The Button Burger
I adore burgers.
I’d confidently estimate that a full quarter of my culinary expertise is based solely on grilling meat, and a quarter of that again is homemade gourmet burgers of all kinds.
I keep a portfolio on my laptop complete with dates, times and photos of every single unique burger I’ve ever created, and have them registered as my intellectual property when I can.
So, it’s safe to say that burgers are my forte.
Indeed, in almost every kitchen I’ve worked in that allowed free creative range, I’ve invented a line of gourmet burger to add to the menu.
I’ve thought up burgers such as the Flyin’ Hawaiian, a burger with pineapple slices and smoked ham; The Titanic, a massive burger with pulled pork, bacon and melted cheddar cheese; along with a plethora of others.
I once made a burger, though, that I haven’t included in any restaurant menus because not only does it hold significant sentimental value to me, but I planned on saving it for my own restaurant one day.
That being said, I’m also a food writer now and as such, I feel the need to share this burger with all you fine readers so that you can experience this taste bud carnival for yourselves.