Gourmet Burgers

Today's top chefs are dedicating their culinary brain power to cashing in on the burger craze. The secret to good taste is high fat content, says The Wall Street Journal.

The rapidly growing pack of burger chefs is sparking fierce competition to expand, protect innovations and promote their recipes as the world's best. Most of the chefs make a big deal about the kind of meat served at their restaurants. Mr. Lagasse blends ground chuck, short rib and brisket; others promote their Angus, Kobe or grass-fed beef. Some beef experts say the main secret behind tasty celebrity-chef burgers is simple: They pile on the fat, whether from beef patties with 30% fat content or from patties basted in butter. That alone may make their burgers delicious at a time when supermarket ground beef may contain as little as 8% fat.

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