In Houston, grilling burgers is pretty much a year-round activity, but cooks of all stripes definitely step things up during the summer. Nothing's better than a refreshing dip in the pool followed by a freshly grilled burger.
While some are certainly grill masters, too many would-be burger gurus serve patties that are totally charred on the outside and raw in the middle.
That's not good eating.
To get a little help, we turned to Joseph Stayshich, the chef at the recently opened Karbach Brewery restaurant, for the first installment in a periodic video series called "Chef Secrets." Stayshich may seem like an unlikely source of burger wisdom, but after all, nothing goes better with burgers than beer and he admits he has a passion for grilling.
Watch the video above to learn how to determine when the patty is medium rare and how to build a stack so the toppings don't slide off. The tips will have you on your way to burger nirvana.
Or just go to Karbach and have Stayshich make one for you with beef from 44 Farms. The restaurant is open for lunch and dinner every day.