One in a series of chefs' creative burger recipes
When crafting a great burger, check the weather.
So goes the advice of Adam Perry Lang, owner of New York's Daisy May's BBQ USA restaurant.
"In the summertime, a leaner burger is appreciated. 90-10 can do the trick."
Whatever your blend, cook with care. He aims to create a moist, tender interior and a well-developed caramelized crust. He also favors a liberal amount of salt.
Here, Perry Lang offers up a basic burger -- nearly a half-pounder -- topped with caramelized onions spiked with chipotle chiles and Monterey Jack cheese.