A half-pound of medium-rare Black Angus hamburger meat smothered in melting Gorgonzola and topped with a pile of wispy batter-fried onions sits atop a honey-wheat bun bottom. I pick up the top half of the bun, which has three black lines attesting to its recent toasting on the grill, and flip it onto the meat. Then I squish the sandwich down and slice it in half -- the better to admire... More >>>