Building Your Best Burger

by Matt Dye

As summer rolls in and pool parties start up, there’s nothing more classic for a backyard grill-out than the hamburger. From pre-made patties to Wagyu burgers topped with caviar and white truffle, there’s no short list of what constitutes a good burger. No matter the budget or taste, you can stack the perfect ingredients for your best burger.

So, let’s break it down starting with the bun. You can always play it safe and grab some classic buns from the grocery store, but you might be looking to step outside the box. To try something different, head over to a local bakery and look for brioche or flavored sourdough buns. For extra flavor, toast those buns on the grill before assembling your burger.

When it comes to the meat, there are a few directions to go. Right now, Wagyu is all the rage, and if you’re willing to spend the extra, it’s worth it. If not, good quality 80/20 ground meat is what you’re looking for. Going too lean on the ground meat can make you lose that “pass me a napkin” quality you’re looking for in a burger. If you want to get a little more variety, you can create a three-meat blend with brisket, chuck sirloin, and short rib ground beef.

In essence, a burger should be defined by the meat with a little bit of salt and pepper to taste, but we’re looking to up the game here. Get creative! For a five-star chef’s flair, consider adding egg yolks, finely chopped dried vegetables, and Dijon mustard. Expand the palate and try some tasty curry burgers, only needing to add a tablespoon of curry paste to your ground beef, as well as one minced onion. The options for flavor and variety are endless.

Once you’ve prepared your meat, it’s best to form your patties at about 1 ½ to 2 inches in thickness, ideally getting four ¼ patties per pound of meat. Then, let your patties refrigerate for at least an hour so that they can set. That will keep them intact as you flip.

While you’re waiting for the patties to set up, now is the perfect time to get the grill going and your condiments aligned. Like with all grilling, a clean and well-oiled grill is your best friend. Olive oil is a good choice but for that extra kick of flavor try using bacon grease or tallow.

Let’s start with arguably the most important condiment, cheese. The best cheese can be an endless debate and it’ll largely depend what pairs well with your other chosen condiments. If you’re unsure, it’s hard to go wrong with an American cheddar or Pepperjack. Swiss and gouda are great options for a bolder flavor combo.

Now, let’s dress it! Traditional lettuce, tomato, pickle, and onion can’t be beat. Truffles, grilled onions, sauteed mushrooms, and bacon are also good additions.

Burgers for brunch? Whip up a sunny-side egg to stack. For a true southern feel, coat it with BBQ sauce and toss on some crisp onion rings. If you went with the curry burger, consider applying a good mango chutney and some mint. Burgers are versatile and a condiment bar can allow guests to build to their taste.

When you finally grill your patties, look for the hottest part of the grill to set them on. The key is not to move them after you’ve placed them. Let burgers cook for about four minutes on each side, brushing your patties with butter/oil each time you flip them. Right before the finish, add some sea salt and cracked pepper. Lastly, top your patty with cheese while still on the grill to get that perfect melt. Don’t forget to throw the buns on to toast.

Whatever you decide, it’s hard to go wrong when building a burger. Invite some friends and light up the grill this summer!