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We\u2019ll let others settle the debate on whether smash burgers or steakhouse burgers reign supreme. That\u2019s because we happen to think all burgers are pretty darn delicious\u2014especially those we order out. Even with top-notch recipes like The Perfect Basic Burger, The Twenty Dollar Burger, and a Copycat In-N-Out Double-Double Animal-Style Burger in our arsenals, our DIY dishes never quite live up to those we\u2019re served at restaurants. Which got us wondering, \u2018What might we be missing?<\/em>\u2019\n<\/p>\n \u201cRestaurant burgers usually taste better because we obsess over the details most home cooks don\u2019t consider,\u201d admits Jeff Martin, chef and partner at Park Cafe<\/a>, Germantown Cafe<\/a> and Karrington Rowe<\/a>. \u201cThe biggest key is restraint. Restaurants don\u2019t necessarily do more; we do less, but better.\u201d\n<\/p>\n With a teaser like that, we couldn\u2019t resist peeking under the bun to get to the bottom of how to make a better burger, chef-style.\u00a0\n<\/p>\n <\/p>\n <\/p>\n \u201cIf home cooks focus on the fundamentals\u2014few, high-quality ingredients, heat, seasoning, and confidence to let the burger cook without fussing\u2014their burgers would immediately get better. When you stack a few small advantages together, the difference becomes obvious in the first bite,\u201d Martin tells us.\n<\/p>\n We asked Martin and five other beef buffs to share their secrets.\n<\/p>\n You need not seek out something as exclusive as coveted Kobe (a premium type of Japanese Wagyu), asserts Aram Mardigian. However, all five chefs agreed you should<\/em> reach for freshly-ground, high-quality 80\/20 ground beef, because \u201cfat equals flavor and juiciness,\u201d Martin notes. He\u2019s especially fond of beef chuck, if your butcher happens to carry it.\u00a0\n<\/p>\n No need to fret if you only have a less expensive or leaner style of ground beef, assures Diego Chaparro. If that\u2019s the case, Chaparro has a genius tip: He recommends grating a few tablespoons of frozen butter into the ground beef, which adds both fat and flavor.\u00a0\n<\/p>\n It can be tempting to take the meat straight from the fridge, form it into a puck, and pop it over heat. But if you\u2019re seeking out the best burger, it\u2019s important to temper the meat, Chaparro says. If your ground beef is frozen, transfer it to your fridge 24 hours in advance. Then 30 minutes prior to when you plan to start cooking, move your meat from the fridge to a counter and allow it to sit at room temperature.\u00a0\n<\/p>\n \u201cEven half an hour will make a big difference. Tempering helps the burger cook more evenly,\u201d Chaparro explains, and will make it easier to ace that just-right medium cook\u2014or whatever level of burger doneness you desire.\n<\/p>\n If you ask Mardigian, \u201cthe biggest mistake made by home cooks, and restaurant cooks for that matter, is a lack of seasoning.\u201d\n<\/p>\n A burger requires more salt than you think, and it benefits from getting its seasoning shower a bit before hitting the heat. Eve Aronoff suggests seasoning your beef at least 30 minutes in advance of shaping the burgers. This allows for even salt distribution\u2014you\u2019re not just seasoning the exterior\u2014which results in more flavorful and tender burgers.\u00a0Aim for about 1 teaspoon of kosher salt or \u00bd teaspoon of table salt per pound of ground beef.\n<\/p>\n Now that you\u2019ve selected and seasoned the beef, it\u2019s time to shape it. Aranoff warns: \u201cBe careful not to overmix, as working the meat too much can cause it to turn tough.\u201d\n<\/p>\n Aim for a loose pack, rather than kneading the meat as you might for a dish like meatloaf. That will leave you with dense and dry patties, Martin says.\u00a0\n<\/p>\n Handle the beef just enough to form a round patty of your desired weight and thickness, then you\u2019re ready to cook.\n<\/p>\n All six chefs agreed that high heat is essential for that satisfying sear, no matter if you\u2019re whipping up a thick patty or a smash burger. Not only will this form a tempting crust, but it will also help reduce the risk that the burger will stick to the surface, Mardigian says.\n<\/p>\n An outdoor grill works, but for the most consistent heat, most of the chefs we spoke with advise cooking on a pre-heated and hot<\/em> cast-iron skillet, flat-top, or grill pan. This will also help you steer clear of flare-ups caused by fat dripping down on the flames.\n<\/p>\n \u201cA burger wants heat,\u201d Martin tells us. \u201cA crust makes a restaurant burger stand out, and it only happens when the pan or grill is properly preheated. We\u2019re chasing that Maillard reaction, or browning.\u201d\n<\/p>\n Many home cooks are eager to use their spatulas to press the patties or flip them over and over again, since they\u2019ve witnessed other cooks do the same. But Chad Brown gives you permission to step back, set down your tools for a few minutes, and take a deep breath.\n<\/p>\n \u201cPressing the meat forces out juices and dries the burger out, especially when cooking over grill grates,\u201d Brown confirms. \u201cIf you\u2019re seeking slimmer patties, form them slightly thinner and wider to ensure good bun coverage,\u201d then don\u2019t mess with them until the first side develops a crust.\n<\/p>\n Flipping frequently can also cause the beef to lose more moisture than necessary, Mardigian chimes in, so try to stick with a single flip when possible.\n<\/p>\n Once your burger has reached your desired temperature (measure this with an instant-read thermometer for quick and accurate confirmation that you\u2019re on target), allow it to rest for 5 minutes as you assemble the supporting cast.\n<\/p>\n A great burger needs richness, acid, and texture, Martin explains, but accent with caution, because \u201cnothing should overpower the beef,\u201d he says.\n<\/p>\n Chaparro and Mardigian recommend:\u00a0\n<\/p>\n \u201cThe first thing you bite into is your bun, so don’t underestimate the importance of your bread,\u201d says Chris Cortez. \u201cYou can put incredible beef and cheese between a bad bun, and that bun will be what defines the entire experience.\u201d\n<\/p>\n Once you\u2019ve selected your burger bun, take a minute to toast the cut portion \u201cso you can get a slight little crunch before that soft give of the interior,\u201d Cortez says.\n<\/p>\n Now that you\u2019re building a better burger, our panel of chefs give you a permission slip to add them to your menu more than you have been. Burger Fridays, anyone?\u00a0\n<\/p>\n \u201cThe folks making your burger at a restaurant do it hundreds of times a week, so making it right comes naturally,\u201d Cortez explains. \u201cCooking takes practice and patience, whether the focus is a burger, seared scallops, or a roast chicken. Practice and learn from your failures. That\u2019s what we do!\u201d\n<\/p>\n Copycat In-N-Out Double-Double Animal-Style Burger<\/span><\/span><\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n We\u2019ll let others settle the debate on whether smash burgers or steakhouse burgers reign supreme. That\u2019s because we happen to think all burgers are pretty darn delicious\u2014especially those we order out. Even with top-notch recipes like The Perfect Basic Burger, The Twenty Dollar Burger, and a Copycat In-N-Out Double-Double Animal-Style […]<\/p>\n","protected":false},"author":1,"featured_media":2334,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23],"tags":[],"class_list":["post-2333","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kitchen-tips"],"_links":{"self":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/2333","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2333"}],"version-history":[{"count":0,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/2333\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/media\/2334"}],"wp:attachment":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2333"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2333"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2333"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}} Our Panel of Burger-Savvy Chefs <\/span> <\/h2>\n
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8 Chef-Approved Tips To Make Your Burgers Taste as Good as a Restaurant’s <\/span> <\/h2>\n
Start with high-quality, 80\/20 beef. <\/span> <\/h3>\n
Take the chill off the meat. <\/span> <\/h3>\n
Season aggressively… <\/span> <\/h3>\n
\u2026And handle the meat with care. <\/span> <\/h3>\n
Don\u2019t be afraid of a little heat. <\/span> <\/h3>\n
Don\u2019t fuss with or press the patties. <\/span> <\/h3>\n
Be thoughtful with the toppings, condiments, and buns. <\/span> <\/h3>\n
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Practice, practice, practice. <\/span> <\/h3>\n
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