Essential Outdoor Grilling Hacks

There is no end to the variety of scrumptious hamburgers 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 Times on food and science, and he develops recipes and appears in videos for NYT Cooking. He is likewise the creator and host of Kenji's Cooking Show on YouTube. This video and post are part of, our series on cooking area fundamentals.

Credit ... Adam CentrellaAs an expert chef, food writer and cookbook author, I've invested the last twenty years of my profession carefully looking into and evaluating recipes, techniques and commonly accepted cooking area wisdom to figure out the whys of cooking. Over this time, I've operated several hamburger joints and even composed a monthly column for Serious Eats called the Burger Laboratory, in which I isolated and evaluated every possible variable that can impact the flavor and texture of a burger.

That does not mean you can't intend for something much better. Here are the most crucial pointers I have actually discovered for enhancing your burger experience, whether in the backyard or the kitchen area. Working ground beef too much can trigger it to become dense. Credit ... Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.

Delicious Outdoor Dinner Ideas for 2026

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

This is an excellent thing in sausages, which must have a company texture, but with hamburgers, you desire looseness. A hamburger must be tender, with plenty of pockets for juices and rendered fat to collect.

Freddy's Frozen Custard & Steakburgers

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

This takes full advantage of taste while maintaining juiciness. Preparing your buns ahead of time lets you get to consuming so much quicker. Credit ... Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne. Don't let your patties sit around on the cutting board (or even worse, a steam table). Burgers are at their best fresh from the fire, before any juices have had a chance to drip out.

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

Bold Modern Dinner Inspiration for Passionate Home Cooks

Upgraded May 7, 2026, 8:42 a.m. CTI've always been a burger fan. Maturing, I 'd gladly munch them down at sit-down dining establishments and from the drive-thru getting home from gymnastics practice. I 'd squish 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).

Catch me on the best day and I might admit that a cheeseburger is my preferred food. In fact, I may say that on the majority of days. And you may say the very same. Even if you do, it's most likely we do not have the same idea of what makes the best hamburger.

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 but I just. Possibly I haven't tried your preferred hamburger. Possibly I'm out to get you (simply kidding).

There's one ideal burg out there for everyone. Let me share with you what makes the ideal hamburger for me. Let's start with the patty. Can I state I'm growing a little sick of smashburgers? The very best ones miraculously stay juicy with just a hint of flaky char around the edges, but sadly, a lot of locations go too hard on the smash.

When I bite in, I need to see a little sparkle, some sparkling from the beef and perhaps a little grease diminishing the sides. When I see a smashburger on the menu, I always go with a double patty. Smashburger or not, the patty should be burnt to help secure the juices, but not too crusty.