Hot, juicy, thick, served plain or smothered with a dizzying choice of toppings from guacamole to a fried egg: a hamburger has no parallel in culinary offerings. For the true aficionado, a burger is one thing and one thing only: BEEF. When you crave a good, beefy burger, nothing else satisfies.
There are many opinions about what defines the perfect burger, but to sink your teeth into the best classic hamburger ever, always start with freshly ground, grass-fed, organic beef for a depth and richness of flavor that can’t be beat. Skip the pre-packaged, frozen patties and take the time to craft your own; you’ll find the extra effort is well worth the trouble. Most chefs agree that an 80 percent lean to 20 percent fat ratio is ideal; any leaner and it may be a little healthier, but it could seem dry, and the full flavor just isn’t there. Add salt and pepper to taste, as well as minced onion or garlic at this point, if you like, but with quality meat, simple seasoning is often enough and lets the intrinsic taste shine through. A favorite easy shortcut for many who still prefer to dress it up is to add a packet of dry Lipton’s Beefy Onion Soup mix and a raw egg (for a binding agent) plus a tiny splash of Worcestershire sauce for moisture.
Be sure not to overwork the meat. Aim for a firmness that will hold together while cooking, but still be tender to the tooth. Keep the meat nice and cold. When hand-shaping patties, body heat transfers to the meat, so prep them far enough in advance that it will allow them to rest in the refrigerator for at least 20 minutes. They’ll hold together much better if you include this step.
For a burger with true presence, 1/3 pound of meat per patty works great. Form into discs that are wider than the bun and a little shallower in the middle to prevent them shrinking to golf ball shape as they cook on the grill. Even though there’s a lot to be said for a good fried hamburger, hold that thought for bad weather or winter nights. Some cooks specifically swear by charcoal cooking, willing to trade the convenience of a gas grill for the smoky flavor added by a bed of hot coals.
Put the cold patties on a hot grill, reduce heat to medium-high and cook about five minutes each side, turning only once. Less handling is more desirable in this case. The object is to cook one side until the meat firms up and holds together when flipped. To be safe from bacteria, be sure to cook burgers adequately. An internal temperature of 160 degrees is optimal. Consuming rare hamburger is risky.
Now comes the genius touch: cheese. Classic American cheese added at the last minute and melted thoroughly into the grilled meat has its loyal fans, but sharp cheddar is also gaining traction lately.
At this point, the hamburger you’ve cooked is a keto dieter’s dream, and though it’s totally possible to wrap it in lettuce leaves to eat guilt-free, buns are a delicious way to deliver condiments and soak up meat juices. There are two schools of thought here. One is to butter a split bun and put it on the grill to toast; the other goes old-school with a slightly steamed bun, warm and soft. Whichever you prefer, be sure to buy the best quality bread.
Top one side of the bun with a slice of salted and peppered summer tomato, a thin slab of Vidalia sweet onion, and lettuce, then smear the other side with your choice of mayo, mustard, or ketchup before adding on the sizzling hamburger patty. This classic sandwich is a three-napkin treat, so go ahead—pick it up with both hands, lean over the plate, close your eyes in anticipation, and get your burger on!