May is National Burger Month! To help celebrate, I asked a few local food folks, “If you were a part of a burger, which part would you be and why?” Here’s what they said:
I would be blue cheese. You either love me or hate me, there is no middle ground. And I get better and richer with age.
I would be mustard. It’s sweet & spicy and has the right kick just when you need it!
I’d be a jalapeño because life was made to be spicy!
We would be the bun, because like our burger bun, we are made right here in Phoenix!
I’d have to be the mustard because it’s the one ingredient that brings/rounds everything out. Not to mention I’m just as spicy and sharp!
I’d be a grass fed beef patty since, for a good chunk of my life I roamed free on acres of grass.
Joel LaTondress – Craft + Culture (opening soon!)
I’d be the Rogue Smokey Blue cheese or a thick layer of chunky pimento cheese. It might be gilding the lily of good quality beef, but a little excess isn’t always a bad thing.
Most people think cheese or bacon makes a burger, but they’re wrong. One of the best fruits there is makes a burger amazing — the tomato. I’d be the tomato.
It’s all about the cheese. That’s why in Onyx Bar I serve it on the Brisket Burger with my signature Grilled Truffles and Brie Cheese.
Meanwhile, want one of those tasty burgers featured in the headline photo of this post? These are some of my personal favorites, in addition to ones at the restaurants mentioned above! Missing a great local burger on this list? Comment below so we can check it out!