Steps to Master the Ideal Griddle Burger

There is no end to the variety of tasty hamburgers 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 also the creator and host of Kenji's Cooking Program on YouTube.

Credit ... Adam CentrellaAs a professional chef, food writer and cookbook author, I've spent the last 20 years of my profession carefully researching and evaluating recipes, techniques and commonly accepted kitchen wisdom to find out the whys of cooking. Over this time, I've run several burger joints and even composed a regular monthly column for Serious Consumes called the Burger Lab, in which I isolated and evaluated every possible variable that can impact the flavor and texture of a hamburger.

That doesn't mean you can't aim for something better. Here are the most important tips I have actually discovered for enhancing your hamburger experience, whether in the yard or the kitchen area. Working hamburger excessive can cause it to end up being thick. Credit ... Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.

Optimal Temperature Control for Better Seared Burgers

In bread, this can be a good idea, however with hamburgers, overhandling can create an undesirable dense texture. (Including extenders, like eggs or breadcrumbs, or extra spices, like onions and herbs, also requires you to strain the meat and distract from the beef taste, so avoid it.) Salting the beyond your patties keeps their texture loose and tender.

Food Stylist: Simon Andrews. Salt breaks down muscle proteins and assists them to link more easily. This is a good idea in sausages, which need to have a company texture, however with burgers, you desire looseness. A hamburger must be tender, with a lot of pockets for juices and rendered fat to gather.

Freddy's Frozen Custard & Steakburgers

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

This takes full advantage of flavor while keeping 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 had a chance to leak out.

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

Top-Rated Gourmet Burger Templates for 2026

Upgraded May 7, 2026, 8:42 a.m. CTI've constantly been a burger fan. Maturing, I 'd gladly munch them down at sit-down restaurants and from the drive-thru getting back 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).

Capture me on the ideal day and I might admit that a cheeseburger is my favorite food. In fact, I may state that on most days. And you may say the exact same. But even if you do, it's likely we do not have the very same concept of what makes the ideal hamburger.

Freddy's Frozen Custard & Steakburgers

I kept some old favorites, added some new ones and continued to end the ones I understand people like however I simply. don't. get. Yes, I know your favorite isn't there. Maybe we have various taste. Perhaps I haven't attempted your favorite burger. Possibly I'm out to get you (simply joking).

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

When I bite in, I need to see a little shimmer, some shining 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 should be scorched to assist secure the juices, but not too crusty.