While in Paris last year for a Political Science program, I obviously prioritized my palate and stomach over everything except museums. Despite the plethora of markets, cafes, restaurants and street food, I found myself craving a gourmet burger to the point of pain. Not a hamburger crepe, which Monsieur Chef at the crepe stand on the corner thoughtfully offered, nor a hamburger on baguette, nor un Big Mac, s'il vous plaît. I wanted a burger like those at Burgermeister in San Francisco (one of my favorite burgers ever): thick and juicy, with top quality ingredients. I thought through all the details of my potential burger, from which buns I would use from the patisserie on the corner to specific cheeses and cuts of bacon. This being Paris, some burger elements are more available (and affordable) than others. Luckily, I don't like ketchup or tomatoes on a good burger, so the terrible winter tomatoes were not an issue.
Anyway, we came up with this:
I believe that is a traditional 80/20 ground beef, gruyère, and thick-cut meaty bacon. Delicious. Seriously, it was great...or maybe I was desperate for some burger goodness. But my friends and I were all thoroughly satisfied by our DIY Parisian burger, so it was a success.