Perfect Basic Burger

The Perfect Basic Burger celebrates what makes the American burger an icon. With quality ground beef seasoned by hand and cooked just right, you get a juicy patty that truly shines. These burgers have anchored many of my family’s summer weekends, whether on the grill at a backyard party or in a pan for a speedy weeknight dinner.

I tinkered with countless variations over the years, but returning to the basics always delivers the most rave reviews from family and friends alike.

Ingredients

• Ground beef: Opt for 80 percent lean and 20 percent fat for patties that stay juicy but not greasy. Visit your butcher for freshly ground beef if possible
• Kosher salt: The large grains grip the meat better for even seasoning
• Fresh black pepper: A coarse grind adds brightness and a slight bite
• Butter: Just a little when cooking on the stovetop makes a golden crust and richer taste
• Quality buns: A pillowy brioche or potato bun holds up best and brings key texture plus a touch of sweetness

When picking your beef make sure it feels cold the fresher the better and look for a bright reddish color.

Step by Step Instructions

Start with Cold Meat:

Begin with beef straight from the fridge so it sticks together and is easier to form into patties

Divide Gently:

Split the meat into equal portions using your hands but avoid pressing or smashing which toughens the burger

Shape and Size:

Lightly form each portion into a patty with your fingertips. Make your patties slightly wider than your buns since the meat shrinks a bit as it cooks

Create the Dimple:

Use your thumb to press a shallow well in the center of each patty. This keeps them from puffing up unevenly as they cook

Season Last:

Right before cooking generously sprinkle both sides with kosher salt and black pepper. Wait until now to keep juices inside the meat

Heat Your Pan:

Place your skillet or grill over medium-high heat until it is thoroughly hot. This gives you a good sear

Sear and Wait:

Place the patties in the pan or on the grill. Let them cook undisturbed until you see juices rising to the top which builds a tasty crust

The Flip:

Turn each burger once with a spatula when the bottom is brown and crispy. Avoid flipping back and forth which dries them out

Precision Cooking:

If you want medium rare or another doneness level use a meat thermometer. Aim for about 130 to 135 degrees for medium rare

Rest the Patties:

Let the burgers sit for a few minutes after cooking so the juices settle back in. This means all the flavor stays inside your bite

Toast the Buns:

Open your buns and place them cut side down in a hot pan or on the grill until lightly golden

Serve While Hot:

Assemble your burgers right away while everything is warm. Layer on your toppings and enjoy every bite

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My favorite part of burger making is watching my kids gather eagerly at the kitchen pass the fresh burgers disappearing faster than I can plate them

Perfect Pairing Suggestions

Add hand cut fries with a sprinkle of sea salt

Serve with a cold crisp dill pickle or even a side of creamy slaw

If grilling grab a chilled light beer or lemonade

At our house burger night means everyone chooses their own topping from a big tray. There is never a wrong way

Storage Tips

Wrap leftover patties individually in foil or parchment and store in an airtight container in the fridge for up to three days. To reheat gently warm in a skillet over low heat until hot through. Freeze uncooked patties between sheets of wax paper for up to two months

Ingredient Substitutions

Ground turkey or chicken can replace beef for a lighter burger. For dairy free or vegan eaters try your favorite plant based ground and olive oil instead of butter. Gluten free buns or lettuce wraps are great for those avoiding wheat

Serving Suggestions

Customize with toppings like cheddar swiss sautéed onions or crispy bacon. For a summertime twist top with fresh avocado or grilled pineapple. Try a tangy sauce like mustard or aioli for extra punch

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Burger History

The hamburger as we know it traces its American roots to the late 1800s and quickly became a staple of diners and backyard cookouts. The focus on high quality beef and minimal additives is what sets the best burgers apart from the rest

Recipe FAQs

→ What type of beef is best for burgers?

An 80/20 ground beef blend is ideal, balancing fat and lean for juicy, flavorful patties.

→ How do I prevent burgers from puffing up during cooking?

Create a slight dimple in the center of each patty before cooking; this helps them stay flat and cook evenly.

→ What’s the best way to season burgers?

Season generously with kosher salt and freshly ground black pepper just before cooking to enhance natural flavors.

→ Should I press the patties while cooking?

Pressing burgers squeezes out juices, so avoid pressing to keep them moist and tender.

→ Why rest the patties after cooking?

Resting allows juices to redistribute, ensuring each bite is juicy and full of flavor.

→ How should the buns be prepared?

Lightly toast buns to add texture and prevent sogginess while complementing the burger’s richness.