Should burgers be anything but beef?

The problem with having something great is that we usually can’t leave it alone. The classic burger is a perfect example. A juicy beef patty with slightly charred edges is the foundation for every great burger.

But somewhere along the line, we lost our way. We shrank them. We decided to charge $5,000. And we forgot about beef. Do you welcome the turkey, veggie and salmon burgers of the world or think it’s about time we stopped trying to put lipstick on a cow?