We are obsessed with burgers in this country -- and in New York we have been taking our burger lust to wild heights. This city is home to short rib, foie gras and black truffle stuffed burgers, a burger topped with pulled pork and jalapeno mayo, burgers smashed uber-thin on the griddle, a Wagyu bacon fat-infused burger, and even a burger served with an 60-minute egg, Korean pickles and Sriracha hot sauce.
I say it's time to get back to basics: a great burger that's all about great meat. And, that's just what I had the other day at Peter Luger's in Williamsburg.
Served only at lunchtime, this burger is a beauty. Heck, the ground beef is from the most incredible steak scraps on the planet! In medium-rare form, the lush juiciness and rich flavor of the meat shines through. Glossed with a bit of Luger's famous steak sauce and crowned with a slender slice of onion, it needs nothing more. In fact, my order of thick Canadian bacon never made it atop the burger as planned. Instead, it remained at the side for nibbling in between bites of the main hamburger event.
Let's be clear. I'm most certainly game for trying that Wagyu bacon grease-infused lovely described above. I might even be up for the 60-hour egg and Korean pickle number. But, I have to admit that my Peter Luger's hamburger reminded me of why the burger is a classic in the first place.
Simplicity in bovine.
Luger's gets that. I do too.