Grilled Hamburgers with Cognac, Mustard, and Chives
Appears in Cook's Illustrated July/August 2000, America's Test Kitchen TV
WHY THIS RECIPE WORKS
For a moist, juicy hamburger recipe with a tender and cohesive texture, we preferred chuck ground to order, with a ratio of fat to lean of 20 percent fat:80 percent lean. We formed the meat into 6-ounce patties with a depression in the midd...