Big Beautiful Burgers
I don’t know about you, but I find that in this fast-changing world there are few truisms left. You know, the kind of conventional wisdom you can really sink your teeth into: the best things in life are free, the early bird catches the worm, and an ounce of prevention is worth a pound of cure.
As a devout griller, I’d like to add one more to the list: When you crave a hot, juicy burger, you’ve gotta have a hot, juicy burger; nothing else will do.
Every year we talk to thousands of grilling fans through the Weber GrillWatch survey. In fact, you may have shared your thoughts with us. We learned that beef is back, with steak and burgers at the top of the Favorite Grilled Foods list. So today we tip our spatula to the mighty patty.
An interesting modern twist, however, is that what we call a burger has evolved far beyond your basic beef on a bun. Today burgers are made from turkey, lamb, pork, seafood, even veggies. They’re topped with exotic extras and gourmet sauces, and sandwiched between fancy breads, rolls, and wraps.
It’s as if America’s affection for burgers has blossomed into a creative obsession.
© 1998 Weber-Stephen Products LLC. Story from the Grill Out Times. Used with permission.