While we have strong feelings on the proper way to cook a burger, there are so many variations out there that we'd like to share with you. Here, a variation on the Alice Waters way, adapted from her recent cookbook The Art of Simple Food. You're totally grilling this tonight, aren't you?
- makes 4 -
1 3/4 pounds ground grass-fed chuck Salt Fresh-ground black pepper 2 garlic cloves, finely chopped 8 slices of bread (Waters recommends levain or focaccia) Condiments and toppings of your choice
1. Mix together the beef, salt, pepper, and garlic. Shape the beef into 4 patties. For even thickness upon cooking, smooth the edges of the patties and make an indentation in the center of each. (This will compensate for the swelling that will happen as the patties cook.)
2. Grill burgers 9 minutes total for medium-rare, over medium-hot coals, turning once halfway through cooking.
3. Lightly toast bread just before burgers come off the grill. Top with the fixin's and condiments of your choice.
All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.