Read my post “A hamburger without bacon is blasphemy”

http://www.mrbaconpants.com/a-hamburger-without-bacon-is-blasphemy/

I recently visited a high end burger joint while away from my home state of CA on business. This joint bills itself as high-end, and as such I was fully prepared for the 16 dollar price tag. Since I only eat beef once or twice/month I tend to go a little overboard (16 dollars for a burger, or 20 bucks for a thick grass fed porterhouse, it is really more of an indulgance than a staple)

This high end buger joint didn’t mess around. They made their own ketchup, mustard and mayo (all served on the side). Baked thier whole wheat rolls fresh daily. Made pickles in-house. Most imortantly ground premium meat fresh daily for the burgers. All toppings/condiments were served on the side. And you know what it was the best burger I have ever had.

You don’t need a lot of BS on a burger to make it good, and in this case less was a whole heck of a lot more. I wound up with just mayonaise and pickle and a whisper of mustard on the burger and it was perfection on a bun. Don’t get me wrong, that ketchup was good but I saved it for the fresh cut shoestring fries.

Bacon-mania has gone too far. Really, it is time to pull it back a few notches.

By the way here is my prediction:
Sustainable meat buyers clubs= Bacon 2.0
Wild game = Bacon 3.0

I agree with shatraw…bacon doesn’t ruin a burger any differently than any other topping. If you’re in the mood for a burger with bacon, go for it. It’s a topping, no differently than mustard or mushrooms or peanut butter or whatever you care to taste as part of the experience.

And another thing: Since when is a $10 burger considered “affordable”? If I’m paying that much for a hamburger, it had BETTER have bacon or some other price-justifying elements to it.

Another bacon burger trend I can’t stand, is when they only put two slices on in an “x” pattern. What the hell it that!? If I am going to have bacon on my burger, at least make sure it covers the entire burger, so I get bacon in every single bite. Two slices in an “x” is perpetrating a fraud on the consumer.

In the end, for me, I have become disenchanted with bacon burgers. I’m all for the minimalist approach, and as far as I’ll go topping wise, is lettuce, onions, and ketchup mixed with Texas Pete.

Just like fries. Some fries are best with salt only, some with vinegar, some with ketchup, some with mayo… it depends on how the fries are prepared.

my fave for a while has been the style of burger that has a peppercorn crusted patty with some roadhouse onions on top and maybe some bleu or gorgonzola. mmmmmm…… a much more robust and interesting flavor combination than a bacon burger offers, i must say.

“Less is more” is certainly true here. You want to be able to actually taste the beef. Excellent, excellent post…..and in defiance of the great Meat Madness (Scandal) too. I salute you sir.