Think of a hamburger, and you typically imagine a patty of ground beef on a bun, maybe with some cheese or ketchup for garnish. Tasty and filling, but certainly nothing that you would call “fancy” or “gourmet.”
In recent years, though, the hamburger has been undergoing a makeover, becoming more and more upscale. Different cuts of meat, different proteins, fancier toppings, restaurants dedicated to nothing but upscale burgers — the hamburger, once the domain of quick-service restaurants and backyard barbecues, has gone high-class.