The Perfect Hamburger

The key to a great hamburger is choosing 85% lean beef and forming the patties with care. Click here for video.

• 85% lean ground beef (6 oz per person)
• Kosher Salt
• Freshly cracked pepper

Additions:

• Classic Burger Sauce
• Sourdough Hamburger Buns
• Butter lettuce
• Sliced onions
• Sliced tomato
• Cheddar Cheese
• Butter (for the buns)

1. Break apart the meat into a pile of loose crumbles.
2. Divide the meat into however many burgers you are making. They should be about 6 oz each – use a scale if you have one.
3. Cut one piece of wax or parchment paper for every burger you will be making. It should be large enough to form the patties onto.
4. Take a pile of meat and place it on the parchment paper. Gently press the meat together to form a patty, approximately 1/2 inch thick. Make sure not to add the salt until you are ready to cook as it will draw out the moisture.
5. Place the patty/parchment square onto a sheet pan and store in the fridge for at least 20 minutes, and right up until ready to cook (no need to set the meat out to reach room temperature).
6. Right before you are ready to cook, remove the patties and very generously salt the top of the burger with kosher salt (see photo) and grind freshly cracked pepper. Since I season the top so generously, I don’t need to flip and season the bottom as well.

Print Recipe

The Perfect Hamburger

Ingredients

• 85% lean ground beef (6 oz per person)
• Kosher Salt
• Freshly cracked pepper
• Classic Burger Sauce
• Sourdough Hamburger Buns
• Butter lettuce
• Sliced onions
• Sliced tomato
• Cheddar Cheese
• Butter (for the buns)

Instructions

1

Break apart the meat into a pile of loose crumbles.

2

Divide the meat into however many burgers you are making. They should be about 6 oz each – use a scale if you have one.

3

Cut one piece of wax or parchment paper for every burger you will be making. It should be large enough to form the patties onto.

4

Take a pile of meat and place it on the parchment paper. Gingerly press the meat together to form a patty, approximately 1/2 inch thick. Make sure not to add the salt until you are ready to cook – click here to see why.

5

Place the patty/parchment square onto a sheet pan and store in the fridge for at least 20 minutes, and right up until ready to cook – no need to set the meat out to reach room temperature – click here to see why.

6

Right before you are ready to cook, remove the patties and very generously salt the top of the burger with kosher salt and grind some freshly cracked pepper. I do not flip and season the bottom as well.