In Pursuit of the Perfect Burger

BY ERIC GUIDO | JULY 02, 2020

What is the perfect burger? Is there really any such thing? 

Let’s be honest here - my idea of the perfect burger may be similar to yours, but it won’t be the same for everyone. In fact, in my house, I have four people who all love different levels of doneness, with or without cheese, bacon over or under the cheese, toasted buns or not, and then me – I go bunless, but with a bigger patty that includes ground lamb. I’m sure you can imagine the production burger night is at my home.

However, there is a lot that I’ve learned over the years to be able to boast that any guest in my house will be treated to as close to their perfect burger as possible, and most of that has to do with practice, along with some tips and tricks that I learned over the years. We’re not talking about secrets that were taught in culinary school or from working at a restaurant with a designer burger that costs upwards of $50 or more. No.  

What I’m talking about is one of the most educational jobs I ever held at a kitchen. It was at The Hotel on Rivington, and the restaurant was named THOR. Like many hotels that also have restaurants, the same kitchen that prepares fine dining is also covering the bar and room service. And so, between every lobster risotto and gnocchi I prepared, there were plenty of burgers being made for the bar crowd and the guests of the hotel. Since I always worked dinner shifts, the task often fell to me. However, what I find amusing is that when my shift finally ended and it was time for a meal, I almost always found myself making a burger. Just imagine if you had every ingredient, topping and condiment you could possibly desire, along with the ability to experiment to your heart's desire.

In the end, the two most important things I learned is the simpler you make it, the better, and that the quality of the meat is paramount. 

video tutorial is packed full of hints and tips to cook the perfect burger." src="https://s3.amazonaws.com/images.vinous.com/uploads%2F1593700890375-video+%282%29.png">

The video tutorial is packed full of hints and tips to cook the perfect burger.

The Perfect Burger:

Let’s talk about meat, which is the core of your perfect burger. First, think of it like a steak instead of a burger. It’s the flavor and texture that determines if your burger is juicy or dry. If you care more about condiments than the burgers themselves (you know who you are, and there’s nothing wrong with that), then you may want to skip ahead. However, if you’re a burger purist, and the thought of each luscious and flavorful bite means more to you, then don’t skimp on the meat. In a pinch, the most practical option to look for is 85% chuck to 15% fat, which you can find nearly anywhere. Personally, if I’m making burgers to please everyone in a crowd, I’ll go to my butcher and request a blend of 60% fatty chuck/40% sirloin, because that addition of sirloin adds so much meaty flavor. For those of you who are really adventurous, try substituting ground lamb for the sirloin - now we’re talking flavor, and believe it or not, quite a few restaurants’ burgers (especially those designer burgers) are made with complicated blends of different cuts and meats. As for the butcher, also look for someone who will grind the meat for you upon request; or invest in your own meat grinder, which would elevate your prestige level to “Burger Illuminati.”

Now let’s talk seasoning, which is where things get really subjective. No matter what you do, you’ll be seasoning with salt and pepper; however, a classic addition to your blend of meat that will make nearly everyone happy is Worcestershire sauce. Add about a teaspoon per each pound of meat before you form your burgers. Another option, which I would use instead of but not with the Worcestershire sauce, is magic mushroom powder. Again, add about a teaspoon per pound of meat. As for me, it’s just salt and pepper, and since I usually form my burgers right before they hit the grill, I add it to the mix. 

As for the cooking vessel, the sky’s the limit because in the end it’s about proper doneness. For those who want the lowest-fat option, burgers can be baked on a rack in your oven or under your broiler. However, if you want the flavor that only a char will bring, then it’s best to cook your burgers on the grill or in a cast iron pan. My personal preference is a cast iron pan, because you get more surface-to-meat ratio, which means more crusted goodness.