The Great American Hamburger

U.S.A.

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Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

  • About

What makes a great hamburger? First there’s the meat. You want to use a flavorful cut, like sirloin (for uptown burgers), or chuck or round (if you’re feeling more democratic). And it shouldn’t be too lean: 15 to 20 percent fat is ideal.

I adhere to the “less is more” school when it comes to making hamburgers. Namely, the fewer ingredients you add to the meat, the better. Oh, I know how tempting it is for cooks to want to season the meat with onion, garlic, spices, and condiments. B