![]() The butter is not used to toast the bun or lubricate the patty, however the patty literally comes with a piece of butter that you bite into. Rodney Blackwell BlueĪ burger with fresh Wisconsin butter on it. ![]() Also: When you’re eating the front of the burger, and all the toppings fall out of the back and onto the plate. When the cheese escapes while you’re cooking a juicy lucy (see below). When the meat juices soak into the bottom bun. The cake tester becomes an emotional sidekick that one cannot do without. George Motz BinkyĪ Cake tester used to check the internal temperature of a burger patty while it’s cooking. This is a very intimate, personal way to get inside your meat and feel its temperature. Refers to a burger with all of the toppings associated with that style of burger. Doesn’t mean “everything.” For instance, if you’re talking about a Carolina Slaw burger, all-the-way means chili, coleslaw, mustard, pickles, and onions. Samuel Monsour, chef, co-author of American Burger Revival ( term mostly used in the South.Adam Fleischman, founder of Umami Burger ( Andrew Zurica, chef-owner of Hard Times Sundae ( Matt Hyland, chef-owner of Emily Rodney Blackwell, founder of Burger Junkies ( Brad Garoon, founder of Burger Weekly ( Chris Mitchell, chef at Bubby’s.George Motz, author of Hamburger America ( Jennifer Puccio, executive chef at Marlowe ( Richard Chudy, founder of Boston Burger Blog, co-author of American Burger Revival.To sift through and understand this new vocabulary, we reached out to a handful of burger nerds and cooking pros: “It’s an economy of language that compels people to talk like that. Slang and nicknames were a natural byproduct of these quick-service kitchens. It may be the same product, made the same way, but there’s very specific terminology used at each place.” “Patrons know what’s going on, but outsiders have to pick up on the nuance, and it becomes more pronounced as you go deeper into America. “It’s almost like going from country to country, where the language changes,” says Motz. “Old-time hamburger restaurants are direct descendants of diners,” says George Motz, scholar, filmmaker, and author of Hamburger America.There, the hamburger was absorbed into the highly regionalized vernacular of short-order cooks. ![]() The hamburger is the ultimate survivor, a food that fended off constant persecution only to entrench itself deep in the heart of American culture. Through it all, the hamburger rooted itself in some of the most important food institutions-namely, the diner. Since its introduction to the American public over a century ago, the hamburger has cycled through various phases-shedding its stigma as “left-over food,” finding success in the post-war period, and finally experiencing a renaissance in the late 1990s after its image was tainted by fast-food giants.
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