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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.
Read the transcript of this video
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.
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