Just picked up the new issue of Saveur w/ many burger tips... Among their best: 1> Don't over pack the meat. Keep it molded, but fluffy before you cook. 2> Put a tiny pat of butter in the middle of the patty. They also give tips on picking bread and cheese, making great fries (including one of my favorite treats, pommes de terre soufflee), and making some interesting toppings (e.g. zucchini pickles, pickled beets, sliced cornichons, etc.)
post #46 of 47
8/6/09 at 9:57pm
