There are tips about grinding your own meat—or at least buying meat with enough fat in it (most chefs said 30 percent fat is good). Chef Michael David, whose Comme Ça burger recipe is included, sears his burgers to get a good crust, then finishes them in an oven so that they're evenly pink on the inside. There's a tip about using a toaster oven for this step.
There are also recipes for fixin's: Tarragon Cucumber Pickles and Tomato-Onion Compote.
• Read the article: The Perfect Burger and All Its Parts, from The New York Times
We know many of you will be grilling burgers this weekend. What are your tried-and-true techniques? Anything new you'll be experimenting with?
Related: Best Burger Toppings