Steps to Perfect the Ultimate Griddle Patty

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

J. Kenji Lpez-Alt writes a column for The New York Times on food and science, and he develops dishes and appears in videos for NYT Cooking. He is also the developer and host of Kenji's Cooking Program on YouTube.

Credit ... Adam CentrellaAs an expert chef, food author and cookbook author, I have actually spent the last twenty years of my profession carefully investigating and evaluating dishes, strategies and extensively accepted kitchen knowledge to find out the whys of cooking. Over this time, I've operated several hamburger joints and even wrote a regular monthly column for Serious Eats called the Hamburger Laboratory, in which I isolated and checked every possible variable that can impact the flavor and texture of a burger.

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

The Complete Guide to Smashed Cooking Success

In bread, this can be a good thing, but with hamburgers, overhandling can create an unwanted dense texture. (Integrating extenders, like eggs or breadcrumbs, or extra flavoring, like onions and herbs, likewise requires you to overwork the meat and distract from the beef flavor, so avoid it.) Salting the beyond your patties keeps their texture loose and tender.

This is an excellent thing in sausages, which must have a company texture, however with hamburgers, you want looseness. A burger ought to be tender, with plenty of pockets for juices and rendered fat to gather.

Freddy's Frozen Custard & Steakburgers

Whether you're making a big hamburger on the grill or a crisp-edged smash burger on a frying pan, browning is taste, and high heat is crucial. For thicker grilled or griddled hamburgers, wait until your pan or grill is hot before including the patties, and prepare them till they're well browned on both sides.

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

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

Crafting Restaurant-Quality Side Fries in Modern Home

Updated May 7, 2026, 8:42 a.m. CTI've always been a hamburger lover. 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).

Catch me on the right day and I might admit that a cheeseburger is my favorite food. Even if you do, it's likely we don't have the very same concept of what makes the perfect burger.

Freddy's Frozen Custard & Steakburgers

I kept some old favorites, added some new ones and continued to leave off the ones I understand people like however I just. don't. get. Yes, I know your favorite isn't there. Possibly we have different taste. Possibly I have not tried your preferred burger. Possibly I'm out to get you (simply kidding).

There's one best burg out there for everyone. Let me show you what makes the perfect hamburger for me. Let's start with the patty. Can I state I'm growing a little fed up with smashburgers? The very best ones amazingly remain juicy with simply a hint of flaky char around the edges, however unfortunately, a lot of locations go too difficult on the smash.

When I bite in, I need 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 scorched to assist secure the juices, but not too crusty.