The Burger Next Door

“I like mine with lettuce and tomato, Heinz 57 and French fried potatoes. Big kosher pickle and a cold draft beer…for my cheeseburger in paradise.”

—Jimmy Buffett

Grilled, fried, with cheese, bacon’d, with a bevy of sauces or plain—nothing beats a good ol’ American hamburger (with fries). Start with an all-natural patty from a local purveyor and try these tips from local burger experts to get the juciest and tastiest one around.

Sylvia Park Yi
Pearl’s Phat Burgers, Mill Valley
“Start with natural, organic ground chuck, with a lean-to-fat ratio of 80/20 (which makes the juiciest burgers) and divide it into one-third pounds and firmly pat them into tight discs. Press each disc into a patty between wax paper, foil, or plastic wrap, whatever you have on hand. Take your thumb and make a depression in the middle of each patty to prevent them from bubbling up while cooking and help them cook evenly. Sprinkle sea salt and fresh ground pepper on both sides of the patty just before cooking. Flip the burger once so you don’t lose too much of its juices and don’t smash it down while cooking. Have those napkins ready because a great burger is measured by how many napkins you need!”

Gary King
Farm House & Deli, Olema
“West Marin’s diversity of fresh products provides great range in spice and accompaniment selections for natural beef. Winter rains bring wild mushrooms, in spring and summer fruits come alive, vegetables abound year-round and local cheeses like Point Reyes Bleu and Mount Tam Brie are plentiful. The potential for creativity is endless. A current favorite is Cajun blackening spice and a future choice will be roasted pear and brandy demi sauce.”

Mark Escabar
M & G Burgers, Fairfax/Larkspur
“To create the perfect burger, the most important thing to me is everything has to be fresh. Try an organic s a Prather Ranch half-pound burger, char-broiled, with a little garlic salt; add Cowgirl Creamery blue cheese and lightly grilled onions, a spear of romaine lettuce and extra tomatoes. Pair that with trans-fat-free French fries and a Fat Tire amber ale and you’re living.”