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"&lt;strong&gt;Fire up that grill already&lt;/strong&gt;\u2014it's practically begging for a burger to make that delightful sizzling noise. It might sound radical, but adding water to the pan makes total sense: The steam will help cook the burger through, while preserving moisture at the same time. &lt;p&gt;Ralph Lauren's signature burger. At his New York City restaurant, they use a mix of chuck, brisket, and short rib. If you have an awesome butcher, ask him or her to give you a blend, but you&amp;rsquo;ll get great results with chuck alone.&lt;/p&gt; Refrigerated resting is key to these burgers\u2019 success. Air-chilling helps dry the burgers out slightly so they stick together in the skillet.   As the lamb cooks inside the pita, the fat will render into the bread, creating a crunchy, compact, vibrantly flavored meat pie that\u2019s unlike any burger you\u2019ve ever had. At Rioja, in Denver, half of the bacon is replaced with ground fatback, a step that makes this excellent burger even better. The cooks at Diner, in Brooklyn, change up burger toppings according to the season: lettuce and pickled onions in winter months; sliced tomato and housemade bread-and-butter pickles in the summer. You know those days when you can\u2019t decide if you want to grill sausage or burgers? Problem solved. Get a jump on party prep by making the patties ahead of time; they can be chilled for up to 8 hours.  &lt;p&gt;Chill tuna until very cold (it should feel firm but still give when pressed with your finger).&lt;/p&gt;"^^<http://www.w3.org/2001/XMLSchema#string>
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