Stand: The Etymology of 'Burger Backslider'

Update: Word is the bun has changed. I'm heading in later today to try it with the new bun. If this is true, Stand could well rank in my top 10 burger list. 1/19/2008

Stand Burger Exterior (by Slice)

STAND
Address: 24 East 12th Street, New York NY 10003
Phone: 212-488-5900
URL: standburger.com
The Short Order: It coulda been a contender, but its gnarly baguette-tough bun inspires a new piece of burger phraseology here at AHT: The Backslider
Want Fries with That? Beats me. They look great in Bruni's post on the place, but I had the onion rings, which were rockin'.


Stand, blogged to AHT from the Flickr photostream of Slice

Stand (by Slice)

Stand (by Slice)These photos are from Stand on East 12th Street and University Place near Union Square in New York. I finally went today for the first time.*

To many New Yorkers, and certainly to foodbloggers, this burger is old news. I know it. Mea culpa. Stand opened ages ago. But, somehow, earlier this year, I lost my burger-blogging mojo.

I think I have it back. But not because of this burger.

Sure, it was good. I'll give it that.

Seven ounces of great-tasting, beefy flavored meat. Nice interplay of Dijon, red onion, and sweet homemade ketchup. And the lettuce, tomato, sliced pickle were certainly fresh enough.

Stand Burger Cross Section (by Slice)

Moreover, you couldn't ask for a more beautiful-looking meal—the large photos above are two of the best burger photos I've ever taken.

But this burger's bun is UNFORGIVABLE.

The baguette-like conveyance that sandwiches the meat, cheese, and toppings is far too chewy. As with the worst overstuffed deli sandwiches, burger & co. squirt out the back end when you apply the tooth pressure required to bite through this gnarly bun.

From this day forward, and unless and until I can think of something better, all such burgers marked by this nasty trait will be known as "backsliders."

It's a shame, too, because this could be a great burger given a new bun.

* This is a damn shame because, according to Josh "Mr. Cutlets" Ozersky, I missed this burger when it was a 70-30 mixture of beef-to-fat. Dammit!