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Freshly ground meat produces the best beef flavor. Chuck is a good choice. Never buy anything labeled "hamburger" or "ground beef". Go for 20 to 30% fat if you want really moist meat.

Instructions: Mix together the flour and the salt. Mix together half cup of warm water with a few drops of food coloring. Slowly pour the water into the flour mixture, stirring as you pour. Stir until combined, then knead with your hands until the flour is completely absorbed.

Cut from the shoulder, ground chuck ranges from 15 to 20 percent fat and was favored by our tasters for its "rich" flavor and "tender," "moist" texture. The best choice for burgers.

Cook your burgers in a flat pan over medium-high heat. The patties should sizzle when they hit the pan, and when you flip them, you should see a nicely dark, golden-brown sear on the underside. That's the sign of a good burger!

Preheat grill for high heat. In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties. Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.