The Birth of the Gourmet Burger
March 20, 2012
•Le Cordon Bleu
•Las Vegas
• 0 Comments
The Birth of the Gourmet Burger
America has a love affair with the hamburger. In fact, chances are that you had one for lunch today. Despite our long and deep relationship with the hamburger, it has been pretty one sided. We’ve lavished our love on burgers, making them the most popular fast food choice, but we’ve gotten little in return, unless you count larger waistlines. The world of culinary arts has gained little in recent years from affection for burgers.
Throughout most of their history burgers been pretty bland and boring, uninspired toppings on top of a gray, flavorless patty sandwiched between lifeless, doughy buns. McDonald’s may have spread the hamburger’s popularity around the world, but it did little to advance its flavor. And yet, hamburgers are as identifiably American as baseball, hot dogs, and apple pie. Whether it’s your backyard grill or the flattop at your local diner, hamburgers rule the day.
Something to Be Said for Flavor
Not long ago, however, a renaissance of sorts began in the burger world. Gone were the ketchup, mustard, and pickles. In came Kobe beef, arugula, foie gras, bison, watercress, brie, artisan smoked pork belly, goat cheese, brioche buns, and any of hundreds of other gourmet ingredients. The burger was not only reborn but also re-envisioned as a gourmet meal instead of a faithful fast food standby.
Sin City or Burger City
There may be no other city in the country with more choices for gourmet burgers than Las Vegas. It seems the constant struggle to create unique and innovative eating experiences in the City of Lights has elevated the lowly hamburger to fine dining status. Nevada culinary schools have embraced the hamburger as its latest expression of fine dining.
Ten years ago, America’s great chefs flocked to Vegas to create the best steakhouses they could imagine. Emeril Lagasse, Charlie Palmer, and others opened restaurants that featured the great American steak. Today, the names are no less stellar – Bradley Ogden, Hubert Keller, Kerry Simon, Daniel Boulud – but the fair is not a dry-aged ribeye or wagyu, but a prime angus hamburger.
Gourmet Burgers Everywhere
And Las Vegas culinary isn’t alone in its pursuit of the ultimate gourmet burger. Celebrity chef, Bobby Flay, not only serves one of Vegas’s best burgers at his Mesa Grille, but he has also opened a chain of East coast burger restaurants that feature burgers based on regional foods.
Whether you live in a large metropolitan area or out past the suburbs, chances are there is a restaurant near you that has taken their best shot at a gourmet burger. Go try one, but don’t ask for the ketchup, unless, of course, it’s locally sourced, organic, house made chipotle ketchup.
This article is presented by Le Cordon Bleu College of Culinary Arts in Las Vegas. Le Cordon Bleu College of Culinary Arts in Las Vegas offers culinary arts and pâtisserie and baking training programs in Las Vegas, Nevada. To learn more about the class offerings, please visit Chefs.edu/Las-Vegas for more information.
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