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