Young and Hungry

The Perfect Hamburger: Gourmet or Diner Variety?

When it comes to the "perfect" hamburger, Josh Ozersky doesn't mince words. He prefers the simple, American-cheese charms of a lean ground-chuck burger at Veselka in the East Village. It's a nice counter-intuitive choice, more down-market than the gourmet burgers that get all the media attention.

But I wonder if Ozersky's just adopting a common-man shtick at the expense of flavor? An 85-percent lean burger just isn't going to have the flavor of, say, a BGR: The Burger Joint patty, which seems to have as much fat as a sausage.

Discuss.

Video courtesy of Chow.com.

Comments

  1. #1

    There's a time and place for everything...I'd go with Burger Joint over Veselka as king of the Diner-style Burger if looking towards NY for examples.

  2. #2

    My old Luchow's German Cookbook recipe calls for 3lbs ground chuck and 1/3lb veal kidney fat. Where the f**k can you find this stuff?

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