When you head out to the grill this Labor Day weekend, celebrate summer’s last hurrah with a burger worthy of the occasion.
And as the experts at America’s Test Kitchen know, a good burger starts with a good patty, and a good patty starts with good meat. Their recent cookbook, “The Ultimate Burger,” lays out your options, along with plenty of tips.
Store-Bought
There’s no denying the convenience of store-bought, pre-ground meat, especially if you’re cooking for a crowd. If you’re set on the supermarket route, the Test Kitchen folks warn against generically labeled “ground beef,” which can contain any combination of cuts and trimmings. Instead, opt for 85 percent lean ground chuck, a juicier and more flavorful option over sirloin and round.
