When a recipe is so simple, the quality of each ingredient tends to take on more importance, and that’s certainly true here. Look for the best quality beef you can find. The fresher, the better. An 80/20 ratio of lean meat to fat is ideal because fat adds flavor and keeps the burger tender. Once you’ve got the beef in your hands, it’s important to work quickly — the heat of your fingertips will start to break down the fat in the meat, and overworking the patty will cause it to toughen up. Instead, shape the burger patty quickly (rough edges welcome!), and season the meat after you’ve formed the patty.
