It should come as no surprise: there’s butter involved.
. Both crosstown rivals, both lovers of the buttery burger, and both bent on being the best.
"I've seen a lot of charcoal pits, but we've got something that works a little bit better," says Mike Wier, a manager of Krolls West. The restaurant has consistently used the same charcoal pit over its long history, which gives each burger a smoky flavor before it gets a helping of butter. On the other side of the river, Krolls East points to beef in building a great butter burger. The restaurant uses lean Black Angus ground beef, which owner Betty Schauer says, "keeps the burger's juiciness from cooking out too much, so when you add the butter, it just gets even more juicy."Now that you know the magic of the butter burger, you'll probably want to try the simple technique at home.
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