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CHEESEBURGER
at Edzo’s

EVANSTON

You would think that a cheese-topped four-ounce beef patty, cooked until it’s a nebula of meat and cheddar, then stacked on a toasted bun, would be a total grease bomb. But Edzo’s owner Eddie Lakin has mastered the precarious engineering of a thin-patty burger: first, grinding his own beef daily for a precise meat-to-fat ratio, then briefly griddling each patty to ensure a crisp exterior. All other burgers are on notice.

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