From Men’s Health.
1. Grind it out
Start with a hunk of chuck or brisket and have your butcher grind it fresh. “Make sure they use the medium grind–this will give you a juicy, moist burger,” says Hubert Keller, executive chef at Burger Bar in Las Vegas.
2. Master medium rare
Take the meat out of the fridge an hour before cooking. “Bringing it closer to room temp helps the burger cook evenly,” says John DeLucie, chef at the Waverly Inn in New York City. Rub with olive oil, salt, and pepper.
Use high heat. “If you don’t hear the sizzle when it hits the grill, you’re screwed.” Cook for 3 to 4 minutes a side, adding cheese at the end. The burger should feel soft and springy.
“Let it rest 3 to 4 minutes before eating so the juices redistribute,” says DeLucie.
3. Expand your options
Raid your fridge for items you might not associate with burgers,” says Keller. Keller likes mango on his turkey burger and grilled asparagus on his beef burger. Other inspired additions: zucchini, grilled shrimp, and guacamole.