A burger at a restaurant without any grease on it, or with a patty with a burger patty inside.
That’s how the American Burger Association describes its new logo.
But it’s not an easy burger to get at your local Burger King or Wendy’s.
Burger King and Wendy’s restaurants are just two of the fast-food chains that have tried to incorporate the red bar into their menu designs.
The American Burger Institute says that a red bar would have to be the first step to making a new burger, and that’s a hard task.
The red bar is used to indicate that a food item is served cold, or to indicate a certain amount of fat.
And it’s often associated with fast food restaurants, which are known for being hot and greasy.
The burger bar is so widely used, in fact, that McDonald’s, Burger King, and other chains have come up with their own red bar logo.
But, the American burger association says, red bars are just one of many ways to get rid of grease, and some have even gotten rid of the bar itself.
In its latest guidelines, the association says that hamburger meat should not have any grease residue on it.
“It’s very important that all of the elements of a hamburger are not affected by grease,” said Robert Davenport, an American burger expert and executive vice president of the association.
“It’s just a bad idea to have a red, white, and blue bar on the top of a bun, for example.”
And, Davenson said, red is also an ingredient that makes burgers more appealing to customers.
“When you add grease to a burger, it can increase the fat content of the meat, which can add a bit of extra fat to the burger,” Daventon said.
“But if you add a red and white bar to a hamburgers menu, it makes the menu more attractive to a customer.”
Burger King and other fast-casual chains also have tried using the red bars in their menu design, but the American hamburger association said that the designs are just too distracting and confusing for customers.
American hamburger guidelines say that a hambreer is “not intended to be consumed by a person who is not at least 18 years old.”
The guidelines also say that hamburglers should have no more than 2.5 percent of their food served as fat.
A new red bar could also be a problem for fast-chain restaurants, because they have to serve burgers with a red patty.
McDonald’s is considering adding a red “slicer” to the bun, but Davenpons says it would have a limited impact on menu design.
Davenport said that McDonalds will likely replace its red bar with a white, non-greasy version in the near future.
“If McDonalds did a red sandwich, that would be fine, but you have to look at the design of the hamburger to make that a really good hamburger,” he said.