When crafting a great burger, check the weather.
So goes the advice of Adam Perry Lang, owner of New Yorks Daisy Mays BBQ USA restaurant, a classic rib shack known for its whole pig, pulled pork and beef ribs.
Sometimes I love a burger that is rich in fat 70-30 blend of protein to fat, he said in an e-mail. I like these on colder days when I need fat and heartiness. In the summertime, a leaner burger is appreciated. 90-10 can do the trick.
He aims to create a moist, tender interior and a well-developed caramelized crust. He also favors a liberal amount of salt.
I am a burger fanatic, he said. My most memorable has to be the one I would get when I was 8 years old spending our summers on the beach in Montauk. This was in front of Gurneys Inn. They called it the Gurney Burger and it was served on an English muffin.
I have had others, but that was a burger memory.
For the APs 20 Burgers of Summer series, Perry Lang offered up a basic burger nearly a half-pounder topped with caramelized onions spiked with chipotle chilies and Monterey Jack cheese.