How to make the perfect burger?

timmeh

timmeh

timmeh

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Englishman in the USA
I have a great inability to make a good burger. I've tried mixing egg in, not mixing egg in as well as a tonne of different spices and can never get a burger that I'm completely happy with.

They always get cooked on the bbq, btw, come rain or shine.

I can't go on living like this, I need good burgers! How do you guys do it?
 
good beef, correct seasoning (salt and pepper only) and a very hot pan.

a good burger is close to a good steak, treat it well and let the meat be the flavour.

just remember the fat is a big part of the burger.
 
timmeh said:
I have a great inability to make a good burger. I've tried mixing egg in, not mixing egg in as well as a tonne of different spices and can never get a burger that I'm completely happy with.

They always get cooked on the bbq, btw, come rain or shine.

I can't go on living like this, I need good burgers! How do you guys do it?
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Make sure the mince you are using has a decent fat %, 80-20 is the so called optimal ratio. People that think they are being healthy getting 95-5 end up with dry taste less burgers.

Also, cooking on a BBQ can be good but it can also lead to issues if you are not careful, they can dry out, or cook too fast on the outside which means by the time the inside is cooked they are over done.


I would start with a frying pan, 80-20 mince, pinch of salt, no egg or anything else.
Then experiment with different brands of beef mince, or even making your own (from chuck steak).
 
That might be where I'm going wrong then. I always buy the leanest meat I can find. I think I'm making them too thick too.

I'll try a pan instead, I've always avoided them because I didn't want them sat in their own fat but I guess that isn't a bad thing.

The smash technique sounds good too. I need to find myself a big spatula now.

Thanks guys!
 
Coarse mince or spend the time chopping your own. Chuck steak.
Salt and pepper
Marrow cut into cubes
Refrigerate for at least an hour
Slap over white coals and only turn once

Easy


Add some kidney beans and spring onion for a change
 
timmeh said:
That might be where I'm going wrong then. I always buy the leanest meat I can find. I think I'm making them too thick too.

I'll try a pan instead, I've always avoided them because I didn't want them sat in their own fat but I guess that isn't a bad thing.

The smash technique sounds good too. I need to find myself a big spatula now.

Thanks guys!
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Sat in their own fat is exactly what you want, that is what gives it flavor.

In general with meat the fat has more flavor and will keep the meat moist and tender.

In meat grading for things like steak, the higher quality steaks have a higher fat content through marbling.
 
I think meat quality helps a lot (not surprisingly), try some from a good butcher rather than the supermarket.

I prefer a cast iron griddle to cook them on fwiw.
 
Pretty much already covered in detail but just to add my take on it:

Decent quality mince (from a good butcher) with at least 20% fat. 25% is better imo. Maybe add some pepper but aside from that no seasoning at all (including salt) whilst you shape the patties. Keep the burgers fairly thin - perhaps 1.5cm thick at most. Immediately before cooking liberally salt the outside.

Cooking method you can either use a screamingly hot cast iron pan or if you want something a bit more BBQy light a chimney of coals and rather than tip them into the BBQ simply place the grate on top of the chimney. You'll only be able to cook one burger at a time but it will cook incredibly quickly (quicker than in a cast iron pan even) and will take on lots of BBQ flavour from the flare-ups. This is a great way to get something that is medium-rare on the inside whilst being well charred on the outside.

Something that is often overlooked is the quality of the buns. Get something decent and in whatever style you really like. Demi-brioche buns are my favourite and good at holding structure. Make sure you warm them up too. A cold and dry-tasting bun can ruin an otherwise great burger.
 
FrenchTart said:
Pretty much already covered in detail but just to add my take on it:

Decent quality mince (from a good butcher) with at least 20% fat. 25% is better imo. Maybe add some pepper but aside from that no seasoning at all (including salt) whilst you shape the patties. Keep the burgers fairly thin - perhaps 1.5cm thick at most. Immediately before cooking liberally salt the outside.

Cooking method you can either use a screamingly hot cast iron pan or if you want something a bit more BBQy light a chimney of coals and rather than tip them into the BBQ simply place the grate on top of the chimney. You'll only be able to cook one burger at a time but it will cook incredibly quickly (quicker than in a cast iron pan even) and will take on lots of BBQ flavour from the flare-ups. This is a great way to get something that is medium-rare on the inside whilst being well charred on the outside.

Something that is often overlooked is the quality of the buns. Get something decent and in whatever style you really like. Demi-brioche buns are my favourite and good at holding structure. Make sure you warm them up too. A cold and dry-tasting bun can ruin an otherwise great burger.
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Now you're just making me hungry! and it's only 08:45 in the morning...
 
For me the bun can't be too big, or too dry. I want something that holds the burger patty for me. So many burgers fail on too much bread:patty ratio and it just ruins it.
 
Salt & pepper
Marrow

Very, Very hot pan.

I also like to butter my buns :) and then gently cook them for a bit to get them warm and give them a crispy interior surface which holds the ketchup/mustard mix unstead of soaking in.

I'm drooling now. Guess what I'm going to have for tea !
 
I have found a burger press improves the texture and cook because you get a nice air pocket free even shaped burger.

Personally I add finely diced onion and roasted sweet pepper. I like to add sal, pepper, cumin and smoked paprika to the mix.

I agree with the comments on beef and cooking methods above. 20% fat an cook nice and hot don't flip too early or too often.
 
The last lot of burgers I made I put a few slices of Mexicana cheese in the middle of them. Mmmmmm delightful!

Made with 20% fat mince and a small grind of pepper. Lush!
 
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