Exotic burgers take center stage
Cook Yusef Ibrahim prepares burgers at The Counter. For some Atlanta chefs, the burger is a way to showcase their commitment to top-drawer ingredients. This approach is in keeping with burgers restaurant analyst Wolf has seen across the country. "We want every bit to be farmer-grown and cooker-ground, and we will accept no substitutions and no tarting up." HYOSUB SHIN / hshin@ajc.com