It's divine inspiration in these times of required well-done patties that end up as dry as dirt.
Wine: Try a big California Zinfandel, slightly chilled to tamp down the alcohol and freshen the wine.
2. Put the BBQ sauce in a deep 6-quart pot and bring to a gentle simmer.
3. Coat a large skillet with a thin film of oil, and set it over high heat. When the oil is hot, add the burgers and cook for about 2 minutes per side, or until they are a deep, crusty brown. Remove the burgers from the skillet and slip them into the simmering BBQ sauce. Simmer at a slow bubble for 6 to 7 minutes for medium (140°F. to 145°F. on an instant-read thermometer) and 8 to 9 minutes for medium to medium-well.
4. Remove the meat from the BBQ sauce and assemble the burgers on the buns. Garnish with condiments as you please.
From The Splendid Table's® How to Eat Weekends: New Recipes, Stories & Opinions from Public Radio's Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter/Publishers, 2011). Copyright© 2011 by American Public Media. Photographs copyright© 2011 by Ellen Silverman..
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.