No matter the bun, sauce, or toppings, every delicious burger starts with a perfectly cooked patty. Here’s what chefs from around the country say you need to achieve that.
CHOOSING MEAT
First things first, before we even get to cooking you have to pick out the right ground beef. Chef Michael Ollier, senior corporate chef for the Certified Angus Beef brand, says his go-to for everyday burgers “is classic 80/20 chuck (80% lean, 20% fat, from the chuck).”
FORMING PATTIES
“Gently flatten and shape cold ground beef, building a seamless edge while working a dimple in middle with your thumbs,” Ollier said. “The dimple will help keep the burgers from puffing up in the center as they cook.”
Executive Chef Drew Adams of Bourbon Steak at the Four Seasons says “A loosely packed patty gives it more texture. The heat from your hands when constructing the patty can melt the fat — and you want a juicy burger.”
SEASONING
When it comes to seasoning, the best chefs all say the same thing: keep it simple.
“When you’re using premium beef, a generous sprinkle of kosher salt and fresh cracked pepper is all you need,” Ollier says. “That’ll enhance the burger’s natural flavors without masking or overpowering them.” And, of course, the seasoning should be applied on both sides.
COOKING
“It’s important to cook burgers on a hot cooking surface,” Ollier said, “whether you’re using a grill, griddle, or cast iron pan. If your cooking surface isn’t hot enough, that’s a recipe for a sticky ground beef disaster.”
FLIPPING
Lastly, you need to allow the burger to cook without over-flipping. According to Ollier, you can tell it’s ready to flip by certain signals: “You should see the patty’s ‘shoulders’ surrender (i.e. the edges will start to soften and droop), and moisture beads will develop on top.”
And whether you’re going for grill marks or an all-over sear, you want to achieve a rich caramel color, not too dark.
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