Your Basic Burger

The best burger is the simplest one, done right. Ground beef, onion powder, salt, pepper. That’s the whole list. What makes or breaks it isn’t the ingredients, it’s how you handle the meat.

Mix gently with a fork, not your hands. Shape into patties without pressing or compacting. The more you work the meat, the more the proteins bind together, and bound-up proteins give you a hockey puck instead of a juicy burger. You want loose, craggly patties that barely hold together going onto the grill.

Broil, grill, or pan-fry. Your call. Cook to your preference and resist the urge to press down on the patties with a spatula. That just squeezes out all the juice.

Kitchen Tips

• Use ground beef with at least 20% fat (80/20). Leaner blends dry out fast, especially on a grill. The fat is what keeps a burger juicy.
• Make a shallow thumbprint dimple in the center of each patty. Burgers puff up in the middle as they cook, and the dimple keeps them flat.
• Season the outside of the patties generously right before cooking. Salt pulls moisture to the surface, so don’t season too far in advance.

Variations

• Mix in a tablespoon of Worcestershire sauce for a deeper, umami-rich flavor.
• Stuff a cube of cheddar or blue cheese into the center of each patty for a juicy lucy.
• Top with caramelized onions and Swiss cheese for a classic bistro-style burger.