Cooking at Home With Chef McGrath

The summer heat was zapping appetites when chef Robert McGrath added a show-off hamburger to the happy-hour menu at his Scottsdale eatery to drum up business.

Twelve months earlier, he’d created the 12-ounce ground rib-eye burger at home with roasted chiles, onions, Colby cheese, peppered bacon and a catchy name, and his family flipped. He bet his paying customers would, also.

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