How to make a great burger the Casey's Tavern way
Ann Arbor has no shortage of great burger destinations, each with its own loyal clientele. Whether they're sizzling over grill or griddle top, loaded with condiments or au naturel, the common denominator for all these great burgers is quality ground beef.
Casey's Tavern cook Damian Siegler walked us through the steps of making a great burger the Casey's way. For him, the most important ingredient is - you guessed it - quality ground beef.
Casey's sources its burger meat from Knight's, the vendor of choice for an impressive number of Ann Arbor burger joints. We talked to Vernon from Knight's Market, who estimates that the burgers at 40 area restaurants are made from Knight's ground beef.
Melanie Maxwell is a photographer for AnnArbor.com. She can be reached at melaniemaxwell@annarbor.com.
Comments
DDOT1962
Fri, Jun 7, 2013 : 3:34 a.m.
I knew Damian before he became a celebrity chef!
bwp
Thu, Jun 6, 2013 : 2:51 a.m.
Damian you are the Man! So is Chef Pockets.
brian
Thu, Jun 6, 2013 : 2:47 a.m.
Ann Arbor may have great burger destinations but Ypsi rocks as the winner. Looks to me like we need an Ypsi/Ann Arbor burger off. Bring your best A2.
A2anon
Wed, Jun 5, 2013 : 8 p.m.
I wish Knights sourced its beef locally, instead of from Iowa.
sttc
Wed, Jun 5, 2013 : 7:24 p.m.
i always used to love casey's and went there many times years ago but the last few times i went, maybe back in 2009, my girlfriend and i were treated kind of rudely by the bar staff, and we felt that the food was not quite up to the standard it once was. maybe things have improved since then but i don't plan on returning there anytime soon.