WRITING CULTURE 2012: Film, Food & Beyond

The no grief  Kobe Beef Hamburger. credit: legambleur via flickr

The hamburger has  a bad reputation. On one hand it’s become the symbol of America’s addiction to fast food, bloated waistlines and cholesterol choked arteries.  And rightfully so, the hamburger is not exactly the healthiest food. Especially at “traditional fast-food” burger joiints likes Burger King, McDonalds and Wendys. But those aren’t the hamburgers we’re hear to discuss, because as far as I’m concerned they’re Franken-burgers. A scientifically engineered sandwich composed of cheap bits of cow, other animals, chemical fillers and injected with “flavor” for your dining pleasure. Yuck!

Kobe Beef Burgers with Sauteed Porcinis & Onions credit: marxfoods via flickr

What I’m talking about here is a real hamburger, made by a real cook/chef with real meat.  A real hamburger remains a fascinating  bit of American culture. It transgresses tastes, geography and class. What other food can you find at a dive bar, bistro and five star restaurant? It’s part comfort food, part American staple but all gourmet masterpiece. Besides, what other food goes perfectly with Miller High Life, a Belgian blonde ale or a glass of Beaujolais? A burger, and only a burger.

This will probably make you fat. The appropriately titled Fatboy Hamburger. credit: southernbreeze via flickr

You could argue that the hamburger is fattening and therefore a terrible food. My only reaction to that is you don’t know food, because the first rule of foodie-ism is that fatty food is almost always good food. Secondly,  a proper burger, made with decent (lean) ground meat should have no more fat than a steak. But if you’re intent on hating on the burger there’s are no shortage of healthy and organic eateries like Bareburger that serve up delectable  burgers for the health conscious. They’re packed with flavor thanks to the foodies in the kitchen dedicated to making a better burger.

Out of sight out of mind- There’s caviar in this burger. It’s snobbery on the DL. credit: jleighb via flickr

Now that we’ve gotten that out of the way it’s on to the third reason why the burger is plain fantastic. You can dress it up. If there is a topping, cheese, condiment, spice or herb out there it can probably be mixed in the ground meet or added as topping on a hamburger. But if you’re into cheese then the hamburger is a most formidable ally. Ever had a burger with Grueyere? Ever had a burger with blue cheese? Ever had a Camembert burger? Ever have a burger with olive tapenade and goat chesse? You should, if not you’re missing out on the only food that won’t make you sound incredibly pretentious when you ask for extra caviar. How could a burger lover ever be considered a snob?