Choosing your meat
Your choice of meat is essentially the foundation of a great burger. Beef is a popular option due to its rich flavour and fat content, particularly in cuts like chuck. 80% lean meat with 20% fat (labelled “medium” on the package) is what’s most preferred and recommended, as this ratio strikes just the right balance between juiciness and structure. Too lean, and your burger will dry out; too fatty, and excess grease can drip onto the grill, causing a flare-up and potentially charring your meat!
summer cooking
Burgers with Bacon and Chipotle Cheese Sauce
Of course, beef isn’t the only option available. Ground pork, as well as ground poultry like chicken and turkey, are all leaner options, but this does unfortunately mean that they’re more prone to drying out if overcooked! Prevent this by adding moisture to these proteins, such as a condiment like mayonnaise or mustard, or a fat like cheese. Pork also has a mild profile, making it a great base for bolder flavours. Note: adding some ground pork to a ground poultry mixture helps to add some much-needed moisture!
Meatless and fish patties are pretty fragile compared to their meat counterparts, so they tend to require ingredients that bring structure, as well as a good binder.
This vegetarian patty consists of black beans, which provide taste and structure, as well as mushrooms for that meatiness and a touch of umami.
As for fish, white fish tends to break apart easily. Opt for something fattier like salmon or trout, which can tolerate the high heat of the grill and won’t disintegrate. Be sure to also oil your patty to prevent sticking.
Whichever protein you go with, freshness is always key. Grinding your own meat or purchasing it from your local butcher freshly ground can help to elevate both texture and flavour, giving you more control over the quality of your burger and its fat content.
Building your patty
Once you’ve selected your meat, your next step is handling it properly. Here’s all you need to know:
- Overworking the meat yields dense and tough burgers;
- the recommended method is to form the meat into loose balls and shape them into patties without packing them too tightly;
- aim for patties that are slightly wider than your bun, given that they will shrink during cooking;
- be consistent when it comes to thickness: between 1/2 inch (1 cm) and 3/4 inch (2 cm) is a good guideline to ensure even cooking.
A burger press is a handy tool for making patties that are uniform in size and thickness, which will help them cook evenly on the grill. It also helps to avoid overworking the meat, keeping your burgers tender and juicy. Whichever your protein of choice, a press will make burger prep quicker, cleaner and more consistent each and every time!
The fat content plays an important role here, as well. The recommended 20% fat mentioned above helps keep the burger moist and flavourful and also holds it together. Leaner versions break apart more easily and won’t provide that sought-after juiciness.
With regards to seasoning, it should be kept simple and ideally withheld until just before cooking. Adding salt too early will draw out moisture from the patty and therefore affect texture, so be sure to season it right before the patties hit the grill.
Cooking on the grill
Grilling is where the magic happens and everything comes together! Begin with a grill that’s been pre-heated on high, which is the ideal temperature for developing a flavourful crust and cooking the burger through, and don’t forget to oil the grate.
Good to know
- Once on the grill, refrain from pressing down on the burgers, as this squeezes out all the juices and yields a dry result;
- keep a close eye on the burgers as they cook and avoid flipping the patties too often. Only flip once after a few minutes;
- always cook burgers over direct heat;
- keep the lid closed to prevent heat from escaping, as this can prevent the patties from searing properly. You want your burgers to cook evenly and for both sides to develop a perfectly caramelized exterior and nice grill marks;
- closing the lid also allows heat to circulate around the patties, helping thicker burgers cook through without drying out on the outside before the centre is done.
Unlike thicker patties, smash burgers are pressed down only once while the meat is still raw. This allows maximum contact with the hot cooking surface, which creates a deeply caramelized crust and crispy edges. Because smash burgers are usually cooked on a flat-top (or plancha) that’s placed on the grill—rather than directly on the open grill grates—the juices stay in contact with the meat instead of dripping into the coals, helping to keep the burger flavourful and juicy despite its thinness.
Once cooked, let the burger rest briefly before serving, for at most 5 minutes and tented with aluminum foil. This allows the juices to redistribute, delivering a more delicious bite. Use this time to warm the burger buns on the grill!
Ready to get started? Check out our wide selection of burger recipes: