How to Make an Awesome Burger
HOW TO MAKE AN AWESOME BURGER
START WITH QUALITY BEEF
Snake River Farms ground beef is rich American Wagyu, combining 75% beef with 25% fat. And as any chef will tell you, fat = flavor.
HANDLE WITH CARE
Chill the meat until it’s very cold before you make the patties. Once you start shaping, work quickly! We recommend 7 to 8 ounces of meat, shaped into a 5-inch round, for each patty. Be sure to make them a little larger than the bun to account for shrinkage.
SEASON IS THE REASON
Kosher salt and fresh ground pepper bring out the natural flavor of the beef and make every bite burst with savory goodness. Take a tip from the pros and season liberally.
BUN(CH) IT UP
Balance is key when it comes to buns. Go with buns that are soft and inviting, but dense enough to hold up to the burger patty and fillings. Challah buns have a tempting texture, or there’s always the classic sesame seed bun.
TOP IT OFF
Finish the burgers with your favorite toppings — pickles, onion, and tomato slices are classics. Place cold toppings on the burger while plating, and condiments like ketchup and mustard under the toasted top bun.
LAYERS OF FLAVOR
Real mayonnaise (made with oil and eggs) has a higher fat content than the patty and will create a protective barrier between the burger and the bottom bun. Top the mayo with lettuce or greens for extra crunch and to prevent a dreaded soggy bottom.
A perfect burger has a nice, seared exterior and a pink center. To get the best result, cook burgers on a grill or sear on a hot cast-iron skillet. Go for high heat — about 425°F should do the trick. Place burgers on the hot surface and let them cook halfway up the sides.
At this point, the patties will naturally release from the grill or skillet. Flip them and allow to cook on the opposite side. Top immediately with cheese and cover. When the cheese is melted and the burgers release from the grill, they‘re ready to go.