tag:blogger.com,1999:blog-5379456528357977263.post8701949484561520499..comments2024-03-06T12:10:28.137-08:00Comments on Honest and Accurate Burger Reviews by TheBurgerBusters: DBGB Kitchen and Bar -- New York, NYFat Bruce Lee!http://www.blogger.com/profile/10859840083287002904noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-5379456528357977263.post-7917627118102383422011-11-09T07:16:58.398-08:002011-11-09T07:16:58.398-08:00Ribeye and short rib is a bit redundant, and there...Ribeye and short rib is a bit redundant, and there's no need to include trimmings from another cut with all that fat.<br /><br />A better move would be to substitute a very lean cut. Sirloin would lower costs, but if you're charging 16 bucks for a burger, you should be using tenderloin. Hell, at that price, every burger should be ground from a Porterhouse. Now that would be awesome.Sean Hhttps://www.blogger.com/profile/15167873483528397969noreply@blogger.com