The Best Way to Make a Burger…Mark Bittman Style

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What's the first food that comes to mind when you think of summer? For me and most of my friends it's burgers. Grilling outside, putting tons of great toppings on, toasting the buns, and something cold to drink sounds like a great lunch or dinner to me. Mark Bittman, one of the Dining and Wine writers for the New York Times is here to give us some great tips and tricks on how to grill the best burgers for summer.

I’M sure you know how to make a burger. But do you make a burger you love, one that people notice, one that draws raves?

In a world where “burger” most often means a thin piece of meat whose flavor is overwhelmed by ketchup, mustard, pickle or onion, it doesn’t take much effort to make a better one. In fact, it’s almost as easy to cook a really great burger as it is to cook a mediocre one.

Read more at Dining and Wine New York Times