With the approach of barbeque season, it’s time to talk about burgers on the grill. A good sirloin or tenderloin of beef can be tender, juicy and succulent. But we’ve all had the experience of facing a solid mass of muscle with no hope of making a dent with either tooth or knife. Enter the meat grinder, a useful tool. American ingenuity added a bun and speeded up the production line until hamburger became synonymous with fast food.

But the average fast food burger is about as juicy as day-old chewed gum. If it ever had any juices, they have long since been either fried or grilled right out of a layer of meat flat enough to qualify for letter rate with Canada Post. Continue reading →