100 Favorite Dishes: No. 16 -- Short Rib-Stuffed Burger From Bizaare Ave Cafe
No. 16: Short Rib-Stuffed Burger from Bizaare Ave Café
Is there any dish that can't be improved by the addition of more meat? I don't think so. (Sorry, vegetabletarians.) Take the humble hamburger, a simple patty of ground beef placed in a bun and garnished with an adequate but uninspired selection of condiments. Now add more meat. Not just to make a bigger burger, but to make a bigger, tastier, more lusciously decadent burger--say, stuffing the basic patty with succulent braised and shredded short rib meat. Then throw out the cottony, white bread bun and allow your creation to rest on a buttery toasted brioche roll. Mustard and American cheese are so. . . common. Instead, slather your bigger, better burger with basil aioli, top it with molten provolone and serve it with a side of truffle fries. Then take a bow. And try not to drool.
Bizaare Ave Café
921 Lake Ave., Lake Worth
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