Day 103: "A Whopper for the Copper!"

[itasianinvasion]

To go along with the great grilling debates of dry rub vs. sauce (both), charcoal or gas (there are strength and weaknesses for each), and boiling non-red meats before grilling them or not (don’t.  What the fuck is the matter with you?) is how do you make the perfect burger?

There’s quite a few schools of thought on this.

-        Some like to

Comments

[coolhandskippy]

if there's one thing i know, it's burgers. i get in the mood for both kinds, grilled and pan fried. i like my grilled burgers thick and juicy, and the griddle prepared ones to be thing and have those little crispy edges. like steak and shake or wendy's.

the bun is crucial too. too thick or too thin can ruin a burger.