Mario Batali shows some NASCAR fans the key to great grilling. Credit: Contributed Photo

Mario grills... Burgers!

Besides their love of racing, one thing all NASCAR fans have in common is that they like a good burger. From Infineon's Marin County to New Hampshire to Martinsville in Virginia there will be burgers grilling before, during, and after the races.

Burgers are easy to make, universally loved, and taste amazing even when they are prepared in the most basic way.

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Here are some essential tips that should ensure perfect burgers every time:

Meat -- I like ground chuck for my burgers, which is about 20% fat. It makes a nice juicy burger, but there's not so much fat that it overwhelms the flavor of the meat. You can also go for ground round, which is 15% fat. Anything leaner and you'll probably wind up with a pretty dry burger, even if it's perfectly cooked. Avoid frozen burger patties, which are about as satisfying as trying to have a serious conversation in the grandstand while the race is going on.

Size -- Burger size matters. Too big, the outside burns before the inside is cooked. Too thin, it will cook through before it gets a chance to be medium- rare. The optimum size is 6 ounces of meat shaped into a patty about ¾ inch thick and 4 inches across. This means you need 1½ pounds of meat to make 4 burgers.

From a distance, the surface of a racetrack may seem uniform and consistent. But ask the drivers and they will tell you about rough spots, slick spots, and little bumps that only serve to make the ride more interesting. When it comes to heat, a grill is the same way. There are hot stops and less hot spots, and you need to know where they are. If some burgers are cooking faster or flaming up, move them to a cooler part of the grill so that all the burgers are done at the same time. Build a medium-hot fire in a charcoal or set your gas grill to medium-high and keep the cover closed while cooking.

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Cooking -- Cooking a burger is as easy as, well, cooking a burger. There are just a few simple rules you need to follow.

• Make sure the charcoal is hot or that your gas grill is sufficiently preheated.

• Don't mash the patty -- assemble the meat in the classic hamburger shape by handling it as little as possible. The less-tightly the meat is packed, the juicier will be the results.

• Don't pat the burgers while they are cooking. Just leave them alone as they cook. They know what to do. Just keep your eye on the clock and turn them one time only.

• If you are making cheeseburgers, get the cheese on as soon as you turn the burgers -- you don't want to have to sacrifice a perfect burger to get the cheese appropriately melted.

• Salt the burgers before grilling -- do not mix the salt into the meat, which will overwhelm the essential flavor of the meat.

• Have the buns and condiments ready, the drinks chilled, and the table set before you put the burgers on the heat. That way when the burgers are at their peak, you have everything set to go.

• Bun to meat ratio: When it comes to the bun, I go with the idea that the bun should not overwhelm the burger. Some people like their burgers on rolls the size of monster truck tires. Personally I prefer a classic hamburger roll as fresh as possible. I think their the perfect size and their non-descript flavor doesn't compete with the burger.

Here are 2 burger recipes from my book, plus another, just for good measure. Happy tailgating!

This burger is named after my son, who is in charge of the burgers at our house.

Makes 4 burgers.
- 1½ pounds ground chuck
- Salt
- 4 hamburger buns

• Shape the meat into 4 burgers about ¾ inch thick and 4 inches across,.

• Sprinkle the burgers with salt and grill them over a hot fire for 4 minutes. Flip them, and cook about 4 minutes more for medium-rare, 5 minutes more for medium.

• Transfer to a bun. Add ketchup. Serve.

The average race car cockpit can get up to 140 degrees. These burgers are almost as hot.

Makes 4 burgers
- 1 ½ pounds ground chuck
- ¼ cup chopped scallions
- 2 chipotle chiles in adobo sauce, finely chopped
- 4-ounce can diced jalapeño chiles
- 4-ounce can diced green chiles
- 1 tablespoon chili powder
- Salt
- 4 hamburger buns or 8 slices white bread

• In a bowl, use your hands to combine the meat, scallions, chipotle and jalapeño chiles, and chili powder. Shape the mixture into 4 burgers about ¾ inch thick and 4 inches across,.

• Sprinkle the burgers with salt and grill them over a hot fire for 4 minutes. Flip them, and cook about 4 minutes more for medium-rare, 5 minutes more for medium.

• Transfer to a bun. Serve with salsa.

This burger captures the spirit of an authentic down-home pulled-pork barbecue sandwich. Let the sauce soak into the bun and eat it with a fork. It will definitely give you a heady barbecue rush. Top with the Classic Cole Slaw for a real southern treat.

Makes 4 burgers
- 1 ½ pound ground pork
- 3 tablespoons grated onion
- 2 tablespoons finely chopped garlic
- 2 tablespoons favorite bottled barbecue sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon sweet paprika
- 1 tablespoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon liquid smoke (optional)
- 4 hamburger buns

Mix all the ingredients together until just combine. Shape the mixture into 4 burgers about ¾ inch thick and 4 inches across, handling as little as possible.

Grill the burgers over a medium-hot fire for 5 minutes. Turn and cook 4 to 5 minutes more.

Serve with lettuce, tomato, and some more barbecue sauce.

Mario Batali is a renowned chef, restauranteur, television personality, and author of several cookbooks, including 'Mario Tailgates NASCAR Style', which is now available from Sporting News.