I love a great burger. Just wondering how much different the tastes of these two burgers are in comparison to the traditional burger I love - 1/2lb fresh hand pattied chuck (85%/15%)cooked medium rare on a char-broiler...Not a griddle or conventional broiler!
This summer I had the perfect opportunity to try a buffalo burger in Denver..But, I never got to go to the place on Larimer Square that specialized in them.
As far as a Kobe burger, never even got close to trying one yet.
Thanks for any comments.
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