Visual engineer, Steve Giralt, shows the "behind-the-scenes" of creating a visually appealing burger sequence. Follow TI: On Facebook More from Retail There is nothing more tempting than a ...
Add salt and pepper. And what we do is take the entire steak itself and grind that to make a burger. We’re looking for good fat content. For us, that’s somewhere around 20/80 — 20% fat to 80 ...
Chef, author and actor Matty Matheson beefed up the local smash burger scene by opening Matty’s ... I have got a lot of really good friends here, and it’s nice to be able to serve cheeseburger ...