zackster ‘Chicken fried’ is a concept we are familiar with, as for thirty years pretty much every British town has had a crap slice of Americana restaurant.
Deep frying stuff in batter is stuff we’re already ledging.
What we are still genuinely learning from the seppos is how to make a quality burger, which these British ‘gourmet burger’ type restaurants etc really don’t get. Brit restaurant/gastropub owners think a quality burger is a massive slab of expensive beef made into a dry undigestible slab, topped mile high with a load of shite toppings, in a brioche bun with a stick or worse a fucking steak knife put in the top to hold it all together.
What Americans know is a great burger should be a double cheeseburger (patty smashed down with a spatula to get the brown crispy umami flavour on the edge) in suitable bun, possibly topped with a couple of thinly sliced pickles, tomatoes and a tiny bit of lettuce and some burger sauce. Hold in the bag with fat, melted cheese and sauce oozing into a sealed corner. Shake Shack and Fatburger or even any non-descript burger van at a fair in the US are excellent. Most burger places in the UK are total dogshit.
