Optimal Temperature Control for Better Grilled Burgers

There is no end to the number of delicious hamburgers you can make, but here are 12 that will make your mouth water.

J. Kenji Lpez-Alt writes a column for The New York Times on food and science, and he develops dishes and appears in videos for NYT Cooking. He is likewise the developer and host of Kenji's Cooking Program on YouTube.

Credit ... Adam CentrellaAs an expert chef, food writer and cookbook author, I've invested the last 2 years of my profession carefully researching and checking recipes, methods and commonly accepted kitchen knowledge to figure out the whys of cooking. Over this time, I've operated numerous hamburger joints and even composed a regular monthly column for Serious Consumes called the Hamburger Lab, in which I isolated and checked every possible variable that can affect the flavor and texture of a hamburger.

That does not mean you can't intend for something much better. Here are the most important pointers I've discovered for enhancing your hamburger experience, whether in the backyard or the kitchen. Working hamburger excessive can trigger it to become dense. Credit ... Ryan Liebe for The New York City Times. Food Stylist: Simon Andrews.

Using Chef Flat-Top Methods in the Home

In bread, this can be an advantage, but with burgers, overhandling can develop an unwanted thick texture. (Including extenders, like eggs or breadcrumbs, or extra spices, like onions and herbs, also forces you to strain the meat and distract from the beef taste, so avoid it.) Salting the outside of your patties keeps their texture loose and tender.

Food Stylist: Simon Andrews. Salt breaks down muscle proteins and assists them to link more easily. This is a good idea in sausages, which must have a company texture, but with hamburgers, you desire looseness. A hamburger must be tender, with a lot of pockets for juices and rendered fat to gather.

Freddy's Frozen Custard & Steakburgers

Browning your patties deeply takes full advantage of flavor. Credit ... Ryan Liebe for The New York Times. Food Stylist: Simon Andrews. Whether you're making a big hamburger on the grill or a crisp-edged smash burger on a griddle, browning is flavor, and high heat is crucial. For thicker grilled or griddled burgers, wait till your pan or grill is hot before adding the patties, and cook them till they're well browned on both sides.

This makes the most of flavor while preserving juiciness. Preparing your buns ahead of time lets you get to consuming so much faster. Credit ... Bryan Gardner for The New York City Times. Food Stylist: Barrett Washburne. Do not let your patties sit around on the cutting board (or worse, a steam table). Hamburgers are at their best fresh from the fire, before any juices have actually had an opportunity to drip out.

Food Stylist: Simon Andrews. Food Stylist: Simon Andrews. Food Stylist: Simon Andrews.

Bold Modern Dinner Ideas for Passionate Home Cooks

Upgraded May 7, 2026, 8:42 a.m. CTI have actually constantly been a burger enthusiast. If there were any little melty American cheese leavings stuck on the wrapper, I 'd drag my french fries through them (I still do this).

Capture me on the ideal day and I may admit that a cheeseburger is my preferred food. Even if you do, it's most likely we do not have the exact same concept of what makes the ideal burger.

Freddy's Frozen Custard & Steakburgers

I kept some old favorites, added some brand-new ones and continued to leave off the ones I know people like however I just. do not. get. Yes, I understand your favorite isn't there. Possibly we have different taste. Possibly I haven't attempted your preferred burger yet. Possibly I'm out to get you (simply joking).

There's one ideal burg out there for everyone. Let me show you what makes the perfect burger for me. Let's begin with the patty. Can I say I'm growing a little fed up with smashburgers? The very best ones unbelievely remain juicy with simply a tip of flaky char around the edges, however regrettably, many locations go too difficult on the smash.

When I bite in, I need to see a little shimmer, some glowing from the beef and maybe a little grease diminishing the sides. When I see a smashburger on the menu, I constantly go with a double patty. Smashburger or not, the patty must be scorched to assist lock in the juices, but not too crusty.