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Pictured recipe: Turkish Lamb Pita Burgers
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CM: Chicken and turkey burgers are often leaner, but not very visually appealing. If you’re making burgers with white meat, how can you make them look prettier?
BA: Using paprika and ground chiles, or a lot of cilantro, parsley or other herbs can give color to a white-meat burger without overpowering the flavor. In Mozzarella-Stuffed Turkey Burgers, I added scallions and oregano for some color. Smothering them in fresh marinara sauce doesn’t hurt either.

CM: What do you think about grass-fed beef?
BA: I don’t try to compare grass-fed beef with dry aged prime, and sure, I prefer the fattier stuff, but I just look at it as another alternative, like eating lamb versus beef. It’s just a different flavor, a different meat that needs to be handled in a different way. I think when you approach it that way and don’t try to do your standard beef recipes, you’ll get good results.

CM: What do you think the best burger toppings are?
BA: I’m a cheeseburger guy. I do draw the line at Velveeta, though. Or American slices. I’d rather not have that. My favorite cheese is a nice aged Cheddar. I love the Thousand Island-type sauces that I grew up with in Los Angeles. Add thinly sliced sweet onions and tomatoes if they’re in season. I’m not a big fan of pickle relish but I don’t mind sliced pickles on a burger. The one thing I don’t like on burgers that I like on other things is mustard—it overpowers everything else and all you taste is mustard.

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