The Best Burgers

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By James Peterson

Published 2007

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The best meat for hamburgers is ground chuck—get it from a good butcher if you can—and there is nothing you need to do to it other than shape it into patties the size you like and grill over a hot fire, broil, or sauté to the doneness you like, keeping in mind that hamburgers are usually better slightly more done than steaks so some of the fat they contain can render. Serve buns and condiments and let everyone serve themselves.