I have found that the best burger is one made from fresh ground chuck, fresh from the butcher. If you have frozen the meat and thaw it, it doesn’t make anything close to a decent burger, and can be greyish. And the more fat in the meat, the better. It has to splatter and make lots of mess on your cooktop and its surround. They are good on the grill but better in a sizzling hot cast-iron skillet.

Speaking of burger articles, Wine Spectator did one also. I’d see if I could find it to post it, but they are a pay-site. But I remember them mentioning the big-a*s*s ones from the NYC steak houses and one from a fancy restaurant that had foie gras in it!

Meowzart