Food 6 Simple Tips to Build a Better Burger, Every. Single. Time.

We know you love a good burger (not to mention, a good veggie burger). It's the ultimate quick, hearty summer meal—simple, satisfying, and chock-full of char-grilled flavor—but surprisingly hard to get right. What's the ideal ratio of lean meat to fat? To mix-in, or not to mix-in? Is smashing the patties as they cook OK? And what about toppings?

Paula Disbrowe, our resident grilling sherpa and author of our newest cookbook, Any Night Grilling, shares six tips on how to consistently create the juiciest, most flavor-packed burger. With Paula's advice, you'll never encounter a dry patty again!

© Provided by Food52 Behold, the juiciness!

quality meat for quality eats

No matter what variety of meat you’re using to make your burger, using freshly ground meat (as opposed to a dense, prepacked block) creates a lighter texture. When it comes to beef, go with an 80/20 percent mix of ground chuck to fat; anything leaner can lead to dry burgers. Use the same approach with other meat varieties. For chicken burgers or turkey burgers, look for ground thigh meat, not breast meat—or consider adding grated zucchini to the mix (a Yotam Ottolenghi trick) for added moisture. For the best flavor, look for pasture-raised or heirloom breeds of meat sourced to specific ranches.

Want to wow your barbecue guests? Make this $1.50 burger

Want to wow your barbecue guests? Make this $1.50 burgerI’ve been accused of being a purist, especially when it comes to food. It’s not that I like plain or boring, it’s just that sometimes simple is best. That is especially true when it comes to hamburger patties.

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A few of our favorite cleaning pros share some of their best tips for stubborn spots around the house. This hamburger patty recipe will make you a burger pro in no time . In just six steps you’ll learn the ins and outs of making the perfect hamburger patty.

Don't overwork it

For the juiciest results, use a light hand when combining meat varieties and shaping the patties—overmixing will create a tough, dense burger.

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Shape it right

I learned a couple of invaluable tricks from J. Kenji López-Alt’s burger explorations for his book The Food Lab. He points out that burgers shrink during cooking, so to avoid the mismatch of a small patty lost in a giant bun, you should make sure the diameter of the uncooked patty is 1 ⁄ 2 inch (1.3cm) larger than the bun. Then use your thumb to create a small indentation in the center of patty, which prevents the meat from contracting and bulging up in middle. That means they stay hefty, because if you don’t need two hands to hold a burger, you’ve done something wrong.Only season the exterior.

This Simple Sauce Is the Summer’s Best Burger Hack

The man behind the Kronnerburger has a cheese mayonnaise recipe that will enrich everything it touches.If you’re like me, here’s a secret weapon to upgrade midsummer burgers, courtesy of chef Chris Kronner: a cheese mayonnaise, which combines the rich creaminess of the condiment with the sharp kick of aged cheddar.

6 Tips for Building Better Burgers --- and Cooking Them Too: Form your own patties Put down that log of preformed beef! However, if you buy ground meat at the grocery and don't cook it in a reasonably short time , the bacteria from the exterior that have been ground into the burger have a lot

Perfect your burgers with Bobby Flay's top 10 tips : How to melt cheese evenly, guarantee a juicy patty and more! "To me, a perfect beef burger is pink and juicy in the middle and cooked somewhere between medium-rare and medium which is about an internal temperature of 145 degrees," said Flay.

Season well—but on the outside only

Working salt and pepper into the meat when you’re shaping the patties results in a dense, springy texture, because the salt begins to dissolve proteins in the meat, causing them to cross-link with each other. Get around this by seasoning only the outside of your patty, but doing so generously (another tip from Kenji).

Flip it good

Relying on a single flip allows the upward-facing side to lose too much heat. Frequent flipping (and moving the burger to the cooler part of the two-zone fire, as needed, to avoid flare-ups) cooks both sides simultaneously and helps the meat cook more evenly. Whatever you do, resist the urge to press the burger with your spatula, as this squeezes out flavorful juices.

rest up

Yes, it’s difficult not to dig right in to a hot, juicy burger. But, as with other meats, allowing the patty to rest for a few minutes allows the hot juices to settle and results in a more satisfying flavor and texture.

This Simple Sauce Is the Summer’s Best Burger Hack

The man behind the Kronnerburger has a cheese mayonnaise recipe that will enrich everything it touches.If you’re like me, here’s a secret weapon to upgrade midsummer burgers, courtesy of chef Chris Kronner: a cheese mayonnaise, which combines the rich creaminess of the condiment with the sharp kick of aged cheddar.

EDIT: I am aware of the fact that I didn't put the one from the accounting firm in. It was part of a talking head and I didn't think it counted. Yes, every

The search for a better burger is a national pastime. Is there anything better than a burger during grilling season? So just how do you go about making a better burger that not only tastes good but is good for you? The right ingredients, proper cooking, and flavorful toppings are the keys to a better

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