What is so amazing about my blog journey is how it connects me with so many new people. In this case, I was at a real estate industry conference and was introduced to Josh Levy. I am not sure how the conversation got on to food (although this is me and I would rather talk about food than anything else) but it did. Josh eventually asked me if I had the best burger in town at Butcher and the Burger. I had not. So we said we would make a date to talk business – OK, that was an excuse for me to check out his claim. 
What was interesting about their offerings and the ordering was that you not only chose the type of meat you want, but what you wanted the meat spiced with and the usual kinds of toppings we are accustomed too. The burger was quite good and had a really nice consistency. The star may have been the fries. They were fresh and had to be twice fried.
Recipe
Butcher and the Burger’s Burger:
- Approximately 1/3 lb 80/20 patty with a mix of ground chuck and sirloin; form into a patty and salt and pepper
- For medium rare, grill 4 to 4.5 minutes (the secret is the grill – they have a special grill that the heat source comes in from the sides and heats the tiles forming the heat. When the burger juice drops, it turns into steam and flavors the burger again). Note from the chef that you get better results cooking the patty longer on the first side than the second side
- To complete the cooking process, cover with cheddar cheese in the final minute of cooking
- This burger is served with a butter split egg bun, pickles, tomatoes, lettuce, ketchup & mustard.
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