And then an unsettling image flashed through my head: me, hovering over a sauté pan, flipping burgers in my 100-degree kitchen as my guests reveled outside. Did I dare make this vision a reality? How could I not? I’ve always considered burgers one of the hardest things to get right, and this post offered a path to burger domination. I followed the tutorial nearly to a T, and Ben, completely unaware of the experiments I had been conducting, declared it the best burger he’s ever eaten.
How to Make A Great Burger
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½ red onion, thinly sliced lengthwise 1 tablespoon red wine vinegar Salt
