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brian s

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Time Magazine: Flipping for Burgers

by brian s » Sat Feb 02, 2008 1:47 am

In light of the recent discussions about burger toppings, I thought this link to an article in time magazine would be appropriate:
http://www.time.com/time/magazine/artic ... 70,00.html

Intro 2 paragraph tease:

I've eaten more hamburgers than any other food, and I still don't get it. It's a hot ground-beef sandwich--and ground beef just isn't all that great. There isn't a meat loaf restaurant every two blocks. The world hasn't embraced fast-food meatball chains. Yet people crave hamburgers. And many of the nation's top chefs are devoting themselves to cooking them.
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It became cool for famous chefs to make burgers in 2001, when Daniel Boulud, James Beard Outstanding Chef of the Year, opened his casual DB Bistro Moderne and sold a $27 hamburger: ground sirloin stuffed with braised short ribs, foie gras and truffles. As much as I love Boulud's cooking, I found it disgusting--a gooey mess of indistinguishable, nauseating fat. I was, once again, alone: it now accounts for 30% of the bistro's food sales. This year, Boulud, Bobby Flay (New York City's Mesa Grill) and Thomas Keller (French Laundry in Napa Valley, Calif.) are opening burger joints. Eric Ripert (New York's Le Bernardin) has put a burger on the menu of his new Washington restaurant, and Hubert Keller (San Francisco's Fleur de Lys) has opened a second Burger Bar in St. Louis, Mo.; he already sells 1,400 burgers each weekend night in Las Vegas.

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