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