One of those quintessentially American foods, the hamburger ranges in expression from cheap, quick, and easy (think fast food and classic burger joints) to over-the-top, triple-digit price-tag displays of ground wagyu with caviar and truffles. But the charm of the burger is just how easy it is to make on your own.
We asked three professional chefs to describe how they make a burger when they hang up the apron and head home.
Meet the Experts
Chef Rafiq Salim, who has worked in restaurants since he was a teenager, attended the Culinary Institute of America and spent time working with several winners of the StarChefs rising stars award, before earning the StarChefs rising star game changer award himself. His wood-fired grill bar and restaurant Rolo’s is a neighborhood fixture in Queens, New York.
