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For the grill, a Monterey Jack burger with chipotle chiles and onions

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.

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