Visual engineer, Steve Giralt, shows the "behind-the-scenes" of creating a visually appealing burger sequence. Follow TI: On Facebook More from Retail There is nothing more tempting than a ...

Add salt and pepper. And what we do is take the entire steak itself and grind that to make a burger. We’re looking for good fat content. For us, that’s somewhere around 20/80 — 20% fat to 80 ...

Hyphy Burger recently opened up in West Oakland and customers having been raving about the restaurant's offerings. The burger ...