Not so much. So now, we're all about burgers. (Without the buns, of course.) Recent favorites include:
The Double Farmhouse Burger (beef patties, ham, cheese, mixed greens and a fried egg -- plus extra bacon, slaw, mustard and sauerkraut) @ Prather Ranch’s stand at the San Francisco Ferry Building Farmer’s Market:
Double Classic Burger (grass-fed beef patties, butter lettuce, onions, tomato, and house-made pickles, plus avocado and a fried egg) @ Roam Artisan Burgers:
Protein-Style Triple Meat Burger (three beef patties, tomato, mustard and a whole-grilled onion slice wrapped in lettuce) @ In-N-Out:
Homemade Lamb Burger (grass-fed lamb patties topped with onions, mushrooms, a fried egg and homemade guacamole) @ our house:
Bunless ShackBurger (with tomato, lettuce, onions and cheese) @ Shake Shack (the one in Madison Square Park):
Buffalo Burger (bison patty with cheddar, avocado, and a fried egg -- not pictured here) @ Burger Bar:
(A Buffalo Burger with different toppings -- Photo: A. Jackson)
Tootsie’s Burger (beef, pork & veal patty with mozzarella and caramelized onions) @ Tootsie’s:
Burger in a Bowl (beef patty, Tillamook cheddar, sautéed onions and mushrooms, roasted red peppers, egg, tomatoes and avocado) @ The Counter:
And the latest addition to the list:
Today, I treated myself to a custom double Durham Ranch elk burger at Roam, consisting of two elk patties wrapped in butter lettuce and topped with onions, tomatoes, house-made pickles and mustard. I also added avocado and bacon for good measure. By substituting the elk for beef, doubling the meat, and throwing on a bunch of extra toppings, you, too, can transform a simple $6 Roam Classic Burger into a lip-smackingly delicious $16 monstrosity. (In the alternative, order some elk patties from Durham Ranch online and concoct your own beast.)
Holy moly, this was good.
