The Perfect Burger

Rating: 2.91 stars
64 Ratings
  • 5 star values: 8
  • 4 star values: 8
  • 3 star values: 24
  • 2 star values: 18
  • 1 star values: 6

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

Everyday Food, July/August 2007

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Recipe Summary test

prep:
20 mins
total:
20 mins
Servings:
4
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Ingredients

For Tex-Mex topping combination:
For West Coast topping combination:
For Southern topping combination:

Directions

  • Evenly divide meat into 4 portions. With a light touch, gently form each one into a ball, then shape into a 3/4-inch-thick patty. With thumb, make a 1/4-inch-deep indentation in the center of each (this prevents burgers from getting rounded tops during grilling). Transfer to a plate; cover with plastic wrap, and refrigerate until ready to cook, up to 1 day.

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  • Heat grill to high (it should be difficult to hold your hand above the grates). Moisten a folded paper towel with vegetable oil; grasp with tongs, and quickly wipe over the grates.

  • Generously season patties on both sides with salt and pepper. Place patties on grill; cover, and cook to desired doneness, 2 to 4 minutes per side for medium-rare. Serve burgers on buns with desired toppings.

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 (4)

64 Ratings
  • 5 star values: 8
  • 4 star values: 8
  • 3 star values: 24
  • 2 star values: 18
  • 1 star values: 6
Anonymous
Rating: Unrated
09/28/2015
This is the exact same recipe from Food Network "by Bobby Flay"... http://tinyurl.com/mc4msn7
Anonymous
Rating: Unrated
05/16/2014
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....
Anonymous
Rating: Unrated
05/13/2014
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.
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Anonymous
Rating: Unrated
06/29/2010
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
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