Cookbook:How to Make a Great Burger

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Cookbook | Recipes | Ingredients


Introduction[edit]

Some people make "meatloaf" burgers. They put all these seasonings, eggs, and breadcrumbs inside. I want it to taste like a burger, not a grilled meatloaf! In this article, I put some tips on how to cook great burgers that makes me happy.

Seasoning[edit]

I actually like to sprinkle the seasonings on the patties once they're formed. That helps make a nice crust. I like to keep it simple. Kosher salt, black pepper, maybe steak rub or cayenne. No garlic, no onion, no meatloaf business.

Forming[edit]

Making patties is probably the hardest part of burger making. Too much pressure and you get a tough, dry burger. You'll want to make a depression in the center.

Cooking[edit]

Of course, you can always grill your burger, but you can also cook it by frying, broiling, smoking, baking, and sautéing.

Cheese[edit]

To me, a burger means cheese on top, although it is healthier if you just leave it out. My standard is pepper jack since I like spicy food, but that's just me. You can use anything you like. Also, putting some cheese in the center of the burger is worth a try. If you want it nice and melted, place the slice on top and cover for one minute.

Fixings[edit]

We're having hamburgers. You can always dress it with ketchup, mustard, and mayo. I actually like to flavor my condiment. Chipotles work great mixed into ketchup or mayo. Mayo also helps to keep your bread soggy by being sort of a fat barrier blocking the meat juices.