Many bars don't simply list burgers as such anymore. Lots of adjectives anoint them.
Their certification or pedigree is listed, as in "USDA Prime." And if they come from such acclaimed beef brands as Painted Hills in Oregon or Thundering Hooves in Walla Walla.
That humble burger at the bar is souped up like never before. Topped with pork belly instead of bacon. Made from grass-fed or aged beef. Always with local artisanal cheese. (Never American.) Spread with an aioli or secret sauce instead of ketchup. Buns baked in-house, even.
And those bartenders — bragging that the beef was ground earlier that morning, telling you your burger will be served medium-rare.
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Photo by Greg Gilbert, The Seattle Times