F&W's Mad Genius Tips and More Featured Video
Editors' Favorite Slideshows
Add a Comment
The ideal hamburger combines the fattiness of chuck with the rich, beefy flavor of sirloin. Grace Parisi uses equal parts of both cuts in her mix, a foundation you can transform into all sorts of variations. If you have the time, grind my own meat after salting it overnight: It's an extra step that makes the burger truly superb.