Welcome to your ultimate guide to making the perfect burger! Let us provide you with all the tips and tricks you need to make mouth-watering, juicy burgers every time. From choosing the best ground beef and seasoning your patties to cooking methods and common mistakes to avoid, we've got you covered. Dive in and discover how to take your burger game to the next level!
For beef burger alternatives, check out our recipe Juicy Turkey Burger It also works for chicken, or use our highly-reviewed Black Bean Burgers.
Beef substitute
Choosing the right ground beef is crucial for a juicy, flavorful burger. Here's what you need to know:
80/20 ground beef: This mixture is 80% lean meat and 20% fat. It's the gold standard for burgers because the high fat content ensures a juicy, flavorful patty.
70/30 or 75/25 ground beef: These mixes contain more fat, which can result in juicier burgers, but they can also be greasier and shrink more during cooking.
90/10 or 93/7 ground beef: These lean alternatives are healthier but can result in a dry burger. If you're using lean beef, consider adding a tablespoon of olive oil or butter per pound to keep the patties moist.
Seasoning your meat
Seasoning a burger doesn't have to be complicated. You can't go wrong with simplicity. Here are the basic three:
- Salt and pepper: useful accessories. Use about 1 teaspoon salt and 1/2 teaspoon black pepper per pound of meat.
- Garlic powder and onion powder: This adds depth to the flavor. Use about 1/2 teaspoon per pound of meat.
- Worcestershire sauce: Adds umami and a little tang. Use about 1 tablespoon per pound of meat.
If you want to be bolder with flavor to change things up, there are always some interesting options when it comes to seasoning.
- Seasoning mix: Pre-made seasoning mixes can add a burst of flavor without much effort. try Fajita Seasoning, Dried farm spicesor even Cajun seasoning. Use about 1 tablespoon per pound of meat.
- Red pepper flakes or red pepper: If you like some heat, add 1/4 to 1/2 teaspoon red pepper flakes or cayenne pepper per pound of meat. Adjust the taste based on your spice preference.
- Jhal Sauce: A few dashes of your favorite hot sauce can add a nice kick. Use about 1 teaspoon per pound of meat, or more if you like it extra spicy.
- today: Finely chopped fresh herbs such as parsley, cilantro, or basil can add a fresh, vibrant flavor, or you can use dried herbs. Use about 2 tablespoons of fresh herbs or 1 teaspoon of dried per pound of meat.
Additives mix in
Adding ingredients directly to the patty keeps the flavor in the meat. You'll notice that most of these are popular toppings. Keeping them right there prevents you from having to deal with the topping sliding off. Here are some of the most popular options:
- cheese: Add about 1/4 cup of shredded cheese per pound of meat. Cheddar, Monterey Jack and blue cheese work well.
- Jalapenos: For a spicy kick, add 1-2 finely chopped jalapeños per pound of meat.
- onion: Add 1/4 cup finely chopped onion per pound of meat for extra flavor and moisture.
- bacon: Add 1/4 cup cooked, crumbled bacon per pound of meat for a smoky flavor.
- the egg: Adding an egg per pound of meat can help bind the patty, making it easier to handle and preventing it from falling apart.
Why and when to add an egg?
Adding an egg to your burger mix helps bind the meat, especially if you use lean ground beef or add lots of mix-ins like cheese or veggies. Eggs help keep the patty intact during cooking, making it less likely to fall apart.
Fun with flavors
Don't overwork your meat
Gently mix in your ground beef with any seasonings or add-ins. Overworking the meat can result in a tough, dense burger. Move the meat as little as possible to keep it tender.
thickness
1/4-inch thick: Ideal for quarter-pound (4 ounce) burgers. These cook quickly and are perfect for a thin, classic diner-style burger.
1/2-inch thick: A third pound (about 5.3 ounces) is typical for burgers. They're a good balance between thickness and cooking time, resulting in a juicy burger with a nice sear.
1-inch thick: Great for half-pound (8-ounce) burgers. They take longer to cook but give a hearty, juicy bite. Perfect for those who like thick, meaty burgers.
Patty vs. Bun: The Perfect Fit
Contractions happen! To make sure your burgers fit perfectly into your buns, aim to make your patties about 1/2 inch wider than the surrounding buns. This accounts for the inevitable shrinkage during cooking, giving you a perfectly sized patty that fills the bun from edge to edge. Now a little extra width means a perfect fit later!
Middle indent
Use your thumb to press a small indent in the center of each patty. This helps the burger cook evenly and prevents it from bubbling in the middle.
cooking options
Hundred-top: This method gives you a nice sear and is convenient for indoor cooking, whatever the weather. A cast iron skillet is the best choice, but a heavy nonstick skillet is another great option. Heat a heavy skillet over medium-high heat. Cook the patties for about 4-5 minutes per side for medium doneness.
Grilling: Grilling provides a smoky flavor and beautiful grill marks. The method is similar to the stovetop, except it has a different source of heat. Preheat your grill to medium-high heat. Cook the patties for about 4-5 minutes per side for medium doneness.
Smoking: Smoking adds a deep, rich flavor and a beautiful red color. Set your smoker to 225°F. Smoke the patties for about 60-90 minutes (depending on thickness) until they reach 145°F for medium doneness. to see us Recipe for smoked burgers For more details.
Air Fryer: This method is quick and results in a juicy patty with a slightly crispy exterior. Preheat your air fryer to 375°F. Cook the patties for about 10-12 minutes, flipping halfway through. to see us Air Fryer Burger Recipe For more details.
Internal cooking temperature
In the United States, burgers are safe to cook medium, but note that recommendations may vary in other locations. Eat ground beef under medium at your own risk.
rare: Cook to an internal temperature of 120-125°F. The center will be cool and red. This usually takes 2-3 minutes per side.
Rare Medium: Cook to an internal temperature of 130-135°F. The center will be warm and red. This usually takes 3-4 minutes per side.
the middle: Cook to an internal temperature of 140-145°F. The center will be warm and pink. This usually takes about 4-5 minutes per side. For best results, remove the burgers from the pan or grill when they reach 140°F and let them rest for 5 minutes. During this time, the temperature will rise to 145°F.
Medium well: Cook to an internal temperature of 150-155°F. The center will have a light pink tint. This usually takes about 5-6 minutes per side. Aim for an internal temperature of 150°F and let the burgers rest until they reach 155°F.
hello: Cook to an internal temperature of 160°F or higher. The burger will be fully cooked with no trace of pink. This usually takes 6-8 minutes per side. Be aware that well-done burgers can be less juicy and a bit dry, but if that's what you like, go for it!
Remember, using a meat thermometer is the best way to ensure your burger reaches the desired doneness without overcooking it.
Bun option
There are a lot of options out there when it comes to buns. Stick with one of the classic 5 options, or have some fun with Texas Toast, French Bread, or go completely wild with our Mac and cheese buns. That's right, a bun made with fried mac and cheese. You are welcome.
Brioche Buns: Soft, slightly sweet, and buttery. Perfect for gourmet burgers.
potato bun: Soft and slightly chewy with a mild flavor that complements any patty.
Sesame seed buns: Classic and versatile, with a slight crunch from the seeds.
Whole wheat bran: A healthy option with a hearty flavor.
Pretzel Buns: Dense and chewy, with a distinct flavor that pairs well with robust burger toppings.
Toasting buns
Toasting your buns adds a crunch and keeps them from getting soggy, toasting is especially beneficial for soggy toppings, lots of cheese, or high-fat burgers.
Place the buns cut-side down in a skillet or on a hot grill for about 1-2 minutes until they are golden brown. Watch them closely to avoid burns. You can brush them with oil or butter before placing them on the grill for an almost toasted bread experience.
common mistake
Overworking the meat: Ground beef can make the patty tough and dense if handled too much. Mix the meat and spices gently and until just combined.
Underseasoning: A bland burger is a sad burger. Be sure to season your meat well with salt, pepper, and any other desired spices or seasonings. Remember, a well seasoned patty makes all the difference.
Not preheating the cooking surface: Whether you're using a grill, skillet or air fryer, make sure it's preheated before you start cooking. This helps to sear the outside of the patty and lock in the juices, resulting in even cooking.
Press on the patties while they cook: It may be tempting to press down on your burger with a spatula, but doing so will squeeze out the juices, resulting in a dry burger. Let the patties cook as undisturbed as possible to retain their moisture and flavor.
