15 Tips from Chefs on Creating the Perfect Burgers

iStock
iStock

It may seem easy enough to fire up the grill and make some burgers, but there are several things to consider before attempting to create that perfect burger, which comes down to the quality of meat, temperature, the type of buns, and toppings. In celebration of National Burger Day, here are 15 pro tips from restaurant and Food Network chefs on what to do (and perhaps as importantly, what not to do) in attempting that perfect burger.

1. USE HIGH-QUALITY MEATS.

Chef Tony Chu thinks texture is important. “Blending different grades of ground beef influences the burger’s texture,” he told Charleston Eater. “Too fine and the burger will feel like beef pâté. Too rough and the burger will look like a meatloaf. From my experience, brisket, short rib, and chuck are a good start to the perfect burger.”

2. GRIND YOUR OWN MEAT.

Chef Nathan Thurston of Charleston’s Thurston Southern recommends grinding your own meat at home because you don’t know exactly what you’re buying from the store. He says to grind a mixture of ground chuck, brisket, and boneless short rib.

Serious Eats’s chief culinary consultant J. Kenji López-Alt’s motto is, “Once you grind, you never rewind.” He recommends an electric meat grinder or a food processor to grind the meats. “Just dice your meat into one-inch chunks, spread them on a rimmed baking sheet, put them in the freezer for about 15 minutes until they’re firm but not frozen, then working in 1/2-pound batches, pulse the meat to the desired grind size (about 10 to 12 one-second pulses),” he writes.

3. ROLL THE MEAT INTO A SAUSAGE-LIKE TUBE, AND KEEP THE MEAT COOL.

Chef Heston Blumenthal of Bray, Berkshire, England’s three Michelin-starred The Fat Duck did scientific research on how to make the perfect burger, and he found that rolling the ground beef into a tube with all the grains of meat facing the same direction worked well to create a juicy burger. After forming the meat tube, he covers it with plastic wrap and refrigerates it for half an hour, then slices the meat into patties the way a sushi chef would.

4. THE FAT TO LEAN RATIO SHOULD BE 80 TO 20.


According to chef Jonathan Waxman of Barbuto NYC, 80 to 20 is the perfect ratio for leanness (80 percent) and fat content (20 percent). Executive chef Josh Keeler of Charleston’s 492 suggests not to overpack a burger or make it too dense. “I think you need to have air in your patties and a really nice crust,” he told Charleston Eater. But if you happen to like more fat in your burger, New York City-based Delmonico's chef Billy Oliva says to use a 76 to 24 ratio, resulting in a “juicier, more flavorful patty.”

5. THUMB-PRESS THE PATTIES BEFORE COOKING.

Burger maestro Bobby Flay—who has written several books on grilling—says once you shape the patties, use your thumb to make an indentation in the center of each burger. “This does two things,” Flay says. “One, it prevents flying saucer-shaped burgers—you know the ones I am talking about: all puffed up and bulging in the center. As the meat cooks and expands, the depression magically disappears, leaving you with beautifully shaped and cooked burgers.” The thumb-press also prevents the burger from shrinking up.

6. SUBSTITUTE A SKILLET FOR A GRILL.

You don’t necessarily have to use an outdoor grill to get a charred burger. The Chew host Michael Symon suggests using a skillet. “A grill is too difficult,” he told The New York Times. “A hot skillet is what you want.” Flay also prefers a skillet. “My favorite way to cook a burger indoors is on cast iron, either in a skillet or grill pan, or on a griddle,” he has said.

7. ONLY SEASON THE OUTSIDE OF THE MEAT.

According to Symon, it is best not to season the inside of the burger. Use only salt and pepper, and you can salt the meat before placing it on the grill. “You’re going to need more salt than you instinctively think,” Symon says. “There’s nothing wrong with salting the meat right before putting it on the grill, but what makes a burger extra juicy is when you season it ahead of time, giving it a minimum of two hours or a maximum of 12 hours.”

8. MAKE A THINNER PATTY.


The average burger is about six to seven ounces, but the larger the patty, the more you start to get into meatball territory. Nate Whiting of Charleston's Ristorante Juliet suggests cobbling together thinner patties, around five ounces. “To me, a great burger should have an equal amount of crumble and stability,” he told Charleston Eater. “Meaning, it should hold together enough to allow you to cook them correctly.”

9. DO NOT PRESS DOWN ON THE PATTIES WHILE COOKING THEM.

The meat should be handled as little as possible, so if you take a spatula and press down on it, the juices will spew out. "It drives me crazy when people push the burger down," Eric LeVine of New Jersey’s Paragon Tap & Table and Morris Tap & Grill says. "Pushing down on the burger presses out all the natural juices. Then people ask why their burgers were so dried out."

10. BUTTER THE BUN.

The bun should always be toasted and buttered. Symon recommends a softer bun—he suggests buttering a challah or brioche roll and then putting it on the grill. Waxman agrees, but he also suggests buttering the bun a bit more after you grill it. “People are always like, ‘what’s that flavor?’” he says.

11. YOU CAN FLIP THE BURGER MORE THAN ONCE.


It may seem counterintuitive to flip a patty several times while cooking it, but López-Alt says it’s okay to flip a burger a lot. “Flipping your burger repeatedly (as often as once every 15 seconds) encourages faster, more even internal cooking, shaving off as much as 1/3 of your grill time,” he writes. Blumenthal flips his burgers every 20 or 30 seconds. His reasoning for this: “It drives a much more even temperature through the meat.”

12. SQUEEZE THE SIDES OF THE PATTY TO MEASURE DONENESS.

Trying to determine if a burger is done cooking? Whatever you do: Don’t cut into the patty to check if it’s done. Chef Ken Wiss of Diner and Marlow & Sons suggests squeezing the sides of the patty, not the top. The sides should “show some springy resistance for medium-rare,” he says. You can also use a cooking thermometer to detect doneness—130°F is an ideal temperature for a medium-rare burger (pink and warm), while 150°F is good for medium-well.

13. MAKE SURE TO MELT THE CHEESE ALL THE WAY.

“Most people don’t melt the cheese enough,” Geoffrey Zakarian, the chef and owner of NYC’s National Bar and Dining Rooms, tells The New York Times. “You want a curtain of cheese to enrobe the meat. The rennet in it really adds a lot of flavor.”

Waxman explained to the Daily Meal how to properly melt the cheese. Using a grill with a cover, grill one side of the patty, flip it, and quickly place the cheese on top. Cover the grill so it’ll melt. He also suggests using grated cheese, as it melts better than sliced cheese. “You can always put a clump of grated cheese on top of the middle of the burger so it melts out, otherwise a slab will just melt out and over the burger onto the grill,” he says.

14. LET THE MEAT REST.

Once you remove the patty from the grill or the griddle, let it cool for at least five minutes on a cooling rack. This method gives the burger more time to cook on the inside. “It also lets the juices on the exterior redistribute within the patty, allowing for maximum juiciness when you take that first bite,” Oliva said.

15. USE CRISP LETTUCE AND MEATY TOMATOES.

“Tomato always goes on top of the burger and lettuce needs to always be underneath so it can catch some of the juices from going through the bun,” Symon told Epicurious. Crisp lettuce, like bibb, is best. Chu sings the praises of using San Marzano tomatoes. “The meaty tomato, which grows on the volcano ash in Italy, brings moderate acidity and prolongs the lingering taste of the burger,” he told Charleston Eater. “Balance the tomato with a leaf of Boston lettuce.” But for those seeking a more unusual topping, LeVine likes kimchi. “Its acidity really helps cut through the fat of the burger and adds a nice contrast,” he said.

All images via iStock.

10 Wireless Chargers Designed to Make Life Easier

La Lucia/Moshi
La Lucia/Moshi

While our smart devices and gadgets are necessary in our everyday life, the worst part is the clumsy collection of cords and chargers that go along with them. Thankfully, there are more streamlined ways to keep your phone, AirPods, Apple Watch, and other electronics powered-up. Check out these 10 wireless chargers that are designed to make your life convenient and connected.

1. Otto Q Wireless Fast Charging Pad; $40

Otto Q Wireless Fast Charging Pad
Moshi

Touted as one of the world's fastest chargers, this wireless model from Moshi is ideal for anyone looking to power-up their phone or AirPods in a hurry. It sports a soft, cushioned design and features a proprietary Q-coil module that allows it to charge through a case as thick as 5mm.

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2. Gotek Wireless Charging Music Station; $57

Gotek Wireless Charging Music Station
Rego Tech

Consolidate your bedside table with this clock, Bluetooth 5.0 speaker, and wireless charger, all in one. It comes with a built-in radio and glossy LED display with three levels of brightness to suit your style.

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3. BentoStack PowerHub 5000; $100 (37 percent off)

BentoStack PowerHub 5000
Function101

This compact Apple accessory organizer will wirelessly charge, port, and store your device accessories in one compact hub. It stacks to look neat and keep you from losing another small piece of equipment.

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4. Porto Q 5K Portable Battery with Built-in Wireless Charger; $85

Porto Q 5K Portable Battery with Built-in Wireless Charger
Moshi

This wireless charger doubles as a portable battery, so when your charge dies, the backup battery will double your device’s life. Your friends will love being able to borrow a charge, too, with the easy, non-slip hook-up.

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5. 4-in-1 Versatile Wireless Charger; $41 (31 percent off)

4-in-1 Versatile Wireless Charger
La Lucia

Put all of those tangled cords to rest with this single, temperature-controlled charging stand that can work on four devices at once. It even has a built-in safeguard to protect against overcharging.

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6. GRAVITIS™ Wireless Car Charger; $20 (31 percent off)

GRAVITIS™ Wireless Car Charger
Origaudio

If you need to charge your phone while also using it as a GPS, this wireless device hooks right into the car’s air vent for safe visibility. Your device will be fully charged within two to three hours, making it perfect for road trips.

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7. Futura X Wireless 15W Fast Charging Pad; $35 (30 percent off)

Futura X Wireless 15W Fast Charging Pad
Bezalel

This incredibly thin, tiny charger is designed for anyone looking to declutter their desk or nightstand. Using a USB-C cord for a power source, this wireless charger features a built-in cooling system and is simple to set up—once plugged in, you just have to rest your phone on top to get it working.

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8. Apple Watch Wireless Charger Keychain; $20 (59 percent off)

Apple Watch Wireless Charger Keychain
Go Gadgets

This Apple Watch charger is all about convenience on the go. Simply attach the charger to your keys or backpack and wrap your Apple Watch around its magnetic center ring. The whole thing is small enough to be easily carried with you wherever you're traveling, whether you're commuting or out on a day trip.

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9. Wireless Charger with 30W Power Delivery & 18W Fast Charger Ports; $55 (38 percent off)

Wireless Charger from TechSmarter
TechSmarter

Fuel up to three devices at once, including a laptop, with this single unit. It can wirelessly charge or hook up to USB and USB-C to consolidate your charging station.

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10. FurniQi Bamboo Wireless Charging Side Table; $150 (24 percent off)

FurniQi Bamboo Wireless Charging Side Table
FoneSalesman

This bamboo table is actually a wireless charger—all you have to do is set your device down on the designated charging spot and you're good to go. Easy to construct and completely discreet, this is a novel way to charge your device while entertaining guests or just enjoying your morning coffee.

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This article contains affiliate links to products selected by our editors. Mental Floss may receive a commission for purchases made through these links. If you haven't received your voucher or have a question about your order, contact the Mental Floss shop here.

The Oldest Restaurant in Every Country, Mapped

So which one are you visiting first?
So which one are you visiting first?
NetCredit

New trendy restaurants pop up all the time, but there’s something extra-special about sitting down in a place that’s been around for a century or two. St. Peter Stiftskulinarium in Salzburg, Austria, has been around for more than 12.

Founded in 803, it’s the oldest operating restaurant in the world, according to a survey by online lender NetCredit. The second oldest, Wurtskuchl (or Sausage Kitchen) in Regensburg, Germany, didn’t enter the global eatery scene until a few hundred years later, in 1146. Of the top 10, Europe boasts an impressive eight entries, including Scotland’s Sheep Heid Inn, France’s La Couronne, and Wales’s aptly named The Old House. The fourth-place finisher, Ma Yu Ching’s Bucket Chicken House in Kaifeng, China, opened its doors in 1153; and Japan’s Honke Owariya, which began as a confectionery shop in 1465 before shifting its focus to soba, is in the ninth spot.

oldest restaurants in europe
The founders of Wales's "The Old House" must've known they'd end up on this map.
NetCredit

By comparison, North America’s oldest restaurants seem practically new. The longest-standing institution is Newport, Rhode Island’s White Horse Tavern, which a pirate named William Mayes founded in 1673. It quickly became the go-to venue for the city’s local government meetings, and it stayed in the Mayes family for the following two centuries.

Nearly 150 years after Mayes became a business owner, a hole-in-the-wall tamale shop with no name opened in Bogotá, Colombia, which locals began to call “La Puerta Falsa” after “the false door” set in the wall of a nearby cathedral. The name stuck, and the tiny restaurant now has the designation of being South America’s oldest.

map of south america's oldest restaurants
If you go to La Puerta Falsa, you've got to get a tamale.
NetCredit

Since the study is based solely on internet searches, the data isn’t totally comprehensive. If the researchers were unable to find online evidence of a country’s oldest restaurant, they grayed out the country. Tunisia’s El M’Rabet is Africa’s oldest restaurant on this map, for example, but it could easily be younger than an eatery in Libya or Sudan that simply doesn’t have an online presence through websites or social media.

map of africa's oldest restaurants
Chez Wou in Cameroon is best known for its ginger duck.
NetCredit

You can find out more about the survey here.