New Times: Michael, you're back at Burger Bash for a fourth win. And we've gotta ask, why don't you just retire victorious?
Michael Symon: I feel like at this point if I don't do it, then all my friends will give me
grief because they won't get a chance to whoop me. Of course, if I win I'll get
grief for winning. I'll get grief either way, so I figure I might as well
do it one more year.
Each year, your burger's had a theme. What's this year's burger?
We're going to do a burger inspired by French onion soup. It's going
to start with red wine and caramelized onions with bacon. Then comes the burger, then aGruyère-and-horseradish fondue. We'll top it with crispy onions.
This is what we always love to do with our burgers at my B Spot restaurants. We take classic
burgers and combine them with things people like. My Fat Doug burger is based on a
New York pastrami sandwich; then last year, we did a burger based on a
pulled-pork sandwich. That was a porkapalooza. This year, we're taking another classic, French
onion soup, and we're going to jazz it up a bit.
I think it's the tastiest burger we've ever done.
Do you create these specially for the Burger Bash?
Our first year at Burger Bash, we served the first signature burger at B Spot. The others we
did were originals, and they went on the B Spot menu after we won.
I don't mean to jinx you, but would you put a burger on the menu even if it
Even if it doesn't win, it will still go on the menu because this is the best one
A lot of people want to know your secret to winning Burger Bash. Do you slip people $20 bills in exchange for their token?
We try to give them the best burger, and we're nice to the people in line.