Buzz
While you might already know how to whip up a decent burger, summer is the perfect time to elevate your skills and create a burger that rivals those from top restaurants. With plenty of grilling opportunities ahead, perfecting this dish is simpler than you’d imagine—just stick to these expert tips.
The secret to a great burger lies in using high-fat meat
Unsurprisingly, the quality of your burger heavily depends on the meat you choose. To achieve that restaurant-level flavor, opt for ground beef with a fat content of at least 20% (80% lean). Renowned chefs, such as Gordon Ramsey, sometimes prefer a 70/30 ratio for even richer results. While fattier beef increases the calorie count, embracing this is essential if you’re aiming for that premium, mouthwatering taste. (After all, it’s a burger—indulgence is part of the experience.)
Toast the hamburger bun with shortening
Many people make the mistake of toasting their buns the wrong way. Simply placing them on the grill’s top shelf or in a toaster for a few minutes will only result in a dry, barely toasted bun. For a truly delicious bun, spread some shortening on it before toasting. This ensures the bun stays soft and flavorful, replicating the rich taste you love from top burger joints.
Choose a cheese that melts well
Cheese selection is crucial for a gourmet burger. Picking the wrong type can ruin all your efforts. Focus on cheeses with excellent melting properties, such as Monterey Jack, Swiss, or mild cheddar (avoid overly sharp cheddar, as it melts poorly and can make your burger greasy). Elevate your cheese choice, and you’re halfway to perfection. For an extra twist, try creating a Juicy Lucy.
Smash your burgers
If you’ve forgotten, here’s a reminder: pre-smashing your burgers is essential. As this Mytour post by Ian Lang explains, “Roll burger meat into four 4-ounce balls, place one between plastic wrap or wax paper, and press firmly with a heavy skillet. Aim for a patty that’s 6-to-7 inches wide and a quarter-inch thick.” This technique ensures a flavorful crust and proves that thin burgers outperform thick ones.
Cook your burgers in cast iron
To achieve that perfect char from smashing, a cast iron skillet is your best tool. While you can attempt this on a grill, beware of losing your burger through the grates. Cast iron ensures even cooking across the entire patty. Remember, using your cast iron regularly is the best way to maintain it.
Use enough salt
Salt is crucial for a restaurant-quality burger. Generously season each side of the patty right before cooking to avoid moisture loss. Proper seasoning timing ensures the salt enhances flavor without drying out the meat.
Avoid overloading your burger with toppings
After putting in the effort to create a restaurant-quality burger, don’t sabotage it by piling on too many toppings. Stick to one topping from each category: savory and rich (like bacon, cheese, or a fried egg), creamy and cool (such as avocado or aioli), and sharp (like pickles or pickled onions).
Vegetables can be tricky. While I enjoy lettuce, tomato, and onion, adding too many can turn your burger into a messy, slippery disaster. If I include onions, I always dice them McDonald’s-style for a perfect fit.
