Blue cheese in a burger at Burgerama

Burgerama in Delhi-NCR offers more than just a patty in a bun

I had my first burger even before I read my first Archie Comic. One of my earlier memories is of a cycle-led cart stopping by the place where I — and a lot of other hungry young lads — lived. The compartment at the back of the cycle was filled with flaky patties and vegetable burgers — essentially a potato patty between two small soft buns. I preferred the burgers to the patties, which were so flaky that they disintegrated when you touched them. The vendor would place one on a paper plate and squeeze some ketchup on the side. Food couldn’t ever get better, I used to think, biting into the bun-and-potato. Over the years, burgers have gone through a metamorphosis. I think my first classy burgers were at Wenger’s restaurant, just above the confectionery, and then, several years later, at Nirula’s in Connaught Place. Until some years ago, burgers were simple dishes — two pieces of soft bun holding together a juicy lamb or chicken patty. The buns were often speckled with sesame seeds, the insides were brushed with mayo or sometimes with thousand island sauce. A crisp lettuce leaf and rings of onion added taste and texture. But that was then. Over the past few years, I have had various kinds of burgers, prepared with imagination and ingredients such as blue cheese, caramelised onions, imported bacon, celery slaw, fried eggs and what have you.