A great hamburger starts with great ground beef, says David Walzog, executive chef at SW Steakhouse at Wynn Las Vegas. He advocates ground-to-order beef with at least 20 percent fat content, seasoned generously with salt and pepper. "After that, it doesn't need much else," he saysjust a sturdy bun and sauce that won't overpower the beef, like this sweet-and-sour red onion compote.
MAD GENIUS TIPS VIDEO
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