The Best Burger Recipe – So Good the Bun Gets in the Way (2024)

FAQs

Do u put eggs in homemade burgers? ›

Instructions for How to Make Ground Beef Patties for burgers: In a mixing bowl, combine the ground beef, 1 egg, and a generous amount of salt and pepper to season (half tsp each). Egg is a burger binding agent for the ground beef patty. Divide the well mixed beef into four equal round balls and form into patties.

Yes definitely. I like adding Worcester sauce in my burgers. It adds a nice little bit of a kick from inside the burger. While there are times I like to go really fancy, some days, you just want to have a nice and simply quick and dirty burger for quick grilling…

Great burger restaurants use high quality ingredients. Sauces and other ingredients have lots of flavor that can make up for less flavorful low quality meats, making it tempting to cut corners. However, using good meat and the right spices can enhance every burger even if it's lathered in a million flavorful sauces.

If you are forming your own patties, you can season the blend as you mix and shape them. If possible, season at least 30 minutes (and up to to two hours) before cooking to let that seasoning work its way into the patty. There's no skipping this step: Unseasoned burgers will always taste bland.

Beef burgers need nothing more than a sprinkle of salt, preferably kosher salt, to cook up juicy and delicious. Some black pepper is also welcome, and there's no reason not to branch out with any number of hamburger-friendly seasonings: herbs, spices, onions and more.

For beef and lamb burgers, choose mince that has at least an 80% meat to 20% fat ratio. The fat is essential for juiciness and flavour. If you can't find mince with the right ratio, add finely chopped streaky bacon to your patty mixture.

Ground meats with a higher fat content will stick together well on their own. That's why many good hamburgers are made with 80% lean and 20% fat beef. Lean beef, with a lower fat content, it won't stick together as well. However, that doesn't mean you can't use anything but fatty meat.

And on this, experts concur — the most popular and flavorful ratio of lean to fat comes in at 80/20. Paul Vaccari, owner of New York City's Piccinini Brothers, which sells to restaurants as well as individuals, says his most popular mixture for hamburgers is an 80/20 ground chuck.

Preheat a grill or griddle over medium-high heat. Make the burgers: Form the meat into 6 patties. Lightly season with salt, pepper and garlic salt. Grill the patties to medium, 4 to 5 minutes per side.

What makes a burger so tasty? ›

High fat content, good meat,, proper seasonings, and CHAR. You can re-create the flavor of a restaurant-style burger at home if you know what you're doing. For the meat, you want something that inherently has good flavor AND a high fat content.

Some of the best beef cuts for burgers include: Ground Round — As stated above, this cut does well on its own as a reliable option for creating delicious burgers. Round meat can be from top round or bottom round. Brisket — Brisket has incredibly high fat content and great beef flavor.

Get the meat to fat ratio right

It's literally the most important aspect of a good burger. Ideally your meat will have an 80 percent meat to 20 percent fat split – that's the magic ratio for burgers that melt in your mouth without falling apart in your hands.

The less you handle your ground meat, the better. Mushing it causes the proteins to get worked up, and that makes your burgers less tender. So for the best burgers, don't do ANYTHING to it before you shape the meat it into patties. Don't dump it in a bowl to add seasoning — not even salt and pepper — and mix it around.