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It's tempting to order the wagyu beef burger topped with foie gras and duck-fat bacon, but hear us out.
"There is no reason to ever pay $20+ for a hamburger," chef Briscione said. "If chefs are piling expensive ingredients on top of a hamburger, it's just so they can steal your money. Good burgers are made from ground tough cuts of meat like chuck, brisket, or ribs. Grinding up expensive meat just to make a burger is a waste."