How to make the perfect hamburger
The cheeseburger might well have European starting points, yet it took the Americans to see the capability of this “friendly and faintly sexual” lump of prepared meat as solace food professional: the exemplification of “the Great Mother herself … the areola of the Goddess, the plentiful tummy bundle of Eve” as Tom Robbins so conveniently puts it. Since regardless of whether you get into seven shades of caviar consistently, I put everything on the line of barbecuing burgers actually gets all of you Pavlov’s canine around the chops. It’s that basic, scorched, somewhat crunchy outside, the delicate, deliciousness inside — and obviously, that ideal mix of fixings, picked in youth and consecrated ever later. Burgers might be cheap food, but at the same time they’re a specialty. There are clubs dedicated to the faction of the ideal patty, vast articles committed to the 20 models you should “attempt before you pass on” (in the event that they don’t polish you off first), and consis...