the place that the Library of Congress credits with serving the first fried ground-beef patty sandwiched between two slices of bread in 1900. It’s the bread that trips most people up.
Though you can use lean ground meat of any kind, ground beef with a fat composition of at least 15% makes the best tteokgalbi. Using leaner meat produces tougher patties that will shrink more as ...
However, we all know there are many components that go into making a decent burger. Once you weigh up the bun, the patty, the sauce, and the toppings, it can become a very spirited debate. Which begs ...