What makes a good burger? Seriously. Is it the bread? The blend of meats? What about the cheese?I’m a firm believer that any sandwhich can or burger is make or break soley on the bread. I want to be able to confidently hold on to my sandhwich without any fear of losing half of its contents out the rear. Its honestly a problem not enough people consider, and here they are serving just a mess on a plate. We’ll get into proper bread ettiquette in later posts. Second to the bread, I’m a sucker for a good meat blend. Give me something that doesnt get lost in all of the fixins. Somethings thats juicy, not tough or over mixed and you get extra points if it even bleeds. This rant is soley going to be focused on the ideal meats for burger consumption.Rule #1: You can take the shortcut, sure, but nothing will compare to grinding your own meat. *When you grind your own burger meat, you know where the beef is coming from, plus you are in control of the fat content and can customize the cuts of bee...
