Entries Tagged 'american' ↓

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.

The New York Times — New York City Restaurant Reviews

The patty is made from 75 percent lean ground Black Angus beef, which is the polite way of saying that beef fat constitutes a quarter of its heft. Cheese, if you choose it, is Boar’s Head American, and is melted atop your patty under the broiler.