William Meppem

Making a great hamburger is a perfect excuse to go cheap at the butcher counter. More fat in the meat means more flavor, so skip the high-priced extra-lean sirloin and buy regular ground chuck instead. (Much of the fat drips out during cooking, anyway.) After grilling, the regular ground-beef burger has only 13 more calories and two more grams of fat than the lean burger, but it is much more moist and flavorful.

1. Take 1 pound of ground beef and, handling it as little as possible, gently shape it into patties (the meat strands should still show).
2. For medium to well-done burgers, grill the patties over a medium-hot flame for 4 to 5 minutes per side, turning only once.

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