There are food trends, and then there are foods that never need a comeback.
The hamburger falls firmly into the second category.
As our Explore Issue celebrates the places, traditions, and experiences that define summer, one icon continues to show up wherever Americans gather: the cheeseburger. Fittingly, July is National Grilling Month, when backyard barbecues, family gatherings, and America's favorite sandwich take center stage.
For S. Barrett Rinzler, founder and CEO of Square One Concepts and the visionary behind Cold Beers & Cheeseburgers, that's no accident.
“This may sound overly patriotic,” he says, “but I think it somewhat harkens back to freedom.”
His theory traces back to post-World War II America when families moved into the suburbs, embraced homeownership, and gathered around backyard grills.
“The backyard barbecue was part of that. Owning your own turf and grilling a burger with family and friends is like enjoying the spoils of your freedom.”
Perhaps that's why burgers instantly feel nostalgic.
“It brings people back to summers growing up. Having grown up in the Midwest, I have literally lived that experience my entire life.”
That connection to summer remains inseparable from the burger's identity.
“What's more all-American than hamburgers, hot dogs, baseball and apple pie?Food brings people together."
For a food that feels so simple, the burger is remarkably versatile. It can be casual and comforting or elevated and chef-driven.
“There are many ways to make a great burger. It's immediately delicious, hearty and satisfying when done right.”
That versatility has fueled everything from classic diner burgers to more adventurous creations like Cold Beers & Cheeseburgers' Bacon PB&J Burger and Mmmac & Cheeseburger.
“Who would have thought those combinations would become so popular? You never know until you try it.”
At the same time, burgers have found a place in more upscale settings as well.
"At Bourbon & Bones, one of our Square One Concepts restaurants, a popular Happy Hour burger is made using trimmings from hand-cut filet, ribeye, and New York strip steaks. It's great.”
Still, despite all the toppings, trends, and gourmet interpretations, Rinzler believes one thing matters more than anything else.
“The bun and toppings are important, but they can't hide it if you don't have good meat. It doesn't necessarily have to be gourmet, but it needs to be solid quality and should be an 80/20 blend to get maximum juiciness.”
And if there's one mistake home grillers make more than any other?
“Don't overcook it."
For those looking to elevate their grilling game this summer, he offers one surprisingly simple tip.
“When you mix and season your ground beef, add a raw egg to the mix before you patty the burgers. It's a sneaky flavor booster and helps make them extra juicy.”
The burger's staying power, however, isn't really about the toppings or cooking techniques. It's often about tradition.
“My grandfather and his brothers were in the grocery business and raised their own cattle. He definitely enjoyed them, as did my father, and, of course, I do as well. The beloved American classic is passed down through our traditions.”
He sees that same tradition reflected in diners and classic burger joints, places that have become woven into the fabric of American culture.
“It's almost the backdrop of our lives,” he says. “We see it in American pop culture.”
coldbeers.com
SCOTTSDALE 4TH OF JULY: RED, WHITE & COOL
Saturday, July 4 | 5–9:30 p.m.
WestWorld of Scottsdale
Scottsdale's signature Independence Day celebration returns for its 13th year with a special focus on two milestone anniversaries: America 250 and Celebrate 75, marking Scottsdale's 75th anniversary.
This year's festivities include fireworks and activities like the 4th Annual Cold Beers & Cheeseburgers Summer Slider Eating Championship, where finalists from across Arizona attempt to devour 30 sliders in 10 minutes for the 2026 title.
Scottsdale4th.com