The current burger renaissance has brought with it a growing, near mystical focus on mythology. By that, I mean how provenance, design and background combine to deepen and differentiate the experience of each creation.
While all food has this to some extent – think Hereford rump steak hung for 28 days – it’s more granular with burgers. It’s about shifting proportions of different cuts of meat, thickness of grain, seasoning, condiments and accompaniments. Between those two brackets of bun, there’s a battlefield of countless permutations.
It’s easy to get a bit carried away with all this. However, one thing I do know: every time someone discusses the chuck to rib ratio and the knock-on effects for total fat content, my mouth has a nice time while brain patiently tries to absorb the info.
It turns out that this attention to detail is really mostly a manifestation of the love the chef has put into the dish. Such is the case with the most recent BurgerMonday event, BURGERMAT.