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How to prepare a ‘real’ Western burger in less than 30 minutes

How to prepare a ‘real’ Western burger in less than 30 minutes

A Western burger is a hearty, savory and crunchy meat burger made with beef, lettuce, tomato, cheese, onions, pickles and mayo.

The West has become a global icon, with the West-made burger being featured on television, at festivals and even on the red carpet at the Oscars.

But it is also a meat burger that has fallen on hard times.

Its popularity has taken a hit since it was introduced to the West in the 1960s.

And as the popularity of burgers has fallen, the industry has been hit with competition from low-calorie options and a rising number of restaurants.

In 2016, more than 40,000 Western-style burgers were sold in America, according to data compiled by the company Burger King.

BreadBuster, a site which tracks food trends, reported that the total sales of Western-based burger chains in the United States fell 6.4 percent in the first half of 2017, the steepest decline since 2011.

At the same time, the number of Western restaurants rose by nearly 5 percent.

That means more Americans are finding Western burgers lacking in the comfort of home.

“The West is becoming a little bit of a novelty food,” said Sarah Stieglitz, a professor of marketing at Indiana University.

It’s become more difficult to get a Western burger and the popularity is dropping fast.

There are now only six U.S. Western burger chains, according the site.

The other five are: The West Texas-based Big West, owned by the same owners as Chipotle Mexican Grill; The West Kentucky-based BK Burgers, owned and operated by Big West; The Big West’s South Carolina-based KFC, owned (and operated by) KFC; and The Big Western’s Kansas City-based Taco Bell, owned or operated by The Big Southwest.

These are all part of the Big West chain.

Meanwhile, many of the big U.K. and Italian restaurants are expanding their offerings, too.

A spokesman for Burger King declined to comment on the market and other matters, citing the company’s busy holiday schedule.

Stieglits, who researches the fast-food industry for the Center for Restaurant Studies, said that the West is not doing well.

Food trends have been shifting, she said, and restaurants are moving away from traditional burgers and toward healthier options.

For example, she noted, the Big Southwest burger, a popular West Texas dish, has moved from its original Big West origins to include ground beef and vegetables.

Even if the West loses the popularity, Stiegits said, there is always hope that the new food trends can be a new way to get people to eat Western food again.

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