A Complete Guide to Flat-Top Grilling Perfection

There is no end to the variety of scrumptious burgers you can make, however here are 12 that will make your mouth water.

By J. Kenji Lpez-AltJ. Kenji Lpez-Alt writes a column for The New york city Times on food and science, and he establishes dishes and appears in videos for NYT Cooking. He is likewise the developer and host of Kenji's Cooking Show on YouTube. This video and article belong to, our series on kitchen area principles.

Credit ... Adam CentrellaAs a professional chef, food author and cookbook author, I've spent the last 20 years of my profession rigorously investigating and testing recipes, techniques and extensively accepted cooking area wisdom to determine the whys of cooking. Over this time, I have actually run several burger joints and even composed a regular monthly column for Serious Consumes called the Hamburger Laboratory, in which I isolated and tested every possible variable that can impact the flavor and texture of a hamburger.

Here are the most crucial pointers I've discovered for enhancing your burger experience, whether in the yard or the cooking area. Food Stylist: Simon Andrews.

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In bread, this can be a good thing, but with burgers, overhandling can develop an unwanted thick texture. (Integrating extenders, like eggs or breadcrumbs, or extra seasoning, like onions and herbs, likewise requires you to strain the meat and distract from the beef taste, so avoid it.) Salting the beyond your patties keeps their texture loose and tender.

This is a good thing in sausages, which must have a firm texture, however with hamburgers, you desire looseness. A burger needs to be tender, with plenty of pockets for juices and rendered fat to collect.

Freddy's Frozen Custard & Steakburgers

Whether you're making a big burger on the grill or a crisp-edged smash burger on a frying pan, browning is taste, and high heat is crucial. For thicker grilled or griddled hamburgers, wait until your pan or grill is hot before adding the patties, and cook them till they're well browned on both sides.

This optimizes taste while preserving juiciness. Don't let your patties sit around on the cutting board (or even worse, a steam table). Burgers are at their best fresh from the fire, before any juices have had an opportunity to leak out.

Smash BurgersCredit ... Ryan Liebe for The New York City Times. Food Stylist: Simon Andrews. Diner BurgerCredit ... Ryan Liebe for The New York Times. Food Stylist: Simon Andrews. Thick Backyard BurgerCredit ... Ryan Liebe for The New York Times. Food Stylist: Simon Andrews. Follow,,, and.

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Updated May 7, 2026, 8:42 a.m. CTI have actually constantly been a burger fan. Maturing, I 'd happily munch them down at sit-down dining establishments and from the drive-thru getting back from gymnastics practice. I 'd crush the soft bun and let catsup dribble down the sides over my fingers. If there were any little melty American cheese leavings stuck on the wrapper, I 'd drag my french fries through them (I still do this).

Capture me on the ideal day and I might admit that a cheeseburger is my preferred food. In fact, I may state that on many days. And you might state the very same. Even if you do, it's likely we don't have the same concept of what makes the perfect burger.

Freddy's Frozen Custard & Steakburgers

I kept some old favorites, included some brand-new ones and continued to leave off the ones I know people like however I simply. don't. get. Yes, I understand your favorite isn't there. Possibly we have different taste. Maybe I haven't tried your preferred burger. Perhaps I'm out to get you (just joking).

There's one best burg out there for everyone. Let me share with you what makes the ideal burger for me. Let's begin with the patty. Can I say I'm growing a little sick of smashburgers? The very best ones unbelievely stay juicy with just a tip of flaky char around the edges, however unfortunately, the majority of places go too difficult on the smash.

When I bite in, I require to see a little sparkle, some glowing from the beef and possibly a little grease running down the sides. When I see a smashburger on the menu, I always go with a double patty. Smashburger or not, the patty needs to be burnt to help secure the juices, but not too crusty.