The Perfect Burger

September 12, 2019
Created by Harmons
30 minutes
Serves 4
  • 1 1/2 lb wagyu ground beef
  • Salt and freshly ground pepper
  • 4 slices cheese, such as Cheddar or American
  • 4 sturdy hamburger buns, such as ciabatta
  • Ketchup (optional)
  • Mustard (optional)
  • 4 leaves lettuce
  • Pickles (optional)
  • Tomato slices (optional)
  • Onion slices (optional)

Divide beef into 4 (6 oz) patties, forming a dimple in center of each patty. Liberally season with salt and pepper.

Prepare a grill pan or grill over medium-high heat. Add patties and cook until first side is browned, about 5 minutes. Turn over patties and continue to cook until an instant-read thermometer reads 140°-160°, depending on desired doneness. Top burgers with cheese, if using, 5 minutes before done.

Transfer to a plate to rest, about 5 minutes.

Meanwhile, toast buns until lightly golden brown. Top with desired condiments and toppings.

Secrets for Perfect Burger:

  • Hamburger meat ideally should have at least 20% fat content.
  • Keep meat cold while forming into patties tenderly.
  • Form a slight dimple in the center of patties to maintain round shape while cooking.
  • Season after patties are formed, within minutes of the time they’re going to be cooked.
  • Liberally season with salt and pepper.
  • Feel free to flip burgers several times.
  • Use a thermometer to test for doneness.
    • 140° for medium (totally pink, starting to dry out)
    • 150° for medium-well (grayish-pink, significantly drier)
    • 160°F (71°C) and above for well-done (completely gray, very little moisture)
  • Select a sturdy bun