![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-kd7hjRx4dQswrF4ueEzEaTY2_N5z663-swy_hzwwPcNZKv6T3fT1p-vexxq7VzyJnpng62pQ94rE4znaWth3I6N_5FJ5qkXb31nkoBKjyZW1iPtLt_33ewJBGEk184tnRORDf1zSBn0/s1600/sanguinic_1396563896_boneyard.jpg.JPG) |
Photo courtesy Rick Nelson, Star Tribune |
Rick Nelson, food writer at
Star Tribune, loves the Boneyard Burger at
Bone Yard Kitchen & Bar in Uptown. So do we—it features our onion bun! Onions are the star of the show in this burger. Finely minced onions and a splash of Worcestershire sauce are mixed into the two quarter-pound patties, which are held together with a slice of white Cheddar. The burger is topped off with another Cheddar slice and thick-cut red onions, and it's squeezed between a lightly toasted onion bun baked daily at Breadsmith. Read Rick Nelson's
blog post.
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