I’ve been searching for the best burger in Boston for a couple of years now, but maybe the best burger is right at home and I didn’t even know it. I’m anything but lenient to restaurants and chefs who serve up burgers, nitpicking every painstaking detail, surely I should expect nothing less from my own cooking. I’m a chef myself, so it should be an easy task. Never mind all the “research” I’ve done, making the perfect burger at home should be a cinch, or so I thought. I could probably just skip ahead to the results I expect to find, but where would the fun in that be? Only two experiments in, and my burgers have left a little something to be desired. But that’s what happens when you start with the most rudimentary of cuts; Sirloin and Chuck. Continue reading
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