Our 23 Best Burger Recipes (2024)

FAQs

What is the perfect burger ingredient order? ›

To assemble the burger, spread some mayonnaise, ketchup, and mustard on the bottom half of each bun. Add a few lettuce leaves and a slice of tomato. Place the burger patty with the melted cheese on top of the tomato, then add a few pickles. Cover with the top half of the bun.

Worcestershire sauce is a great ingredient to add to hamburger patties. Worcestershire sauce burgers are not only delicious but are great when you want a simple recipe that comes together quickly.

A juicy burger is always a welcome dish, but one that is seasoned properly is even better. This basic burger seasoning is made with a blend of paprika, garlic powder, onion powder, and cayenne pepper. Feel free to add a little minced dried onion for added flavor and a bit of texture if you like.

In my experience, the best way to prevent your burger patties from falling apart during cooking is to use both egg and breadcrumbs to make them. You can add eggs to the mixture and then, coat them with breadcrumbs before shaping them into burger patties.

Selecting the best meat for burgers

A good basic mixture would be to use 50% chuck (the cheap and lean), 25% rib plate (the fatty parts) and 25% brisket (the fatty and beef flavor). Alternative cuts that make a damn good burger without emptying your wallet are round (lean) and navel (the fatty beef belly).

Assembly time: Bottom bun down, then lettuce, burger patty with or without cheese, tomato, pickles if desired, then the top bun set on the side. This allows each person to apply some ketchup/mustard as desired on the toasted underside of the top bun.

Adding bread and milk to the beef creates burgers that are juicy and tender even when well-done. (In fact, we recommend this method only for burgers that will be cooked to medium-well or well-done.)

Grinding your own meat allows you to customize how lean or fatty your burger is. Blue cheese, grilled pineapple, or avocado will add a lot of flavor to a classic hamburger.

Why do my homemade burgers taste bland? ›

Season your burgers before you cook them

If possible, season at least 30 minutes (and up to to two hours) before cooking to let that seasoning work its way into the patty. There's no skipping this step: Unseasoned burgers will always taste bland.

Don't overwork the meat when forming your patty since this can lead to a dense, tough burger. Gently shape your burgers into evenly round, 1-inch thick, flat discs. Once those patties are formed, press your thumb in the center to make a dimple to help it cook evenly.

Restaurants tend to use a lot more salt than home cooks because they know salt brings out flavor in food. I expect they use freshly ground pepper also. Many are likely to mix their burgers lightly with Worcestershire or garlic powder. Use what tastes good to you.

To make a proper Gordon Ramsay-style hamburger, smear some mayonnaise onto the bottom bun. Then, put down a leaf of butter lettuce. Season the lettuce with just a pinch of salt and pepper. Next up are tomato slices — put down enough to properly cover the burger and bun in one to two layers tops.

According to Ramsay, the pub is known for its 777 burger, which is made with an American Wagyu patty, lobster meat, American goat cheese, pancetta, foie gras, arugula, and 100-year-old balsamic vinegar. After tasting it, D'Acampo and Ramsay both thought it was delicious.

Vermont Creamery Cultured Butter with Sea Salt

Every professional chef I've ever worked with is a snob about butter. And rightfully so! Butter can really make or break a simple dish. Because of this, I'm supplying Gordon with our favorite butter: Vermont Creamery Cultured Butter with Sea Salt.