We have done a lot of research into building the best burger possible. We've also done a lot of testing, both with our own beef and at any burger truck or restaurant that looks delicious. And like with our steak method, we've found that when working with quality ingredients, the simpler the better. This method results in juicy, flavour-filled burgers with a crumbly texture that falls apart in your mouth.
We'll start with making the patties. Should you use oats, or bread crumbs? Nope. How many eggs? Nope. What spices do you mix in? Nope. How long do you have to massage/mix the ground beef? Nope again.
Burger patties it turns out should be made of burger, and the less that you touch them the better. All of these other methods make for pastier, glue-like burgers. Bread is just filler. Eggs make the patty sticky. If your spices include salt then you're over-tenderizing already ground meat (if you mix it in ahead of time). The more you massage the beef, the more compacted it will end up in the burger. Build burgers not hockey pucks.
Another important factor is the quality of your ground beef. This is not just referring to 'medium', or 'extra lean'. Go to a reputable butcher or farmer, or order some off our website. Common grocery store beef often has far too much moisture to cook out. This means you're steaming your meat, not grilling it.
Quality beef should be ground from premium cuts of meat and not just the leftover trim waste from butchering. Look for beef with a fairly coarse grind - for burgers you don't want your ground beef to be approaching the consistency of paté.
What you need:
- Good quality ground beef
- Kosher sea salt
- Wax/parchment paper
- Oil (olive preferably) if using a pan
How to make them:
1. If you bought our ground beef, it will already be packed in a loose tube shape of about 1lb. If it's not ours, then gently roll it into a tube.
2. Preheat your pan or grill. Like with steaks, always cook HOT.
3. Cut the tube into 3 or 4 sections. Do not roll it into a ball.
4. Cut/tear a few pieces of parchment paper at least 6"x6". Each burger will be on a separate sheet for easy handling, but you can reuse the sheets as you go.
5. Place one of the ground beef sections onto a sheet of parchment paper, flat side down.
6. Gently press it down with your palm into a patty. Shape it into a rough circle if necessary as you go and press to desired thickness (we like about 3/4").
7. Press a small indent into the middle using your thumbs. This will prevent 'bulgy' burgers.
8. Season burger with pepper and kosher salt.
9. Grab the sheet of paper and gently flip the whole burger into the pan or onto the grill, seasoning down.
10. Season the other side of the burger.
11. Cook until a nice seared brown crust is formed (about 4 minutes), then flip the burger.
12. Cook to desired done-ness, or until juices run clear. You can also check with a meat thermometer. DON'T mash the burger down to get rid of the juices.
13. Let the burger rest a few minutes out of the pan or on a warm section of the grill.