Marcus Samuelsson’s recipe for the best basic burger

Preheat your grill to high.

In a bowl, using your hands, combine all of the ingredients until evenly incorporated. Form into four equal-size burgers.

Place the burgers on the hot grill and cook for 4 to 6 minutes on each side, depending on how well done you like them.

Remove from the grill and serve.

Add the red peppers and ketchup to a food processor and puree until smooth.

Add the mustard, horseradish, paprika, garlic powder, pepper and hot sauce and blend until well combined. Using a rubber spatula, transfer to a small bowl and serve.

You can make mayo easily in a food processor — do not use a blender, which will heat the eggs too much and sort of cook them.

Blend the yolks of three eggs.

Mix the lemon juice and vinegar into the egg mixture. The acid is important for your mayo to emulsify.

With the food processor running, take the oil and begin slowly drizzling it into the egg mixture. It's important to add the oil slowly to make a stable mayo that doesn't break.

Keep adding oil until what you have is the consistency of mayonnaise. Voila — you've just made your own mayo!

For extra bonus points, ditch the electronics and blend your mayo by hand: Follow the same directions but use a bowl and whisk instead of the food processor.

Bring a large pot of water to a boil in a large saucepan. Add the yucca and blanch until just tender, about 4 minutes. Remove from heat, drain, and pat dry.

Heat the oil to 350° F in a deep pot. Working in batches to avoid overcrowding the pot, carefully drop the fries into the hot oil and stir to keep them from sticking together. Fry until golden brown, about 5 minutes.

Remove from the oil with a skimmer or slotted spoon and let drain on paper towels to absorb excess oil. While still hot, sprinkle with sea salt and squeeze lemon or lime juice on top to finish.