Word: burgers
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More than 50 students and community members packed themselves into b.good yesterday morning to run with their favorite food-inspired superhero, "Burgerman," a.k.a. Samuel B. Novey '11. This week, they were joined by Massachusetts State Auditor candidate Mike Lake and the Harvard LowKeys, who sang a burger-fied rendition of "Alone" by Heart...
...Pythagorean square of tangerine-colored American cheese and blissfully unadulterated (and unspiced) beef, is an invention that cannot really be improved upon. Like sashimi or peaches and cream, it's a gastronomic end point. But this is America. We're about competition and reinvention - not just at the Burger Bash, but also in the omnipotent market, where fortunes rise and fall over the narrowest bits of brand differentiation. (Take away Ronald and the King, and only an expert can tell the basic McDonald's and Burger King hamburgers apart.) (See the 10 worst fast-food meals...
...question that kept haunting me, as I got fuller and fatter as the evening wore on, was the old Peggy Lee refrain: Is that all there is? Everyone was putting their heart into it - father-and-son restaurant moguls Jeffrey and Zach Chodorow created a fine potato-bun burger out of pure love of the game, without even a restaurant to promote, and they looked almost stricken when they didn't win. But winning is hard, with everyone bashing their head on the ceiling of burger perfection. (See a video of Americans competing in the Bocuse d'Or food contest...
Whether or not we as a country can't make a better burger, it doesn't seem to be hurting the burger business. Bill's is about to open the largest independently owned hamburger restaurant in the world, a 500-plus-seat meat cathedral in New York City's Rockefeller Center, and the Shake Shack is next opening up in Miami, Dubai and, word has it, London. But each restaurant's primary burger would be easily recognizable to Warren G. Harding. One has a potato roll, the other a sesame bun, and both have custom grinds from meat guru...
...lack of imagination that has caused this apotheosis of old-school burgers. It's convergent evolution. The best burgers are the simplest. Through painful trial and error, the burger barons have learned that the old ways are the best. And yet, out there, some brilliant young chef is thinking of a way to make a better burger, not by piling weird things on top, adding locavore cheeses that nobody likes or using grass-fed beef with no more juiciness than a withered cadaver. No, that young man or woman - and they may be out there now, building a "Hallelujah" chorus...