Walk right by those pre-made burger patties.
With just a few simple techniques, you can easily serve up burgers rivaling those found
on the menu of your favorite gastro pub.
From shopping advice to pro grilling tricks, the following simple tips and hints will help
bring you to the top of your burger-making game.
Meat matters
When it comes to making a dynamite burger, the lean, pricier cuts of meat are just not
going to, well, cut it.
In fact, America's Test Kitchen held a taste test using the most popular kinds of ground
beef, and found that "ground chuck" was the favorite among testers.
Pro chefs love it too ...
"Go to your butcher's ask him for chuck steak.
It's got incredible flavor classic meat for a classic burger."
Chuck is cut from the shoulder, and testers found the 15-20 percent fat content of the
meat lends it a rich flavor and tender texture.
But what about other meats?
Turkey, chicken, and lamb burgers can certainly make a showing at your cookout, but these
leaner meats often need the help of some added ingredients to prevent a dry burger.
Moisture matters
The lower the fat content of the meat you use in your burger, the drier your burger
will be — unless you help it along with some added moisture in the patties.
Lower-fat content meats can benefit from the addition of ketchup, mayonnaise, mustard,
Worcestershire sauce, or even freshly grated onions to add the necessary boost of moisture
for a juicy, mouth-watering burger.
"The secret here is not to overdo it!"
Mix your ingredients until just incorporated, and then form well-shaped but somewhat loose
patties for tender burgers.
Intend to indent
There is a pro trick to getting perfectly shaped cooked burgers.
Once you've formed your meat into patties, press a small indent in the center.
This quick trick will combat the tightening of the meat that happens when cooking, and
prevent your burgers from turning into oddly shaped balls instead of the nice, even patties
you want.
It's easy to do with just your fingertips, and will make a world of difference in producing
professional-looking burgers.
Time of the season
Salt immediately breaks the meat down, dissolving its texture and drawing out valuable moisture.
For this reason, you don't want to add it to the inside of the patties.
Instead, you want to liberally salt the outside of the patties right before you cook them.
The only exception would be if you're cooking the burgers immediately, in which case a pinch
thrown into the mix will work well.
Some freshly ground black pepper would be a welcome addition also, but salt is an absolute
necessity.
Method, man
Grilling is the preferred method for most burger-loving chefs, and for good reason.
There's nothing quite like the smoky, juicy flavor grilling conjures up.
It's easy: Make sure your grill is clean, nice and hot, and well-oiled.
Simply space your burgers out so they have room to breathe, and avoid the temptation
to flip them too much or to press down with the spatula, lest you lose those precious
juices.
If the weather prevents you from firing up the backyard grill, cast iron pans make great,
diner-style, flat burgers.
The broiler of your oven or even your toaster oven can stand in for your grill in a pinch
when you've got a burger craving.
You could even follow Saveur's advice and steam your burgers in a pot.
Dress for success
The good news is, there's no wrong answer when it comes to how to top your burger.
Go Italian with fresh mozzarella cheese or a creamy pesto sauce.
Make it a breakfast burger with bacon slices and an oozy fried egg.
Nowadays, there's little you can't get on a burger, with folks topping them with everything
from peanut butter to lobster.
Whichever toppings you choose, slice everything thin enough so you don't end up with a burger
mess on your lap instead of in your mouth.
Bun fun
Softer buns like sesame seed or potato buns are ideal for burgers, or a bakery brioche
bun if you're getting a little fancy.
Be mindful of the size of your bun, which should be comparable to the size of the patties
you'll make — nobody wants a mouthful of just plain bread when they'd rather be noshing
on a juicy burger.
Quick word of warning for the mess-averse: Those trendy pretzel buns and other tougher
rolls can be a little difficult for your teeth to get through, which means the meat and toppings
can get pushed out of the back of your burger when you take a bite.
"It's alright to eat messy, yeah?"
"You're supposed to eat messy!"
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