As a teenager, I was the yard care master. As the only son and grandson in my family, I managed lawns, shrubs, and trees for most of my family and half the block. It wasn't summer unless my entire life was stained with grass, and I learned to love music when listening to my bright red My First Sony cassette Walkman and the tapes I'd make from albums from the library.
Then, I got real summer jobs in college. And now, I'm an urban dweller, and don't even own a lawnmower, let alone a hedge trimmer, edger, weed whacker, and the like. But someday, I'll have a garage, and a yard to care for, and a whole pegboard full of powered lawn care tools.
With Memorial Day behind us, it's OFFICIALLY grilling season, and nothing tastes like summer more than a well-formed, well-seasoned, and well-grilled hamburger. Many purists would argue that ground beef, salt, pepper are all that should ever go into a burger, but with some many resources, techniques, and traditions available to us, why not supplement that classic juicy beef patty with a few new options? Especially some that are so flavorful, you can keep the ketchup bottle in the fridge.
New York Times writer and author Mark Bittman explores the art of the best at-home burger - including beef, lamb, and pork - that starts with buying