Chef-Level Culinary Techniques for Juicier Hand-Pressed Patties

There is no end to the variety of delicious hamburgers 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 Times on food and science, and he establishes dishes and appears in videos for NYT Cooking. He is likewise the creator and host of Kenji's Cooking Show on YouTube. This video and post belong to, our series on kitchen area fundamentals.

Credit ... Adam CentrellaAs an expert chef, food author and cookbook author, I have actually spent the last 20 years of my profession rigorously researching and testing dishes, strategies and widely accepted kitchen knowledge to figure out the whys of cooking. Over this time, I've operated multiple burger joints and even composed a month-to-month column for Serious Consumes called the Burger Lab, in which I isolated and tested every possible variable that can impact the taste and texture of a hamburger.

Here are the most crucial ideas I've found for enhancing your burger experience, whether in the backyard or the kitchen area. Food Stylist: Simon Andrews.

Steps to Master the Ideal Griddle Patty

In bread, this can be a great thing, but with hamburgers, overhandling can produce an unwanted dense texture. (Including extenders, like eggs or breadcrumbs, or additional spices, like onions and herbs, also requires you to strain the meat and sidetrack from the beef flavor, so skip it.) Salting the outside of your patties keeps their texture loose and tender.

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

Freddy's Frozen Custard & Steakburgers

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

This takes full advantage of flavor while preserving juiciness. Preparing your buns ahead of time lets you get to consuming so much quicker. Credit ... Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne. Do not let your patties relax on the cutting board (or worse, a steam table). Burgers are at their best fresh from the fire, before any juices have actually had an opportunity to drip out.

Smash BurgersCredit ... Ryan Liebe for The New York Times. Food Stylist: Simon Andrews. Restaurant BurgerCredit ... Ryan Liebe for The New York Times. Food Stylist: Simon Andrews. Thick Yard 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've constantly been a burger fan. Growing up, I 'd happily chew them down at sit-down restaurants 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).

Catch me on the ideal day and I may confess that a cheeseburger is my favorite food. Actually, I may state that on most days. And you may say the same. Even if you do, it's most likely we don't have the very same idea of what makes the ideal burger.

Freddy's Frozen Custard & Steakburgers

I kept some old favorites, added some new ones and continued to leave off the ones I understand individuals like however I just. Maybe I haven't tried your favorite burger. Perhaps I'm out to get you (simply joking).

There's one best burg out there for everyone. Let me show you what makes the perfect hamburger for me. Let's begin with the patty. Can I say I'm growing a little worn out of smashburgers? The finest ones amazingly remain juicy with just a hint of flaky char around the edges, but unfortunately, many places go too difficult on the smash.

When I bite in, I need to see a little sparkle, some glistening from the beef and maybe a little grease diminishing the sides. When I see a smashburger on the menu, I always go with a double patty. Smashburger or not, the patty must be seared to assist secure the juices, but not too crusty.