Eight Ways You’re Doing Burgers Wrong

By Richard VinesBloomberg

A great burger is a beautiful thing, as simple as it is delicious. With just a few cheap ingredients, it packs a dizzying punch of flavor. But a bad burger is like dad-dancing: It lacks taste and finesse and often is plain embarrassing.

So where does it go wrong? We asked someone who has spent years searching for the perfect burger, eating hundreds along the way.

David Michaels has just published that research in a book, “The World Is Your Burger: A Cultural History” (Phaidon, $39.95). The book was about a decade in the making, during which the London-based author visited everywhere from McDonald’s to tiny independent stores. In this 430-page encyclopedia, Michaels traces the history of household-name chains and also looks at cult burgers and regional upstarts.Along the way, he spoke to giants such as chef Daniel Boulud, but he’s no snob. Michaels remembers with fondness his first-ever visit to a McDonald’s, aged 12.

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