The co-owners, who’ve had viral success with their back-door late-night “alley burger” takeout, know something about grilling a top-notch patty. “For beef, an important element is either grinding it yourself or finding a smaller butcher who can grind it for you,” Jackson, who likes chuck or sirloin, tells Postmedia.
The CharCut chefs flavour their burger with roasted garlic and explain a specific cooking style.
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