Four-star chef, Eric Ripert’s bistro burger born out of a quest to build the perfect burger. Just looking at the basic burgers at each of these chains—particularly the Big Mac—showed me a couple of very key things: First of all, the burgers are a perfect size. You can grab them in both hands, and they’re never too tall or too wide to hold on to. And the toppings are the perfect size, too—all to scale, including the thickness of the tomatoes, the amount of lettuce, etc. So at Westend, we serve the burger on warm, toasted challah buns (for their golden color and buttery, egg-like flavor) with a thinly sliced tomato, some shredded lettuce, a pickle, ketchup, and mustard already on the burger, so you can just pick it up and get that perfect bite every time. To me there is something about these ingredients that creates a harmonious combination, and the textures also work very nicely together. (via kottke.org)
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Four-star chef, Eric Ripert’s bistro burger born out of a quest to build the perfect burger.

Just looking at the basic burgers at each of these chains—particularly the Big Mac—showed me a couple of very key things: First of all, the burgers are a perfect size. You can grab them in both hands, and they’re never too tall or too wide to hold on to. And the toppings are the perfect size, too—all to scale, including the thickness of the tomatoes, the amount of lettuce, etc.

So at Westend, we serve the burger on warm, toasted challah buns (for their golden color and buttery, egg-like flavor) with a thinly sliced tomato, some shredded lettuce, a pickle, ketchup, and mustard already on the burger, so you can just pick it up and get that perfect bite every time. To me there is something about these ingredients that creates a harmonious combination, and the textures also work very nicely together.

(via kottke.org)

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  1. jonic reblogged this from junesix and added:
    WANTWANTWANTWANT
  2. junesix posted this

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