From: A Burger to Believe In: Recipes and Fundamentals* by Chris Kronner with Paolo Lucchesi, copyright © 2018. Photography credit: Eric Wolfinger © 2018. Reprinted with permission by Ten Speed Press, an imprint of Penguin Random House.
There are a finite number of components in a burger. Meat, bread, vegetables, condiments, maybe cheese. Pursuing a better burger requires considering each individual component and making it the best possible version of itself. It was at Bar Tartine that I started honing in on each of the individual components. I became an agent in the creation of the ingredients: making the precise pickles I wanted, using aged beef, experimenting with a cheddar-mayo, and using buns baked daily from Tartine Bakery.
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