Better Heat Control for Better Seared Burgers

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

By J. Kenji Lpez-AltJ. Kenji Lpez-Alt writes 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 likewise the creator and host of Kenji's Cooking Program on YouTube. This video and short article belong to, our series on kitchen area fundamentals.

Credit ... Adam CentrellaAs a professional chef, food author and cookbook author, I've invested the last 20 years of my profession carefully researching and testing recipes, techniques and widely accepted kitchen knowledge to find out the whys of cooking. Over this time, I've operated multiple burger joints and even wrote a month-to-month column for Serious Eats called the Hamburger Lab, in which I separated and checked every possible variable that can affect the taste and texture of a burger.

But that doesn't imply you can't go for something better. Here are the most essential pointers I have actually discovered for enhancing your hamburger experience, whether in the yard or the cooking area. Working ground beef too much can cause it to end up being dense. Credit ... Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.

Elite Savory Burger Templates for 2026

In bread, this can be an advantage, but with burgers, overhandling can develop an undesirable thick texture. (Incorporating extenders, like eggs or breadcrumbs, or additional spices, like onions and herbs, likewise forces you to overwork the meat and sidetrack from the beef taste, so avoid it.) Salting the beyond your patties keeps their texture loose and tender.

This is a good thing in sausages, which must have a firm texture, but with burgers, you want looseness. A hamburger needs to be tender, with plenty of pockets for juices and rendered fat to collect.

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 flavor, and high heat is key. For thicker grilled or griddled burgers, wait until your pan or grill is hot before including the patties, and cook them till they're well browned on both sides.

This maximizes taste while preserving juiciness. Preparing your buns ahead of time lets you get to eating so much faster. Credit ... Bryan Gardner for The New York City Times. Food Stylist: Barrett Washburne. Don't let your patties relax on the cutting board (or worse, a steam table). Hamburgers are at their finest fresh from the fire, before any juices have had an opportunity to leak out.

Smash BurgersCredit ... Ryan Liebe for The New York Times. Food Stylist: Simon Andrews. Diner BurgerCredit ... Ryan Liebe for The New York Times. Food Stylist: Simon Andrews. Thick Backyard BurgerCredit ... Ryan Liebe for The New York City Times. Food Stylist: Simon Andrews. Follow,,, and.

New Gourmet Side Fry Secrets for the Home

Upgraded May 7, 2026, 8:42 a.m. CTI have actually always been a hamburger enthusiast. Growing up, I 'd happily munch them down at sit-down dining establishments and from the drive-thru getting back from gymnastics practice. I 'd crush the soft bun and let catsup 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 best day and I might confess that a cheeseburger is my favorite food. Actually, I might say that on a lot of days. And you may state the exact same. Even if you do, it's likely we do not have the very same idea of what makes the best burger.

Freddy's Frozen Custard & Steakburgers

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

Let me share with you what makes the best hamburger for me. Let's start with the patty.

When I bite in, I need to see a little sparkle, some shining from the beef and possibly a little grease running down the sides. When I see a smashburger on the menu, I always choose a double patty. Smashburger or not, the patty should be burnt to help lock in the juices, however not too crusty.