How to Make the Perfect Burger at Home
Great burgers are simple, but the details matter. Here's how to make restaurant-quality burgers.
A perfect burger: juicy, properly seasoned, with a crust that caramelizes the exterior. Here's how to achieve it at home.
Use 80/20 ground beef—the fat is essential for juiciness. Don't over-handle the meat—handle it as little as possible.
Form patties slightly larger than your bun—they shrink as they cook. Season generously with salt and pepper on both sides.
For the sear, get your cast iron smoking hot. Don't press the burger—that squeezes out juices. Flip only once.
Let rest five minutes before serving—this allows juices to redistribute.
The right bun matters—quality potato buns hold up without overwhelming the meat.
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