Cheeseburger, Cheeseburger

Food trends can take on mythical qualities. They are the place where a child’s simple pop rocks suddenly find themselves serving as a key ingredient in a high-end restaurant’s signature dessert.

While I am not exactly qualified to predict or analyze such trends, I am however, a consumer, and I know what I notice. If 2008 was the year of the pig, the cow is handily pushing it aside to take center stage in 2009. Specifically, the burger… lately, everywhere I turn its burgers, burgers, and more burgers. From gourmet ones made from Kobe beef, to mini versions overtaking appetizer menus (don’t let the word slider fool you) to Padma selling (out) greasy Carl’s Jr. versions.

Now, the hamburger concept isn’t new (it originated in the late 18th century), but the gourmet craze is. Here’s the flipping truth about burgers and the dining outposts that have put them on the trend map. But, chew slowly my friend, as yesterday’s tapas makes way for today’s gastropub.
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