What combination of meat makes the best burger?

Selecting the best meat for burgers A good basic mixture would be to use 50% chuck (the cheap and lean), 25% rib plate (the fatty parts) and 25% brisket (the fatty and beef flavor) . Alternative cuts that make a damn good burger without emptying your wallet are round (lean) and navel (the fatty beef belly).

What does Gordon Ramsay put in his burger patty?

ingredients 1 lb ground sirloin. 1 onion, minced. 1 tablespoon ketchup. 1 tablespoon sun-dried tomato, cut thinly. 1 ⁄ 4 cup garlic, chopped. 1 ⁄ 2 teaspoon Worcestershire sauce. 1 ⁄ 2 teaspoon Tabasco sauce. 1 ⁄ 2 teaspoon honey mustard.

What is the perfect burger ingredient order?

To assemble the burger, spread some mayonnaise, ketchup, and mustard on the bottom half of each bun. Add a few lettuce leaves and a slice of tomato. Place the burger patty with the melted cheese on top of the tomato, then add a few pickles. Cover with the top half of the bun.

What does Bobby Flay put in his hamburgers?

Ingredients 1pound ground chuck. Salt and freshly ground black pepper. 4hamburger buns, split. ¼cup best-quality mayonnaise. ¼cup Dijon mustard. 8slices thinly sliced Swiss cheese. 4slices thinly sliced smoked ham. 2large dill pickles, sliced lengthwise into 8 slices.

What is the best burger meat blend Gordon Ramsay?

Gordon Ramsay hamburger recipe blend of brisket, chuck sirloin, and short rib ground beef with our exclusive chef's secret recipe, featuring a perfect meat blend and expert grill techniques.

What is the most important ingredient in a burger?

Essential ingredients for a good hamburger Quantity of meat (and quality of that meat) That onion that sweetens but doesn't chop. A fresh, crisp lettuce as if freshly picked from the garden. The best sauce you can make for each version of the burger. A quality, lightly toasted roll that won't break or soften from the heat.

How does Guy Fieri cook his burgers?

Heat a flat-top grill or cast iron pan over very high heat. Form the ground beef into a tight ball and season with salt. Place hamburger ball on grill to sear for 45 seconds, then flatten with a heavy spatula to about ⅓ inch thickness. Cook for 90 seconds to develop a crust on the first side of the bottom.

What makes a great tasting burger?

You want a burger that's thick enough to be juicy and flavorful, but not so thick that it feels like you're eating a meatloaf . You must also consider your burger-to-condiments and toppings ratio. If you want a lot of toppings on your burger, you probably want a slightly heartier patty than your typical home-griller.

What is the best mix of beef for smash burgers?

To make good smash burgers, it's important to: Use ground chuck, or 80% lean ground beef; anything leaner will make the burgers dry. Be sure the patties are very cold before cooking. Smash the burgers immediately when you put them in the pan, and don't smash them again. More items... Apr 20, 2022

Is ground chuck or sirloin better for burgers?

Here is what you need to know to get the burger you desire: Chuck is your classic burger meat and is usually the most flavorful, simply because it has the most fat. Ground round is the leanest of the three, with sirloin in the middle range . Sirloin has a great flavor, but it is the most expensive.

What percentage of ground beef is best for burgers?

To make more healthful burgers—but ones that are still pretty juicy and tasty—choose ground beef that is 80 percent lean and 20 percent fat . Ground beef that contains less than 15 percent fat makes dry and somewhat tasteless burgers.

Our 23 Best Burger Recipes (2024)

Whether it's a weeknight dinner or weekend cookout, we always love having burgers on the table. So we've gathered some of our favorite burger recipes, from cheddar-stuffed burgers to Hatch Chile Smash Burgers. Swap out the protein in your patties with flavor-packed Italian sausage in these Italian-Sausage Burgers with Garlicky Spinach, with juicy seafood in these shrimp burgers, or load up the toppings with these Japanese-Style Chili Burgers and the Urdaburger. We have an array of recipes to keep every burger night unique.

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Urdaburger

Smoky, melty "pimentón" cheese, crispy jamón serrano, and a savory-sweet aioli top beef patties in this towering tapas-inspired burger from Urdaneta, a popular tapas spot in Portland, OR.

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02of 23

Next-Level Turkey Burgers with Lemon Aioli

The secret to chef Dan Kluger's super-moist turkey burgers? A quick brown sugar brine. Add a sofrito of onion, garlic, and jalapeño and top with a zingy lemon aioli and sweet barbecue sauce, and you've got a next-level turkey burger.

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Ultimate Veggie Burgers

These veggie burgers from Food & Wine's Kelsey Jane Youngman hit every satisfying, savory note with a hearty mix of pearl barley, chickpeas, mushrooms, and crispy panko.

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Hatch Chile Smash Burgers

This spicy, crispy, cheesy, swoon-inducing smash burger will have you going back for seconds thanks to the cheese and salsa that melt into a queso-like moment and take this burger to the next level. Our Hatch Chile Salsa replaces the acidity of ketchup with just enough heat to keep things interesting.

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Japanese-Style Chili Burgers with Yuzu Mayo

This burger is a two-hander, topped with Japanese-spiced chili, tomatoes, and shredded iceberg lettuce.

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Rajma (Kidney Bean Curry) Veggie Burgers

Your quest for the perfect veggie burger is over. Mashed rajma (curried kidney beans) or canned beans get an umami burst with the addition of grated Parmesan and a melty slice of sharp cheddar cheese — and don't skimp on the piles of toppings. They make this already wonderful burger even more special.

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Crispy Comté Frico Cheeseburgers

Salty, buttery, and slightly sharp, Comté cheese crisps similarly to Parmesan, adding an irresistibly crunchy frico layer to these cheeseburgers.

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Caprese Burgers

The delicious flavors of a caprese salad — basil, tomato, and mozzarella — are captured in these juicy burgers.

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Cheddar-Stuffed Burgers with Pickled Slaw and Fried Shallots

Chef Kyle Bailey makes these cheese-stuffed "Juicy Lucy" burgers with a custom blend of ground rib eye steak and pork fatback, and serves them on homemade herb-butter rolls. This streamlined version for the home cook calls for ground beef chuck and store-bought brioche buns.

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F&W's Ultimate Burger

Meat expert Pat LaFrieda of LaFrieda Meat Purveyors worked with us to create the most delicious homemade burger blend, combining five cuts of meat into the juiciest, beefiest and most consistently delicious burger you'll ever have.

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Bacon-and-Kimchi Burgers

Chef Wesley Genovart makes this over-the-top, Shake Shack–inspired burger with two thin stacked patties, thick-cut bacon, kimchi, and a spicy homemade sauce.

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Cheddar BLT Burgers with Tarragon Russian Dressing

Chef Laurent Tourondel brushes burgers with butter while they're on the grill. The natural sugars caramelize, making the meat on these BLT burgers extra-delicious.

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Ginger-Sesame Pork Burgers with Slaw

Former F&W senior associate recipe developer Melissa Rubel Jacobson adds scallions, fresh ginger, garlic, and sesame oil to ground pork to make juicy burgers. They're ready in just 25 minutes.

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Nacho Burgers

These next-level burgers from Bobby Flay are topped with gooey cheese, salsa, and tortilla chips. Pair them with a bold, berry-rich Zinfandel.

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Minetta Burger

New York City institution Minetta Tavern has become known for its spectacular hamburgers. The restaurant's namesake burger is made with a blend of beef short rib and brisket from the nearly century-old local purveyor Pat LaFrieda.

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Umami Burgers with Port and Stilton

For this burger, resist the urge to pile on classic toppings like lettuce, tomato, and ketchup. "The port is your condiment," Adam Fleischman says. The wine is reduced and drizzled on top of Stilton-topped burgers for flavor-packed results.

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Lamb Burgers with Onion Soup Aioli

Instead of putting caramelized onions on these tasty lamb burgers, Food & Wine's Justin Chapple whisks onion soup mix into mayonnaise for a very playful and delicious spread.

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Shrimp Burgers

This hearty shrimp burger is a nod to the classic New Orleans po'boy, but without the hassle of pulling out the deep fryer. The trick here is putting half the shrimp into a food processor to use as a binder for the burger, meaning that the patty has more shrimp flavor.

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Chicken Burgers

Flavored with scallions, parsley, basil, and lemon zest, these chicken burgers are delicious enough to stand alone, but for a fuller meal, serve them with coconut rice and a green salad, or on brioche with harissa-honey mayo.

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Cheddar-and-Onion Smashed Burgers

Inspired by the sliders at White Manna in Hackensack, New Jersey, Umami Burger founder Adam Fleischman creates beef patties by flattening balls of ground meat on the griddle.

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Avocado Burgers with Chile and Queso Fresco

This terrific burger is sprinkled with a spice mix halfway through grilling. Garnishes of crema and avocado add rich creaminess.

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Smoked Gouda and Bacon Burgers with Barbecue Sauce

This smoky patty melt features smoked Gouda cheese, hot sauce-spiked onions, and sweet homemade barbecue sauce.

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Italian-Sausage Burgers with Garlicky Spinach

Using sausage in burgers is a smart shortcut, because the meat is already seasoned. Here, former Food & Wine editor Grace Parisi makes her burgers with sweet or hot Italian sausages, tops them with provolone cheese, and serves them on ciabatta rolls with garlicky spinach and sun-dried-tomato pesto.

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Our 23 Best Burger Recipes (2024)

Urdaburger

Next-Level Turkey Burgers with Lemon Aioli

Ultimate Veggie Burgers

Hatch Chile Smash Burgers

Japanese-Style Chili Burgers with Yuzu Mayo

Rajma (Kidney Bean Curry) Veggie Burgers

Crispy Comté Frico Cheeseburgers

Caprese Burgers

Cheddar-Stuffed Burgers with Pickled Slaw and Fried Shallots

F&W's Ultimate Burger

Bacon-and-Kimchi Burgers

Cheddar BLT Burgers with Tarragon Russian Dressing

Ginger-Sesame Pork Burgers with Slaw

Nacho Burgers

Minetta Burger

Umami Burgers with Port and Stilton

Lamb Burgers with Onion Soup Aioli

Shrimp Burgers

Chicken Burgers

Cheddar-and-Onion Smashed Burgers

Avocado Burgers with Chile and Queso Fresco

Smoked Gouda and Bacon Burgers with Barbecue Sauce

Italian-Sausage Burgers with Garlicky Spinach

FAQs

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References