Anyone can throw some patties on the grill, slap them between a couple pieces of bread, and call it a burger. If you’re looking to create a perfect signature burger of your very own, though, here are some pro tips that will make you the burger king.
Pick The Right Kind Of Meat
Most chefs agree that the right fat-to-meat ratio for the perfect burger is 80% meat and 20% fat or an 80/20 mixture. America’s Test Kitchen held a taste test using the most popular kinds of ground beef. The results? Testers determined that ground chuck was the favorite, imparting a rich flavor and tender texture.
If you’re truly serious about your burger quest, nothing beats grinding your own meat. Professional chefs recommend you grind your own meat at home because you don’t know exactly what you’re buying from the store. Try grinding a mixture of ground chuck, brisket, and boneless short rib with an electric meat grinder or a food processor. Dice your meat into one-inch chunks, spread them on a rimmed baking sheet, put them in the freezer for about 15 minutes until they’re firm but not frozen. Then, working in 1/2-pound batches, pulse the meat to the desired grind size (about 10 to 12 one-second pulses).
Handle It Right
The meat should be handled as little as possible. Burger genius Bobby Flay, who has literally written the book on grilling, has this advice for shaping a burger patty:
“Once you shape the patties, use your thumb to make an indentation in the center of each burger. This does two things,” Flay says. “One, it prevents flying saucer-shaped burgers—you know the ones I am talking about: all puffed up and bulging in the center. As the meat cooks and expands, the depression magically disappears, leaving you with beautifully shaped and cooked burgers.”
Season Properly
Unseasoned beef is just blah. The Chew host Michael Symon says that it’s best not to season the inside of the burger. Salt and pepper are all you really need, and you can salt the meat before placing it on the grill.
“You’re going to need more salt than you think,” he says. “There’s nothing wrong with salting the meat right before putting it on the grill, but what makes a burger extra juicy is when you season it ahead of time, giving it a minimum of two hours or a maximum of 12 hours.”
Know Your Temperatures
Be safe out there, people! Nothing ruins a picnic like a case of food poisoning. While there are all sorts of tricks that one can use to try to detect the doneness of meat, I prefer the only method to be accurate every single time—a thermometer. Here are the temperatures to remember:
Rare: 125 degrees Fahrenheit
Medium rare: 130 degrees Fahrenheit
Medium: 135–140 degrees Fahrenheit
Medium well: 145–150 degrees Fahrenheit
Well done: 155 degrees Fahrenheit and above
Giving your burgers a little rest once you take them off the grill. This will help redistribute the heat and get them to their juicy best.
Choose The Right Toppings
There’s really no wrong way to top your burger. If you’re a purist, go for the classic lettuce, tomato, onion, and pickles with your condiment of choice. Put a breakfast spin on it with a gooey fried egg, cheese, and bacon. Take on the wild west with cheese, bacon, a thick onion ring, and barbecue sauce.
Whatever toppings you choose, be sure to slice everything thin enough that you don’t end up with it all over you instead of in your mouth.
