hamburgers have, throughout their history in this country
been effected by a gradual growing which has moved in
a gradual parallel with the size of our homes, cars, & asses
i don't see this trend slowing or stopping
it's always easier to make a bigger hamburger
than to make a better one
and the fastest-growing burger today is the massive
ten-ounce beef bomb sold at 5 napkin burger in nyc
at the 5 you go to a condiment bar and dress your
burger with over 30 different items, go 'head, pile it on
all i want is good, aged cheddar, they have none
what you will never find at these burger places is better beef
the basic burger blend costs about 78 cents per pound
burger joints want to make profit
the quality of the product comes later
as does the true experience of digesting that pretend beef
in the future, i'm told, expect to see worse beef
artificially improved by perverted scientists
there will be flavor-press grinding technology
super sophisticated meat-scraping techniques
advanced emulsification methods that disguise 'bad smells'
however, a number of chains like smashburger
shake shack, bill's and steak 'n' shake
are returning the hamburger to its over salted
flattened black-iron, grilled to blackness roots
eventually, back to even the irreplaceable white squishy bun
but that's just my vision of a happy hamburger future
yours may be different, yours may be to continue
to settle for frozen blocks of pink slime
thrown on a hot grill and poked until some fat comes out
billions and billions are made just that way
and as long as americans have a love of hamburgers
and 99 cents to spare
that's the kind of burgers we'll all get
i just wish the hamburglar would steal big mac's recipe
so mcdonald's will learn to make a real burger again
just like they did back in the good ol' days
because i only have 15 cents to spare*
*SEE
