They're probably doing what every good grillman should do to a burger- add kosher salt to it on all sides 20 mins before grilling (salt draws out the natural moisture in the meat, allowing it to sear on the outside and form a tasty crust), black pepper after it comes off the grill (pepper burns on the grill). Try it at home on a hot grill with 75% ground 80% lean Angus and 25% ground veal and put it on a toasted and lightly buttered kaiser roll and that is one tasty burger that you should wash down with a nice adult beverage.

JV

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JV

What gets us into trouble is not what we don't know...it's what we know for sure that just ain't so