The best burger is a simple one made with the right beef and a hot grill. Skip the fillers and the fancy seasoning blends.
What You’ll Need:
- 2 pounds ground chuck (80/20)
- Kosher salt and black pepper
- 6 soft buns, buttered and toasted
- Toppings: American or sharp cheddar, pickles, lettuce, tomato, onion
- Comeback sauce: ½ cup mayo, 2 tablespoons ketchup, 1 tablespoon pickle juice, 1 teaspoon Worcestershire, ½ teaspoon garlic powder, pinch of cayenne
How to Make Them:
- Gently form 6 patties, about ⅓ pound each. Press a dimple in the center of each so they don’t puff up.
- Chill them for 15 minutes.
- Season only the outside with salt and pepper right before grilling.
- Grill over high direct heat, 4 to 5 minutes per side, flipping once. Add cheese in the last minute and close the lid to melt it.
- Toast the buns on the grill for 30 seconds.
- Rest the burgers for 2 minutes, then stack and serve.
Pro Tips:
- Don’t overwork the meat. Tough burgers come from too much squishing.
- Don’t press the patties down on the grill. That’s how the juice ends up in the fire.
- Ground beef is safest cooked to 160°F.
