“A great burger is a love story between a flame and a bun.”

My Go-To Burger Recipe: A Celebration of Simple Perfection

There are a lot of recipes out there that demand your attention. From intricate pasta dishes to slow-cooked roasts that take all day, the culinary world is full of complicated, delicious things. But for me, nothing beats the simple, pure joy of a truly great burger. It’s the ultimate comfort food, a backyard barbecue staple, and the star of many of my favorite memories.
I’ve made a lot of burgers in my time—from classic cheeseburgers to extravagant creations with all sorts of crazy toppings. But my absolute favorite recipe isn’t about complexity. It’s about getting the fundamentals right and celebrating the incredible flavor of the beef itself. This isn’t just a recipe; it’s a philosophy. It’s about respecting the ingredients and creating a burger that’s juicy, flavorful, and perfectly balanced.
The Foundation: The Patty

A great burger starts with great meat. I always use a blend of 80/20 ground chuck. The 20% fat content is crucial; it keeps the patty moist and juicy as it cooks. I season my meat simply: just a generous amount of kosher salt and freshly ground black pepper. That’s it. No egg, no breadcrumbs, no fancy spices. Just pure, beefy goodness.
Here’s the trick: I form the patties gently. Overworking the meat makes it tough. I make a small indentation with my thumb in the center of each patty. This prevents the burger from puffing up into a dome shape as it cooks, ensuring it stays flat and even.
The Cooking: A Sizzle and a Sear

I prefer cooking my burgers on a cast-iron skillet, but a hot grill works just as well. The key is to get a great crust—that beautiful, brown sear that locks in all the flavor. I cook them over medium-high heat for about 3 to 4 minutes per side. For the perfect medium-rare to medium doneness, I use a meat thermometer. Don’t be afraid of using one! It’s the best way to guarantee a perfect result every single time.
When the burgers are almost done, I top them with a slice of American cheese. Yes, American. While I love fancy cheeses, nothing melts as perfectly or has that classic, tangy flavor that just works on a burger.
The Assembly: A Symphony of Toppings

The toppings should complement the patty, not overpower it. My go-to combination is a simple one. First, a toasted brioche bun. Its slight sweetness and soft texture are the perfect vessel. On the bottom bun, a generous smear of my secret sauce: a mix of mayo, a little ketchup, a dash of pickle juice, and a pinch of smoked paprika. It’s tangy, creamy, and ridiculously addictive.
Then, the patty with its glorious melted cheese, followed by a crisp piece of iceberg lettuce and a couple of thick slices of ripe tomato. The finishing touch is a few sweet and tangy pickle chips on top.
This burger isn’t trying to be anything it’s not. It’s an ode to the classic, a celebration of simple ingredients coming together to create something truly magical. It’s a perfect, messy, and utterly satisfying bite. Give it a try, and you might just find your new favorite recipe too.
What’s your perfect burger? Let me know in the comments!

Thank You