The Burger Lab: Meat Experiments for Your Eating Pleasure

Throughout my travels, I’ve come to notice that very few restaurants are serving up ground-chuck-only burgers. Sirloin has made an appearance in my two favorites so far (Corner Bistro and 8oz), as well as the best burger I’ve had in Philly (the soon to be reviewed Angus burger at the Royal Tavern). And I’ve started to see some short rib and brisket around town as well. But if you’re looking for something new and deliciously exciting – or if you just want a quick lesson on meat variety – then check out the inaugural post at The Burger Lab, a new feature from burger-blog-extraordinaire A Hamburger Today.

While you’re reading, I’ll be at SuperFresh looking for oxtail.

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