A. Seasoning

Most recipes are identified by their seasoning, such as (you fill in the blanks) “lemon-rosemary grilled ________,” “________ with fragrant chile rub,” and “________ with wasabi butter.” Yet the way a dish is flavored is its most superficial and mutable aspect. A burger is a burger is a burger—that is, until it becomes a burger with Szechwan peppercorns, a mole burger with spicy black beans, or a blue cheese burger flamed in brandy. Nothing has changed about the ground beef in these burgers, how they are formed, the way they are grilled, or the temperature at which they are done cooking. Ninety-nine percent of what makes them hamburgers has remained unchanged, but what a difference that 1 percent of flavor makes.