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TRENDS: Top Chefs Go For Burgers


Read our Tips For A Better Burger article to learn
how to cook perfect burgers at home.
Following our posting of the CBS report on the Heart Attack Grill in Chandler, Arizona (or perhaps despite it), burgers are big in 2009. As reported recently in the trade magazine Restaurant Hospitality, top chefs are in the game. Bobby Flay launched Bobby’s Burger Palace, Laurent Tourondel has BLT Burger, Marcus Samuelsson started Marc Burger. Danny Meyer’s Shake Shack in New York is about to have an Upper West Side sibling, Hubert Keller is expanding his kingdom of Burger Bars and Govind Armstrong turned his L.A. Eatery, Table 8, into 8 Oz. Burger Bar. And everyone is awaiting the opening of Thomas Keller’s Burgers and Half-Bottles in Yountville, California and Las Vegas.

You can get in the game buy buying a franchise of Virginia-based Elevation Burger, which serves organic, grass-fed, free-range beef with fries cooked in hearth-healthy olive oil…in LEED-certified green buildings. Or, at the other end of the spectrum, you could own your local franchise of the Heart Attack Grill, the “Taste Worth Dying For.” We’d opt for the former.





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