Homemade Burgers: There is something peculiarly unique about grinding home burgers. One can almost envision that as being just a few smattering ingredients together, but it is really all about creating some sort of meal-making experience that is pure, unique, and oozes flavor from every seam of your taste. Be you a seasoned chef or a fresher in the cooking arena, the perfect homemade burger can turn out unbelievably rewarding.

This course will take you through the process of making succulent homemade burgers, from how to select the ingredients to the techniques that ensure restaurant results. Also, I’ll be sharing a few fun, personal anecdotes and lessons learned from all my years of making burgers.

1. Quality of Ingredients Burger

First things first: ingredients. Anything that is a great burger has to start with what type and the quality of ingredients is going to make that burger experience turn out right. I can remember when I started cooking, I would go into a grocery store, buy whatever ground beef was on sale at that time and that was it. And it’s funny, but the deeper I am into it, more and more I realize how everything comes together, such as meat, bun, toppings-they all create your burger experience.

Picking the Right Meat Of course, at the heart of any great burger is the meat. If you do a traditional beef burger, what you want to use is some ground beef that has a good fat-to-lean ratio. The mistake most people make is to opt for super lean ground beef, thinking this makes the burgers a little healthier. Lean meat is fine, but when you want those really juicy flavorful burgers most seem to crave, you do need more than that.

That means that the best ratio, therefore, for burgers is 80% lean to 20% fat, so it is not too greasy but still juicy, full of flavor. The best and most common cut for burgers is ground chuck, though this can be brisket and short rib-added for richness.

Pro Tip:

If I feel like being a bit more adventurous, the butcher will grind me a custom mix of chuck, brisket-even a little sirloin. This brings into the burgers you try to make a level of complexity that you simply can’t get with one type of meat alone.

The Bun Matters Too Burger

Being of a younger fellow, I was not nearly attuned to the bun; a bun was just a bun, I thought, till finding out how important in making a good burger it could get. Bad buns get mushy, break apart, or overpower the flavors coming from the patty and toppings.

It’s gotta be soft, but then again robust enough to hold up to those juices and all that good deliciousness happening in there. And I’m not lying, full-on team brioche bun here – I mean, just a little sweet, super soft and buttery; really, really helps cut the richness of that burger. But potato rolls, sesame seed buns, even pretzel buns do an amazing job. It is absolutely up to personal taste.

Toppings-Sky’s the Limit Being creative with toppings-from classic lettuce, tomato, and onion to avocado, fried eggs, and even pineapple-ranks as the most wanted feature when it comes to making burgers at home-your options are limitless.

Being a cheese lover, myself, the kind of cheese one uses is not different in importance from every other ingredient. Though the classic American cheese was classic for how melty it gets, one can definitely substitute it with cheddar, Swiss, pepper jack, or blue cheese to make a truly special burger.

2. The Perfect Patty Burger

When your ingredients are ready, that is just about the perfect time to get down to business with the star of the show: the burger patty. At this time, bringing your meat into work will involve shaping just the right patty for cooking. The moment this happens, there may be one or two things you would want to remember so that the patty turns out just right.

Burger Seasoning-Step 1

Burger Seasoning-I used to think that, with it, more is merrier. I’d mean a slathering of my patties up with some garlic powder, onion powder, and a little Worcestershire sauce-anything I could get from the spice cabinet. Thing is, there is nothing wrong with adding that little flair, but simplicity, I have since found, is oftentimes best.

Salt and pepper only-some things you need to make a classic burger are just a little salt and pepper. You want that natural beef flavor to come through and too many seasonings are going to mask it. Sprinkle kosher salt and freshly ground black pepper liberally on the meat, then form into patties.

Pro Tip Burger:

Want to give it a bit more oomph? Mix in some minced garlic or finely chopped onions into the meat. Just do it gently, because such ingredients have moisture in them and will affect the overall texture of your burger.

Step 2: Forming the Patties Burger

Of the most important things to remember when making burgers, do not overwork the meat. This will give you a tough dense patty of meat. No one wants that. Shape the meat into patties about ¾-inch thick and slightly wider than your buns, as they shrink when cooking.

That little indentation in the middle with the thumb really stuck. That way, it would not rise in the middle while cooking; it would be flat and even while cooking.

Personal Experience:

I once had made my patties too well formed, and they came out what only could be described as beef hockey pucks. Ever since then, the less I messed with the meat-or totally compacted it-the better it seemed to make all the difference in creating a burger both tender and juicy.

3rd Step: Refrigerating the Patties Burger

Yeah, this is gonna be an extra step that-in your mind-isn’t called for. The reason I say that is, it really does make a difference in patty formation if they sit in the fridge to chill for about 20-30 minutes before being cooked. I have been one of those, making burgers from scratch and going straight into cooking without letting the patties sit a little, and every now and then, they fall apart. A little refrigerator time firms up the fat, and it helps the patties hold together both on the grill and in the pan.

3. Cooking the Burgers

With your patties made, it is now time to cook them. There’s a couple of ways of doing that, and what one will be used depends on what equipment you have at your disposal, or perhaps which flavor profile you’re looking for. Let us just take a look at a few popular methods, with some tips for each.

Grilling Your Burgers

There is just something about that smoky flavor, charred on a fresh-off-the-grill burger, that is just unbeatable. This definitely is my go-to when the weather will accommodate it and is so perfect for those summertime barbecues with friends and family.

Grill preheats to medium-high heat, about 375-450°F.

Grill until medium-rare, about 3-4 minutes per side, or until medium well, about 5-6 minutes per side. Never press down onto the patties because all that does is push the juices out of the burger and make them dry.

Place a slice of cheese on top of each patty if using cheese during the last minute of cooking then close the lid to let it melt.

That summer, while grilling burgers when some of my buddies visited for a backyard cookout, I got a little too into the grilling process. What can I say-the chatty Cathy syndrome overcame me, and well, I forgot to check on the burgers until they were well done. Ever since that day, the rule of thumb was to stay with the grill, too, and have somewhat of an idea of how long the burgers had to cook. Nobody after all likes dry burgers!

Pan-Frying on Stovetop Burger

No grill? Too cold outside? Well, pan-frying will do the magic. It’s the cast-iron skillet creating that pretty, nice sear, and you can make your burgers inside with ease.

Set a cast-iron skillet over medium-high heat; add about a tablespoon of oil-one of vegetable or canola works great-arna newspapers .

Place the patties in the skillet and cook for about 3-4 minutes per side, just like on the grill. Again, no pushing on the patties.

For a butter-basted burger, in the last minute of cooking, add a tablespoon of butter to the skillet and spoon over patties for additional richness.

Pro Tip Burger:

 Want super crispy outside? Use “smash burger”. Anytime patties go onto the skillet take a spatula and smash them down-thin, crispy patty. Just be careful not to overcook them, they will go fast compared to a regular-sized patty.

Flat-Top Griddle Cooking

This will give your burgers the old diner-style sear, and will allow the burger to be evenly cooked. More than likely, if you have ever been to a diner, wondered how in the world their burgers were so perfectly cooked-then chances are that they cooked their burgers on a flat top griddle. Heat the griddle lightly to medium-high. Place patties onto the griddle, and cook for roughly 3-4 minutes per side, flipping once.

The secret to a great griddle-cooked burger: that perfect crust on the outside. Resist that urge to flip too soon-those patties need to get their crust before flipping.

4. Toppings and Assembly: Building the Perfect Burger

Now that your patties are perfectly cooked, it is time to bring your burgers together. This could be that time when one gets really creative and makes a burger to order using all one’s favorite toppings and sauces.

Classic Toppings

These shall be the required toppings in case one is going to make a traditional burger:

Let us add lettuce for freshness and crunchiness.

Tomato:

Juicy slice of tomato acts as a great contrasting point to the umami flavor of beef.

Onions: Be it raw, grilled, or caramelized, all three states bring different dimensions into the burger.

Pickles:

Just a dollop of sourness from that pickle cutting through some of the richness of that burger. Condiments: The old favorites are ketchup, mustard, and mayo; just a little more out-there- BBQ sauce, spicy mayo, even the richer aioli. Gourmet Toppings If you’re going to elevate your burgers up another notch, then here are some fancy options for you. Avocado: Lush avocado creates a rich taste.

Bacon:

But there is but one thing that isn’t- NOTHING beats crispy bacon.

Fried Egg: Sunny side up, with the yolk oozing out, is all a single bite needs to be rich.

Sauteed Mushrooms: Mushrooms in their natural earthy flavor complement the beef to perfection.

Personal Story:

My ultimate hamburgers, which I do for myself, I call “Ultimate Burgers.” I top it with bacon, avocado, caramelized onions, and a fried egg. Just out of this world, with all the flavors and textures combining inside, and always a hit among friends and family.

5. Sides and Pairings Burger

No burger meal is complete without the right side dish; French fries are perhaps the quintessential accompaniment, but other options that may go along with burgers could be:

Sweet Potato Fries:

A little healthier, yet sweet added to savory.

Onion Rings Burger:

Crispy and indulgent, goes well with burgers.

Coledaw:

Refreshing and crunchy, a superb contrasting textural and flavorful element against the richness of a burger.

Grilled Vegetables:

For those who would want something pretty light to go with their food, then vegetables like grilled zucchini, peppers, and asparagus shall suffice.

Conclusion:

Make It Your Own

The making of burgers is way more than just following a recipe; it is all about having fun while making the burger all your own. Whether it be supremely simple or full-on gourmet, the reality is-it really doesn’t matter-how there really is no wrong or right to making a burger.

Well, many a year has passed in my experiences, during which, whenever there was an assembly of people, I was asked to make burgers every single time. And every single time I did so, it was better than the last one, so don’t get the fast food hamburger. Get yourself some good stuff and fire up the grill or your skillet and have a revel making the ultimate homemade burger. It’s a culinary journey every step of the way!