Expert Summer Grilling Hacks

There is no end to the number of scrumptious burgers you can make, however here are 12 that will make your mouth water.

By J. Kenji Lpez-AltJ. Kenji Lpez-Alt writes a column for The New York Times on food and science, and he develops dishes and appears in videos for NYT Cooking. He is likewise the developer and host of Kenji's Cooking Show on YouTube. This video and article are part of, our series on cooking area basics.

Credit ... Adam CentrellaAs a professional chef, food author and cookbook author, I have actually spent the last 2 years of my career rigorously researching and testing recipes, strategies and commonly accepted cooking area knowledge to figure out the whys of cooking. Over this time, I've operated several hamburger joints and even wrote a monthly column for Serious Eats called the Hamburger Lab, in which I separated and checked every possible variable that can impact the taste and texture of a hamburger.

Here are the most crucial pointers I've discovered for optimizing your burger experience, whether in the backyard or the kitchen. Food Stylist: Simon Andrews.

How to Perfect the Ultimate Flat-Top Patty

In bread, this can be an advantage, however with burgers, overhandling can develop an unwanted dense texture. (Integrating extenders, like eggs or breadcrumbs, or additional seasoning, like onions and herbs, also forces you to strain the meat and sidetrack from the beef flavor, so skip it.) Salting the beyond your patties keeps their texture loose and tender.

This is a good thing in sausages, which ought to have a firm texture, however with hamburgers, you desire looseness. A burger must be tender, with plenty of pockets for juices and rendered fat to gather.

Freddy's Frozen Custard & Steakburgers

Whether you're making a huge burger on the grill or a crisp-edged smash hamburger on a griddle, browning is flavor, and high heat is key. For thicker grilled or griddled hamburgers, wait till your pan or grill is hot before including the patties, and prepare them up until they're well browned on both sides.

This makes the most of taste while keeping juiciness. Don't let your patties sit around on the cutting board (or worse, a steam table). Burgers are at their best fresh from the fire, before any juices have had a chance to drip out.

Food Stylist: Simon Andrews. Food Stylist: Simon Andrews. Food Stylist: Simon Andrews.

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Upgraded May 7, 2026, 8:42 a.m. CTI've always been a hamburger fan. Maturing, I 'd happily chomp them down at sit-down restaurants and from the drive-thru getting back from gymnastics practice. I 'd squish the soft bun and let ketchup dribble down the sides over my fingers. If there were any little melty American cheese leavings stuck on the wrapper, I 'd drag my french fries through them (I still do this).

Catch me on the ideal day and I may confess that a cheeseburger is my preferred food. Really, I may say that on many days. And you might state the very same. But even if you do, it's likely we do not have the exact same idea of what makes the best burger.

Freddy's Frozen Custard & Steakburgers

I kept some old favorites, included some new ones and continued to leave off the ones I understand people like but I simply. Perhaps I haven't attempted your favorite burger. Possibly I'm out to get you (just kidding).

There's one best burg out there for everyone. Let me share with you what makes the perfect hamburger for me. Let's begin with the patty. Can I say I'm growing a little fed up with smashburgers? The finest ones astonishingly remain juicy with simply a hint of flaky char around the edges, however regrettably, most places go too difficult on the smash.

When I bite in, I need to see a little sparkle, some sparkling from the beef and maybe a little grease running down the sides. When I see a smashburger on the menu, I constantly choose a double patty. Smashburger or not, the patty needs to be seared to assist secure the juices, however not too crusty.