"...The headliner is what can only be described as a slab of that intensely smoky, ultra-decadent Gouda, a brilliant complement to the meat. But fighting for the spotlight is Luna’s bacon jam. Oh, that bacon jam. I’m beginning to wonder if I’ll ever be able to consume another burger without it. It’s that good. He slow-cooks premium Nueske’s bacon (“I’ve tried others, but I can’t find another one that’s better,” he said) until all the fat has been released and converted to liquid..."
Read the full www.startribune.com article by Rick Nelson here