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The Perfect Burger

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The key is to buy ground beef chuck with at least 20 percent fat, which produces the juiciest burgers.

Source: Everyday Food, July/August 2007
Total Time Prep Servings

Ingredients

For Tex-Mex topping combination:

For West Coast topping combination:

For Southern topping combination:

Directions

Cook's Notes

When making the patties, don't overwork the meat; that way, the burgers will stay nice and moist. Pat gently -- never squeeze or compress the beef.

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Reviews

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How would you rate this recipe?
64
  • mccambridgeada
    28 SEP, 2015
    This is the exact same recipe from Food Network "by Bobby Flay"... http://tinyurl.com/mc4msn7
    Reply
  • cbau1428909
    16 MAY, 2014
    Agree- How to make a hamburger patty doesn't equal Try this!!! The pic on the page looks great , maybe they should have included that particular recipe after the instructions....
    Reply
  • SallyBR
    13 MAY, 2014
    I make my burgers pretty much like you described, although sometimes I add a little fish sauce or a little Worcestershire for extra flavor, barely noticeable but it makes a difference. Not sure why you would call attention to this recipe with "You've never tried this", as if some major secret would be revealed. I thought it was a bit misleading and did not match the quality of most of your daily recipes sent by email.
    Reply
  • OurFoodChoices
    29 JUN, 2010
    Martha, You need to have a burger with a little butter in the middle to keep it moist, even when it's grill to be well done. Here's how we do it, http://yourfoodchoices.wordpress.com/2010/06/29/burgers-anyone/. Cheers, Your Food Choices
    Reply

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