Meatovations: The next steps in cheeseburgers
Every so often in our history, hamburgers take a great leap forward. Burgers got upgraded when cheese was introduced into the equation; blue cheese and Kobe Beef seemingly changed everything again in the ’80s and ’90s. Now cheese and another idea from Japan are spearheading the latest innovations
The Chicago Tribune reviews two newly opened joints near Chicago that are hoping to redefine the cheeseburger. Gabutto Burger, a Japanese import, serves patties that are 80 percent beef, 20 percent pork, and held together by egg and breading. The wildest offering sounds like the teriyaki egg burger, which features a fried egg on top of a Teriyaki-glazed patty.
At the other end of the spectrum is a decidedly American reinvention of the burger from Clutch, a restaurant and bar west of downtown Chicago. The Clutch Easy Burger is a 1/3 pound patty covered in 1/2 pound of shredded cheddar cheese. It sounds like an unholy fondue baby.