It's about time this blog got some MEAT.
I'm always intrigued when a restaurant has a namesake on the menu. It means they're repping it as their best offering, and in the case of a burger, it's the way they think it's best served. The way that has the staying power to anchor that menu, something people tell their friends about, and can keep coming back for for years. I wouldn't say I'm huge into burgers or anything, but a few weeks ago, when I had some friends visiting, they were positively salivating for a burger one afternoon. I scoured around the great selection of kraft restaurants in this restauro-centric neighbourhood I live in, and it turned out, the closest one had a burger on the menu, only one, and it was the item given the honour of carrying the restaurant's namesake. And furthermore, it was the tastiest sounding burger on offer. We went. We ordered 3 of the same. We ate. We collapsed in a pleasure-and-rendered-fat-dazed stupor. I won't tell you what was in it, because I don't want to upstage this post, but I'll share that later that week, I couldn't get the burger out of my mind. I went back, but alas, they are closed on Mondays, so I thought it best to march over to a burger-specific joint. Nice, local, well-fed, ethical meat, done as many ways as one could want to chose from, and they too, had a namesake burger. And as it happened, that was the burger with all the with-all that I most wanted. And it was good. So the week after that, I still couldn't shake this hankering for burgers. I decided to get a few patties at the local organic farmer's market near me, and make a signature burger of my own. This is the way I find myself topping a burger every time I make them. I just don't think there's a better way to serve a burger. So voilà, THE ISEMANBURGER.