Ah, the burger – a classic staple that has captured the hearts (and stomachs) of people all over the world. But what makes a burger truly great? Is it the type of meat, the cooking technique or something else? Well, the answer is all of the above and more! We’ve compiled some of the top tips and chef secrets to help you make the very best burger at home.
Choose the Meat
When it comes to burger patties, the meat you choose is crucial. Look for freshly ground beef with at least 20% fat content. The fat content is what provides that signature juiciness and flavour of a burger.
In fact, the fat content is so important that Gordon Ramsey takes it a step further and brushes butter on his burgers while they cook. The butter caramelizes and adds some delicious flavour that is irresistible.
Screaming Hot Grill (or Pan)
A hot grill or pan is essential to achieve that perfect char on the outside while keeping the inside juicy. This is a step you cannot skip.
Preheat your grill or pan well before it’s time to cook.
One way to check if it’s hot is to sprinkle a few drops of water onto the cooking surface. If the water sizzles and evaporates immediately, then the grill or pan is hot enough.
Taking the time to properly heat up the cooking surface will ensure that the burgers are cooked evenly and thoroughly. You’ll also get those beautiful char lines if you’re using the grill.
Forming Patties
A well-formed burger patty ensures that your burger cooks evenly and retains its juiciness throughout the grilling or cooking process. But how do you form the perfect patty? Here are some tips and techniques to help you make a delicious, perfectly shaped burger patty every time.
Firstly, consider investing in a patty press. A patty press can help you create perfectly shaped and uniform patties. It also allows you to exert consistent pressure, ensuring that your patties cook evenly. A patty press can be especially useful if you’re making burgers in bulk or for a large group of people.
However, if you don’t have a patty press, don’t worry. You can still form patties by hand. Simply use your hands to shape the meat into a ball, and then flatten it out into a disc shape. Be sure to handle the meat gently and avoid overworking it. If you have a couple deli lids around, you can use this trick to shape perfect patties without using a hamburger press.
It’s important to keep the meat cold while forming the patties. Warm meat is more likely to stick to your hands or the press, making it difficult to form a uniform patty. For this reason, it’s best to work with chilled meat straight from the refrigerator. If you’re using a patty press, you can also place the press in the refrigerator or freezer for a few minutes before use to ensure that it’s cold enough.
Avoid overworking the meat when forming the patties. Overworking can lead to a dense and tough burger. Gently form the meat into the desired shape and size, and then allow the patties to rest in the refrigerator or freezer before cooking. This will help the meat hold its shape and retain its juiciness.
If you want to skip forming patties for all the flavour but less work – try this Cheeseburger Salad recipe.
Binders
If you’re working with a higher fat ground beef, the fat content can often act as a natural binder, eliminating the need for additional ingredients like egg or bread crumbs.
While binders aren’t always necessary, they can be particularly helpful when working with leaner cuts of meat, which have less fat to help hold everything together.
In this case, adding an egg or breadcrumbs to your ground meat mixture can help to bind the meat and prevent it from becoming dry or crumbly.
Ultimately, the decision to use a binder or not comes down to personal preference and the specific type of meat being used. Experimenting with different ingredients and techniques can help you find the perfect balance of flavor and texture for your ideal burger.
Seasoning
When it comes to seasoning burgers, there are a few different approaches you can take. If you’re making a classic burger patty, there’s no need to season the meat before shaping the patties – unless, of course, you’re making a specific type of seasoned burger, such as a jalapeño and cheddar burger.
However, it’s important to season the outside of the patties generously with salt and pepper before cooking to ensure maximum flavor. Beyond salt and pepper, there are a wide variety of seasoning options to choose from, depending on your personal taste preferences. Garlic powder, onion powder, paprika, and cumin are just a few examples of seasonings that can add depth and complexity to your burger.
Just be careful not to go overboard with the seasonings, as you don’t want to overpower the natural flavor of the meat. With a little experimentation and some careful seasoning, you can create a burger that’s bursting with delicious flavor in every bite.
Cold Burgers
When it comes to cooking burgers, it’s important to keep the meat cold before you start cooking. This is in contrast to steak, which benefits from being brought up to room temperature before cooking to ensure even cooking throughout.
With burgers, however, you want to keep the meat as cold as possible to help it retain its shape and prevent it from falling apart during cooking. One easy way to keep the meat cold is to place it in the refrigerator or freezer until you’re ready to cook. If you’re preparing the patties in advance, be sure to store them in an airtight container in the fridge until you’re ready to cook.
Know When to Flip
Ah, the eternal question of burger flipping: when to flip? The answer is simple, my meat-loving friends – flip only once, half-way through cooking, and flip with care!
When it comes to burgers, you want to let them develop a nice, crispy char on one side before flipping to the other. Resist the urge to fiddle with them too much or flip them back and forth like a flapjack – this can lead to a dry, overcooked patty that’s no fun for anyone.
Oh and when it comes to burger flipping, there’s one cardinal sin that must be avoided at all costs: squishing your precious patty with a BBQ spatula.
Not only does squishing your burger release all those delicious juices, but it also leads to a sad, flat burger that’s just begging for some ketchup to cover up its shame. So, do yourself (and your burger) a favor – step away from the spatula and let that patty sizzle in peace.
By following these tips and tricks, you’ll be on your way to making the very best burger at home. With the right meat, seasoning, and cooking techniques, you can create a mouthwatering burger that rivals those of your favorite burger joint. So fire up the grill and get ready to sink your teeth into a delicious, homemade burger!
