The Tastiest Of Burgers

 What makes a summer barbecue memorable? It's not the sides or the drinks. It's the burgers. If a hamburger is made and grilled just the right way , then people will be talking about it well into the winter. How to create the ultimate hamburger? There are a few tips to follow.

Regular contributor and chef J Kenjo Lopez -Alt gave recipes and tips for doing just so in yesterday's New York Times Wednesday Food section. Chef Lopez-Alt knows his patties . He's operated several well known burger joints(if they can be called that) along with wrote about them in a monthly column called Burger Lab for the food site Serious Eats.He shows haw even frozen patties can be turned into something delicious with the right cooking and  seasoning along with the right bun and fixings. He recommends using a light touch . Ground beef is an amalgam of proteins ,fat and water.The more a home chef works ro kneads the meat, more proteins bonds form, creating a chewier and tougher in texture burger. Skip such classic add ins as eggs , bread crumbs and herbs. Don;t season the ground beef either. Salt will break down the muscle resulting in a tighter patty  Season only the exteriors for an optimum texture and a nice, salty crust to bite into. How to cook them is simple. Use a high heat and brown For thicker or griddled ones preheat the grill. Thinner ones, do one side first then the other. Make sure they go into the buns as soon as leaving the grill.Also it helps to toast the buns right before too.

Chef Lopez-Alt gives there juicy recipes that are perfect for these upcoming August days. Try his diner burger recipe that is made with an indentation in the middle to prevent bulging as they cook. Cook in either a neutral oil or clarified butter (go for the butter if you want a richer flavor) for about five minutes each side. Add a slice of cheese - Cheddar is good here until the slice is melted, around  135 degrees Farenheit for a minute more. Add mayo to the buns for stability along with whatever looks good. He also includes a recipe for the popular smash burger style. This requires ground beef chuck instead of just ground chuck. They should be cooked on a large  stainless steel saute pan or skillet.Using a spatula ror a bowl, press down on the patties until the edges thin out. Use a scraper or the edge of the spatula to scrape them from the metal before flipping. Place immediately on toasted buns, adding shredded lettuce tomatoes, cheese and onions cut in rings if wanted, For the ultimate burger experience make thick backyard burgers SHape into thick burgers on a parchment lined cookie sheet. Cook them on a hot cooking grate or grill. The charcoal should be turning to ash already,Both sides should be cooked for five minutes.If fat drips into the flames, quickly move the patties or the cooler part of the grill. The buns should be already toasting on the grill already.

It's burger season. These three recipes are perfect for a dinner or lunch. They could even  be great for a party. En their juiciness and flavor on a warm bun with all the fixings!