The article was meant to generate discussion and debate and it has done just that. I think you missed a good bet though by putting it in the Professional's Forum instead of the more general Hamburger Forum. A lot of folks who aren't in the business avoid the Pro Forums, missing out on this opportunity to rant and complain. http://www.roadfood.com/F...ery-taste-m598491.aspx
Article from Kansas City Star on burgers. Did Buddy Roadhouse get a burger named after him, note it has BBQ sauce on it ?
(B.R.G.R. Kitchen + Bar)
The Roadhouse, a juicy patty of 75/25 Angus beef topped with gooey Wisconsin cheddar, a tangle of fried onions and barbecue sauce served on a light yellow corn bun.) From high-end to low-brow, KC has a burger for every taste
In the economic downturn, burgers are one of the few bright spots.
The hamburger/sandwich/wrap category is the only restaurant category to post growth in the number of servings sold last year, and lunch contributed 48 percent of that growth, according to NPD Group, a market research company.............. http://www.roadfood.com/F...ery-taste-m598491.aspx
<message edited by Dr of BBQ on Sat, 07/10/10 9:05 AM>