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Sean Brock – Building a Better Burger

I have never met a single person that couldn’t use a few pointers on how to make a better burger. You may have your own system down, but that doesn’t mean it can’t be made better. So many things go into creating the perfect burger. There’s the ground blend you may use, I know a place that puts pork fat into their blend. Brisket and ground chuck is popular as is a blend of short rib meat and ground chuck. And that’s just the beef. Nevermind how to cook it, how not to overdo it with toppings or bringing the perfect bun along for the ride.

Celebrity Chef Sean Brock, who will be opening Husk in Savannah middle of 2017 offered Food and Wine Magazine some tips on building the perfect burger. You don’t have to be a celebrity chef to make one, but the advice is still solid and useful to anyone to who enjoys throwin’ down on the grill. He’s about to open McCrady’s Tavern in Charleston and says he worked on his new burger for about a year. Not surprising.

Click here his tips.

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