- July 31, 2015
- Joe Gorgone
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The Cattle Call – Interview with Barry Hennessey, from El Mago de las Fritas The Cattle Call – All the beef that’s behind the people who make & connect us to the Burgerverse. El Mago De Las Fritas is a family owned and operated restaurant in Miami that serves authentic and amazing Cuban comfort food. They are incredibly …
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- July 21, 2015
- Joe Gorgone
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This Mushroom Bacon Burger Will Make You Beg For It – Recipe If you love Burgers and live in the Boston area, you know all about the Boston Magazine Battle of the Burger. It’s a competition to find the best Burger in Boston. Restaurants and Chefs battle it out in a winner takes all contest …
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- June 24, 2015
- Joe Gorgone
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The Cattle Call – Interview with Jimmy Carbone, Restaurateur and Founder of Food Karma Projects The Cattle Call – All the beef that’s behind the people who make & connect us to the Burgerverse. Jimmy Carbone is a NYC-based restaurateur, dedicated social entrepreneur, and event producer. In addition to owning Jimmy’s No. 43, an East Village bar …
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- May 29, 2015
- Joe Gorgone
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The Cattle Call – Interview with John Bruno Turiano, Senior Editor/Food Editor, Westchester Magazine The Cattle Call – All the beef that’s behind the people who make & connect us to the Burgerverse. John Bruno Turiano is senior editor responsible for all dining coverage at the monthly lifestyle publication Westchester Magazine; he has also written freelance for …
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- May 22, 2015
- Joe Gorgone
- 3 Comments
1. Season the burger with a little cracked pepper and sea salt. 2. Cook over a high heat. 3. Be gentle with the meat. 4. Flip only once if possible. 5. Do not press down on the burger with the spatula. If you really want to create that Chef/restaurant-style sear to your burger, use a …
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