Best Perfect Burger Recipes

THE PERFECT BASIC BURGER

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• In a medium bowl, whisk together egg, salt and pepper. Place ground beef and bread crumbs into the mixture. With hands or a fork, mix until well blended. Form into 4 patties approximately 3/4 inch thick.
• Place patties on the prepared grill. Cover and cook 6 to 8 minutes per side, or to desired doneness.

PERFECT BURGER

Steps:

• Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
• IF USING A GRILL: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
• IF USING A GRILL PAN: Heat a grill pan over high heat on top of the stove. Cook the burgers as for a grill, above.
• IF USING A SAUTE PAN OR GRIDDLE (PREFERABLY CAST IRON): Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
• Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.
• Sandwich the hot burgers between the buns and serve immediately.

THE PERFECT BURGER

Steps:

• Evenly divide meat into 4 portions. With a light touch, gently form each one into a ball, then shape into a 3/4-inch-thick patty. With thumb, make a 1/4-inch-deep indentation in the center of each (this prevents burgers from getting rounded tops during grilling). Transfer to a plate; cover with plastic wrap, and refrigerate until ready to cook, up to 1 day.
• Heat grill to high (it should be difficult to hold your hand above the grates). Moisten a folded paper towel with vegetable oil; grasp with tongs, and quickly wipe over the grates.
• Generously season patties on both sides with salt and pepper. Place patties on grill; cover, and cook to desired doneness, 2 to 4 minutes per side for medium-rare. Serve burgers on buns with desired toppings.

PERFECT SUMMER BASIL BURGER

Steps:

• Quarter the beef into even portions. Form into burgers, indenting the middle slightly with your thumb. Season with salt and pepper, and brush lightly with vegetable oil. Cook on a hot grill until charred on the outside and pink on the inside, about 4 minutes per side. Two minutes before removing the burgers, top the burgers with the mozzarella cheese.
• Place the toasted muffins on a serving platter. Place the tomato slices on the bottom, and top each with cooked patties. Spread a tablespoon or two of the basil sauce on each bun top and sprinkle with a little Parmesan cheese. Serve extra basil sauce on the side for dipping.
• Blend the green onion, basil, garlic, mayonnaise, sour cream, and Worcestershire sauce in a blender until creamy and pale green. Taste the sauce and season with salt and pepper, if needed.

PERFECT PORK BURGER

Steps:

• Preheat the oven to 350 degrees F.
• Heat the sesame oil in a large skillet. Add the scallions, garlic and ginger and saute until translucent. Add the sambal and cook, mixing constantly, for 30 seconds. Deglaze the pan with the soy sauce. Add the cilantro, basil, 2 tablespoons salt and 3 tablespoons pepper; remove from the heat.
• Place the pork in a large bowl. Add the cooked mixture to the pork and mix well. Form into twenty-five 7-ounce patties. Place the patties on 2 baking sheets. Add 1 1/2 quarts of water to each baking sheet. Cover each baking sheet with a second baking sheet. Bake to medium rare, approximately 10 minutes. Refrigerate until cool, then store in a pan lined with paper towels.
• When ready to serve, oil a hot flattop grill and sear the patties until caramelized on both sides and a thermometer inserted in the center reads 160 degrees F, about 30 seconds per side.
• Toast the buns on the flat top. Spread 1 tablespoon of Bangin' Sauce on each side of the buns. Place 1/4 cup of Kimchi on the bottom buns. Add the grilled patties, then top each with 4 shishito peppers and an egg.
• Combine the hoisin and sweet chili sauce in a small saucepan and bring to a boil. Remove from the heat; strain. Whisk in the lemon juice, lime juice and orange juice.
• Combine the hoisin-juice mixture with the mayonnaise and sriracha in a bowl.
• Place the cabbage in a large bowl, sprinkle with 1/2 cup kosher salt and toss with your hands until the cabbage is coated. Add enough cold water to just cover (about 12 cups), making sure the cabbage is submerged (it's OK if a few leaves break the surface). Cover with plastic wrap or a baking sheet and let sit at room temperature for at least 12 hours and up to 24 hours.
• Drain the cabbage in a colander and rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium bowl; set aside.
• Place the sambal chili paste, ginger, fish sauce, garlic, sugar and scallions in a large bowl and stir to combine. Add the cabbage and toss with your hands until the cabbage is thoroughly coated. Pack into a clean 2-quart container with a tight-fitting lid. Let sit in a cool, dark place for 24 hours. (The mixture may bubble.) Open the jar to let the gases escape, then reseal and refrigerate at least 48 hours. (Kimchi is best after fermenting for about 1 week). Refrigerate for up to 1 month.

PERFECT OLD SCHOOL BURGER RECIPE - (4.5/5)

Steps:

• 1. Divide beef into 4 mounds, and evenly place on a 12-by-14-inch piece of plastic wrap. Place another piece of plastic on top. Roll into 5 1/2-inch patties, about 1/3 inch thick, with a rolling pin. 2. Heat a griddle or 2 large cast-iron skillets over medium-high. Season both sides of patties with salt and pepper. Cook patties, pressing with a spatula, 3 minutes. Reduce heat to medium, flip, and top with cheese. Cook 2 minutes. 3. Butter cut sides of rolls, and toast on griddle until edges just start to brown, about 1 minute. 4. Sandwich burgers in rolls with onion, pickle, lettuce, and mustard.

THE PERFECT PORK BURGER RECIPE - UNLIKE BEEF IT'S TRANS FAT FREE

Steps:

• Chop your onions while you preheat a non-stick frypan or barbeque at medium heat.
• Place all ingredients in a large bowl, and mix thoroughly. I use my hands, but you can use a fork or spoon. Wear gloves for safety against bacteria and food-borne illnesses!
• If you have to let the mixture sit, DO NOT mix in the oats and cornflake crumbs until just before you will cook them. Otherwise, the grains absorb too mcuh liquid and get mushy, making the mixture fall apart.
• The mixture should hold together quite well and not crumble. If it does, you probably need a little more of the oats and cornflake crumbs.
• Form the mixture into 4-6 patties (depending on the size of your buns). Keep in mind these do not shrink at much as beef burgers normally do - they hardly shrink at all actually.
• Fry or barbeque on medium heat for a few minutes per side.
• Garnish with your favourite toppings and enjoy!

THE PERFECT BURGER

Steps:

• Lightly oil grill& heat BBQ to medium.
• Whisk egg in a bowl& add next 6 ingredients.
• Add any of the “stir-ins” that appeal to you.
• Crumble in beef& using your hands or a fork, gently mix together.
• Handle the meat as little as possible – the more you work it, the tougher it gets.
• Gently shape (don’t firmly press) mixture into burgers about ¾ inch thick.
• Using your thumb, make a shallow depression in the centre of each burger to prevent puffing up during cooking.
• Place burgers on the grill, close lid& BBQ until NO LONGER PINK INSIDE, turning once, about 6 – 8 minutes per side.
• An instant read thermometer should read 160F.
• Don't abuse your burgers by pressing with a spatula, pricking with a fork or turning frequently as precious juices will be lost!
• Tuck into a warm crusty bun& add your favourite toppings.

BASIC, PLAIN, PERFECT BURGER

Steps:

• Bun: Preheat oven to broil (this is for toasting the buns, if you toast the buns a different way, that is your business).
• Butter the cut a side and put it face up on a cookie sheet in the over for a few seconds to a few min so the bread is toasted, not burned. Should be about golden brown, not black.
• Patty: Form into a VERY FLAT, very thin patty and press your thumb in the middle so when it cooks up it doesn't get fat in the middle. Between 1/4" to 1/2" Put a pinch of salt and pepper on both sides.
• Heat up non-stick or cast iron skillet to medium heat. Make sure its HOT! You want water to evaporate and your burger to wildly sizzle when you touch it to the pan. You could add oil to the pan and wait til it's smoking but I am not partial to adding more fat and I like to let the non stick pan do its thing.
• WARNING: when you do it right, in my house, it gets pretty smoky and the vent sucks. In my old apartment, I would have to have the windows pre opened and the fan on because we had crazy sensitive alarms. Just so you know, it can be kinda smoky so prepare for that.
• Put it in the pan. HEAR the SIZZLE! Now don't touch it. Don't even look at it cooking because you will want to touch it. Yes, I see that little side looks thicker than the other but you formed the patty. Deal with it. Don't move it. don't even it out. It's too late. just make another one. MOST IMPORTANTLY:.
• DO NOT PRESS DOWN ON THE PATTIES! or your burger will be sad and dry and not crispy on the outside. There is a lil puddle of liquid forming on the raw side before the flip but don't mess with it. Here is your guide:.
• 1 1/2 min per side = SEAR (not even close to done).
• 2 1/2 min per side = RARE (better for steak, not so much burgers).
• 3 min per side = MED RARE (still more of a steak temp but some people like theirs this pink).
• 4 min per side = MED *****PERFECT BURGER CRISPINESS****.
• 4 1/2 min per side= MED WELL (if you want this, you're dumb and your burger won't be as fabulous but don't you feel "safer" for eating charred meat. Hmph).
• Place on toasted bun and wrap with wax paper or a paper towel for 2-3 minute This lets the flavor set in like the juices resting in a steak. Please, do not skip this step. Your burger will be a juicy little bite of heaven if you do this right. CUE up Shining Star by Earth Wind and Fire. Now you deliver this NO WAY OVER HYPED BURGER to your picky boyfriend and let devouring ensue. To make more, just make more. Duh. 30 oz = 6 patties.

PERFECT GRILLED BURGER

Steps:

• Heat your grill over medium/high heat.
• place ground meat and worcestershire sauce in a large bowl.
• mix to combine, do not over mix.
• Divide the meat into 4 equal portions.
• Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
• Brush the burgers with the oil.
• Grill the burgers for 3 minutes on the first side, then flip and cook for 4 minutes on second side for medium rare.
• Add the cheese, if using at the last minute of cooking time and tent the burgers with foil so the cheese can melt completely.
• Sandwich the burgers on the toasted bun and top with lettuce and tomatoes, ketchup, pickles anything you like. And serve immediately.

THE PERFECT BURGER

Steps:

• Heat a seasoned cast-iron grill pan over a high flame for five minutes. Meanwhile, place the meat in a bowl and knead lightly. (Disregard experts who warn that kneading will produce a dry burger. Kneading will not have this effect on chuck cooked rare or medium rare, but it will keep the meat from falling apart. Leaner cuts will be dry whether or not you knead them.) Divide the meat into six portions and shape burgers. Do not season.
• Add burgers three at a time to pan leaving space between them. After four minutes lift burgers from pan with pair of tongs and turn by 90 degrees. After two minutes turn burgers over. The grill marks will form an attractive tick-tac-toe matrix. Meanwhile, toast rolls. In about five minutes meat will be medium-medium rare. Add sweet onion, tomato and lettuce on roll's bottom half. Add burger. Top with other roll half. Serve with ketchup.

THE PERFECT BURGER

Steps:

• envelope onion soup mix.
• mix meat and seasomings and patty into burgers, grill until desired doneness.
• Take onion bun and smear with butter, lay on grill for about 1 minute. Put burger on bun.
• Ginger's favorite toppings.
• Pepperjack cheese.
• alfalfa sprouts.
• Ketchup.
• Yellow mustard.
• steak sauce,.
• caramilized onions (saute sliced onions with a little brown sugar and cider vinegar).
• Shredded lettuce.
• pickle.
• fresh tomato slices (yellow if you can find them).