Making burgers at home is extremely easy. You don't even need a recipe! (But we've got you covered with a classic cheeseburger if you need one!) But the sad truth is that more often than not, at a cookout, the burgers are pretty bland and dry. Don't be the one responsible for flipping overcooked patties! Here's how to make a perfect and juicy burger, every. single. time.
First, buy good ground beef.
You don't need to go fancy. But you really shouldn't be using the packaged kind that comes with the preformed patties. They're most oven over-packed and are prone to becoming tough!
Our preference: 80 lean to 20 fat. This ensures a flavorful and juicy burger that's not too greasy. If you choose 90 lean, 20 fat, that's totally fine. Just know your burger will taste more beefy.
Don't overwork the meat.
Handle the ground beef kinda like you would with a meatball mixture. You only want to mess with it enough for the meat to hold together as a single patty. To fit nicely inside of a bun, we aim for a patty that's about 3 1/2- to 4" wide in diameter. Know that the burger will shrink a bit when it cooks.
Press your thumbprint into the center of each patty.
This hack is not wack. It helps the patty hold its shape as it shrinks (otherwise it would just poof up in the center!) which allows for even cooking.
Adjust your seasoning based on patty thickness.
If you're making a thick burger, you'll want to season the heck out of the patty before it hits the grill (or skillet) for a nice salty crust. But if you're working with a thin patty (especially one that will be smashed), we recommend using some restraint with the salt.
If grilling, get the grates HOT.
You want to hear a sizzle. Throw the burger on the grates too and you risk a sad, gray-looking patty, sans grill marks. We like cooking over direct heat when using coals or on medium-high if using a gas grill.
If cooking on the stovetop, get your skillet HOT.
Searing the burger locks in juices and starts the process for a nice, caramelized crust. Unless your recipe instructs otherwise, cook over medium-high heat. And DO NOT use a nonstick skillet. Cast iron is preferable, but an heavy-bottomed pan will work.
Time each side.
Once you cook a ton of amazing burgers (which will be in no time, we're sure), you'll be able to tell when your burger is ready to flip or take off the grill based on sight and touch. But until then, it's time to break out your phone timer and/or meat thermometer. Follow our handy guide below to cook your burger just to your liking.
For medium-rare burgers that are about an inch thick, you'll need to cook for 4 minutes per side. Or until internal temperature reaches 130°-135°. We try not to judge people that prefer their burgers well done, but we seriously discourage a cook time of 7+ minutes per side.
Add cheese during the last few minutes of cooking.
Most slices take more than 60 seconds to melt, so don't be afraid to add them 3 to 4 minutes before your burgers are ready to come off the grill.
Most importantly, have fun with the toppings!
Truth be told, a good burger doesn't really need much. A swipe of mayo, a slice of tomato, some crisp lettuce, and a couple pickle coins should do the trick. BUT, we usually can't help ourselves. The topping possibilities are endless. Find inspiration from some of our craziest ideas below.
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