There is this hamburger restaurant in Manhattan that was my destination every Friday night for years. The hamburgers were so good that the wait was so worth it. Whenever I go back to New York, my first stop right from the airport is to get a cheeseburger fix, no matter what time I get in.
I finally cracked the code as to why these juicy beefy burgers were so good—all I had to do was ask. The answer was simple, very simple: The cook told me they grind chuck roast fresh every day, fire up the grill really hot and use kosher salt for flavoring. Sometimes the less you fuss with something the better.
I have tried to make hamburgers every which way, putting all kinds of stuff, including bleu cheese in the middle, which only overpowers the taste of the beef and then makes me sick because it is so rich.
Once you tried these, you will never go back to your old recipes!
Watch Cristina make this recipe!