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. But to taste a burger at its best, keep it utterly simple. The garnishes will add all the flavor you need.
One final bit of advice: Handle the meat as little as possible: a few pats to form it into patties. Anything more will rob the burger of its juiciness and primal flavor.
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