Budget-Friendly Burger Secrets from Pro Chefs

0:00From Lester, this is your March 1st update. Making great homemade burgers doesn't require fancy ingredients like premium beef. Chefs recommend starting with quality 80-20 ground beef for the best flavor and juiciness from that fat content. Experts like those from high-end spots in Atlantic City and other restaurants swear by freshly ground chuck from the shoulder or neck area. It's affordable and packs a punch in taste. For budget-friendly richness, one pro tip is to grate a few tablespoons of frozen butter right into the meat before forming patties. It melts in during cooking for extra moisture, without changing your routine. Home cooks on forms rave about grinding the meat yourself and using it fresh within hours. They say to season only the outside surface just before hitting the pan for maximum impact. Others suggest mixing in a bit of miso for umami, then cooking with browned onions and butter under a lid. Up with those caramelized onions and butter-tasted buns for a pro-level finish, this episode

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