Fourth Of July Burgers: Tips To Impress Meat Eaters And Vegetarians Alike This Holiday

There are certain tricks that can mean the difference between a good burger and great burger, chef Kathy Gunst says.
A plate of assorted burgers. (Clockwise from top left) the Classic burger, the Superiority burger, and the Turkey-feta burger. (Jesse Costa/WBUR)

Are you planning on firing up the grill for your Fourth of July celebration? Here & Now resident chef Kathy Gunst brings hosts Jeremy Hobson and Peter O’Dowd tips and samples of beef, turkey-feta and vegetarian burgers.

Classic Burger

This is the simplest of recipes, but there are certain “tricks” that can make the difference between a great burger and just a good burger.

  • Meat: Sure, you can go to the supermarket and buy preground beef, but you’ll never know exactly when it was ground or what parts of the cow it came from. Go to a butcher. Ask for freshly ground beef, with at least 20 percent fat so you have a juicy, flavorful burger. Yes, it will cost you a few bucks more than the store-bought variety — but the flavor payoff is huge.
  • : I don’t explains:

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