Most cookbooks advise using ground chuck for burgers, but many top chefs use brisket. It has a better proportion of fat and a better flavor. But brisket is a tough cut, so you need to have it ground twice. With any ground meat, when shaping patties, do it lightly—squeezing them into a solid mound makes them tougher and less juicy. And don’t press down on the burger with a spatula—it presses the juice out!
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