“For the Love of a Good Burger”

A good burger

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 “burger” most often means a thin piece of meat whose flavor is overwhelmed by ketchup, mustard, pickle or onion, it doesn’t take much effort to make a better one. In fact, it’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.