I don't think a thick medium rare burger is better than a thin, well done, super myard brown burger. The hot dog is actually engineered aerodynamically perfect for grilling. I love the burger at most steakhouses because of all the trim. They're using really best in class beef that's been dry age and it's going to be delicious.
Summer is upon us! Dave, Chris, and Euno take a deep dive into optimal grilling foods and argue why hamburgers don’t make the list. They stay focused on the hamburger as they discuss optimal burger toppings. Plus, an interesting note from Chris about how a burger should feel as you eat it (note: pay attention to the bread!). The episode then turns to the next big thing in hamburgers—a simple but genius solution that will mark the dawning of a new age for hamburgers.
Host: Dave Chang and Chris Ying
Guest: Euno Lee
Producer: Victoria Valencia, Cory McConnell, Gabi Marler, and Euno Lee
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