Adam Fleischman gives tips for the perfect burger at the 2011 Food & Wine Classic in Aspen.Adam Fleischman gives tips for the perfect burger at the 2011 Food & Wine Classic in Aspen.
Show Transcript
The perfect meat for a burger is a six ounce
patty with a four and a half inch across bun,
so that the ratio is exactly balanced between the meat
and the bun.
