The Burger

Generally speaking, when it comes to burgers I’m a traditionalist. I don’t get excited about all the various toppings finding their way onto burgers these days. In fact, I prefer to forgo the lettuce, tomato and even the bun. In my mind a blood-rare burger, covered head-to-toe in American cheese, is a perfect meal—those various other components serving only as distractions. However, I do make one very decadent, very delicious addition to my burgers from time to time, a sunnyside-up egg. When that soft warm yolk mixes with those beef juices and melted cheese all seems right with the world. It’s breakfast, lunch, and dinner all in one deliciously messy package.

The starting point for this great burger is flavorful cuts of meat. Both ground chuck and ground round are excellent cuts for flavor. I also think a bit of sirloin is a nice addition. I would recommend a blend of 80% chuck or round to 20% sirloin for balanced flavor. The other key factor is fat content. Ask your butcher for ground beef with a fat content between 15 and 20% for maximum flavor. One and a half pounds of well-seasoned ground beef will serve 4 people. When forming the burger, remember: the less you handle the meat, the better the burger. Think of it as if you are handling pastry. Grill or sauté to your liking, top each with American cheese and a fried egg (bun optional, napkins required.)