On Monday night, there’s a line at the counter. Fifteen hamburger patties, each smashed to the diameter of a small frisbee, sit on a sizzling, smoking grill. One by one, they are dropped on buns. Jalapeños are placed on top, and another green pepper slice is tucked into the paper pouch folded around the bun.
I am here to dive into the culinary ascendance of the humble hamburger, which has become one of the hottest items on valley menus. Its variations are endless.
Sixth Street Burgers co-owner Ricky Hobson explains that smashing the Wagyu-blend beef patties with a metal press accelerates the “Maillard reaction,” the chemical process that occurs when proteins and sugars fuse under high heat to create a dark brown, savory crust.
In true San Jose style, the restaurant provides patrons with a squeeze bottle of orange sauce, optimized for hamburgers rather than burritos and tacos. Hobson says it’s made with ketchup, mayonnaise, mustard and nine other unnamed ingredients…