Burgers: Lost in Translation

On average, in the US, we consume 50 billion burgers per year. Seemingly, a large chunk of this exuberant amount is the result of fast food burger chains, such as McDonald and Burger King. But how does this overconsumption affect the legacy and perception of the burger? Is there anything more to it than just being a vehicle for grease and a kick starter for lethargy with each increasing patty? In short, the answer is yes. From new combinations that showcase the versatility of a burger to perfectly executed classic rendition, burgers are so much more than slapping a patty between two buns.

While at times it seems that most common meals we eat today can be traced back for many generations, such as pizza in ancient Greece, burgers do not fall under this category. In actuality, the first recognized form of a burger was created in 1885 at a town fair where meatballs were squished between bread with a slice of cheese. To the naked culinary eye, it may seem that the burger has not yet evolved from its first form. However, I pose the question asking if the stagnant nature of the burger is such a bad thing.

In the culinary industry, there is a negative stigma around tradition or continuity. Especially in the United States, a country built off of innovation, sometimes the classics get swept under the rug in place of over-the-top, jaw-dropping spectacles of food. However, this is where globalization in the culinary world benefits all of us. Keeping in mind that the French typically sets the stage for all of the culinary trends to come, by staying true to their roots, cooking methods, and flavors, they are setting a positive example for the rest of us that tradition does not equal something bad. Continuity can be a good thing and a few places in the United States are helping to support this truth.

NFA Burgers in Atlanta Georgia stands out as one of those special places that can do the classic burger without creating a grease bomb. The first thing you see on their website is a (rather amateur) photo of a classic burger with cheese, pickles, onions, lettuce, and tomato. It's displayed there shamelessly and lets it speak for itself. Rated 5 stars and named the best burger in Georgia by Food and Wine Magazine, NFA Burgers shows the success of burgers in its simplest form and following the “if it's not broken, don’t fix it” motto.

As said previously, tradition in classic foods is important but when you evolve foods, the right way, it can result in something spectacular. From adding truffle aioli to something as simple as caramelized mushrooms, a burger can go from classic to having a new Italian spin.

With the additions mentioned earlier, burgers have since been elevated in order to still have a place on the menu of a modern restaurant. The basis of a restaurant menu is typically appetizers rooting in fish or vegetables, and then your entrees that have a heartier meat as the star. In the midst of all this, burgers still make the cut in most American restaurants and often serve as the “cult classic” of a restaurant. The burger's modern purpose is now for people to say, “Next time you go, get the burger. Trust me.”

Not only have burgers

evolved in terms of what goes along side it but also in what they are made of and how they are made. More and more people have resorted to eating less beef in recent years. A lot of people have weaned off of red meat due to negative health effects but also due to recent climate reports that attribute beef processing farms to nearly half of the amount of greenhouse gases in our atmosphere. While this does primarily fall on the companies that over-process and waste cows, some consumers have decided to make little changes to help the cause such as the growing "Meatless Mondays."

Considering all this, businesses that have burger options aside from red meat have a major competitive advantage over others. For example, Burger King has even started serving the "Impossible Burger," an innovative, meatless meat patty that has revolutionized the market for vegans as what has been described as the "closest to meat without it being meat" that vegetarians or vegans will get. While some people may say its silly to create a burger with no meat, if consumers want to feel better about their eating habits at the end of the day while still enjoying a burger, who's to stop companies from appealing to this market?

Overall, from traditional burgers, to gourmet ones, and even ones with no meat at all, it is clear that the cultural impact of the burger should not go unnoticed or watered down to its bad reputation in fast food. Next time you drive by a McDonald's or a Burger King, think about what burgers have been, what they are, and what they can be.