Steer clear of “kitchen sink burgers,” over-stuffed burgers, and meat-free burgers created in a lab.
in San Francisco, a beefy bastion so popular for its signature burgers that it regularly sees lines around the block,"When I go into a restaurant looking for a burger, I always ask them what their most popular burger is," he explains."It's also a good idea to get the signature burger without any modifications, as the chef has worked to fine tune the very best burger he or she could.
, avoids excess for the sake of excess."Personally, I try to stay away from the 'kitchen sink' burger—the one that has four different meats, three cheeses, and more toppings than you can remember." According to him, condiments and toppings need to complement the patty, not cover it up."A good burger is a game of ratios. The bread-to-meat ratio, the condiment ratio to meat and bun, and so on. When everything is in balance, that is when you have a great combination.", who suggests not ordering"Kobe" beef burgers."Kobe is Wagyu beef from Japan that, we as chefs, pay thousands of dollars for because of the beautiful marbling.
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