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Happened upon an article in the paper just before I was going to be grilling some burgers and they had interviewed several top burger cooks who all agreed that grilling is not the way to go, you lose all the flavor from the juices just burning away. So I put an old frying pan on my grill, cooked for five minutes per side (thanks internet!) and dang, very good burger. One other point they made was you want to use a 80/20 meat, don't go too lean.
One of the best burgers I've had is here in MN at a place called Pinstripes; not super fancy, but classy. They don't flaunt the burgers, just have one or two listed along with many other dishes, but dang, they're delicious. Also bring fresh bread and a killer pesto to the table while you're waiting.
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Rutager West
1977 911S Targa Chocolate Brown
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