Kenji Lopez-Alt shares essential rules for making great burgers, emphasizing techniques such as cooking thinner patties predominantly on one side for better browning. He advises against overworking ground beef, which creates a dense texture due to excessive bonding of proteins. Incorporating extenders distracts from natural beef flavors. Proper seasoning, combined with a hot cooking surface and a quality bun, can enhance even a frozen burger. Ultimately, salting the outside of patties is key to ensuring a tender and enjoyable burger texture.
Cooking thinner burgers largely on one side helps with their browning and flavor, ensuring a more developed crust, which enhances the overall taste experience.
With good seasoning, a nice hot fire, and a well-dressed bun, even a frozen precooked burger patty can end up tasting decent, but aiming for better results is encouraged.
Working ground beef too much can cause it to become dense; the more you handle it, the more proteins bond, creating a chewy and tough texture.
Salting the outside of your patties maintains their texture, keeping them loose and tender, which is crucial for an enjoyable burger.
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