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Chronicle critic Alison Cook picks up her burger Friday series with a rare revisit to Tornado Burger. At the restaurant's second location on Long Point, she discovers the same textural differences between the regular and spicy patties that she discovered during a 2011 visit to the original location in Stafford. She theorizes that "grinding the vegetable ingredients into the beef keeps the texture lighter and allows the juices to collect in the tiny air pockets," which gives the spicy patty a superior texture. [29-95]
