After 20 years of trying, here are my tips for making the perfect hamburger. First of all, I’ve tried using very
lean cuts of ground beef (90% or over) but I’m afraid that those hamburgers just don’t have enough taste. You
need to have a little more fat content to make a proper juicy good tasting hamburger.
2 pounds 80-85% lean hamburger meat
Salt to taste, as much as 2-3 teaspoons
Pepper to taste
I get the best results using meat that has never
been frozen. Defrosted ground beef has a higher
moisture content and does not form patties or cook
the same way as fresh.
Be careful not to over handle the meat when forming hamburger patties. Unwrap the meat and just
break it up and spread it out a little without handling it too much. Then season it with your salt and pepper.
To form the patties, gently fold over a small portion and cup the patty in your hands with just enough
force to form a ¼ to ⅓ pound patty. Do not squish the patty forcefully, or it will have a tendency to cook too fast
and dry out. A loose patty is easier to cook properly, will be juicier and have a better texture when you finally
take a bite.
Grill on high heat for about 3 or 4 minutes per side for medium doneness, and enjoy!
Don’t forget the classic Lipton onion soup mix and other options listed here.
Lipton onion soup - mix in 1 envelope for 2 pounds (see photo)
Mozzeralla cheese – try inserting a small slice inside each patty
Garlic – 4 cloves, peeled and chopped fine
Cilantro – 6 stalks: leaves, roots and all, cleaned and chopped coarsely
Hamburger Patty Recipe