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There is no end to the number of delicious burgers you can make, however 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 establishes dishes and appears in videos for NYT Cooking. He is likewise the creator and host of Kenji's Cooking Show on YouTube.

Credit ... Adam CentrellaAs a professional chef, food writer and cookbook author, I've invested the last twenty years of my career rigorously researching and evaluating dishes, methods and commonly accepted cooking area wisdom to determine the whys of cooking. Over this time, I've run numerous hamburger joints and even composed a monthly column for Serious Eats called the Hamburger Laboratory, in which I separated and checked every possible variable that can impact the taste and texture of a hamburger.

However that doesn't suggest you can't go for something much better. Here are the most crucial tips I've discovered for optimizing your burger experience, whether in the yard or the cooking area. Working ground beef excessive can cause it to end up being thick. Credit ... Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.

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In bread, this can be a good idea, but with burgers, overhandling can produce an unwanted thick texture. (Incorporating extenders, like eggs or breadcrumbs, or additional spices, like onions and herbs, also forces you to overwork the meat and sidetrack from the beef taste, so avoid it.) Salting the outside of your patties keeps their texture loose and tender.

This is a great thing in sausages, which ought to have a firm texture, but with hamburgers, you want looseness. A hamburger must be tender, with plenty of pockets for juices and rendered fat to gather.

Freddy's Frozen Custard & Steakburgers

Whether you're making a huge burger on the grill or a crisp-edged smash burger on a griddle, browning is taste, and high heat is crucial. For thicker grilled or griddled hamburgers, wait up until your pan or grill is hot before adding the patties, and prepare them till they're well browned on both sides.

This makes the most of taste while preserving juiciness. Do not let your patties sit around on the cutting board (or worse, a steam table). Burgers 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.

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Upgraded May 7, 2026, 8:42 a.m. CTI have actually always been a hamburger lover. Maturing, I 'd happily chomp them down at sit-down dining establishments and from the drive-thru getting back from gymnastics practice. I 'd crush the soft bun and let ketchup 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).

Capture me on the right day and I might confess that a cheeseburger is my favorite food. Even if you do, it's likely we don't have the very same idea of what makes the ideal burger.

Freddy's Frozen Custard & Steakburgers

I kept some old favorites, included some new ones and continued to leave off the ones I know people like however I simply. Possibly I haven't tried your favorite burger. Perhaps I'm out to get you (just kidding).

Let me share with you what makes the best hamburger for me. Let's begin with the patty.

When I bite in, I require to see a little shimmer, some shining from the beef and possibly a little grease diminishing the sides. When I see a smashburger on the menu, I always opt for a double patty. Smashburger or not, the patty must be scorched to assist secure the juices, but not too crusty.