11 Restaurant Burger Chef Secrets

Use good ground beef.

Good ground beef should start homemade burgers. He recommends 80% lean/20% fat ground beef. Fat gives burgers flavor and juiciness.

Patty press

Protein shrinks when cooked, so make your burger patties thin and wide—probably 20% bigger than your bun. Patties' thickness should be consistent. 8-ounce or two thin 4-ounce patties are typical.

Keep burger patties cold until cooking.

If you've ever let your burger patties reach room temperature before cooking them, write this tip down. After shaping hamburger patties, refrigerate them until grill time. This helps the patty cook together.

When to flip

Beef, It's What's For Dinner agrees, advising against overworking patties. Pressing burgers loses their juices, making them dry. To avoid piercing the burger and losing juice, use spatulas to flip it.

Season everything

executive chef at Victoria in Washington, D.C. I season the burger, buns, lettuce, and tomato when making a great burger. Season away, we say!

Avoid early salting.

"Seasoning is important, but don't oversalt your meat. "Don't salt beef until patties are formed." Salt dissolves muscle proteins, which cross-link, making your burgers dry and sausage-like."

Heat matters.

Heating burgers on a stovetop or grill is crucial. cooking beef at high heat." Home chefs may skip high-heat cooking, resulting in undercooked meat. "This can make dining less flavorful."

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