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Posted at 09:55 AM ET, 09/23/2011

The truth about gourmet burgers


Last winter I set out to figure out what’s so special about the gourmet burger craze in D.C.. At the time, I couldn’t understand why people were so excited about a simple food that’s not especially difficult to make at home. Over the course of the year, I’ve eaten at about half a dozen of D.C.’s “gourmet burger” restaurants. I’ve found them to be more similar to each other than unique, and hardly anything to write home about.

One thing that all of these places have in common is that they’re surprisingly expensive. I went to BGR and the “lunch special” set me back over $10. A burger, fries and drink at Good Stuff Eatery was $14-something. And a burger, fries and shake at Shake Shack during lunch cost me $16. The burgers are “unique” in that they often have toppings and sauces that you might not usually put on a burger, but at the end of the day, you’re still just eating a piece of ground beef formed into a patty and slapped on a bun.

I think what’s happened is that we’ve gotten so used to McDonald’s and Burger King that Big Macs and Whoppers have become the new “normal” when it comes to hamburgers. So any burger that’s prepared properly, from fresh (not frozen) beef, and served with fries that didn’t come from a bag in the freezer, seems like something amazing.

[Continue reading Rob Pitingolo’s post at Extraordinary Observations.]

Rob Pitingolo blogs at Extraordinary Observations. The Local Blog Network is a group of bloggers from around the D.C. region who have agreed to make regular contributions to All Opinions Are Local.

By  |  09:55 AM ET, 09/23/2011

 
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