"I had a burger recently that blew my mind. Miraculously, it was at a Lebanese restaurant. Thick, grilled to temperature like a steak (I prefer my burgers medium), made with 20 percent lamb and 80 percent beef, and featuring white cheddar, jammy caramelized onions, lettuce, tomato, and a burger sauce that's made with Lebanese toum and Worcestershire. The burger dripped with wonderful juices and popped with a lovely, grassy beef flavor. What is this taste? I wondered to myself."
""You can just taste the beef more," says Samy Eid, owner of the aforementioned Lebanese restaurant, Phoenicia. He's also the founder of Chickpea Hospitality, a restaurant group in southeast Michigan responsible for some of the region's finest restaurants. About a block away from Phoenicia is this cool, artful little steakhouse-bistro hybrid called Wilder's. It's got all the Americana-specific steakhouse fare-immaculate cuts of meat, shrimp cocktail, oysters, and a big, beefy wagyu cheeseburger weighing in at half a pound."
A Lebanese restaurant served a thick burger grilled to steaklike temperature with 20 percent lamb and 80 percent beef, white cheddar, jammy caramelized onions, lettuce, tomato, and a burger sauce of Lebanese toum and Worcestershire. The burger released juices and a grassy beef flavor that emphasized pure beef taste. Flattened smashburgers are described as being smooshed and heavily seared, reducing the signature beef aroma. A preference emerged for thicker, pub-style burgers that showcase beef flavor. A nearby steakhouse-bistro chose a thick, half-pound wagyu cheeseburger to align with its steakhouse vibe.
Read at Slate Magazine
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