Guide to Making the Perfect Burger

You might have tried a lot many burgers to date but only a few might have amazed you. Have you ever wondered why this happens? Well, it is just because some burgers are better than others. It all lies in their techniques as to how they are made and processed. The perfection depends on how well the patty is made and grilled. So here is a small guide to making the best burgers right away.

Choose the right beef

Best burgers will be made from beef which is freshly ground. Also, it must be a part of the high-grade beef chuck, which has an 80/20 meat to fat mix. You need to spread the beef flat out and season with salt and pepper. You can also add chopped bacon to it.

Make the patties

Grab around 5 to 6 ounces of meat and toss hand to hand by exerting the lightest pressure. Form a ball.

Pat it to form a disc

The patty can be made wide at least like the bun. Ensure that it is about ¾ to 1 inch in thickness. Else it will not be able to retain its flavours.

The secret tip

The secret tip to making the most amazing patty is to make a divot in the middle of the patty. You can do this by placing the thumb in the middle of it all while helping it keep its shape. These patties can also be made ahead of time and can be stored and chilled in the fridge.

Get grilling it

Preheat the grill to medium heat to begin the process. You can also have it medium-high on direct heat. Now brush oil on the grate with neutral-flavored oils like canola or vegetable. When the oil starts to smoke out, go ahead and add the patties. You must ensure that the patties are at room temperature before you put them on the grill. Season them again with some salt and pepper. Do not touch it often. To make a juicier burger, make sure not to press it down. Flip it when it is released from the grate.


For the medium burgers, it is good to cook its each side for 5 minutes. The burger is now ready to get the toppings and get served.

Frite Alors is the best place to savour some of the best burgers amidst the perfect ambience.

By Kenneth Ortega

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