There's nothing like a good juicy burger. But if you're wondering why the patty you make at home is never as good as the $15 one you get at a restaurant, we have some great tips on making a flawless, tender burger that you'll crave. Are you ready to make the best burger you've ever tasted?
First, you have to start with good meat. You need something with a little bit of fat to keep the patty tender. We recommend 80-85 percent lean beef -- you can add more fat, but don't go leaner.
Want to really step up your burger game? Grind the meat yourself. That might sound a little daunting, but it's really not that hard with a food processor. Dice your meat into 1-inch chunks, spread them on a rimmed baking sheet, and freeze them for about 15 minutes until they are firm but not frozen. Toss about 1/2 pound into your food processor (chill the blades and shaft if you can), and pulse the meat until it is ground to your liking -- 10 to 12 one-second pulses usually do the trick.
We recommend grinding chuck, round or brisket. If you want to mix in more fat, add rib meat. You don't need fancy cuts -- just try to keep the 15 percent fat ratio. For a flavorful treat, you can mix in a little sausage or chopped bacon.
Use a light touch when mixing your burger to keep it thick and tender. Don't mash it, and don't make your patties perfectly round. Consider pushing a dimple into the middle of your patty if they are thick.
Season your patties after forming them, and throw them on a skillet (we recommend cast iron for high temperatures and a tasty crust). We like to flip the patty as few times as possible for a nice crust and medium rare patty, but some people prefer to flip if it often for consistent cooking, so it's really up to you -- just don't overcook. For medium doneness, you'll want to keep it for roughly four minutes on each side.
When it's done, throw it on a good bun, baguette or bed of greens and top with a few high quality ingredients. Enjoy!