It's juicy, rich, and perfectly seasoned. Chef Gabrielle Hamilton shares the only burger recipe you'll ever need.
CheeseburgerThe only problem with putting a good burger on your restaurant's menu is that you suddenly become a burger joint, and if you have any inflated ideas of yourself as a chef, this can mess with them. As you hunch over the counter in your chef's whites - with your apron neatly tied, your side towel folded just so, your tasting spoons glinting in front of you - and you fill your 30th ramekin of ketchup, you think, "Hmm. This is not exactly what I had pictured for myself." But the home cook will not suffer this existential setback for the few occasions in a year when you make yourself a burger, and this one is a genuine knockout. The addition of lamb to the not-too-lean chuck gives the burger a discernible gamey richness and helps deepen the flavor of ground beef, which on its own can be slightly tinny and mineral-tasting from the iron - especially true of grass-fed beef. TheRead More »from The Only Cheeseburger Recipe You'll Ever Need from Chef Gabrielle Hamilton