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:
Choose good meat from a trusted source. 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 percent to 85 percent lean meat to 20 percent to 15 percent fat. If you’re cooking with turkey, ground dark meat has more flavor and is moister than white meat.
