The Best Burger Recipe
A budget-friendly, restaurant-quality burger recipe featuring a genius steam-melt method that guarantees perfectly melted cheese and incredibly juicy meat every single time using ingredients you can find at any grocery store!
Servings: 6 burgers
Ingredients
Burger patties:
- 2 pounds 80/20 ground chuck beef ice cold from fridge
- kosher salt & coarsely cracked black pepper
- 1 tablespoon high-smoke-point oil canola/avocado
Buns & Cheese:
- 6 burger buns
- 4 tablespoons unsalted butter softened
- 6 thick slices American OR sharp cheddar cheese
Toppings:
- sauce of choice see notes for our favorite burger sauce!
- green leaf lettuce
- sliced ripe tomatoes blotted dry
- thin red onion rings
- dill pickle chips
Instructions
Shape and Chill
- Portion: Divide ice-cold beef into six (⅓ lb) mounds on parchment paper. Gently press to form circles. Do not over-handle or knead, this would make tough burgers.2 pounds 80/20 ground chuck beef
- Shape and chill: Shape patties 1 inch wider than buns to account for shrinkage. Press a wide, shallow indentation into the center of each to prevent dome-ing. Refrigerate flat for 15–20 minutes to firm up the fat.
Toast Buns
- Heat and toast: Set cooking surface to medium-high (400°F–450°F on a grill or electric griddle, or high stove heat). Butter the cut sides of the buns. Toast face-down for 1–2 minutes until deep golden brown. Set aside.(The caramelized crust acts as a barrier against sogginess).6 burger buns, 4 tablespoons unsalted butter
Season and Sear
- Season Outside: Remove patties from the fridge. Immediately before cooking, season the top side generously with salt and pepper. (Never salt hamburger patties in advance; it breaks down protein structures early).kosher salt & coarsely cracked black pepper
- Sear: Lightly coat the hot cooking zone with the oil. Place patties seasoned-side down on the hot, oiled surface. Season the upward-facing side immediately. Cook undisturbed for 3 minutes. Do not move, and do not press down with your spatula (forces out juices).1 tablespoon high-smoke-point oil
Flip and Steam-Melt
- Flip & Cheese: Flip cleanly with a stiff metal spatula to not rip off the browned crust from the meat. Top immediately with a cheese slice.6 thick slices American OR sharp cheddar cheese
- Steam: Pour 1 tbsp water onto the surface next to each patty. Instantly cover with a lid, dome, or upside-down metal bowl. Steam for 45–60 seconds.
- Pull Target: Check center with a digital thermometer. Remove the meat from the heat once it reaches your preferred internal temperature. Rest on a warm plate for 4 minutes to redistribute juices. USDA Safe Target: For absolute food safety, cook until the internal temperature reaches 160°F (USDA standard for medium doneness and ground meats). Personal Risk Notice: Cooking to lower temperatures is a matter of personal preference but carries an increased risk of foodborne illness. 135°F cooks the burger to Medium-Rare , 145°F to Medium.
Assembly
- Sauce and stacking order:Spread burger sauce on both toasted buns.Stack on the bottom bun first: lettuce ➔ blotted tomato ➔ pickles.
- Finish: Rest the hot, cheesy patty directly on the veggies. (The lettuce acts as a shield to keep the bottom bun crisp). Top with onion rings, cap with the top bun, and serve.
Notes
Sauce: ½ cup mayonnaise + ½ tablespoon ketchup + ½ tablespoon sweet BBQ sauce + ½ teaspoon yellow mustard