How to Make Burgers

[elleng]

'Anyone can make a good burger, inside on the stovetop or outside on the grill. Making a great one, though, requires a little planning. We’ve assembled all the information and instruction you need.'

https://cooking.nytimes.com/guides/5-how-to-make-burgers?

[Warpy]

1. Rule #1, hide that damned spatula

Flip the burgers with a spoon if you have to, but make sure you never press down on the meat for any reason. Once you get out of that nasty habit, you can find the spatula again and use it for its intended purpose: flipping the burger over and then transferring it to the bun or plate when it's done.

Once you stop squashing hamburger against the cooking surface and turning it into a dry hockey puck, you'll be making better burgers no matter what else you put into or on top of them.

[ms liberty]

2. This. n/t

[Eko]

3. Broil them in the oven.

On high leaving the door slightly open. Dont squash when cooking either as has been said. Best burgers I have ever had and get the same opinion when I make them for others. Same with chops.

[Warpy]

4. That's one way to keep them away from the spatula

but it's more energy efficient to use the stovetop unless you're cooking at least 6 at a time.

[Eko]

5. Stovetop

tastes horrible. Broil is way better.

[Warpy]

6. Mine always tasted just as good on the stovetop

once I learned what a spatula was for.

[flamin lib]

7. Sous vide.

137f for 30-45 minutes and brown in butter on the stove top. Perfect every time, thick or thin.

[Kali]

8. 80/20, don't handle the meat too much -

either when forming the patty or when cooking (as mentioned, no smashing)