Burgers are literally everywhere these days. From fancy to throwbacks and everywhere in between, the humble beef patties have become the darling of the culinary world.
There is perhaps nowhere they are celebrated more (and celebrated by the fanciest) than at Rachael Ray's Burger Bash in New York. The $225-a-plate feast brings together some of the top chefs from around the country to ply their magic in between the buns.
Cleveland — home to a plentiful abundance of burger awesomeness — got props from the Wall Street Journal thanks to Greenhouse Tavern chef Jonathan Sawyer and his lamb version of the American staple.
Best Burger, Speakeasy-Style: To us, a great burger can be a creative affair, but it still has to retain its essential burger identity — namely, “a big warm bun and a huge hunk of meat,” to quote Jimmy Buffett’s “Cheeseburger in Paradise”). And that’s exactly what the aforementioned lamb burger from chef Jonathon Sawyer of Cleveland’s The Greenhouse Tavern accomplished. (A tip of the hat to TV chef Andrew Zimmern of “Bizarre Foods” for steering us to this burger when we chatted with him at the event.) Lamb is a mighty flavorful meat, so it’s hard to top — literally — in burger form. But that’s why Sawyer’s selection of the super-stinky French cheese proved such a smart idea. “If it smells like your foot, you know it works,” Sawyer told us.
Now if he would just put it on the menu...