How to Cook Beefier Burgers at Home
🍔 This is a long guide with plenty of moving parts, so make sure to take notes and pay attention to details. If you do everything correctly, you'll pull off the best burger of your life at home.
- Ground beef
- Burger buns
- Sliced tomatoes
- Fresh green ice or iceberg lettuce
- Sliced white onions
- American or Swiss cheese (or any soft, melting cheese you prefer)
- Any burger sauce that you like (we'll sell our dressing soon!)
- Any other toppings you want to add
- Dry seasoning in a shaker (salt + pepper + any spices that you want)
- Cast iron pan (best) if not, a stainless steel pan (Nonstick pans will not form a good crust.)
- Steel spatula (Silicon spatulas are too thick and unstable.)
- Pan lid
- A brush (or any tool to spread the liquid butter)
- Salting ground beef changes its protein structure and turns it mushy if left for a long time Do not add the salt before cooking.
- Make sure you have all your ingredients ready for assembly before you start cooking. If you do this later, your burgers will get cold.
- Work fast. Once you toast the bread, cook the burgers immediately.
🥯 Toasting the Buns
- Slice the bun in the middle. (Tip: most people make the mistake of making the bottom bun too thin, don't. If it's thin, it will disintegrate from the juices.)
- Bring butter to room temp to make it liquid.
- Brush the butter on both the upper and lower bun's surfaces.
- Bring your pan to low-medium heat.
- Tip: if you heat is too high, you will burn your buns.
- Place the bun on the pan to toast, butter side down.
- This should take a while since the heat is low.
- Remove when crusty and golden brown. (Feel free to lift the bun to check.)
- Set buns aside for assembly.
🍔 Cooking the Burger
- Make sure the burgers are still cold. Do not allow the burgers to reach room temp.
- Shape the burgers into patties of your preferred size.
- For medium burgers, the patty needs to be at least 3/4-1 inch thick.
- For well-done burgers, the patty can be somewhere between 1/4 to 1/2 inch. Well-done burgers are not inferior to medium burgers—they're just as good, if not better.
- With your hands, roll and press on the patty firmly to shape, but do not oversqueeze and handle. This will ruin its structure.
- Create a depressed dimple in the center of the burger. The burger will inflate from the middle while cooking and the dimple will make sure it's flat.
- Make sure the diameter of the patty is more than 1 inch larger than the buns because the burger will shrink as you cook it.
- Heat up your pan to medium-high. Add cooking oil to cover the pan. (Tip: do not add butter because it will burn.)
- Once oil is lightly smoking, place the patty on the pan. For a great crust, press firmly with a spatula ensure the whole surface comes into contact.
- Season the surface of the burger with salt and pepper.
- Leave it there until you see crispy edges, then flip. (You should be hearing a nice sizzle.)
- Once flipped, season with salt and pepper again.
- Place cheese on top of cooked side and cover the pan. (This will help the cheese melt.)
- Once cheese is melted, remove the cover and let the burger cook until it's done.
- Remove from plate by scraping the burger from the pan with a steel spatula.
- You can stack the ingredients however you prefer.
- We like ours in this order: bottom bun, sauce, lettuce, tomato, onions, burger, cheese, sauce again, top bun.
🏆 Whew! Congratulations and enjoy your hard-earned burgers!
❓ If you have questions, feel free to reach out and send us a message.
If you read and followed our guide, please send us photos of your burger. We'd love to see it!