The Best Burger Recipe Ever! (2024)

FAQs

What is the perfect burger ingredient order? ›

To assemble the burger, spread some mayonnaise, ketchup, and mustard on the bottom half of each bun. Add a few lettuce leaves and a slice of tomato. Place the burger patty with the melted cheese on top of the tomato, then add a few pickles. Cover with the top half of the bun.

Use Ground Chuck Beef (80/20) – grind your own or buy it ground, but 20% fat is ideal and keep it refrigerated until you're ready to use it. Don't overwork your meat – this will make it tough and dense. Shape the patties 1” wider than the bun since they shrink on the grill.

Selecting the best meat for burgers

A good basic mixture would be to use 50% chuck (the cheap and lean), 25% rib plate (the fatty parts) and 25% brisket (the fatty and beef flavor). Alternative cuts that make a damn good burger without emptying your wallet are round (lean) and navel (the fatty beef belly).

Adding beetroot to a burger creates a really juicy patty, and works well with a horseradish-spiked mayo, and peppery watercress. Add slices of pickled beet to the top of your burger, or keep it simple with more cooked slices. Here's our homage to a great combination.

Originally Answered: Eating burgers: What is the best way to layer a burger ( meat, cheese, lettuce, what order)? Bun, sauce/spread (mayo etc), burger, cheese, tomato, onion, lettuce, top bun with sauce/spread. The idea of sauce/spread on bottom is to hold the juices of the burger from making the bun soggy!

Instructions for How to Make Ground Beef Patties for burgers: In a mixing bowl, combine the ground beef, 1 egg, and a generous amount of salt and pepper to season (half tsp each). Egg is a burger binding agent for the ground beef patty. Divide the well mixed beef into four equal round balls and form into patties.

The first reason is that by the time you flip your burger to cook the second side, you'll have one side of your burger cooked and solid enough to hold the other side in place. Secondly, constantly scraping the patty up off the grill and plopping it back down is bound to break it apart!

If your patties are store-bought, season them well on both sides with salt and pepper before cooking. If you are forming your own patties, you can season the blend as you mix and shape them.

Cheese, mustard, relish, tomato and occasionally sauerkraut. The most important toppings for a burger are fresh onion, tomato, lettuce, etc. Mustard and other sauces, and pickle are good but of less nutritional importance fresh veg.

To make more healthful burgers—but ones that are still pretty juicy and tasty—choose ground beef that is 80 percent lean and 20 percent fat. Ground beef that contains less than 15 percent fat makes dry and somewhat tasteless burgers.

What can you add to hamburger meat to make it taste better? ›

Worcestershire sauce – Adds a deep beefy, smoky flavor. Egg – To bind all of the ingredients together without drying. Milk – The enzymes help to soften and tenderize the ground beef. Seasonings: Salt, Garlic Powder, Onion powder, Pepper, or other spices of choice.