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https://www.wsj.com/articles/howto-grill-burgers-ultimate-guide-to-burgers-from-grinder-to-grill-11659023349

WITH BURGER SEASON upon us, the lively debates on how to prepare the perfect patty are well under way. But Cincinnati butcher Josh Lillis maintains that making the ultimate burger is much simpler than most meat-splainers claim.

Mr. Lillis is the sixth-generation scion of Eckerlin Meats, founded in 1852. Sure, ground beef goes into the butcher shop’s renowned goetta, a local specialty that also includes pork, onions, spices and oats; it also stars in Cincinnati’s singular style of chili. But Mr. Lillis’s favorite way to use ground beef is in a burger.

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This copy is for your personal, non-commercial use only. Distribution and use of this material are governed by our Subscriber Agreement and by copyright law. For non-personal use or to order multiple copies, please contact Dow Jones Reprints at 1-800-843-0008 or visit www.djreprints.com.