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For the cornerstone of many a summer cookouts, some wisdom from Famous Dave Anderson who insists: "I am ninja on burgers."
The 2017 Barbecue Hall of Fame inductee says start with a good 80-20 burger meat: "You gotta have fat, get to know your butcher. What you want to do is get that burger when it just comes right out of the grinder."

And if your meat must come from the grocery store shelf, take one from the top so you have loose burger meat.
Dave explains you need a light touch: You don't want to take and pack it flat. you know, the burger has to have passage ways where all the meat juices and the fat to travail."
And for those crispy edges on the meat patties, he says season them because they're your first bite.
Lilian Woo, FOX News.

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对于许多喜欢夏日野餐的朋友们，大家不妨听听戴夫·安德森的一些经验之谈，他声称，“我可是汉堡一族里的忍者VPyfyJ)S+c。”
荣誉当选2017堂烧烤名人堂名人的戴夫表示，要做好夏日野餐汉堡，就要从上好的八成瘦两成肥的汉堡肉开始：“汉堡用肉得带点儿肥肉，你必须了解你的卖家CfSyWt-5BM&。我们需要的是汉堡的肉必须是刚从绞肉机里绞出来的jfcz(+SdGc-*5ZO6x。”
如果你只能从超市里买，那就拿最上面的，上面的肉更松散一些)N=5Iy&#XO0|E]。
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