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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.

It was in that instant that I realized two things: One, the flavor that had so captivated me was just a hefty patty of good beef, and two, I had been inhaling far too many smashburg

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