🍔 This is a detailed guide for those who want to cook their burgers perfectly. If you do everything correctly, you'll pull off the best burger of your life at home.
Toasting the Buns
Cooking the Burger
- Ground beef
- Burger buns
- Green ice lettuce
- Thin-sliced white onions
- American cheese
- Burger sauce
- + Any toppings you want to add
- Salt & pepper
- Cast iron pan (best) if not, a stainless steel pan. Do not use a nonstick pan if you want a good crust.
- Steel spatula (Silicon spatulas are too thick and unstable.)
- Pan lid
- Do not add the salt before cooking. Salting ground beef turns the beef mushy if left for a long time.
- Important: for the best texture, do not refreeze bread. Once you thaw the bread, you must consume it immediately or it will turn tough.
- Thaw the burgers in your fridge and cook while cold.
- Make sure you have all your ingredients ready for assembly before you start cooking.
- Work fast. Once you toast the bread, cook the burgers immediately.
🥯 Step 1: Toast the Buns
- Slice the bun in the middle. (Tip: most people make the mistake of making the bottom bun too thin, don't. If it's thin, it will disintegrate from the juices.)
- Add a generous amount of butter to the pan.
- Bring your pan to low-medium heat. (Tip: if you heat is too high, you will burn your buns.)
- Place the buns on the pan to toast, press lightly to make contact.
- This should take around 3-5 minutes to get a nice crust.
- Remove when crusty and golden brown. (Feel free to lift the bun to check.)
- Set buns aside for assembly, facing upwards.
🍔 Step 2: Cook the Burger Patties
- Make sure the burgers are still cold. Do not allow the burgers to reach room temp for food safety.
- [If you are forming your own burgers] For medium burgers, the patty needs to be at least 3/4-1 inch thick.
- [If you are forming your own burgers] For well-done burgers, the patty can be somewhere between 1/4 to 1/2 inch. Well-done burgers are not inferior to medium burgers—they're just as good.
- [If you are forming your own burgers] With your hands, roll and press on the patty firmly to shape, but do not oversqueeze and handle. This will ruin its structure.
- Press down to create a depressed dimple in the center of the burger. The burger will inflate like a balloon in the center while cooking and the dimple will make sure it's flat.
- Make sure the diameter of the patty is about an inch larger than the buns because the burger will shrink as you cook it.
- Heat up your pan to medium-high. Add cooking oil to cover the pan. (Tip: do not add butter because it will burn.)
- Once oil is lightly smoking, place the patty on the pan. For a great crust, press firmly with a spatula ensure the whole surface comes into contact.
- Season the surface of the burger with salt and pepper as it cooks.
- Leave it there until you see crispy edges, then flip. (You should be hearing a nice sizzle.)
- Once flipped, season with salt and pepper again.
- Place cheese on top of cooked side and cover the pan. (This will help the cheese melt.)
- Once cheese is melted, remove the cover and let the burger cook until it's done.
- Remove from plate by scraping the burger from the pan with a steel spatula.
- You can stack the ingredients however you prefer.
- We like ours in this order: bottom bun, sauce, lettuce, tomato, onions, burger, cheese, sauce again, top bun.
🏆 Whew! Congratulations and enjoy your hard-earned burgers!
❓ If you have questions, feel free to reach out and send us a message.
If you read and followed our guide, please send us photos of your burger. We'd love to see it!