tag:blogger.com,1999:blog-6410372041026009338.post603052136780453504..comments2008-07-14T12:33:34.822-04:00The Mongerhttp://www.blogger.com/profile/13933420974772511322noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6410372041026009338.post-26140393496286852812008-07-14T12:33:00.000-04:002008-07-14T12:33:00.000-04:00I agree with you about the burgers falling apart too easily. It is slightly annoying. It reminds me of the pizza at 2 Amy's, of which the toppings all fall off because of the ocean of olive oil on the pie. The difference is the taste. The burgers at Ray's are nothing less than excellent. The pizza at 2 Amy's: not so much.The Mongerhttp://www.blogger.com/profile/13933420974772511322noreply@blogger.comtag:blogger.com,1999:blog-6410372041026009338.post-10450514980527251552008-07-14T09:38:00.000-04:002008-07-14T09:38:00.000-04:00I went to Butcher Burgers last night. My burger was really good. On tatste alone, it was probably the best burger I have ever had. However, I do have a recommendation for Ray's: use Xanthan gum. My burger, along with my wife's, fell part while we were trying to eat it. This may have something to do with the doneness of the meat. We ordered ours at the recommended temperature, which is about medium rare. The more well-done burgers in our group held together much better. Nevertheless, if you are reccomending a certain temperature, you should ensure that the burger stays together. One is not meant to eat a burger with a knife an fork. Ray's needs to go molecular.Anonymousnoreply@blogger.com