Burger city: L.A. is America's hamburger capital. Don't believe it? Take a charbroiled tour of these classic burger joints

Per tablespoon: 27 cal., 3% (0.9 cal.) from fat; 0.5 g protein; 0.1 g fat (0 g sat.); 6.8 g carbo (0.3 g fiber); 175 mg sodium; 0 mg chol.

Guacamole. Pit and peel 1 ripe avocado (8 to 10 oz.). In a bowl, coarsely mash with a potato masher. Stir in 2 tablespoons chopped fresh cilantro, 1 tablespoon lime juice, 2 to 3 teaspoons minced fresh jalapeno chile, 1 clove garlic, peeled and minced, and salt to taste. Makes about 1 cup.

Per tablespoon: 18 cal., 78% (14 cal.) from fat; 0.2 g protein; 1.6 g fat (0.3 g sat.); 0.9 g carbo (0.2 g fiber); 1.3 mg sodium; 0 mg chol.

Fine points from the experts

Josie Le Balch at Josie recommends:

* To keep the juices in, don't overwork the meat mixture.

* To prevent sticking, preheat grill; make sure it's really hot and clean.

* Once you put a burger on the grill, leave it alone--just turn it once.

Jeff Weinstein at the Counter recommends:

* Choose ground beef that contains 18%-20% fat.

* Wash your hands with cold water before handling the ground meat; you want to keep the fat in it cold.

* Put cold condiments such as lettuce, tomato, and pickles under the burger, and hot condiments on top.

Martha Gamble at the Apple Pan recommends:

* Use lettuce from the inner section of a head of iceberg, between the heart and the outer leaves.

RECIPES BY LINDA LAU ANUSASANANAN

PHOTOGRAPHS BY DANIEL HENNESSY

COPYRIGHT 2005 Sunset Publishing Corp.
COPYRIGHT 2005 Gale Group