"you can't beat Vera's Meat"
I disagree with what tdeane has to say. Obviously as the owner of Vera's Burger shack I am biased, but our burgers are cooked pink (we prob get more complaints about a burger being under-cooked when in fact it is cooked properly). We also quite a bit of fat in our burgers, and a spice pack that contains 8 spices. One of the commetns we get is that despite the 35 different flavour shots that we have, you can still taste the burger itself.
Potatoes are serious business, it took us a solid 18 months before we found the right potato, right sugar, right temps and cook times, don't even get me started on oil v lard v type of oil v duck fat. That being said, if people love their fries, then great, keep em coming.
Vera's Burger Shack in Vancouver has had a dbl bypass burger since 1977.
Actually, its served on a plate or on a basket, but never to go
have to say,I love your site, keeps me in the know on what is happening in the northeast burgerdom
right at the start, it should come crashing down on the screen
check out www.verasburgershack.com, for a similar burger deconstruction
mix the teriyaki sauce into the meat.
As the owner of Vera's Burger Shack, which started on the beach in Vancouver Canada, I can tell you, when we expanded we were very conscious not to "gussy up" our decor, 9 locations and counting, no one has said we are not a shack.
just a matter of time before you jump the fence. As i said to someone earlier this am, if you want to stay a virgin until your married, don't have sex with a blow up doll
WHAT WAS THE MOTIVATION FOR TRYING IT?
I own a chain of burger places, ice chips (not too many, ground product from a trusted source) produced in a COLD environment, will allow for the very good product.
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