There is nothing better than a hot and juicy burger on a summer evening while cooking with friends. But there’s also nothing worse than having to empty a bottle of ketchup on said burger because it’s dry and inedible. Here are a few quick tips to perfect the burger.
The Meat
I like to use meat with at least 20% fat content, but ideally, you can find a 75/25 grind. The more fat, the better. In an ideal world, you can grind your own meat; however, this is a hassle for many and isn't required to make a great burger.
Making the Patty - When you form the patty, make sure you pack it loosely. You want it loosely packed so that you can get a soft bite, AND there is more surface area where the meat comes together. This creates more browning and, thus, more flavor. Gently pack your patties. Another trick is to put a small divot in the center of the meat so that as it cooks and comes together, it doesn't leave you with that dreaded meat bubble on top of your burger. Create the divot so that as the bobble forms it just ends us as an even patty.
Cooking your Meat
If you are cooking the meat in a pan, follow the steps in the attached video (below). For Grilling Burgers - too often, people go high and hard during cooking. You need to start the burger on a low-heat section of the grill, let it cook a bit, then finish over the high heat to finish it and get that delicious, smoky browning on the outside. Otherwise, you have a hockey puck that is way too cooked on the outside and raw on the inside. If you want to level up, use a small bowl or cover over the burger during the slow cooking process.
Bread
In terms of the buns, it's essential that you toast the buns and add fat to the bread (mayo or butter). This prevents the juices in the meat from soaking the break into a soggy mess. The fat repels the water in the juice. In addition, it's a great way to add a ton of flavor.
VIDEO:
I like elk and venison burgers but the meat is very lean (like 5%). Should I cook them on the stove in duck fat or rendered brisket fat or some such to make up for it?
Something I've found that works well is to put any seasoning on the inside of the patty. If it's on the outside the spices just burn, but in the middle they're protected and spread through the whole burger.