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There is no end to the variety of tasty hamburgers you can make, but 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 establishes dishes and appears in videos for NYT Cooking. He is likewise the creator and host of Kenji's Cooking Program on YouTube.

Credit ... Adam CentrellaAs a professional chef, food writer and cookbook author, I've spent the last twenty years of my profession rigorously looking into and evaluating recipes, strategies and extensively accepted cooking area knowledge to find out the whys of cooking. Over this time, I've run numerous burger joints and even composed a regular monthly column for Serious Consumes called the Burger Laboratory, in which I isolated and evaluated every possible variable that can affect the flavor and texture of a burger.

However that does not suggest you can't go for something much better. Here are the most crucial tips I have actually discovered for optimizing your burger experience, whether in the backyard or the cooking area. Working hamburger too much can trigger it to become thick. Credit ... Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.

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In bread, this can be a good idea, however with burgers, overhandling can create an unwanted dense texture. (Including extenders, like eggs or breadcrumbs, or additional seasoning, like onions and herbs, also requires you to overwork the meat and distract from the beef taste, so skip it.) Salting the exterior of your patties keeps their texture loose and tender.

This is an excellent thing in sausages, which need to have a firm texture, but with burgers, you desire looseness. A hamburger 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 griddle, browning is flavor, and high heat is essential. For thicker grilled or griddled burgers, wait till your pan or grill is hot before adding the patties, and cook them until they're well browned on both sides.

This makes the most of flavor while maintaining juiciness. Preparing your buns ahead of time lets you get to consuming 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 best fresh from the fire, before any juices have had a chance to leak out.

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

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Upgraded May 7, 2026, 8:42 a.m. CTI have actually always been a hamburger enthusiast. Maturing, I 'd happily chomp them down at sit-down dining establishments and from the drive-thru getting back from gymnastics practice. I 'd squish 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 right day and I might confess that a cheeseburger is my favorite food. In fact, I may state that on the majority of days. And you may state the same. However even if you do, it's likely we do not have the exact same idea of what makes the best hamburger.

Freddy's Frozen Custard & Steakburgers

I kept some old favorites, included some new ones and continued to end the ones I know people like but I just. do not. get. Yes, I know your favorite isn't there. Perhaps we have different taste. Possibly I have not attempted your preferred hamburger. Perhaps I'm out to get you (simply joking).

There's one best burg out there for everybody. Let me share with you what makes the perfect hamburger for me. Let's start with the patty. Can I say I'm growing a little worn out of smashburgers? The finest ones amazingly remain juicy with simply a tip of flaky char around the edges, however unfortunately, the majority of locations go too hard on the smash.

When I bite in, I need to see a little sparkle, some glowing 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 needs to be burnt to help lock in the juices, however not too crusty.