Grilling your Labor Day Burger is a cinch! With advice from a local chef from Max's Wine Dive.
Foodies rave about the $18 Kobe Beef burger from Max's Wine Dive.
Chef Michael Pellegrino thinks the trick to a great burger lies in it's ingredients.
"Local ingredients are always the way to go." said Pellegrino. "They're fresher they're picked ripe".
Pellegrino recommends a toppings bar with jalapenos, fresh tomatoes, bib lettuce, sea salt and cracked black pepper.
The 8oz Kobe Beef patty at Max's Wine Dive is topped off with creamy brie cheese, then torched to warm it. Another tip from Chef Pellegrinio: When you're cooking your burger, 1 flip is enough.
Foodies rave about the $18 Kobe Beef burger from Max's Wine Dive.
Chef Michael Pellegrino thinks the trick to a great burger lies in it's ingredients.
"Local ingredients are always the way to go." said Pellegrino. "They're fresher they're picked ripe".
Pellegrino recommends a toppings bar with jalapenos, fresh tomatoes, bib lettuce, sea salt and cracked black pepper.
The 8oz Kobe Beef patty at Max's Wine Dive is topped off with creamy brie cheese, then torched to warm it. Another tip from Chef Pellegrinio: When you're cooking your burger, 1 flip is enough.
