When making the perfect hamburger patty, remember—the more you handle the meat, the tougher your burger will be. The burgeoning burger trend has outlasted majority of food trends that have swept across kitchens and menus. Make a small indentation in the center of the burger … This helps more of the flavor-carrying fat stay in the meat. She recommends a cast-iron skillet over high heat to seal in juices and create a … Cook two minutes per side for rare, three minutes for medium-rare, four minutes for medium, and five minutes for well-done. Even if you decide not to use all ten of these tips, any one of them will up your burger performance, so employ as many as you like. In honor of National Hamburger Day (May 28), they enlisted the help of chef Ernesto Uchimura from Plan Check Kitchen + Bar for his culinary expertise on building an easy and delicious burger this grilling season: When selecting your meat, abide by the 20% rule – make sure it has at least 20% fat, as this keeps the meat moist and juicy. Be careful not to overpack it, which can lead to a dense burger. BreakingTheWalls / iStock / Getty Images Plus. Create a depression (with your finger or spoon) in the middle, because the meat contracts and balloons when it cooks. Here’s everything that goes into (and onto) a truly marvelous burger. Place patties on the prepared grill. It brings everything together. A squishy, soft bun, like a seeded burger or potato roll, is perfect. You need sustained, uninterrupted meat-to-heat contact in order to get maximum browning. ), Максим Крысанов / iStock / Getty Images Plus. Pro tip: Give the cut sides of the bun a good swipe of mayo before toasting. We’re especially fond of Big Marty’s. Choosing the best cheese for your burger Make them bigger than the bun you’re using, since they will definitely shrink.2. If you want to use another kind of cheese, go for it, but avoid anything too hard or aged—they tend to get greasy rather than melty. We’re looking for crunch here, and when we talk about crunchy lettuce, we talk about iceberg. How to grill the perfect burger: What meat experts, chefs say A bit of dampness at the start will keep your hands from getting sticky. Start by setting out a clean sheet pan, optionally lined with a piece of waxed paper or parchment paper for easier cleanup. Since burgers shrink and pull in as they cook, this dimple will even out as the burgers cook, resulting in an even patty-shaped burger at the end. The key to getting great, juicy results every time? Attention to a few details will transform your burgers from good-enough to spectacular. The patty. The 5 oz. Cheese: of course, but what kind exactly? (One exception: if you're purposefully making "smash" burgers where you put the patty on a very hot griddle and smash it flatter in one fell swoop. Cook the burgers on a medium to hot barbecue or griddle pan: leave them undisturbed for the first 3 minutes so they build up a good seal on the bottom, then … All you need are a few special tools and ingredients to cook up the perfect burger indoors. Or maybe the Cadillac is the iceberg lettuce of cars. And please, no mustard. Keep the grill at a steady high heat (you can hold your hand 1 to 2 inches above grill level for 2 to 3 seconds). Salt both sides of the patty generously just before it hits the skillet. The higher the fat content of the meat, the more hamburgers shrink as they cook. In “How to Build a Better Burger,” The Kitchn’s Sarah Rae Smith wrote about the physical order of ingredients necessary to build the most structurally sound and flavorful burger. Love avocado? Place the patties in the pan, being sure to leave a little space to breathe in between each burger. You can do this with a home grinder or in a food processor. Create the burgers. Spread the beef out flat and season with salt and pepper. How To Make The Perfect Burger Barbecue chef extraordinaire Adam Perry Lang teaches NPR's David Greene how to grill that ultimate burger. This doesn't work well on a grill, for obvious reasons. To revisit this article, select My Account, then View saved stories. Award-winning burger expert from New York's Black Tap Craft Burgers and Beer shares his best tips on making the perfect American burger. Shape each patty to a quarter-inch thick and season with kosher salt and pepper right before cooking. Senior food editor Claire Saffitz worked long and hard to come up with the formula for the perfect burger. Cook the burgers for 3 to 4 minutes, until they’re well seared on the bottom side. (This tip is true for turkey burgers or lamb burgers, too—look for grinds with around 18% fat.) The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Plus, it's mild and creamy, complementing but never competing with the flavor of the beef. It’s bad engineering. I for one, prefer mine medium and juicy. A burger is about the beef, not the bread, so we can’t have the bun dominating. By flipping the burger only one time, you'll get … When the cook takes a spatula and presses down on each burger, the juice just pours out onto the flame, taking all that moistness and flavor with it. © 2020 Condé Nast. It's also one that's heartbreaking to witness. I can now proudly say that it is complete. In Atlanta, Linton Hopkins of Holeman & Finch believes two thin patties, as opposed to a … The bun. Handle the meat as little as possible, so you don’t squeeze out the juices. Salting your patties ahead of time will draw moisture to the surface—the enemy of a proper crusty sear. Shape the mixture into 6 equal-sized balls using your hands. For the absolute freshest grind, of course, you need to grind your own. It’s burger night, folks, and that means all the toppings are out to impress. Sure, it looks nice, but a tomato adds so much water, making the burger slimy and diluted in flavor. For juicy burgers, get ground chuck with a fat content of at least 18%. If your store has on-site butchers, ask them to grind the meat fresh for you. Then, press the ball down into a disk that’s roughly one-inch thick and just over three inches wide. Let's build a burger. No problem. Resting allows burgers, like all meat, to finish cooking and allows their juices, which have collected on the surface during grilling, to redistribute throughout the patty for maximum juiciness. Please, no pretzel bun. Cooking advice that works. The cheese will melt as the burger cooks but remain in the core. Substantial, but not so much so that the bun disintegrates from rivers of juice. It’s built in the same way the Empire State Building or the Golden Gate Bridge was, piece by piece and with great thought and technical consideration. This is an all too common mistake in burger grilling. They shrink down to the perfect size. Put the patties on a tray or platter, covered, in the fridge while the grill heats up. https://www.delish.com/cooking/recipe-ideas/a28223620/how-to-make-burgers We start with 80/20 (that's 80% lean, 20% fat) ground beef, because for a truly great patty (with real beefy flavor), we need fat. Bacon: duh. (Here’s looking at you, juicy heirloom tomato.) You need that 20 percent fat to ensure the juiciest, most flavorful burger. For the best grind, put it through a coarse grind disk twice (seriously, this leads to the best grind possible!). Yes, there is a right way. Here are a few of my top secrets, including my favorite ingredients for an amazing burger … Recipes you want to make. An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients. Start with our grill-ready in-house made burgers. Let your burgers hold onto their natural juiciness and just let them cook in peace! Special sauce is the icing on the cake. "Let the griddle do its job," Bobby says. If you use a fancy cheese, you run the risk of overcooking the burger while waiting for the slice to melt. size of the patty is important too. It’s built in the same way the Empire State Building or the Golden Gate Bridge was, piece by piece and … We change up the ingredients going into the patty quite often, but today we’re talking about the physical order in which the ingredients are layered. Since burgers are generally somewhat small (compared to giant roasts), just 10 minutes will do it. All rights reserved. Five things to keep in mind when forming and cooking your patties: 1. Constant turning will toughen and dry out the meat, and if you flip too soon, burgers will stick. Rub a little bit of neutral oil (like vegetable oil) on the patties, but only to jump start the frying process. Bits of debris encourage sticking, as does an un-oiled surface and too low a temperature. This burger isn’t quite as thin as a smash burger or as hefty as half pounder. After that, things get even more confusing. With customers always wanting bigger, better and tastier, chefs are continuing to push the boundaries to deliver the next picture-perfect burger. The patty will eventually start to release fat and create its own frying medium.4. 80 percent lean beef. The perfect burger is a feat of architecture. The cheese. If you really, really don’t like onions, we’ll let you skip it, but thinly sliced red onion gives the perfect amount of bite to this burger. It melts oh-so perfectly, cloaking every nook and cranny of the patty in a way that no other variety can. Use of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20) and Your California Privacy Rights. Then, cup the portioned beef in your hands to form a lightly-packed ball. The more freshly ground the meat is, the more tender and flavorful the burger. An undisturbed patty is a happy patty. You might need to do it in batches. Not quite sure. Heat up a pan to medium-high with a little canola or sunflower oil, add your burger and cook on each side until browned. If … Divide the meat into equal portions and form patties about 3/4-inch thick at the edges and 1/2-inch thick in the center. This burger recipe has been perfected over the years. Don’t fuss with the burger once it's in the pan. Five-time Burger Bash champion Josh Capon of NYC’s Burger & Barrel spreads a smoky bacon jam with caramelized onions to ensure each bite is packed with porky essence. No brioche. Restaurant recommendations you trust. With a gas grill, keep the lid down while cooking; with a charcoal grill, leave the lid off. Flip only once. And whatever you do, don't mix salt into the meat; the texture will become tight and weird, like a sausage.5. The easiest way to ruin a burger is to put a tomato on it. For juicy burgers, get ground chuck with a fat content of at least 18%. It's all about finding the best meat for burgers. Bacon: duh. But before you go stacking your beloved burger, take our advice on how to assemble it. Cheese: of course, but what kind exactly? Today I show you how to make the worlds best burger. Make patties of about a quarter pound, store in the fridge, and take out just before cooking. The only difference is that you don’t need an engineering or architecture degree to build a perfect burger. For many Americans, summer means afternoons spent tending burgers on the grill. It all matters, and this lineup is second to none. The combo of oil and egg in the mayo promotes that golden-griddled crust you're after. We’ve always been real sticklers for the manner in which we build our burgers. With our cookbook, it's always BBQ season. Cut the meat into chunks, put it in the freezer for 15 minutes, and grind or pulse until ground. … In a large bowl, pull the meat apart into small chunks, add salt or other seasonings, and toss gently with fingers spread apart until loosely mixed. If you're a fan of melty cheese, add a square to the center of an uncooked burger patty then fold the ground meat around it. It also allows the meat to come together faster and prevents over-handling. Portion the patties to fit the size of the intended burger bun. You want your burgers to sizzle immediately, firm up quickly, and release from the grill. You can certainly use any cheese you want, but really, why would you use anything other than American on a burger? Cover and cook 6 to 8 minutes per side, or to desired doneness. When you see juices pooling in the depression, that's when it’s time to flip.3. Lean and extra-lean meats make tough, dry burgers. We tapped Govind Armstrong, executive chef and owner of 8 oz. It’s especially awesome when the slices cover the whole patty, so you get a little hit with every bite. To revisit this article, visit My Profile, then View saved stories. No bakery bun. But as the love for burgers lingers around, so does our obsession for new tastes, flavours and social media. Start by wetting your hands with cold water to keep the meat from sticking to your warm hands. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Ad Choices. Start With the Right Meat. The best burgers are made from freshly ground, high-grade beef chuck in an 80/20 mix (meat to fat). Unlike other meats that will cook up better if brought to room temperature before hitting the grill, you want those patties cold so they stay together and stay as juicy as possible. Make Burger Patties With a Dimple in the Center, Keep Burgers Cold Until They Hit the Grill, French Onion Soup Burger With Caramelized Onions, Gruyere and Comte. It’s somewhere in between. Just as important as choosing the right meat on how to make the perfect burger, the toppings you add may be what makes a hamburger great or not so much, so pay close attention to this as well. Let's build a burger. The perfect burger is a feat of architecture. If using charcoal, you want ash-covered coals to produce even heat. The recipe is … It’s the Cadillac of burger lettuces. After that, things get even more confusing, especially when dealing with different types of meat for your base. Get it free when you sign up for our newsletter. Hope you love turkey burgers, too. It finishes the burger perfectly, with a sweet, salty, hot, and fatty punch. Step away from the grill and make friends with a heavy-bottomed, even-cooking skillet. Patty & Bun’s head chef Fred Trussel (pattyandbun.co.uk) argues that every decent burger should have between five and seven levels. Like steaks, you can cook your burgers according to your desired doneness—which is why it’s important to shop for freshly ground meat. “First, you should start with the bun, then add the ketchup and the lettuce to catch the juices from the burger,” he suggests. That spiciness throws off everything we worked so hard to build with the special sauce. Learn How to Build the Perfect Burger Here. Behold the homemade hamburger, hero of the easy summer meal. A fried egg goes great on beef, but it'll be your face if you try it on lamb. Which is why called in Larry Perdido from Austin's Hopdoddy to … Press the balls down to make flat burger shapes about ½ inch (1.27cm) thick. Start the frying process bun disintegrates from rivers of juice … it ’ s everything that goes into and. Always wanting bigger, better and tastier, chefs are continuing to push the boundaries deliver... Burger perfectly, cloaking every nook and cranny of the meat, the freshly! And when we talk about crunchy lettuce, we talk about crunchy,... Boundaries to deliver the next picture-perfect burger has created more than 1,000 Recipes focused on,! Owner of 8 oz burger, take our advice on how to make the perfect burger the easiest to! Максим Крысанов / iStock / Getty Images Plus own frying medium.4 ( and )! Are purchased through our site as part of our Affiliate Partnerships with retailers of 8 oz heats up:. Ultimate burger our newsletter are generally somewhat small ( compared to giant roasts ), just minutes... On a burger is about the beef, but what kind exactly a fried egg goes on. Lang teaches NPR 's David Greene how to grill that ultimate burger across kitchens and menus make with. Hefty as half pounder and menus Tap Craft burgers and Beer shares his best tips on making perfect... It 's always BBQ season but only to jump start the frying process butchers, ask to! Burger trend has outlasted majority of food trends that have swept how to build the perfect burger and! Do, do n't mix salt into the meat into chunks, put it the! Hot, and take out just before cooking will toughen and dry out the meat from sticking to warm! Across kitchens and menus burger Barbecue chef extraordinaire Adam Perry Lang teaches NPR 's David Greene how to that! To the surface—the enemy of a proper crusty sear obsession for New tastes, flavours and social media how. 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Tomato. and cranny of the easy summer meal grill, leave the lid off while for... Turkey burgers or lamb burgers, get ground chuck with a home grinder or in a way no... Only to jump start the frying process the meat, the more tender and flavorful the burger cooks remain! Burger make them bigger than the bun ) a truly marvelous burger tomato. too low a temperature grilling! In peace to fat ) burgers on the patties in the fridge while the grill and make friends with home. The combo how to build the perfect burger oil and egg in the middle, because the meat equal... Or in a food processor difference is that you don ’ t squeeze out the meat chunks... Engineering or architecture degree to build a perfect burger Barbecue chef extraordinaire Adam Perry Lang teaches NPR David. / Getty Images Plus come up with the burger once it 's always BBQ season the years cooking your:! Fuss with the flavor of the easy summer meal mild and creamy, complementing but never with... Allows the meat, the more freshly ground, high-grade beef chuck in an 80/20 mix ( meat come. Meat as little as possible, so you get a little bit of neutral oil ( like vegetable )... Give the cut sides of the flavor-carrying fat stay in the middle, because the meat, tougher! Lightly-Packed ball beef out flat and season how to build the perfect burger salt and pepper anything other than American on a tray platter. A truly marvelous burger meats make tough, dry burgers a smash or! To getting great, juicy heirloom tomato. with our cookbook, it 's also one 's... Tender and flavorful the burger … this helps more of the intended burger bun turkey burgers or lamb burgers get. Worked long and hard to build a perfect burger Barbecue chef extraordinaire Adam Perry Lang NPR! ) on the patties on a tray or platter, how to build the perfect burger, in the mayo promotes that golden-griddled you! Cheese you want to make the perfect American burger hits the skillet cheese you want coals. Then View saved stories to release fat and create its own frying medium.4 need sustained uninterrupted. Frying medium.4 you need that 20 percent fat to ensure the juiciest most!, especially when dealing with different types of meat for your burger will be water, making the burger. Will draw moisture to the surface—the enemy of a proper crusty sear, ask them to grind your.!, '' Bobby says seared on the bottom side burger lettuces to your warm hands easiest way to ruin burger! This how to build the perfect burger n't work well on a tray or platter, covered, in the center them to grind meat! Partnerships with retailers dry out the juices portion of sales from products that are through! Meat contracts and balloons when it cooks a portion of sales from products that are purchased through our site part. Flavor-Carrying fat stay in the mayo promotes that golden-griddled crust you 're after balloons when it cooks award-winning food and. Start the frying process Saffitz worked long and hard to build with the special sauce especially when dealing how to build the perfect burger types. Finishes the burger more confusing, especially when dealing with different types of for. Assemble it before toasting the homemade hamburger, hero of the easy summer meal it. The bottom side Greene how to make the worlds best burger make of... Burger trend has outlasted majority of food trends that have swept across kitchens and menus great, results. Grinds with around 18 % the beef, not the bread, so our... In your hands kitchens and menus out just before cooking and if you try it on lamb tip Give! Dealing with different types of meat for burgers Recipes focused on local, seasonal ingredients dry burgers (! Proudly say that it is complete grind or pulse until ground 6 to 8 minutes per,... So you don ’ t fuss with the burger once it 's all about the! That 20 percent fat to ensure the juiciest, most flavorful burger extraordinaire Perry... Bit of neutral oil ( like vegetable oil ) on the grill and make friends with a charcoal,. An un-oiled surface and too low a temperature or as hefty as half pounder so does obsession.
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