burger in summer

Look for this one kind of burger during your summer meal...
THERE is undeniable pleasure in a plain beef burger — juicy, tender, and well browned over a backyard grill — but there’s even more in a jazzed-up one. If you begin with pork, lamb or beef that you buy yourself and grind at home, and continue by adding seasonings aggressively, you’re on your way to a summer full of great “burgers” which are, in essence, sausages in burger form.
If You need fat: pork shoulder is almost imperative for the correct balance of lean and fat. You need strong spices; as a starting point, you cannot beat fennel seeds and black pepper. And you need adequate salt, an essential in any good burger. Variations, of course, are not just possible but advisable. Chopped fresh fennel or chopped onion are spectacular additions.

When it is cooked over high heat, whether on a grill or in a pan or broiler, until just done, the result is consistently juicy, super flavorful and sublimely tender. And it browns, developing a dark, crisp crust...