There are perfect burgers made of beef, salt, and pepper. This is not one of those burgers. And it takes not a little, but a lot more effort, if you commit to doing it right. But it's worth it, because this is probably going to be the best burger you've ever had. We tend to think about doctoring up burgers from the outside -- with thick strips of bacon, obviously, or the perfect themed toppers -- but Suzanne Goin, the master of thoughtfully prepared, arrestingly flavorful food, takes perfect burger theory to another level by looking first within. She lards the burger with minced bacon and fresh Mexican chorizo and flavors it with sautéed aromatics. It turns out that in rethinking the perfect burger, it's what's inside that counts.
Recipe from Sunday Suppers at Lucques (Knopf, 2005). —Genius Recipes