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"  BUN Begin with a fresh, hearty roll that won&amp;#039;t fall apart once all your toppings are piled on. For extra flavor brush on butter, then toast just until grill marks form. For a carb-free option, wrap burgers in lettuce leaves. PATTY The best burger begins with quality meat \u2014 80 percent lean chuck ensures every bite will be tasty. Working with damp hands and making sure not to overhandle the meat, form a patty 3/4-inch thick and slightly larger than the bun (meat shrinks when cooked). For the juiciest burgers, avoid pressing down on meat with a spatula when grilling. SAUCE A good sauce complements both the meat and the toppings. While ketchup is a classic condiment, spicier options like salsa or a tangy barbecue add depth to the flavor. To eliminate soggy buns, pour sauce on the patty, then stack toppings between the burger and bread.  TOPPINGS The best toppings add interesting texture and flavor. Try a slice of beefsteak tomato with arugula, crumbled blue cheese, and grilled Vidalia onions. Or pair cabbage slaw with melted Monterey Jack cheese. Consider nontraditional toppings, such as sliced cucumbers, avocado slices, goat cheese, jalape\u00F1o peppers, or olive tapenade. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/a2297/build-better-burger-0708/>