Hey Chef!

We asked Chicago's Erick Williams, who won a James Beard Award for best chef last year, what to throw on the grill this summer.

A CRISPY, GREASY-SPOON hangover smash burger is good, but a grilled burger is the meal for when I'm looking to sink my teeth into some meat. When I was a kid growing up, that's how burgers were served. That thing was substantial. That thing was thick. That's nostalgic to me. I love outdoor cooking because fire does what it wants to do. If it's windy, things cook faster. You have to manage and respond to that fire." Interview with Hannah Agran

Good Afternoon Burger

A half-pound burger is (obviously) huge, so you may want to make a smaller patty. But don't skimp on the pickle mayo-it alone is a keeper.

1. In a small bowl, stir together mayonnaise, pickles, pickle brine and paprika.

2. In a large bowl, season ground beef with the salt and pepper; mix gently to incorporate. Shape into four 3/4-inch-thick patties, indenting center with thumb if you like.