Careful thought is put into even Dallas' seemingly simple cheeseburgers. Take the one at Boulevardier, where sherry vinaigrette dresses the tomatoes and lettuce to make them less boring. Off-Site Kitchen's burgers are smashed onto the grill for that impactful sear. On Knife's hot grills, a flurry of salt and pepper hits the meat, and then it's left alone.
|The Build-a-Burger at the new Yolk at One Arts comes with an orange for some reason|
The art of a simple burger comes from attentive execution, and sometimes you can sense it's going to be great. Or, you can sense the opposite. It happens in the first few seconds after ordering. It's called Burger Dread, which is a thing we made up just now.
Burg·er dread - Short for cheeseburger dread
The harrowing moment, immediately following the order and leading up its delivery, when a customer deeply worries, and often knows, that the burger is going to suck hard.
I experienced potent burger dread at the recently opened Yolk in One Arts, where I went for the Build-a-Burger option.More »