03
Jul
Pat LaFrieda is behind some of the most famous burgers in the world. But when he's whipping up burgers at home, he likes to keep things simple. Pat LaFrieda always makes his burgers medium rare The perfect burger requires getting both the meat and temperature right. LaFrieda told BI you should always ask for domestic product, and he recommends buying grass-fed, grain-finished meat. "There's nothing better," LaFrieda said. "It's a lot sweeter, and now it looks like it winds up to be better for the environment than just corn." LaFrieda also believes six to eight ounces is the perfect size for a homemade burger. …