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Secrets of Minetta Tavern's Black Label Burger
I really enjoy these making-of pieces. Do you know what the fat percentage was in the blend they ended up using?
Organique: A 'Better Burger' That's Not All That Bad
Actually, even grain-fed cattle are pastured (eat grasses) for most of their lives and are only finished on grain to fatten them up.
This argument is silly, but it is also silly to say that just because 99%+ of burgers are made a certain way, that is how the rest should be. 99% of burgers are made of USDA select grade scraps pre-formed into patties and frozen, but I don't think this is how they should be. I don't think there should be a standard for burgers and I'm getting tired of the way this site, and you in particular Nick, have this ideal burger and dismiss anything that doesn't follow it.
A burger should be evalulated on whether it is good and priced reasonably or isn't. A website devoted exclusively to burgers needs to be more open minded in reviewing them than simply comparing them to a carefully selected blend of beef cuts by La Frieda, seared on a griddle, served on a unintrusive white bun with a slice of american cheese.
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The fries here are worth getting. They are the frozen McDonald's like shoestring variety, but fried in beef fat so they are extra delicious.