Ever since Daniel Boulud stuffed ground sirloin with truffles and foie gras, the hamburger has been elevated from guilty pleasure to true art. The New York Times got the experts’ advice for how to make a perfect burger:
- The meat: Steer clear of preshaped burgers or even pre-packaged meat, and don’t fear a higher-fat ratio like 70-30. Your best bet? Ask your butcher to grind a piece of brisket or chuck—or grind it yourself.