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How to make a killer burger (almost) as good as a restaurant

How to make a killer burger (almost) as good as a restaurant
Updated 10:56 AM;
Today 10:56 AM
The burger at Jody's Club Forest in West Brighton where the English muffin, tucked underneath the patty, is the bread vehicle on which the meat is served. (Courtesy of Jody Haggerty)
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STATEN ISLAND, N.Y. — As the weather warms and the grilling season kicks into full swing, home cooks might be looking to up their burger game. Chefs around the borough chimed in on advice for making a killer beef patty at home.
Leonardo Giordano of Mona Lisa Pizzeria presents the burger in his restaurant as a half-pounder with an 80/20 mix on the meat.

Joe-salimeni , Carmine-gualtieri , Terence-haggerty , Jan-somma-hammel , Danny-mills , Pamela-silvestri-staten , Leonardo-giordano , Jon-young , Pamela-si , Young , Jody-club-forest , Mona-lisa-pizzeria