Greenbook: A Local Guide to Chesapeake Living -Issue 11 | Page 30

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FOOD
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BURGER
Photos by Diana Love
Whether you go for poultry, meat or veggie versions of what we here at GreenBook
consider one of those Last Meal options, the worst thing in the world would be to bite
into a dry, tasteless, boring burger. Dripping juices, flavorful add-ons and absolute de-
liciousness are the hallmarks of a good burger and we are determined everyone should
know how to master building a better burger.
R
obert Vause is the former chef of Lisa’s Small Plates
and Wine Bar in Stevensville and currently works
on the R & D Team at Whole Foods Market. He says
the most important aspect of burger building is the ratio
of good quality meat to fat. “Your butcher chooses the type
and cut of meat to grind, as well as the type and quantity
of fat to add to the mixture. The ratio of meat to fat deter-
mines just about everything in a good burger: taste, tex-
ture, cooking time and juiciness. The ideal ratio is 80/20”.
If you want a custom blend, you can ask your butcher to
grind whatever type of meat you want to cook (beef, lamb,
and turkey are good options)