Burger 101 from Charcut

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CALGARY — Just in time for patio season and long-weekend crowds, Postmedia News has asked CharCut Roast House’s John Jackson and co-chef and Top Chef Canada finalist Connie DeSousa  how to make the perfect burger.

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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