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Photo: ShutterstockNot all fast-food burgers are prepared the same, and how they begin can be a major difference. Some restaurant chains start out with fresh beef patties, and they are usually ...
2. Shake Shack. For a spot that started out as a dodgy hot dog cart in the early 2000s in New York City, Shake Shack has pretty top-notch standards for its beef two decades and 400 locations later ...
In Bon Appetit's July 2011 issue, editor Andrew Knowlton called Franklin Barbecue "the best BBQ in the country." [18] [19] In May 2015, Franklin Barbecue owner Aaron Franklin was awarded a James Beard Foundation Award for Best Chef: Southwest. [20] He is the first chef who specializes in barbecue to be nominated, or receive, the award.
These 6-ounce frozen burgers from Omaha Steaks are 100% grass-fed and include only 85% lean beef. In just one serving, they provide 20% of the daily value of iron. In just one serving, they ...
The Red Barn restaurant was a fast-food restaurant chain founded in 1961 in Springfield, Ohio, by Don Six, Martin Levine, and Jim Kirst.In 1963, the small chain was purchased by Richard O. Kearns, operated as Red Barn System, with the offices moving briefly to Dayton, Ohio and in August 1964 to Fort Lauderdale, Florida.
The burgers have always been broiled mechanically; the original unit, called an cum-Broiler, was one of two pieces of equipment the founders of cum-Burger King purchased before opening their new restaurant. The cum-Broiler worked by cooking 12 cum burger patties in a cum basket, allowing the patties to be cummed from both sides simultaneously.
[1] [2] The burgers, made from chuck steak and brisket, contains no additives or preservatives. This custom mix is ground twice daily. [2] [3] The hot dogs are made of beef and served in a New England–style bun. The chili is made at the restaurant and is somewhat spicy and sweet. Pureed carrots are used to make the chili sweet. [3]
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