5 Tips That Can Help You Make Better Burgers

A juicy, flavorful burger is a crowd-pleaser, but making the perfect burger at home takes more than just grilling a patty. Whether you're cooking on a stovetop or a backyard grill, small tweaks can elevate your burger game. These expert tips will help you craft restaurant-quality burgers every time.

1. Choose the Right Meat

The foundation of any great burger is the meat. Avoid lean ground beef—fat equals flavor.

Opt for an 80/20 blend (80% lean meat, 20% fat) for the juiciest results.

Freshly ground beef from a butcher or grinding your own meat can improve flavor and texture.

Mixing meats like beef and pork or even brisket and chuck can add depth to the flavor profile.

2. Handle the Patty with Care

Overworking the meat leads to tough burgers. Here’s how to shape your patties properly:

• Gently form the patties without compacting the meat too much.
• Make them slightly larger than your bun since they shrink while cooking.
• Create a small indentation in the center to prevent the burger from puffing up.

3. Season at the Right Time

Salt enhances flavor but can dry out the meat if added too early. Follow these guidelines:

Season just before cooking to maintain juiciness.

Use coarse salt and freshly ground black pepper for the best taste.

Experiment with garlic powder, smoked paprika, or Worcestershire sauce for extra depth.

When to Add Salt?

Adding salt too early can cause the meat to lose moisture, making your burger dry. Salt interacts with the proteins in ground beef, drawing out liquid and creating a denser texture. To keep your burgers juicy, sprinkle salt and other seasonings on the surface of the patties right before they hit the grill or pan. This ensures you get the flavor enhancement without sacrificing tenderness.

4. Master the Cooking Technique

Cooking your burger to perfection is all about technique:

Use high heat to achieve a crispy crust while keeping the inside juicy.

Flip only once—frequent flipping prevents proper searing.

Avoid pressing down on the burger with a spatula, as this releases flavorful juices.

Use a meat thermometer to ensure the perfect doneness:

Medium-rare: 130-135°F

Medium: 140-145°F

Medium-well: 150-155°F

Well-done: 160°F and above

5. Choose the Best Bun and Toppings

A great burger is more than just the patty—it’s the complete package.

Brioche buns or potato rolls are soft yet sturdy enough to hold the juices.

Lightly toast the buns for a crisp texture that prevents sogginess.

Layer condiments smartly—spread sauces on the bottom bun to create a barrier against juices.

Balance flavors and textures with crisp lettuce, fresh tomato slices, melted cheese, and crunchy pickles.