Q: I think you’re burgers are absolutely delicious. What do you put into them that’s so special?

A: A burger-meat on the market can be one of two things. The lower ends of burger merchants take the burger meat and they combine it with an imitation soya bean. This addition can allow one pound of beef to yield three pounds. This process wasn’t to my liking because customers are not getting “real” beef. The Soya bean is a dry fiber and when combined with beef in a burger, the juice content declines and the meat loses integrity.  I decided to take the second route burger producing route and go with 7 ounces of 100% beef. We use some egg and a little bit of bread crumbs to bind the meat together into a nice patty. We take crushed garlic, crushed onion, thyme, basil, salt and pepper and hand roll the burger. Hand-rolling prevents the rubbery texture that machines give patties. Normally, a butcher will take the remnants of the carcass and put these leftover into the meat. We therefore, decided to find a meat of the purest nature to use for our burgers. Of course some cartilage will be included but no indigestible spoils will are put in our meat like bone, tissue or organ tissue. We looked for a meat that was palatable and is free of indestructible particles. We provide meat that is fresh, real and completed with our secret ingredient; fire. It is a really big hassle to uphold a charcoal and wood burning grill because one deals with a natural source, that must be maintained. The oven has different types of wood and moisture content that affect the extent of the maintenance. However, we have a passion for our food and we are mainly interested in producing the best possible product. Maintaining the wood burning oven, however tedious, is simply a labor of love.