The burgers here are impressively big, about seven ounces, though honestly they looked bigger. I was annoyed before ordering when I was told by the venue’s chef, Bill Brown, that the burgers could not be cooked at a temperature below medium. Even more annoying was the reason. Instead of saying that the company was concerned about the possibility of bacteria in ground beef not being killed if undercooked — which I would have taken as a more honest answer — Brown said that they just feel the burgers are at their juiciest when cooked to medium, which I consider hooey.