One year. One hundred burgers. A quest that started out as a hobby, became an obsession, and has slowly transformed into a lifestyle. How much burger is too much burger? If there is such a thing, we'll let you know.

Monday, June 13, 2011

The first time can be awkward, unless it's at Vandaag

"Ham" Burger @ Vandaag

The Meat: Pork/beef blend
The Cheese: Gouda
The Bun: Brioche, black sesame seeds

Three things set this burger apart. Wrapped in bacon, the already-smokey meat blend exudes a deep, powerful flavor. Atop the burger sits a half-inch thick grilled onion which, along with the gouda, cuts the meat's intensity so that bites are flavorful but balanced, and full of interesting textures. Finally, the rough-cut sautéed potatoes are crisp on the outside, soft on the inside, and sure to please when dipped in Vandaag's spicy aioli.

Burger tip: SH
Photo: SN

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