Consumers are facing skyrocketing beef prices, up nearly 15% from a year ago.
Still, most people enjoy good burgers hot off the grill, and if you’re doing the cooking, you want those burgers to be perfect.
Trouble is, cooks often fail. They use the wrong grind of beef. They handle the meat and shape it incorrectly. They cook their burgers wrong.
Good burgers are the sum of various parts: the beef cooked properly, the condiments and toppings, the bun.
If you’re splurging on ground beef this holiday, here are our best burger tips.
What kind of beef should I use?
A burger needs fat. My burger experts say that using 80/20 ground chuck is a good choice. This means it’s 80% lean and has 20% fat. You can go somewhat leaner, if you like, with ground beef labeled 85/15. If you opt for anything leaner, be sure to add some moisture like Worcestershire sauce or wine to prevent the burger from drying out.
Can I grind my own cuts of meat?
You can come close using a food processor fitted with a metal blade. Choose the cut of meat you want — chuck, round, brisket, short rib, sirloin — and make sure it’s super cold. Cut it into 1-inch pieces. Add to the bowl of the food processor and pulse a few times to chop into smaller pieces.
How should I mix the ground meat?
Make sure it’s cold and always mix the meat gently so it just comes together. Do not overmix. If you overmix the meat (the same holds true when you make meatballs and meatloaf), the meat will be more compact and not as tender.
Should I season the ground meat?
Season the ground meat at least with salt and pepper. You can mix it in the meat or sprinkle it on the outside of the formed patties. Don’t let burgers seasoned on the outside sit too long because salt will draw out moisture from the meat.
How much beef for each burger?
Plan on a burger that is about 6 ounces before cooking. Use a scale if you have one to make sure the burgers are all equal in size. That 6-ounce burger is an ample size for serving as your main dish.
What’s the best size, shape for a burger?
You want to match the size of the patty to the bun. Figure there will be shrinkage, so shape the patty about half an inch larger than the bun. Generally, a patty with a 4-inch diameter with a dimple in the center and a thickness that’s at least three-fourths of an inch will suffice.
Why do I have to make a dimple in the patty center?
If you don’t do this, the burgers will end up with more of a round shape and puff up like a tennis ball. The burgers won’t fit the bun and you’ll end up with a top bun that slides off.
How do you make the dimple?
This is an easy tip and not to be skipped. Once the patty is formed, use the back of a soup or teaspoon or your thumb to make an indentation, about one-third of an inch deep and 1 inch wide in the center of the patty. When the burgers cook, the indentation slowly rises, and you get a nice, flat, even top.
What’s the best way to grill?
Burgers like high heat. This helps form that exterior crust. Cook them on the non-dimpled side first over direct heat. Once a crust develops, flip them over and cook on the other side. Do not press down on the burger. When you do this, you’re pressing all the juices out.
How long should burgers be grilled?
That depends on how you like them done. The United States Department of Agriculture safe internal cooking temperature for ground beef is 160 degrees. That means it’s well done. And the cooking time will depend on the thickness of the burger, but generally at least 5 minutes per side. If you like it less done than that and depending on the thickness, figure about 3 minutes per side for medium-rare or 130-135 degrees and 150-155 degrees for medium-well.
Classic Beef Burger with Bacon and Beer-simmered Onions
Makes: 6 / Preparation time: 45 minutes / Total time: 1 hour
For the burgers, grind your own mix of chuck, short rib and brisket or have a butcher do it for you.
BACON AND ONIONS
1 teaspoon canola oil
4 slices bacon, cut crosswise into ¼-inch thick pieces
2 medium onions, peeled, halved lengthwise and sliced 1/2-inch thick
1 tablespoon unsalted butter, diced
½ teaspoon kosher salt
½ cup favorite ale
1 heaping teaspoon balsamic vinegar
1 small bay leaf
1 star anise
BURGERS
1½ pounds very cold blend of ground beef (preferably 80% lean and 20% fat)
Canola oil
Kosher salt and freshly ground black pepper to taste
8 slices favorite American, cheddar or Swiss cheese
4 tablespoons unsalted butter, melted
4 potato hamburger buns or favorite buns
Condiments of choice (see note for Shack Sauce)
Leaf lettuce
Tomato slices
In a medium saucepan, add the oil and bacon. Cook over medium heat, stirring often, until the bacon is golden brown and crisp, about 5 minutes. Add the onions, butter and salt and stir until the onions are evenly coated. Cover the pan and cook, stirring often, until the onions are soft and translucent, about 20 minutes. Add the ale, vinegar, bay leaf and stir anise. Cook, uncovered, stirring frequently, until the liquid has almost evaporated and onions are very soft and caramelized, about 40 minutes. Remove and discard the bay leaf and star anise.
While onions cook, prepare burgers. Preheat the grill to medium. Shape the meat into generous 6-ounce patties and into an even ⅓- to ½-inch thickness. Make a shallow indentation in the center of the burger. Brush both sides of the burgers with oil and sprinkle with salt and pepper. Grill the burgers to desired degree of doneness, turning them only once. About 2 minutes before burgers are done, top with cheese slices and allow to melt. At the same time brush the inside of buns with melted butter and place butter side down on the grill and toast until golden, about 2 minutes.
Remover the burgers from the grill, place on buns, add desired condiments and top each with a dollop of the onion mixture.
Cook’s note: To make a sauce similar to Shack Sauce, mix ½ cup mayonnaise, 1 tablespoon Dijon mustard, ¾ teaspoon ketchup, ½ teaspoon kosher dill pickling brine and a pinch of cayenne pepper.
Adapted from “Shake Shack Recipes & Stories” by Randy Garutti & Mark Rosati (Clarkson Potter, $26.)
Tested by Susan Selasky for the Free Press Test Kitchen.
This article originally appeared on Detroit Free Press: Here’s the secret to the perfect grilled burger
Reporting by Susan Selasky, Detroit Free Press / Detroit Free Press
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