A few weeks ago, HuffPost Food brought you burger advice from modernist cuisine superstar Nathan Myrhvold. But we'd be surprised if any of our readers read that, went out and bought an immersion circulator and Dewar canister, and followed his wacky advice. We also showed you a video of burger griddling techniques from LA-based Umami Burger. The pan has some die-hard fans, but ultimately, most people end up grilling their burgers, especially in the summer.
So to compensate for those earlier, unorthodox methods, here's Lure Fishbar's Josh Capon with some easy-to-follow, but useful, advice. He walks you through every step of his burger recipe, from opening the ground beef package to serving the burger.
Here's the video:
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