Follow these tips to make the perfect burger every time. From choosing the right meat to seasoning it just right, we’ll show you how to do it like a pro!
The perfect burger is hearty, succulent, and juicy. The meat literally melts in your mouth, and the condiments aren’t overpowering. The perfect burger makes a name for itself. However, not many people know how to make their own perfect burger. Most just go outside in search for it, when in fact making the perfect burger at home isn’t as difficult as it seems. In fact, it’s both fun and rewarding.
The perfect burger obviously starts with the type of meat you use. Whether it’s a turkey burger, a pork burger, a chicken burger, or a beef burger, you should choose meat that isn’t too lean.
I prefer using beef that is about 70% lean. Anything that is leaner than that percentage is too lean, and almost always results in a dry burger. Although you can definitely use ground turkey or pork to make your burgers, ground beef has that classic flavor that I personally think the “perfect burger” should have. Also, ground turkey can sometimes be too dry, and ground pork can sometimes be too fatty. A good ratio of leanness in beef ensures that your burger will be up to par.
Although you can add various amounts of spices to your ground meat, you should take care not to over spice it. What you want to do with the burger is to put the meat on a pedestal; therefore, there should not be too many things that mask the natural taste of the beef. This consideration includes too many spices; stick with the basic spices, such as ground garlic or onion and the occasional dried herbs to bring out the natural meaty flavor of the beef. However, use them in moderation.
Some burgers are grilled and they are called “perfect,” while others are done on the stovetop or even in the oven. Each method, of course, adds a distinctive flavor to the beef that is unique to the type of burger you want to create. If you want to make a Southwestern flavored burger, it makes sense to grill the beef.
If you want to make a classic burger, you can definitely cook the meat on the stovetop using just a frying pan and a bit of oil. However way you choose to do it is up to you, and again, each method is done specifically for a certain kind of burger. That said, I can’t say which one I prefer. With each method, however, you want to avoid overcooking or undercooking the meat.
Most people fail in making great burgers because they don’t know when to stop cooking the burger. Some people “flash cook” their burgers and the result is a burger that is burnt on the outside and uncooked in the inside. Prevent that by giving your burger time to cook. Also, take care that you don’t press down on the burger as it cooks. This releases the meat’s valuable juices.
The bun is also a vital part of the burger. Choose buns that are right for you; some people like them without the sesame seeds, while others like to use specialty buns. Vegetables and condiments are all relative, but again, you don’t want to add anything that will mask the flavor of the beef (or whatever is the “star” in your burger). Let the beef’s natural flavor shine through and you’ll end up with a burger that’s hard to put down.
