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Burger Battle

11/2/2013

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This entry for “Meals We Steal” will establish the background for the next few entries as we explore the perfect burger.   Is it the meat?  What type of bun do you want?  How should it be cooked?  What are the best condiments?

We are all different.  Everyone likes a different burger.  That’s why it is so tough to define the best.

In the next three entries of “Meals We Steal,” we will describe the three basic types of burgers that can win a title.  You may not agree.  You may want to suggest your own .  Please send in your comments.

After years of foraging burger joints with our family, and particularly our son, who considers himself a burger connoisseur, I have come to the conclusion the following three can come out on top of a burger war:  1) The greaseburger, so defined because it is thick, large, dripping with grease, and available in dives.  2) The triple thin patty, quickly seared burger that the chef can get out rapidly.  You can get a single, double or triple, depending on your hunger level and the size of the bun.  3) The high quality meat, cooked medium rare to perfection burger.

Stay with “Meals We Steal” every other week for the next six weeks as we take a burger journey.

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