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