Every once in a while, I just need a burger. Nothing complicated, just a plump meat patty with a thick char that gives in to be tender and juicy.

Debate all you want about the type of the bun, whether to top with cheese and what condiments to use. But experts agree there are some non-negotiable rules:

Whether using beef, turkey or lamb, ideally the meat is grass-fed with enough fat to keep it moist and flavorful. Look for a ratio between 80% to 85% lean meat to 20% to 15% fat. If you’re cooking with turkey, ground dark meat has more flavor and is moister than white meat.

Be sure to keep the meat in the refrigerator until you’re ready to cook it. It’s best sizzled cold so the fat is solid when the patty hits the skillet.

Be gentle if you’re seasoning the meat before shaping it into a lo

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