The Perfect Summer Burger

This is the season for hamburgers.Nothing beats the good home made ones straight from a skillet or barbecue grill.These are the best whether just plain on a bun or dressed with condiments and extras. This German American classic was deconstructed in an article in today's New York Times Dining section by regular contributor and former editor of the issue,Sam Sifton.He relied on different sources for advice in making two varieties of the meat patty.The kind made depends on if you're a meat lover or not.There is the tavern style.This requires more meat namely eight ounces to a regular burger's four.However don't go past the eight ounces otherwise you"ll windup with an underdone mini meatloaf,according to chef Geoffrey Zakarian ,who creates lush and flavorful kind for the Manhattan restaurant The National Bar And Dining Rooms.Seasoning is more intense with more sea salt and pepper used.The result is a juicy patty brimming with flavor served on a toasted bun.The other version known as diner style is a thinner, crisper patty.These can be doubled on a bun for meat lovers .The tavern style is usually cooked for three minutes while the other is only cooked for a quick two and should have a burnished crust.The most preferred method of cooking is a good cast iron skillet over a regular flame on a burner or a grill.The hamburger meat should be chilled before cooking because the fat should still be solid and be allowed to melt slowly within the chuck. Mr. Sifton gives good advice as well. Forming the patties is the most important step.This is also the time to add extras and chefs will do so.Some butchers will as well throwing in bacon and even cheddar chunks and potato chips.Home chefs can add chopped onion for more flavorful burgers.The meat should be a ground chuck ,not too fatty but not too lean either.However it should be ground at home.Store ground meat can pose a health problem and there is also a second problem,that of the fat globules which makes for a mushy feel to the patty's interior.Keep it in the fridge until you're ready to cook. As for forming them, an ice cream scoop or spoon is recommended to extract a golf ball sized chunk of meat.This has to be tossed onto the grill in one fluid, swift movement.A pat of butter should be used as the grease.Use a heavy spatula to press down.It flattens the ball. Which now should be the size of a hamburger bun.Season and then wait ninety seconds before flipping on the raw side.What can you put on a done burger?Ripe tomato slices and Bibb lettuce only suggests Chef Zakarian, the last being perfect for holding the patty's juices.Then it's just ketchup and mustard. Mayo , sliced pickles and onions can also be added but these will infringe on the burger's taste. Nothing beats a perfect burger. The best is a homemade one, straight from the grill and brimming with juiciness. What better than that for a summer's meal.