A new trend in the culinary world is reshaping the burger landscape, with chefs and diners alike gravitating back towards the classic pub burger. This shift comes as many are beginning to rethink the dominance of the smashburger, a style that has captured significant attention over the past few years.
At the forefront of this resurgence is Samy Eid, owner of the Lebanese restaurant Phoenicia in Michigan. His unique burger, made from a blend of 80 percent beef and 20 percent lamb, topped with white cheddar and caramelized onions, has captivated palates with its robust flavor and juicy texture. Eid emphasizes the quality of the beef, stating, “You can just taste the beef more.”
This sentiment is echoed by Matthew Hollander, managing partner of Chickpea Hospitality, which operates a range of restaurants in southeast Michigan. At their steakhouse-bistro hybrid, Wilder’s, the team opted for a half-pound pub burger rather than a smashburger, aligning it more closely with the traditional steakhouse experience. Hollander notes that the smashburger is often perceived as an “outside burger,” while a thicker pub burger offers a more refined dining experience.
The appeal of smashburgers lies in their accessibility and the unique texture achieved through the cooking method, where patties are pressed onto a flat surface to create a crispy crust. Yet, as Jeff Strauss, owner of Oy Bar in Los Angeles, points out, the classic pub burger brings a depth of flavor that the smashburger often lacks. “It’s a steak on a bun,” he remarks, highlighting the juiciness and rich taste that a thicker patty can deliver. Strauss also notes that food critics are increasingly recognizing the value of pub burgers, as seen in recent best-of lists from publications such as Eater and the L.A. Times.
As the trend towards higher-quality pub burgers gains momentum, chefs are embracing creativity. Blake Shailes of Butchr Bar in Los Angeles champions the pub burger for its ability to showcase premium ingredients. His establishment focuses on butchered meats, offering a unique flavor profile achieved through charcoal grilling.
In contrast, the smashburger, while popular, often relies on cheaper ingredients to keep costs low. Matthew McIvor, who runs Proudly Serving in Redondo Beach, began crafting his burgers during the pandemic and has since gained a loyal following. He acknowledges that while his smashburgers are well-received, he also offers diverse specials that reflect the broader possibilities of burger creation.
As diners increasingly seek immersive culinary experiences, the shift back toward pub burgers is more than a fleeting trend; it reflects a desire for quality and flavor. The emphasis on a more thoughtful dining experience encourages patrons to sit down and savor their meals rather than opt for quick, on-the-go options.
Ultimately, as the burger landscape continues to evolve, it seems that the classic pub burger is reclaiming its rightful place in the hearts—and stomachs—of burger enthusiasts. With chefs focusing on quality and creativity, the future of burgers looks promising. By choosing a thicker, more flavorful patty, diners are not only indulging in a meal but also embracing a richer culinary experience.
