How to Cook the Perfect Burger
The perfect addition to any BBQ party and the ideal food for any weeknight dinner — wondering how to make your burgers juicy and full-flavored? We’ve got your back. Try out our tips and you’ll be taking pride in your hamburgers in no time.
1. Make Sure You’ve Got the Right Grilling Tools
Start by making sure you’ve got the right grill and accompanying tools. Your tongs should be solid and your spatula unwavering. Also make sure that there’s a cooling rack to rest your burgers, even if it’s just for a minute. We suggest getting your hands on nice grilling tools that aren’t only good for flipping burgers but also for a full-fledged backyard BBQ with skewers, skillet and all.
2. Start With a Clean Grill
Nobody starts frying an egg on a dirty, bumpy skillet right? So, don’t even think about grilling your meat on built-up residue from past meals. Scrub any remains off (use a grill brush) and oil the grates nicely to get the base ready. You may dip a paper towel in oil and use your tongs to nicely rub the towel along the grates.
3. Ground Beef With Higher Fat Content
We recommend the 80-20 mix of ground beef with higher fat content. Always avoid extra-lean meat blends when it comes to burger patties. The 80 percent lean meat and 20 percent fat content allow you to grill without compromising on the juiciness of the finished product.
4. The Meat Should Be Cold
For the fat to bind well with the lean meat, you must start with a cold mixture. Throw your meat in the refrigerator until you’re ready to season it and form patties. Once you’re done making your patties, throw them back into the refrigerator until you’re ready to grill them. Otherwise, the heat from your hands and environment may ruin the texture of your patties before you’ve even begun grilling.
5. You Can’t Overwork the Beef
You need to mix the ground beef just enough to incorporate the seasonings. If you work it too much, it’ll crumble apart as you eat it and that’s never fun! The key is to bind the texture of lean meat with the juiciness of fat — mixing it too much will break that binding.
6. The Ideal Patty Size
If the first bite of your burger doesn’t have the same amount of bun and patty in it, you’ve done it wrong. The patty must be at least 1-inch bigger than the buns themselves. Plus, to correctly size the patties, make sure to thicken the edges of the patty — this will help counteract the inevitable shrinkage when you’re grilling it.
7. Just Flip – Don’t Press
Once you’ve placed the patties on the grill and they’re cooked enough to make your mouth water, make sure you don’t press out the juices in excitement. Pressing can dry the fat content and that results in dry burgers. So, make sure you’re only flipping the patties, and not pressing.
Here’s how long you need to cook your patties:
- Rare patties – 4 minutes (125 degrees F)
- Medium-rare patties – 5-6 minutes (130 degrees F)
- Medium patties – 7-8 minutes (145 degrees F)
- Well-done patties – 9-10 minutes (160 degrees F)
8. Rest Your Buns
Once you’re done heating your buns and you’ve placed the patty inside, make sure to let it rest for a minute or two. This will allow the juices to blend in with the buns.
9. Get Funky With the Flavors
Mushrooms, olives, cheese and all your other secret ingredients must go in at this point. Add in any sauces or other meat cuts that you’d like. We suggest keeping it minimal with the sauces to fully savor the original taste.
10. Serve
Once you’re done, you can serve your burger with tomato, lettuce, pickles and other condiments on the side for whoever would like to add them.