Whatever you have read about Kefi's lamb burger, believe it. So, read other reviews, and come back here.\r
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Preliminary hurdle: Tactile Test - Pass\r
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What does a good burger need? It is not a trick question. You think it is meat? Well, that is more like an assumption: We cannot even start a semi-intelligent discussion about burgers without good meat. So, try again. OK, let me tell you, then: The biggest hurdle, which throws off many, in fact, most burgers, is the buns. Allow me retract the word - ""buns"" - because it is associated firmly in my mind with that soggy, sloppy, soft weakling of baked starch, which if called ""bread,"" I am sure, most of the boulangeries in France will either have a riot or a heart attack. Yes, it is that piece of yellowish carbohydrate you usually get, which cannot withstand the liquid goodness of the meat without disintegrating.\r
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Thankfully, Kefi uses real bread, which is of well-balanced firmness to stand up to the juice emanating from the lamb (I refuse to use the word, ""patty."" Don't you think it sounds rather, well, idiotic?). Now, I can proceed with the taste examination.\r
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Tasting: \r
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Meat: Good - Juicy and very tasty, but was it lamb? You could have fooled me. I am not complaining, but was it lamb or veal or beef or what? Or has genetic engineering advanced to a stage to breed a hybrid of all three?\r
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Meat with bread: Good - Bread had enough good wheaty savoriness but not so much to fight against the lamb.\r
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Meat with bread, plus feta cheese - Outstanding. Feta, feta, feta, where have you been? Blue cheese is delicious, but you are lovely on my palate, too.\r
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Accompaniment: \r
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Refreshingly cool salad: Good.\r
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Home-made potato chips: How can it be bad?
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