This was the line outside of the Madison Square Park Shake Shack at 10:30 a.m.; the fifth person in it arrived at 9:30. These people have been idling outside of a burger hut that does not open until 11 in order to procure an eight-dollar-and-fifty-cent cheeseburger that is topped with a shrimp patty and a paste made of fermented nuts and grains, designed by David Chang. History is sort of on their side: Yesterday's special Shack burger, topped with pulled pork, was gone by 1:30 p.m., leaving many to wonder why they had even bothered to be born in the first place. A few survivors stumbled [...]
As food safety authorities "try to find out how beefburgers on sale in UK and Irish Republic supermarkets became contaminated with horsemeat," a helpful soul "has launched an online calculator – so burger fans can work out how many horses they could eat in a lifetime." I mean, let's be honest, you're eating a lot worse than horse when you're having a burger, but sure, oh no the ponies, etc.
Exhibiting the same sort of culinary restraint that it shows with its frozen custard flavors, New York's Shake Shack has introduced a $5.50 peanut butter bacon burger that pretty much is what it sounds like, i.e., a burger topped with lots of thick bacon and a healthy schmear of peanut butter. Whether or not this invention was necessary or (more importantly) is breaking any new ground in consolidating fat and salt and general tastebud-aimed decadence into one messy sandwich is up for debate. Although honestly, one would think that Shake Shack would be wise enough to realize that the Internet Bacon Fetishism trend was pretty much driven into [...]
Today's least offensive Times op-ed (we can't even talk about this) begins like this: Just five years ago, Adam Fleischman was in a two-bedroom rental with his wife and their year-old son, fumbling around for a career that might stick. Screenwriting hadn’t worked out. Same for finance. He was 38 and, he told me, “It was do or die.”
Today he owns two houses here, one with six bedrooms and a makeshift vineyard out back. He said that he’s toying with the idea of a third in London.
That's about the founder of Umami Burger, but: it seems like that's all people can think to do when they [...]
A restaurant that sells "hamburgers" finally opened in New York City yesterday, and a man rushed over to sample the exotic cuisine. This is his story.
A Portland-area burger chain has followed in the footsteps of the much less caloric chain Red Mango and added calorie, fat, and fiber information to its receipts, along with suggestions on how you can make your order healthier. (Sample tip: "If you are trying to eat healthier, try 'holding the chipotle mayo' on your sandwich and save 180 calories and 18 grams of fat." Noted! Also, ew, mayo.) So this way, while you're waiting for your Half Pound Colossal Cheeseburger to be prepared at your local Burgerville, you can sit back and think hard about what you're about to do to yourself — or, you know, just [...]