In our minds, burger season is far from over.

On second thought, burger season is never over.

Looking to change up our burger routine as cold weather closes in, we checked in with some of the best butchers around the city to hear the secrets behind their house burger blends--and how to cook them to perfection.

Japan Premium BeefAt this Noho shop, the tie-clad Eiichi Yamamoto (official title: Washugyu Coordinator) revealed his uncommon method for cooking the chuck beef and brisket Washugyu blend ($5 per pound), a crossbreed of Japanese Black Wagyu and American Black Angus. "For a beautiful medium rare, cook a one-inch-thick patty two and a half minutes in a hot pan on one side, and then repeat on the other side. Let it rest for five to 10 minutes, then finish for 30 seconds on each side."

Dickson's Farmstand Meats: "One of the fun things about ground beef and burgers is how changing the textures and cuts can result in such diverse flavors and eating experiences--just like different steaks," says Jake Dickson of the perpetually packed Chelsea Market shop. Taste the beef rainbow with his medium-coarse grind 80/20 blend of dry-aged, whole animal trim ($5 per 1/2 pound patty), beef and bacon burger, brisket burger, short rib burger and extra-dry aged burger, which utilizes rib-eye cap muscle (all $6 per 1/2 pound patty). When it comes to the choice of pan: "Always use cast iron," declares Dickson.

Fleisher's Grassfed & Organic Meats: At this Park Slope shop, "bork" (a beef-pork blend) ($7.49 a pound) is the specialty and customization is the rule. While the house blend is an 80/20 mix ($7.49 a pound), a little advance notice can net you a 70/30, or even a 95/5, blend. Pro tip for a winter-ready burger from Chief Operating Officer Emily Bonilla: "Pick up some of the house-made frozen sloppy Joe mix ($12.99 a pound) from the freezer and top a potato bun-clad burger with it."