Steps to Perfect the Ideal Griddle Patty

There is no end to the number of tasty burgers you can make, but here are 12 that will make your mouth water.

By J. Kenji Lpez-AltJ. Kenji Lpez-Alt composes a column for The New york city 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. This video and post become part of, our series on cooking area principles.

Credit ... Adam CentrellaAs a professional chef, food writer and cookbook author, I've invested the last twenty years of my profession rigorously researching and testing dishes, methods and widely accepted kitchen area knowledge to determine the whys of cooking. Over this time, I have actually run multiple burger joints and even wrote a monthly column for Serious Eats called the Hamburger Lab, in which I isolated and tested every possible variable that can affect the taste and texture of a burger.

Here are the most crucial ideas I've found for optimizing your hamburger experience, whether in the backyard or the kitchen area. Food Stylist: Simon Andrews.

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In bread, this can be a great thing, but with hamburgers, overhandling can produce an undesirable thick texture. (Incorporating extenders, like eggs or breadcrumbs, or additional spices, like onions and herbs, likewise requires you to exhaust the meat and sidetrack from the beef flavor, 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 up more easily. This is a good idea in sausages, which must have a firm texture, but with burgers, you desire looseness. A burger needs to 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 burger on the grill or a crisp-edged smash hamburger on a frying pan, browning is taste, and high heat is key. For thicker grilled or griddled burgers, wait till your pan or grill is hot before adding the patties, and cook them till they're well browned on both sides.

This takes full advantage of flavor while keeping juiciness. Don't let your patties sit around on the cutting board (or worse, a steam table). Burgers are at their finest fresh from the fire, before any juices have actually had an opportunity to drip out.

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

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Upgraded May 7, 2026, 8:42 a.m. CTI've constantly been a burger fan. Growing up, I 'd happily munch them down at sit-down dining establishments and from the drive-thru coming home from gymnastics practice. I 'd crush 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 right day and I may admit that a cheeseburger is my favorite food. Actually, I may state that on a lot of days. And you may say the same. However even if you do, it's most likely we do not have the exact same concept of what makes the perfect hamburger.

Freddy's Frozen Custard & Steakburgers

I kept some old favorites, included some new ones and continued to end the ones I understand individuals like however I simply. don't. get. Yes, I know your favorite isn't there. Maybe we have various taste. Maybe I have not attempted your preferred hamburger. Maybe I'm out to get you (just kidding).

Let me share with you what makes the ideal hamburger for me. Let's begin with the patty.

When I bite in, I require to see a little shimmer, some shining from the beef and possibly a little grease diminishing the sides. When I see a smashburger on the menu, I constantly choose a double patty. Smashburger or not, the patty should be seared to help secure the juices, however not too crusty.