Z Kitchen

Rethinking food as a way of life...Here we discuss developments and ideas from Z Kitchen and other culinary musings.

Sunday, June 25, 2006

Updated Classics: Burgers

A few days ago I made some burgers. Of course, my perception of the burger is probably different than yours, which is probably different from the next guy's. How can a quintessential American classic be subject to so many diverse interpretations? Is a turkey or tuna burger still a burger? Are we talking only beef? Is the meat only to be served ground? I think the goal of creating an updated classic, such as the hamburger, is to remain rooted in tradition while not being afraid to go off on entirely new tangents. As usual, the ultimate goal is to create food that tastes great, but how far outside the box are we willing to go in combining new flavors and textures?

Burger stuffed with kielbasa sausage

Burger stuffed with foie gras

Burger topped with broiled eel

"Steakburger" - USDA Prime ribeye, chopped into large chunks and bound

I'm not quite sure how applicable these are to future dishes; the burger seems to be a noble end in itself. Maybe a beef dish topped with the sweet eel sauve. Perhaps foie gras "meatballs." I might bread and fry them for even more textural contrast. Layers of flavor and texutre, I like that.


At 8/21/2006 4:23 PM, Anonymous Anonymous said...

wow so that guy was a jerk.

anyway, i'm sure you've heard of db bistro moderne. they have what they call the db burger, which they stuff with everything on the face of the planet guaranteed to give you a heart attack: braised short ribs, foie gras, black truffle. it's all stuffed in the middle. heavenly, really. if you get the chance, you should go check it out. their pommes frites are delish too.


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