The Perfect Burger

Who doesn't love a perfect burger that is juicy, flavorful, and perfectly cooked? It's an art that, when done correctly, can be a real masterpiece. Here I have for you all of the tips and tricks you need to make the best burgers that everyone will love. 

HOW TO MAKE THE PERFECT BURGER:

• Use 80% ground chuck: Perfect for the juiciest burgers. 
• Don't overwork the meat: When you handle ground beef you are altering the structure of the proteins. The protein chains become linked and as a result, the meat becomes tough. To avoid this, use your hands to gently shape the patties. 
• Make the Beef the Star: Mix-ins such as egg, bread crumbs, onions, etc. are great if your making meatballs, but this is a burger. For one, adding all that stuff forces you to overwork the meat. And two, it takes away from the delicious flavor of the beef. Keep it simple with salt & pepper for a great, delicious burger. 
• Form patties larger than the size of your bun: During cooking the patties shrink significantly. So shaping them larger results in a patty that is, or is close to, the same circumference of your bun.  
• Make a divot in the center of the patties: The center of the patty will puff up during cooking, so making a divot keeps them nice and flat. 

Season Correctly:

• Do not salt the beef too early: As soon as you add salt to beef it starts drawing out moisture and dissolving proteins. So if the salt is added too early you will be left with a dry, tough patty. The best time to season is right before you're about to cook the patties.  
• Season generously: Even the world's finest Kobe beef would be bland without a generous addition of salt and pepper. Freshly ground black pepper and kosher salt are best. 

Cooking the Patties:

• Cook patties over high heat: Burgers cook quickly over high heat. The best way to cook burgers is by using a very hot cast-iron skillet or griddle with neutral oil or rendered beef/pork fat. 
  • Making a bacon burger? Awesome, the rendered fat is perfect for cooking patties in. 
• Use a meat thermometer: Unless you are very skilled at the poke test, it's always best to use a meat thermometer. Cook to an internal temperature of 135° for medium-rare and 150° for medium-well. 
• Let the burger rest: Let the burger rest for 5 minutes before serving so it has time to reabsorb its juices.   

Assembling the Burger: 

• Use the right bun: The best buns for burgers are potato buns, brioche, or sesame. Butter the buns and toast on the inside for about 30 seconds before assembling the burger. 
• Keep toppings to a minimum: If you go crazy with toppings the burger will be too big and end up falling apart. Choose 3-4 of your favorite toppings and a couple of condiments.  

Order of topping assembly can be a controversial topic- remember when everyone freaked out over Google's hamburger emoji that had the cheese UNDER the patty? Anyways, this is my logic, try not to judge: Lettuce under the patty so that it catches the juices and keeps the bottom bun from getting soggy. Then, onion goes in between the lettuce and the patty, serving as a barrier that keeps the lettuce away from the heat. As for the tomato, I don't really have a preference for under or over.

Have a different order you prefer? Let me know in the comments. Maybe you'll sway me. ????

More Ground Beef Recipes: 

• Meatball Recipe
• Stuffed Shells
• Asian Glazed Meatballs
• Beef Stroganoff