When Uchi/ko chef Tyson Cole wants a good hamburger, he turns to....golf courses? The city-run Lions and Jimmy Clay golf courses, specifically. His reasoning:
"They're both cooked on cheap metal flattops that are likely decades old; tons of seasoning! They use straight lard on the buns before they throw them on the flattop to crisp up and get toasty.
After the burger is done and perfect, they place it in a semi clear plastic bag, then fold it over upon itself to take away. The heat of the fresh burger steams it inside the bag and makes it absolutely delicious once you start eating it minutes later on the course. Perfect!"
Plastic bags, who knew? The run on golf course burgers starts...now.