Introduction to Perfect Burgers
Every once in a while, a perfectly cooked burger is all one needs. Nothing complicated, just a plump meat patty with a thick char that gives in to be tender and juicy. Debate all you want about the type of bun, whether to top with cheese, and what condiments to use. But experts agree there are some non-negotiable rules when it comes to making the perfect burger.
Choosing the Right Meat
Choose good meat from a trusted source. Whether using beef, turkey, or lamb, ideally, the meat is grass-fed with enough fat to keep it moist and flavorful. Look for a ratio between 80% to 85% lean meat to 20% to 15% fat. If you’re cooking with turkey, ground dark meat has more flavor and is moister than white meat.
Handling and Cooking the Meat
Keep the meat cold by storing it in the refrigerator until you’re ready to cook it. It’s best sizzled cold so the fat is solid when the patty hits the skillet. Use a light touch when forming the patties. Be gentle if you’re seasoning the meat before shaping it into a loose patty. After they’re formed, sprinkle a little coarse salt and freshly ground black pepper on both sides of the patty to create a firm crust.
Cooking Method
Always, always, always cook the burgers on a heavy cast-iron skillet or griddle. Don’t place patties directly on the grill. You can cook them outside if you like, heating the pan on the grill flame. The point is to allow the meat’s rendered fat to gather around the patties as they cook. The burgers will retain their juices instead of having them drip into the fire and cause flare-ups. Set the heat to medium-hot and begin with a pat of butter to get the process started.
Smashing the Burger
To smash or not? The pros say smash. Use a heavy spatula (or an official smashing gizmo) to press down on the meat to create that crust. The burger will be ready to flip in about 3 minutes. That’s when to lay on the cheese, if using, before finishing cooking the burger through. If you are using cheese, be sure it melts and covers the meat. It doesn’t matter what kind of cheese; I prefer Cheddar for beef burgers, queso for turkey, and a mild feta for lamb (but I often skip the cheese to better taste the meat).
Selecting the Bun
Let the type of meat inform the bun. The only rule is that the bun not overwhelm the burger. For a hamburger, brioche or soft pretzel buns will absorb the juices; turkey burgers work well on firmer buns or English muffins for sloppy toppings; and lamb burgers fit nicely into pita halves. Be sure the buns are ready to go when the burgers come off the griddle.
Condiments
Condiments can be a contentious issue. Set out a selection and allow diners to choose their own: lettuce, tomatoes, ketchup, mustard, mayo, onions, pickles, salsa, tzatziki, crisp cukes are all popular.
Recipes
Beef Burgers
Makes 4 burgers.
The classic hamburger is most often cooked to medium rare. If possible, ask a butcher for coarse ground chuck steak with at least 20% fat. Keep it in the refrigerator until ready to cook, and then sprinkle with coarse salt and freshly ground black pepper before the patties hit the griddle.
- 2 lb. ground beef
- Coarse salt and freshly ground black pepper
- 1 tbsp. unsalted butter or oil
- 4 slices Cheddar cheese, optional
- 4 brioche or pretzel or hamburger buns
- Condiments such as lettuce, dill pickle slices, ketchup, for serving
Directions: Set a large cast-iron skillet or griddle over high to preheat. Gently divide the ground beef into 4 pieces and lightly form these into thick patties. Season with salt and pepper. Add the butter or oil to the skillet. Put the burgers into the skillet allowing plenty of space between them and cook for about 3 minutes; then smash them down with a spatula. Flip with a spatula and, if using cheese, place it on the meat. Cook until the meat is cooked through, about 3 to 4 more minutes for medium rare. Remove and place on the buns and allow them to rest a few minutes before topping and serving.
Lamb Burgers
Makes 8 small patties.
Lamb is more flavorful than beef. It’s delicious on its own, simply spiced with salt and pepper, and is fabulous seasoned with warm spices — coriander, cumin, chili powder. Use a gentle hand when mixing the spices into the meat and forming them into small patties that fit into split pita bread or top lavash.
- 2 lb. ground lamb
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1 tsp. curry powder
- Salt and freshly ground black pepper
- 1 tbsp. unsalted butter or oil
- Suggested condiments: sliced cucumbers, sliced red pepper, tzatziki
Directions: Set a large cast-iron skillet or griddle over high to preheat. In a large bowl, gently break apart the lamb and work the coriander, cumin, and curry powder in with your hands. Gently shape into 8 small patties and season both sides with salt and pepper. Add the butter or oil to the skillet. Put the burgers into the skillet, allowing plenty of space between them, and cook for about 3 minutes; then smash them down with a spatula. Flip with a spatula and continue cooking until the meat is done, about 2 to 3 more minutes for medium. Remove and place in the pita bread; allow the meat to rest a few minutes before topping and serving.
Turkey Burgers
Makes 4 burgers.
Turkey burgers are leaner than beef or lamb burgers; add a shot of mayonnaise for moisture and flavor. Here they’re served with a side of spicy coleslaw and avocado.
- 2 lb. ground turkey, mostly dark meat
- 2 tbsp. mayonnaise
- 2 tsp. ground chili pepper or Tajin
- Salt and freshly ground black pepper
- 1 tbsp. unsalted butter or oil
- Suggested condiments: avocado slices, salsa, spicy coleslaw
Directions: Set a large cast-iron skillet or griddle over high to preheat. In a large bowl, gently break apart the turkey meat and work in the mayonnaise and chili pepper with your hands. Gently shape into 4 patties and season both sides with salt and pepper. Add the butter or oil to the skillet. Put the burgers into the skillet, allowing plenty of space between them, and cook for about 3 minutes; then smash them down with a spatula. Flip with a spatula and continue cooking until the meat is done, about 3 to 4 more minutes.
Conclusion
The No. 1 rule for burgers, as with all things summer, is to relax, dig in, and have fun! With these simple rules and recipes, you can create the perfect burger every time. Remember, the key to a great burger is using high-quality ingredients, handling the meat gently, and cooking it to the right temperature. Don’t be afraid to experiment with different types of meat and toppings to find your perfect burger.
FAQs
Q: What type of meat is best for burgers?
A: The best type of meat for burgers is a matter of personal preference, but grass-fed beef, turkey, and lamb are popular choices.
Q: How do I prevent my burgers from drying out?
A: To prevent your burgers from drying out, make sure to handle the meat gently, don’t overcook them, and use a thermometer to ensure they are cooked to the right temperature.
Q: Can I cook burgers directly on the grill?
A: No, it’s not recommended to cook burgers directly on the grill. Instead, use a cast-iron skillet or griddle to cook them, as this will help retain the juices and prevent flare-ups.
Q: What are some good condiments for burgers?
A: Some popular condiments for burgers include lettuce, tomatoes, ketchup, mustard, mayo, onions, pickles, salsa, and tzatziki.
Q: How do I make the perfect burger bun?
A: The perfect burger bun should be lightly toasted and not overwhelm the burger. Choose a bun that complements the type of meat and toppings you are using.
