Modern Variations on the Classics
Tasty new takes on classic dishes, including double-pork double-cheese burgers and peanut butter crunch french toast.
Sang Yoon first learned the benefits of making burgers with more than one kind of meat when he tried a beef-pork patty at a little corner stand in Atlanta. For his impressive version, he uses chopped smoky bacon to enrich ground pork. Just before the burgers are done, he tops them with Camembert (for creaminess) and Gorgonzola (for more creaminess, as well as pungency).