perfect package. Because let’s face guys, it’s got to be perfection personified, as every nuance takes precedence and cannot be overlooked. I’m sure you’ll agree, a burger can’t be categorized as a burger if it isn’t a drippy, glorious, sloppy mess piled so high that you can barely wrap your jaws around it and you’ve got to assume the Guy Fiori hunch.
And if you think forking out $30 for a burger at a newly opened gastropub is alarming, then don’t go to Fleur in Las Vegas and ask for the Fleur Burger 5000. You better have racked in a jackpot or your pocket book can take it. Hubert Keller has created the most decadent burger around complete with foie gras, black truffle shavings and undoubtedly the most glamorous offering at the table will be the ’95 Petrus, served in Ichendorf Brunello stemware, which is shipped to your house, FOC after you’ve devoured your meal and daintily sipped every last drop of the wine. The cost a mere pittance – $5,000. That’s right kids – a lowly $5K. And no, Groupon doesn’t offer any discounts.
You don’t have to be a nefarious, professional chef to concoct a bodacious and mouthwatering creation that will leave your guests and family agape. Presenting a burger that’s totally gangster doesn’t have to be a harrowing experience, but you’ll have to pull out all the stops to get your game on. Check out how to create Restaurant Burgers at Home and try some of the recipes with listed below. Just make sure you’re generous with the napkins.