1571 Sherman Ave.
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.
3 days ago