I’m becoming a big fan of The Minimalist. His latest column, For the Love of a Good Burger, covers important information on a subject most of us think we know:
In a world where â€œburgerâ€ most often means a thin piece of meat whose flavor is overwhelmed by ketchup, mustard, pickle or onion, it doesnâ€™t take much effort to make a better one. In fact, itâ€™s almost as easy to cook a really great burger as it is to cook a mediocre one.
I am sincerely looking forward to following his directions.