How do you make the perfect hamburger?

Notes on burger architecture: How to build it
  1. Slather on your burger sauce (or ketchup if using)
  2. Top it with your burger patty with its mantle of melted cheese.
  3. Add onions, pickles, tomato, and lettuce.
  4. Spread mayonnaise (if using) onto the top bun and put that lid on your burger!

What is the secret to a good burger?

The secret, he explained, was to begin with whole cuts of sirloin, brisket and chuck, cut the meat into big chunks, toss it with salt, and then grind twice before gently shaping the patties by hand.

How do restaurants make their burgers so good?

What gives? As it turns out, it’s all about the kitchen tools. Most top-notch burger places use a flat-top griddle to cook their burgers. These griddles are set at a consistent temperature, one that allows the burgers to get a sear while cooking evenly on the inside, locking in the juices.

What oil should I use for burgers?

Use canola oil, cast iron and high heat

Heat a cast-iron pan or griddle on high heat, he said, until it begins to slightly smoke. Then, add a few teaspoons of canola oil, which has a neutral flavor, put the burgers in the pan or on the griddle and do not touch them until it’s time to flip.

How do you dimple a burger?

Generously season the patties with the salt and pepper on both sides. Use your thumb to make an indentation at the center of the burger (the resulting dimple will help prevent burger shrinkage).

Why do smash burgers taste so good?

In some respects, yes it does. When a burger patty hits a hot cooking surface a chemical reaction called the Maillard reaction takes place. The Maillard reaction creates a crispy crust as well as dozens of complex flavor compounds. Those flavor compounds are what make a smashed burger so delicious.

Why won’t my burgers taste like restaurant?

Make sure you are using a good lean-to-fat ratio of beef. A ratio of 80/20 or even 70/30 will produce the most flavorful and juicy burger as it is the fat that is the flavor. You can also opt to grind your own mixture.

How do restaurants make juicy burgers?

Use cold, wet hands when making the patties, and let the meat rest in the fridge until you’re ready to hit the grill. We want the fat in the patties to be super chilled so it rapidly expands when exposed to heat, creating flavor pockets inside the patty. This leads to a burger with a nice sear and maximum juicy flavor.

Should you press down on burgers?

Pressing down on the burgers releases those desirable, flavorful juices that are a good thing and not to be wasted in the flames. Pressing the meat down onto the grill is more likely to cause the paddies to stick, making flipping much more challenging. … If you are in a hurry, try putting the grill cover on.

Are smashburgers better?

When your burgers hit the hot griddle, the proteins break down into smaller compounds. … And when you smash burgers, they get flatter – which means more contact area for tastier – Maillard Reaction – meals. And if you smash right, you don’t lose any juices.

Is Five Guys or Smashburger better?

Five Guys is the best for the pure burger lover. … Smashburger edges their burger out just a little bit — but not by much.

How many times should I flip a burger?

“You should never flip it more than once,” Mavridis says. While some meats require extra vigilance, a burger isn’t one of them. Other ways to quickly destroy your dinner: Pressing down on the meat and releasing the juices, as well as not letting the pan or grill heat up enough before starting to cook.

How many times should you flip a hamburger?

Don’t flip or touch it except once to switch sides once it hits the pan. It will probably take three to four minutes on each side to reach a “chef’s medium,” which will give you a crusty brown sear with a pink juicy center.

Why do you smash burgers?

When your beef patty meets some heat, the amino acids and sugars within it begin reacting, which results in changes of flavor and color. So when you “smash” your burger patty down, you’re creating more surface area for the Maillard reaction to take place.

Should you dimple burgers?

To prevent hamburgers from puffing up during cooking, many sources recommend making a slight depression in the center of the raw patty before placing it on the heat. … If burgers are cooked on a grill or under a broiler, a dimple is in order.

Why do my hamburgers ball up?

The basic theory is that as meat cooks, the proteins contract so that the whole patty shrinks and puffs up in the middle. Making a kind of indentation or dimple in the middle counteracts that effect so you end up with a nice, even patty.

How do you tell if a burger is done?

The best way to tell if a burger is done is by using a thermometer. This is going to give you the most accurate assurance that your burger is cooked. You want the internal temperature to read no less than 155°F. Let the burgers rest for about 10 minutes and the internal temperature will rise to the 160°F mark.

How long should burgers be?

For rare burgers, cook for 4 minutes total (125°F) For medium-rare burgers, cook for 5 minutes total (135°F) For medium burgers, cook for 6 to 7 minutes total (145°F) For well-done burgers, cook for 8 to 9 minutes total (160 °F)

Should burgers be room temp before cooking?

Keep Burgers Cold Until They Hit the Grill

Unlike other meats that will cook up better if brought to room temperature before hitting the grill, you want those patties cold so they stay together and stay as juicy as possible. … This helps more of the flavor-carrying fat stay in the meat.

Why do you put an ice cube on a burger when grilling?

This isn’t just a cooking tip from anyone — it came straight from Master Chef judge Graham Elliot. If you tuck an ice cube in the middle of your patty, it will melt as the patty cooks, while the water produced will be absorbed by the rest of the burger, keeping the meat moist as it cooks, rather than it drying out.