As the world’s foremost meat blogger (according to myself), I am generally of the notion that vegetables need to be avoided and subbed in for meat or animal products at almost all times. Yet, when I was given the opportunity to head to The Counter in Phoenix and try out the Impossible Burger, I could not pass it up. But here’s where it gets weird, you see, the Impossible Burger is completely vegan.
The custom burger popularized by The Counter seems to be present nearly everywhere these days, and Pittsburgh has not escaped the trend. Burgatory is one of those places, which I was introduced to my first night in Pittsburgh, and another is Stack’d in Shadyside. The options aren’t quite as extensive as Burgatory, but the burgers are priced a bit friendlier.
Making its way into the custom burger scene in Arizona is a place called the BluBurger Grille. Similar to places like the Counter in California, BluBurger gives you a list of burger styles and loads of toppings available for them. BluBurger, however, takes customization to a new level.
Rather than restricting itself to one beef burger option, BluBurger has pulled out the stops by offering Kobe Beef (which I can only assume is actually Kobe-style beef) and Bison. Since I typically love me some buffalo, I ordered that with sharp cheddar and BBQ sauce. Adding anything else would have masked the flavor of the buffalo, so I kept my burger pretty simple.
The customizable meal has always been one of my favorites. From pizza to stir-fry, I’ve always felt that it is one of the best ways to eat. It’s basically how you would make something if you had all the ingredients yourself. The unfortunate side-effect is that if you don’t like the food, it’s your own fault. The Counter has taken the customizable concept to burgers.
Their amazing array of ingredients and choices gives and unvegan like me a world of opportunities. Of course, they have lettuce, pickles and tomatoes, but there are enough non-vegetables to really make it an unvegan burger. I ordered the 1/3 pound beef burger with, bacon, herb goat cheese, pineapples and dried cranberries. For my sauce, I got the sweet BBQ on the side (learning my lesson from last time that it is easier to dip a burger than to try to find a place for sauce on it).