Last modified on 14 March 2010, at 16:59

Cookbook:How to Make a Great Burger

Cookbook | Ingredients | Recipes


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 make everyone happy.


I know fat's not healthy, and we don't like it, but I'll tell you a secret. All the fitness freaks, get out first. Okay, are they gone? So, you may not like the fat, but that's where all the flavor is. How about we make a compromise? 80/20 ground chuck, I'll say, alright? Good.


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.


Making patties is probably the hardest part of burger making. Too much pressure and you get a tough, dry burger. To counteract this, I like to pass the meat between my hands. Also, you'll want to make a depression in the center because when you cook it, the center swells and if you didn't put a depression, you'd end up with a UFO burger! Hah hah.


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


To me, burger means cheese on top. 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.


To me, lettuce, pickles, and onions are a salad. 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.

Bye! Hopefully you'll stop grilling meatloaf and start grilling burgers!