Bobby Flay, TV chef and grill master, shares his burger wisdom.

July 01, 2009

Use beef that is 20 percent fat for the right balance of moisture and flavor.

  • For food safety, keep the patties in the refrigerator right up until it’s time to grill them.

  • To ensure a good crust, use lots of salt and pepper and make sure the grill is extremely hot.

  • Always use soft, toasted buns.

  • Keep toppings simple and fresh. Says Flay, “When people pile seven things onto one burger, it drives me nuts!”
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