In search of new burger toppings, chefs turn to meat

10/10/2011 | Nation's Restaurant News (free registration)

Chefs are feeding the "better burger" trend by topping off their signature creations with bacon, pastrami, pulled pork and other meats, while others aim to stand apart with seafood toppings. The trimmings on the Bubba Burger at Doc Crow's in Louisville, Ky., include pulled pork and beef brisket, as well as a fried egg.

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