A Hamburger Today
Behind the Burger at Larkburger in Boulder, Colorado
Photograph from Larkburger.com
Tyler Nemkov of Denver Westword's food blog, Cafe Society, praises the burgers from Larkburger and gets a closer look at their burger-making technique (with a suggestion on how to make it better):
I asked if the burger was salted before it was cooked, and he replied in the affirmative. That means they are pulling moisture to the surface, concentrating flavor within the meat. But salt from this would have a distinct crustiness, which it didn't. Tomatoes are hoisted up by salt as well (try a tomato on its own and then with salt; you'll be amazed), and its use there is also very noticeable.
That left just the sauce, which turned out to be the culprit. Less salt in the sauce, and Larkburger comes damn close to the perfect burger.
Their namesake Larburger is made of 1/3 pound of black Angus beef topped with tomatoes, lettuce, onions, cheddar, and a special sauce on a buttered, toasted bun. The Larkburger also comes in a half-size, and Tillamook cheddar can be added for 50¢.
Larkburger
2525 Arapahoe Road, Boulder CO 80302 (map)
303-444-1487
larkburger.com
Original location: 105 Edwards Village Boulevard, Edwards CO 81632 (map)
970-926-9336