Anthony Bourdain’s Unwavering Love for the Classic Burger
Anthony Bourdain, the legendary culinary icon, was known for his candid and often sharp opinions on food. Whether he was lauding the chef who crafted his favorite dish or expressing his disdain for the James Beard Foundation, his unfiltered honesty was part of his allure. Among his many culinary passions, Bourdain held a special place for the humble cheeseburger, a dish he believed should remain simple and unadulterated.
Keeping It Simple: The Burger Philosophy
For many home chefs, the temptation to reinvent classic dishes is strong. However, Bourdain advised caution when it came to burgers. He suggested asking, “Is this change truly enhancing the dish?” (via Insider Tech). His belief was that simplicity often trumps complexity, especially with burgers. “You might impress with creativity,” he noted, “but does it improve the burger?”
The Art of Burger Construction
Person holding half-eaten burger – Witthaya Prasongsin/Getty Images
Bourdain’s appreciation for burgers extended beyond taste. He emphasized the importance of structure, stating, “A burger is as much about engineering as it is about flavor” (via Insider Tech). He believed a perfect burger should be manageable with one hand. Overloading it with toppings might seem impressive, but it detracts from the essential ease of eating.
The Perfect Ingredients
According to Bourdain, the ideal burger consists of a “soft, squishy potato bun, quality ground beef, and meltable cheese.” He argued against using hard cheeses like cheddar, which can become a waxy mess. Instead, he championed the classic American cheese for its creamy meltability.
In-N-Out: A Fast-Food Favorite
While Bourdain appreciated simplicity, he also admired In-N-Out Burger for its unique approach. Despite using “twin-gray patties,” the chain maintains the burger’s structural integrity, ensuring a mess-free experience. As Bourdain put it, “A burger is a beautiful thing – it’s not beautiful when you’re wearing half of it.”
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