How to make the perfect burgers, using the right meat, creating them, and cooking them just right.
one studio over. thanks. >>> we are in the kitchen this morning with our man mark getting ready for a great day out on the grill. because it’s spring and summer. we have got to get out on the grill because what is it about a man and open plame. >> i don’t know. they may never cook in the house but for sure he is the master of the domain of the outdoor grill and we can’t be outside so we brought the outdoor grill indoors with the cast iron stove top. >> one going and two done for us taste test a bit. but we have to start with the meat and you showed us when we walk out this morning, don’t buy bad beef. >> yes. i think that’s the most critical point of making a great burger. two things. don’t overhandel it and bitebest beef. and i will show everybody. i like to use ground chuck and this is ground chuck and it was at 3.59 a pound. this was ground beef store made at 3.79 and beautiful and re