In a city full of great burgers, why does Bad Luck always have a long line at a pop-up or their food truck? Close your eyes for a second. You’ve been waiting in line for a few minutes and you’re a little hungry. Suddenly, that smell comes floating down to your spot. It’s that scent of when ground beef has been smashed onto a flat-top and has just begun to turn from red to brown to blackened. Scientists call the exterior that’s forming at that moment a Maillard reaction, a chemical combination between the amino acids and the reducing sugars. But you can just call it char. It’s no sin to prefer a big, juicy burger, but you will have a hard time finding more flavor than two smashed, charred patties, dripping in cheese from Bad Luck, wherever they’ve set up shop. They’re simple, delicious and perfect.
