The offerings at this weekend's epic Burger Bash for NYCWFF featured incredible accoutrements from smoky bacon to truffle aioli dipping sauce, but a great burger is more than the sum of its tasty toppings. Here, participating chefs reveal their insider tips for creating the perfect burger.
1. Season confidently. Star chef Marc Murphy earned the judges' pick of the night for his delicious Lamb-Marc burger (photo), made with tender lamb meat and fresh mint chimichurri. "It doesn't have to be fancy," says Murphy, "You just have to season with authority."
2. Go fattier. What's the secret to the incredible Brindle Room burger? "The slightly fattier 70/30 lean-to-fat ratio gives it that fantastic, juicy flavor," say the cooks.