Lamb Burger with Arugula, Feta & Cucumbers
Black Bean and Mushroom Burgers
Shake Shack’s Roadside Double Burger
Turkey Burgers with Maple Caramelized Onions
There are a few things you should do to ensure your burger is tender and juicy.
1. Fat equals flavor. Use a ground meat that has a higher fat content for the juiciest burgers.
2. Take care when you are forming your burgers. Don’t overwork the meat or press the patties together too firmly. Gently mold them with your hands just until the meat holds together.
3. Start with cold meat. Chill your burgers until you are ready to cook. The chilled fat will quickly expand during the cooking process and result in pockets of juicy flavor evenly dispersed throughout your burger.
4. Don’t press on your burgers while they are cooking or flip them too frequently. Start with a hot grill or skillet and let the burgers form a crust to encapsulate all that flavor before flipping them. They’ll release easily from the grill or skillet when they’re ready to be flipped.
Wait until just before cooking your burgers before seasoning the patties. Salt draws out moisture and seasoning too early can lead to a dry, tough burger.
Since the edges of your burger will cook faster than the center, homemade burger patties can tend to swell up in the center as they cook. To keep a flat, even shape, use your thumb to make an indentation in the middle of the raw patty before cooking.
This is a highly debated matter of choice. Some people prefer a plain unadulterated burger, only topped with a slice of cheese and nothing else. Others prefer to add every condiment they can find. Choose toppings that you enjoy. If you’re serving guests, offer a selection of toppings, including ketchup, mustard, relish, mayonnaise, lettuce, tomatoes, sliced or caramelized onions, and pickles.