How to Perfect the Ultimate Flat-Top Patty

There is no end to the variety of scrumptious burgers you can make, but here are 12 that will make your mouth water.

By J. Kenji Lpez-AltJ. Kenji Lpez-Alt writes a column for The New york city Times on food and science, and he develops dishes and appears in videos for NYT Cooking. He is likewise the creator and host of Kenji's Cooking Program on YouTube. This video and article become part of, our series on cooking area principles.

Credit ... Adam CentrellaAs an expert chef, food author and cookbook author, I have actually spent the last 20 years of my career rigorously looking into and evaluating recipes, methods and commonly accepted kitchen wisdom to find out the whys of cooking. Over this time, I have actually operated multiple burger joints and even composed a month-to-month column for Serious Consumes called the Burger Lab, in which I isolated and evaluated every possible variable that can impact the taste and texture of a hamburger.

Here are the most essential tips I have actually discovered for enhancing your burger experience, whether in the backyard or the kitchen. Food Stylist: Simon Andrews.

Chef-Level Cooking Techniques for Juicier Hand-Pressed Patties

In bread, this can be an advantage, however with burgers, overhandling can create an unwanted thick texture. (Integrating extenders, like eggs or breadcrumbs, or extra seasoning, like onions and herbs, also requires you to strain the meat and sidetrack from the beef flavor, so skip 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 connect more quickly. This is an advantage in sausages, which must have a company texture, however with hamburgers, you want looseness. A burger needs to be tender, with lots of pockets for juices and rendered fat to gather.

Freddy's Frozen Custard & Steakburgers

Browning your patties deeply makes the most of flavor. Credit ... Ryan Liebe for The New York Times. Food Stylist: Simon Andrews. Whether you're making a big burger on the grill or a crisp-edged smash hamburger on a frying pan, browning is taste, and high heat is essential. For thicker grilled or griddled hamburgers, wait till your pan or grill is hot before including the patties, and cook them until they're well browned on both sides.

This optimizes taste while maintaining juiciness. Do not let your patties sit around on the cutting board (or even worse, a steam table). Burgers are at their finest fresh from the fire, before any juices have had an opportunity to leak out.

Smash BurgersCredit ... Ryan Liebe for The New York City Times. Food Stylist: Simon Andrews. Diner BurgerCredit ... Ryan Liebe for The New York City Times. Food Stylist: Simon Andrews. Thick Backyard BurgerCredit ... Ryan Liebe for The New York Times. Food Stylist: Simon Andrews. Follow,,, and.

Top-Rated Gourmet Burger Recipes for the Season

Upgraded May 7, 2026, 8:42 a.m. CTI have actually always been a hamburger lover. Growing up, I 'd happily munch them down at sit-down restaurants and from the drive-thru getting home from gymnastics practice. I 'd squish the soft bun and let catsup dribble down the sides over my fingers. 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).

Catch me on the best 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 best burger.

Freddy's Frozen Custard & Steakburgers

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

Let me share with you what makes the ideal burger for me. Let's start with the patty.

When I bite in, I require to see a little sparkle, some glistening from the beef and maybe a little grease diminishing the sides. When I see a smashburger on the menu, I constantly opt for a double patty. Smashburger or not, the patty needs to be burnt to assist lock in the juices, but not too crusty.