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closeThursday, Jul. 02, 2009
The perfect burger, according to dozens of chefs
Christopher Kelly
DFW.com
Well, it appears we're not the only ones on a quest for the perfect burger this summer.
As DFW.com rolls up its sleeves and fills up its bellies for The Battle of the Burgers, The New York Times has just published a story about the search for The Perfect Burger. Jane Sigal interviewed dozens of chefs around the country, seeking out tips to pass along to home chefs
The most intriguing tidbit, methinks:
"Douglas Keane, the executive chef and an owner of Cyrus and the Healdsburg Bar & Grill in Healdsburg, Calif., advises people to lose their fear of fat. He started with 80 percent lean beef, then moved to a 70-to-30 ratio.
"The day I did it," he said, "the servers started coming in and asking, 'What did you do to the burger? The guests are going crazy.'"
You can read about our own quest for DFW's best burger here and also vote for your own faves.
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