Brave new burger: The humble American sandwich goes gourmet
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Chef Celinda Norton uses ground lamb in her Market Burger at Seattle's 94 Stewart (Photo by Sean Balko)
Daniel Boulud's $32 burger infused with braised short ribs and fois gras at DB Bistro Moderne in New York City (Photo by H. Amiard)
Hamburgers are now elaborate culinary creations, with truffles, foie gras, gruyere and bacon compote taking the place of a simple ground beef patty topped with pickles and mustard. But is over-gourmetization by top chefs a help or hindrance to the humble spirit of this classic American sandwich?
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