Hamburgers: More fat = more flavor!

The global burger / From Singapore to South of Market, everybody loves this versatile favorite

Olivia Wu, Chronicle Staff Writer

Wednesday, July 31, 2002

Let’s address the fat. It’s huge. And Gordon Drysdale, of Gordon’s House of Fine Eats, is unabashedly pro fat. “Contrary to popular wisdom, I look for the fattiest meat possible. I go for a 75-25 mix, all chuck, not ground very fine. Fat is flavor and juiciness. If you have fat, you’re ahead right there.