The burger at Square Diner arrives disassembled--garnish it as you will.
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One strange aspect of the Age of Foodism has been the fetishization of the humble hamburger. This has occurred for a variety of reasons: Cash-strapped restaurateurs have increasingly glamorized burgers because they're an asset to cash-flow, since a pound of burger is much cheaper than a pound of steak, and increasingly fewer of us can afford to eat steak in a restaurant. Also, our gourmet approach to feeding ourselves has led us to explore new and novel ways to make a more luxurious patty, so that now a hamburger made with plain supermarket ground beef is becoming a rarity. As is finding one that's been cooked much beyond an almost tartare-like state, oozing bloody juices and requiring several napkins to eat.