How to Make the Perfect Burger at Home

A great burger doesn't need fancy ingredients or a grill. Here's how to make restaurant-quality burgers at home.

Choosing the Meat

80/20 ground chuck is the gold standard. 80% lean, 20% fat. The fat keeps the burger juicy. Leaner beef (90/10) makes dry burgers. Don't use extra-lean.

Forming the Patties

• Don't overwork the meat. Gently form into a ball, then flatten into a patty. Overworking makes burgers tough.
• Make them wider than the bun. Patties shrink about 25% during cooking.
• Thumbprint in the center. Press a dimple into the center of each patty. This prevents the burger from puffing up into a ball.
• Season generously. Salt and pepper on both sides right before cooking. Don't mix salt into the meat.

Cooking Methods

Stovetop (Best for Home Cooking)

1. Heat a cast iron skillet over high heat until smoking.
2. Add patties. Don't press down on them (squeezes out juice).
3. Cook 3-4 minutes per side for medium (pink center).
4. Add cheese in the last minute, cover with a lid to melt.

Grill

1. Preheat grill to high (450-500°F).
2. Cook 3-4 minutes per side. Don't press down.
3. Add cheese in the last minute, close the lid.

Oven

1. Preheat broiler to high.
2. Place patties on a broiler pan.
3. Broil 4-5 minutes per side.

Best Toppings

• Classic: Lettuce, tomato, onion, pickles, ketchup, mustard
• Deluxe: Bacon, cheddar, caramelized onions, special sauce
• Spicy: Pepper jack, jalapeños, sriracha mayo
• BBQ: BBQ sauce, bacon, cheddar, onion rings

Get more dinner ideas with our free Random Food Generator.

Frequently Asked Questions

How do I know when a burger is done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium, 160°F for well-done. Don't cut into it to check; you'll lose the juices.

Should I put an egg in my burger mix?

No. Egg is a binder used in meatloaf and meatballs. For burgers, you want just meat and seasoning. Adding egg changes the texture.