My burger-buddies over at AHT have started to run excerpts from Hamburger America on their blog. The plan is to roll out an entry every two weeks, 25 in all, until next summer. The posts are accompanied by photos from the book and so far 2 of the 25 have been posted. Look closely at the double cheeseburger in the photo (from Bud's in Colorado) and see if you can figure out why the bun looks like that...
2 comments:
looks great george!
well the bun looks like that because after the burger has been 99 percent cooked they place the bun (top and bottom) on top of the burger while still on the griddle, they put the dome on top and it creates a steam effect that essentially moistens the bun quite nicely. Keep them coming George!
Wow, nicely done! That's exactly right. Proof of the bun's softness is evident in the thumbprint.
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