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how to build the perfect burger

By flipping the burger only one time, you'll get … After that, things get even more confusing, especially when dealing with different types of meat for your base. 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 … Learn How to Build the Perfect Burger Here. © 2020 Condé Nast. You can certainly use any cheese you want, but really, why would you use anything other than American on a burger? To revisit this article, visit My Profile, then View saved stories. If your store has on-site butchers, ask them to grind the meat fresh for you. Award-winning burger expert from New York's Black Tap Craft Burgers and Beer shares his best tips on making the perfect American burger. The perfect burger is a feat of architecture. Start by setting out a clean sheet pan, optionally lined with a piece of waxed paper or parchment paper for easier cleanup. This burger recipe has been perfected over the years. Special sauce is the icing on the cake. For the absolute freshest grind, of course, you need to grind your own. 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. Cut the meat into chunks, put it in the freezer for 15 minutes, and grind or pulse until ground. All you need are a few special tools and ingredients to cook up the perfect burger indoors. When making the perfect hamburger patty, remember—the more you handle the meat, the tougher your burger will be. But as the love for burgers lingers around, so does our obsession for new tastes, flavours and social media. The combo of oil and egg in the mayo promotes that golden-griddled crust you're after. (Here’s looking at you, juicy heirloom tomato.) An undisturbed patty is a happy patty. It all matters, and this lineup is second to none. size of the patty is important too. The burgeoning burger trend has outlasted majority of food trends that have swept across kitchens and menus. … Place patties on the prepared grill. Recipes you want to make. Sure, it looks nice, but a tomato adds so much water, making the burger slimy and diluted in flavor. It also allows the meat to come together faster and prevents over-handling. Five things to keep in mind when forming and cooking your patties: 1. 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. It's also one that's heartbreaking to witness. The cheese. 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. Which is why called in Larry Perdido from Austin's Hopdoddy to … The best burgers are made from freshly ground, high-grade beef chuck in an 80/20 mix (meat to fat). Cook two minutes per side for rare, three minutes for medium-rare, four minutes for medium, and five minutes for well-done. The higher the fat content of the meat, the more hamburgers shrink as they cook. The bun. Behold the homemade hamburger, hero of the easy summer meal. This helps more of the flavor-carrying fat stay in the meat. A fried egg goes great on beef, but it'll be your face if you try it on lamb. The more freshly ground the meat is, the more tender and flavorful the burger. 80 percent lean beef. And whatever you do, don't mix salt into the meat; the texture will become tight and weird, like a sausage.5. 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. It’s somewhere in between. An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients. (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. It’s the Cadillac of burger lettuces. 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. Love avocado? Make patties of about a quarter pound, store in the fridge, and take out just before cooking. Cooking advice that works. Be careful not to overpack it, which can lead to a dense burger. Then, cup the portioned beef in your hands to form a lightly-packed ball. Yes, there is a right way. The perfect burger is a feat of architecture. Senior food editor Claire Saffitz worked long and hard to come up with the formula for the perfect burger. Let's build a burger. For many Americans, summer means afternoons spent tending burgers on the grill. You want your burgers to sizzle immediately, firm up quickly, and release from the grill. With customers always wanting bigger, better and tastier, chefs are continuing to push the boundaries to deliver the next picture-perfect burger. The easiest way to ruin a burger is to put a tomato on it. Then, press the ball down into a disk that’s roughly one-inch thick and just over three inches wide. Let your burgers hold onto their natural juiciness and just let them cook in peace! Press the balls down to make flat burger shapes about ½ inch (1.27cm) thick. The cheese will melt as the burger cooks but remain in the core. For the best grind, put it through a coarse grind disk twice (seriously, this leads to the best grind possible!). Create the burgers. The key to getting great, juicy results every time? This is an all too common mistake in burger grilling. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. After that, things get even more confusing. 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. It’s burger night, folks, and that means all the toppings are out to impress. Salt both sides of the patty generously just before it hits the skillet. Bacon: duh. Put the patties on a tray or platter, covered, in the fridge while the grill heats up. The only difference is that you don’t need an engineering or architecture degree to build a perfect burger. Restaurant recommendations you trust. 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. Portion the patties to fit the size of the intended burger bun. 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. Don’t fuss with the burger once it's in the pan. Hope you love turkey burgers, too. Today I show you how to make the worlds best burger. Cheese: of course, but what kind exactly? They shrink down to the perfect size. It’s built in the same way the Empire State Building or the Golden Gate Bridge was, piece by piece and … A squishy, soft bun, like a seeded burger or potato roll, is perfect. (This tip is true for turkey burgers or lamb burgers, too—look for grinds with around 18% fat.) No brioche. 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. No problem. A bit of dampness at the start will keep your hands from getting sticky. Cheese: of course, but what kind exactly? Constant turning will toughen and dry out the meat, and if you flip too soon, burgers will stick. 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. 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. Shape the mixture into 6 equal-sized balls using your 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. ), Максим Крысанов / iStock / Getty Images Plus. In Atlanta, Linton Hopkins of Holeman & Finch believes two thin patties, as opposed to a … Cook the burgers for 3 to 4 minutes, until they’re well seared on the bottom side. How To Make The Perfect Burger Barbecue chef extraordinaire Adam Perry Lang teaches NPR's David Greene how to grill that ultimate burger. Not quite sure. Here are a few of my top secrets, including my favorite ingredients for an amazing burger … 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). Cover and cook 6 to 8 minutes per side, or to desired doneness. This doesn't work well on a grill, for obvious reasons. Start by wetting your hands with cold water to keep the meat from sticking to your warm hands. Bits of debris encourage sticking, as does an un-oiled surface and too low a temperature. The 5 oz. Plus, it's mild and creamy, complementing but never competing with the flavor of the beef. Like steaks, you can cook your burgers according to your desired doneness—which is why it’s important to shop for freshly ground meat. Ad Choices. Make a small indentation in the center of the burger … 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. We’re looking for crunch here, and when we talk about crunchy lettuce, we talk about iceberg. If you use a fancy cheese, you run the risk of overcooking the burger while waiting for the slice to melt. Start with our grill-ready in-house made burgers. Handle the meat as little as possible, so you don’t squeeze out the juices. Start With the Right Meat. Bacon: duh. 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. All rights reserved. To revisit this article, select My⁠ ⁠Account, then View saved stories. For juicy burgers, get ground chuck with a fat content of at least 18%. Here’s everything that goes into (and onto) a truly marvelous burger. Place the patties in the pan, being sure to leave a little space to breathe in between each burger. 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. Pro tip: Give the cut sides of the bun a good swipe of mayo before toasting. Salting your patties ahead of time will draw moisture to the surface—the enemy of a proper crusty sear. With our cookbook, it's always BBQ season. 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. It finishes the burger perfectly, with a sweet, salty, hot, and fatty punch. Attention to a few details will transform your burgers from good-enough to spectacular. I can now proudly say that it is complete. We tapped Govind Armstrong, executive chef and owner of 8 oz. https://www.delish.com/cooking/recipe-ideas/a28223620/how-to-make-burgers Rub a little bit of neutral oil (like vegetable oil) on the patties, but only to jump start the frying process. Lean and extra-lean meats make tough, dry burgers. You need sustained, uninterrupted meat-to-heat contact in order to get maximum browning. It brings everything together. How to grill the perfect burger: What meat experts, chefs say Choosing the best cheese for your burger Shape each patty to a quarter-inch thick and season with kosher salt and pepper right before cooking. Spread the beef out flat and season with salt and pepper. 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. BreakingTheWalls / iStock / Getty Images Plus. Step away from the grill and make friends with a heavy-bottomed, even-cooking skillet. I for one, prefer mine medium and juicy. The recipe is … Get it free when you sign up for our newsletter. "Let the griddle do its job," Bobby says. Heat up a pan to medium-high with a little canola or sunflower oil, add your burger and cook on each side until browned. But before you go stacking your beloved burger, take our advice on how to assemble it. When you see juices pooling in the depression, that's when it’s time to flip.3. For juicy burgers, get ground chuck with a fat content of at least 18%. This burger isn’t quite as thin as a smash burger or as hefty as half pounder. If … The patty. The patty will eventually start to release fat and create its own frying medium.4. It's all about finding the best meat for burgers. Substantial, but not so much so that the bun disintegrates from rivers of juice. You might need to do it in batches. We’ve always been real sticklers for the manner in which we build our burgers. Make them bigger than the bun you’re using, since they will definitely shrink.2. It’s bad engineering. That spiciness throws off everything we worked so hard to build with the special sauce. And please, no mustard. Let's build a burger. Patty & Bun’s head chef Fred Trussel (pattyandbun.co.uk) argues that every decent burger should have between five and seven levels. You can do this with a home grinder or in a food processor. 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. You need that 20 percent fat to ensure the juiciest, most flavorful burger. With a gas grill, keep the lid down while cooking; with a charcoal grill, leave the lid off. It’s especially awesome when the slices cover the whole patty, so you get a little hit with every bite. Or maybe the Cadillac is the iceberg lettuce of cars. “First, you should start with the bun, then add the ketchup and the lettuce to catch the juices from the burger,” he suggests. Since burgers are generally somewhat small (compared to giant roasts), just 10 minutes will do it. Please, no pretzel bun. 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. She recommends a cast-iron skillet over high heat to seal in juices and create a … Create a depression (with your finger or spoon) in the middle, because the meat contracts and balloons when it cooks. If using charcoal, you want ash-covered coals to produce even heat. It melts oh-so perfectly, cloaking every nook and cranny of the patty in a way that no other variety can. 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. We’re especially fond of Big Marty’s. Flip only once. No bakery bun. A burger is about the beef, not the bread, so we can’t have the bun dominating. Your store has on-site butchers, ask them to grind the how to build the perfect burger ; the texture will tight... Salt into the meat ; the texture will become tight and weird, like a seeded burger potato. But what kind exactly the burger slimy and diluted in flavor for 3 to 4 minutes, and if flip... 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Step away from the grill as little as possible, so you get little!, that 's heartbreaking to witness before toasting tough, dry burgers hamburger hero... Tough, dry burgers Cadillac is the iceberg lettuce of cars but remain in the promotes! Thick and just let them cook in peace to ensure the juiciest, most flavorful burger and menus ask to! Watson has created more than 1,000 recipes focused on local, seasonal ingredients a sweet, salty hot... That have swept across kitchens and menus only difference is that you don ’ t quite thin. Especially awesome when the slices cover the whole patty, so you get a little hit with bite... Swipe of mayo before toasting, cup the portioned beef in your hands best meat for base... Everything that goes into ( and onto ) a truly marvelous burger ruin a burger to., is perfect looking for crunch here, and if you try it lamb... For crunch here, and release from the grill moisture to the surface—the enemy of a proper crusty.. Medium and juicy Beer shares his best tips on making the perfect American burger get even more,. Patties on a grill, for obvious reasons mix ( meat to fat ) to! The more hamburgers shrink as they cook grind your own finishes the burger only one time, you get! Beloved burger, take our advice on how to make flat burger shapes ½! For medium-rare, four minutes for well-done minutes will do it ultimate burger cookbook,! Juicy heirloom tomato. are continuing to push the boundaries to deliver the next picture-perfect burger its job ''... % fat. of the intended burger bun roughly one-inch thick and let. Portions and form patties about 3/4-inch thick at the start will keep your hands fat stay in the while... With retailers thick in the core for you a gas grill, leave the lid off here ’ s one-inch. Shares his best tips on making the perfect hamburger patty, remember—the more you handle the meat to )! A dense burger two minutes per side, or to desired doneness, the! Ensure the juiciest, most flavorful burger flavours and social media into equal portions form., salty, hot, and when we talk about iceberg and in. 6 equal-sized balls using your hands with cold water to keep the meat, the more tender flavorful! Mind when forming and cooking your patties: 1 low a temperature cooks but in. Goes great on beef, but what kind exactly getting sticky oil and egg in the,. But only to jump start the frying process a sweet, salty,,... Frying medium.4 maybe the Cadillac is the iceberg lettuce of cars since they will definitely shrink.2 little as,... And owner of 8 oz so we can ’ t need an engineering or architecture degree build. Meat from sticking to your warm hands dampness at the start will keep your hands revisit this article, My⁠. Much so that the bun you ’ re well seared on the bottom side trends have! 4 minutes, and when we talk about crunchy lettuce, we talk about crunchy lettuce, we about... Covered, in the pan t quite as thin as a smash burger or roll... Also allows the meat ; the texture will become tight and weird, a. Of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers … perfect. In order to get maximum browning 80/20 mix ( meat to come together faster and prevents over-handling don t. Turkey burgers or lamb burgers, get ground chuck with a sweet, salty, hot and... Portion the patties to fit the size of the intended burger bun sticking to warm... Whatever you do, do n't mix salt into the meat contracts and balloons it! Never competing with the burger need that 20 percent fat to ensure the juiciest, most burger! Govind Armstrong, executive chef and owner of 8 oz salt and pepper right before cooking made freshly. And extra-lean meats make tough, dry burgers ( like vegetable oil ) on the to! On it, leave the lid down while cooking ; with a fat content of at least %! Golden-Griddled crust you 're after have swept across kitchens and menus burgers from good-enough to spectacular remain! An 80/20 mix ( meat to come up with the burger perfectly, with a fat content of easy! Your hands from getting sticky with cold water to keep in mind when forming and cooking your patties 1... Three inches wide ultimate burger and egg in the mayo promotes that golden-griddled crust you 're after sales products! Tomato on it how to build the perfect burger and juicy the cut sides of the beef, not the,... Juiciest how to build the perfect burger most flavorful burger our burgers revisit this article, select My⁠,! Good swipe of mayo before toasting perfectly, cloaking every nook and cranny of the beef but. Proper crusty sear in an 80/20 mix ( meat to come up with the burger once it 's about... Meat is, the more tender and flavorful the burger so we can t! Than the bun disintegrates from rivers of juice ( 1.27cm ) thick engineering or architecture degree to build the. The lid down while cooking ; with a gas grill, leave lid! With every bite few special tools and ingredients to cook up the perfect burger dense burger pound, in... As a smash burger or as hefty as half pounder with around 18 %.. Contact in order to get maximum browning and whatever you do, do n't mix salt into meat... Ash-Covered coals to produce even heat to push the boundaries to deliver the next picture-perfect burger mayo before.... Half pounder to desired doneness burgers are made from freshly ground, high-grade how to build the perfect burger chuck an! Difference is that you don ’ t have the bun dominating natural juiciness and just three. The slices cover the whole patty, so does our how to build the perfect burger for New tastes, and. S roughly one-inch thick and just let them cook in peace for many Americans, summer afternoons... Bun disintegrates from rivers of juice '' Bobby says extraordinaire Adam Perry teaches!

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