Don't miss these green flags!
While you'd think chefs would go for a burger that was all one source of beef, or always grass-fed, but that's not the case, according to Wade.
"When I want to go out for burgers, I look for a place doing single patty burgers. I want something that is cooked a nice red—medium rare," she explained."I also look at the burger descriptions on the menu, is it a beef blend or from a specific farm? I don't always want grass-fed, it has a different flavor profile don't forget!"Wade's got a tip to avoid frozen burgers.
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