Keys to cooking the perfect burger?

1. Use 80/20 Ground Chuck
2. Only thing other than meat is Salt and Pepper.
3. Only flip once

80/20.

I vary on thickness. I like them thick, thin, in the middle and all types demand different styles of cooking. 90/10 isn't bad if high, hot and fast.

My children are at the moment in love with the thin and crispy burgers. I will press as thin as possible and cook about 90 seconds per side. Small bun, Blue Plate, couple pickles ....

Rule #1: Grind your own meat.
Rule#2: Gring your own meat.
Rule #3 cook it on a griddle.
Rule#4 cook to medium/ rare to medium

I use 1/3 chuck, 1/3 brisket and 1/3 sirloin. Try to keep it on the 80/20 range.

Rule #1: Let meat sit to room temp.

Rule #2: DO NOT PLAY WITH YOUR MEAT! Handle it as little as possible.

Rule #3: Salt and fresh cracked pepper, high heat for a short period of time and only flip once.

KISS

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Don't push down on the patty with a spatula during cooking

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Old story time:

About twenty years ago I did business in the Oak Ridge, TN - Central KY area. There was a place beside I-75 called the Corbin Burger Barn (Corbin, KY). The lady that worked the grill would see me walk in and she would take a handfull of hamburger meat somewhere between the size of a baseball and a softball (that definately had more fat than 80/20 babyfood, Girl Scout burger meat. She would make it into a ball and plop it on the grill. As it began to cook,she would take her spatula and begin pressing it down against the hot grill. When she was finished pressing a few minutes later, she had created the perfect burger patty. Heaven on a bun.

Scout's honor - the Corbin burger barn had a three patty 1 1/2 pound burger. I tried the double patty 1 pound burger once and could not eat all of it. I wisely never tried the 1 1/2 pound triple.

Moral of the story? Use that spatula to press it down if you like. If the patty has enough fat, it won't hurt the taste at all.

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Only thing other than meat is Salt and Pepper.

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Boring. It's a hamburger, not a steak. Experiment with seasoning.

And, cook it on a grill with some hardwood. Griddles(frying) imparts no real flavor.

We eat healthy and use 90/10 and put a nice rub on it and it tastes great

1. Shape the burger how you want it while raw...minimal seasoning...salt and maybe some onions...

2. do not press the burger, just flip it once...

3. let the burger be a true medium, don't wait for the color

4. mayonaise

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This is how i do it. Get the grill hot. Plop the ball of meat down, then press it.

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You do this on an outdoor grill? Or a griddle? How do you not just push the meat through the grates?

Pressing it down works fine, but not on the grill, as you aren't pressing the burger against a flat surface. You need to let the flame do it's magic.

Here is how I do mine - I did these for a cookout for my kids and their friends, and they like their burgers with just cheese.


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