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Burgers

While I respect your dedication to a fine burger, I must politely disagree with you regarding your cooking method, good sir. :)

That's fine, everyone has to go with what they like. But I've cooked handcrafted burgers on the grill and in pan. From experience, I can tell you that the pan is better, particularly if you're doing things like stuffing it with cheese and such. Frying the burger in the rendered fat adds a really nice flavor profile.

Not that the grill isn't bad. Make a little 3-Zone heat, sear briefly on high, cook over medium, low side can be used for...whatever (sometimes I throw on a can o' beans and have them cook while I grill...nothing says lazy like cooking beans in their own can as to avoid dirtying a pot). You can still come out with a nice burger, the charcoal adds a good flavor to it.
 
Just about as close to heaven on Earth as you can get. I personally prefer medium rare, on the rarer side.

Two of the best local burgers I've ever had were at The Copper Penny in Wilmington, NC, a mixture of short rib and Angus, and the 60/40 burger at Brick City Grill in Ames, Iowa, which is 60% Angus and 40% bacon.

And yes, Angus does make a difference.

The best burger I ever had was at The Nook in MN. Their burgers are so good they just make you happy.
and probably why I gained a few pounds while I was there.

I am going to be in Raleigh NC in January need to find a good burger place.
 
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