Top 7 Tips for a Better Burger

The pros in Flavortown Market know that a great burger isn’t about the bun or the toppings — it all starts with a killer patty. Try these easy tricks at home to seriously up your burger game.

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Perfect Your Patty

It’s easy to disguise an average burger patty with lots of crazy toppings, but it’s worth it to put in the work to get that super-juicy burger we know and love. To really wow your guests at your next barbecue, upgrade your patty with these pro tips from Food Network Kitchen.

Get Into the Grind

Grinding your own meat is best, but if you aren’t able to, look for an 80/20 (that means 80 percent lean beef and 20 percent fat) blend of ground beef.

Keep It Cool

Refrigerate your beef until you are ready to form or cook it. Don’t give any of the fat a chance to start warming up at room temperature.

Be Gentle

Once your beef is portioned out, be sure to gently form it into patties that are 3/4 inch to 1 inch thick.

Add a Dimple

Use your thumb to make an indentation in the center of each patty. This quick extra step keeps your patty from shrinking up while it cooks.

Now It’s Time for Salt

Be sure to wait until after your patties are formed to season the meat, generously, with kosher salt (and pepper if you like).

Get Cooking

We love using a hot cast-iron pan or griddle to cook burgers in Food Network Kitchen. You get a nice crunchy outer crust that way.

Thermometers Are Your Friend

Don’t be afraid to use an instant-read digital thermometer to make sure your burger is done to your liking. Here are the numbers to remember: rare, 120 degrees F; medium rare, 130 degrees F; medium, 140 degrees F; medium well, 150 degrees F; and well done, 160 degrees F.

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