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 email@example.com.