Backyards across New York saw more activity this Memorial Day weekend as residents gathered for the unofficial start of grilling season. On Monday, Paul Wahlberg, executive chef of the Wahlburgers chain, weighed in on what makes a standout burger. His advice: keep things simple.
Speaking to national media, Wahlberg emphasized restraint in both ingredients and technique. He recommends using good-quality ground beef, formed gently into patties without overworking the meat. "Let the flavor of the beef come through," he said. Salt and pepper, applied just before grilling, are his preferred seasonings.
Wahlberg also cautioned against pressing burgers on the grill, a habit that squeezes out juices and leaves the meat dry. He suggests cooking burgers over medium-high heat and flipping only once. Toppings, he adds, should be applied sparingly. Lettuce, tomato, onion, and a slice of cheese are enough for most.
At a park in Astoria on Monday, families were seen following similar routines. Homemade burgers, simple sides, and few frills were the norm at the picnic tables. The approach echoed Wahlberg’s message as New Yorkers eased into summer traditions.