Hamburger Patties

Fat content determines juiciness. 80/20 (80% lean, 20% fat) is the minimum for a proper burger: the fat renders during cooking, creating moisture and flavor. 85/15 is acceptable, 90/10 gives a dry, flavourless result regardless of technique. Ground chuck (shoulder) is the best cut — it has the right ratio and a rich, beefy flavor. The second cause of tough patties is overworking: the longer you mix the beef, the more the protein bonds develop and the denser and drier the cooked patty becomes. Mix only until combined.

The center of a burger patty rises because it contracts faster than the edges during cooking. The fix: press a deep thumbprint into the center of each raw patty — about 1 cm deep. As the patty cooks, the center rises to meet the edges and the whole thing stays level. The second method is the smash technique: drop a loose ball of beef onto a screaming-hot surface and press it flat immediately with a spatula. A 6–8 mm patty physically cannot dome.

They produce different results. A classic thick patty (2–2.5 cm) is juicy and tender inside with a thick, beefy bite — the steakhouse burger experience. Because it is thick, it needs a thermometer to confirm the center has reached 71°C, plus resting time. A smash burger (6–8 mm) is pressed flat onto screaming-hot metal, maximising surface contact and producing a deep brown Maillard crust across the entire patty with crispy, lacy edges. It cooks in 90 seconds per side. At home on a cast iron skillet, the smash method is more forgiving: it always produces a crust and works well with standard supermarket ground beef.

For a burger patty specifically, they are unnecessary and counterproductive. Egg and breadcrumbs are needed in meatballs and meat loaf where the beef is leaner or diluted with other ingredients. In an 80/20 burger patty the fat itself acts as the binder when it renders under heat. Onion and garlic mixed into the patty release moisture while cooking, which steams the meat from inside and prevents a proper crust from forming. The correctly made burger patty is beef, salt and pepper. Worcestershire sauce and garlic powder are a minor enhancement, but the simpler the mix, the beefier the result.

Cook ground beef to 71°C in the center — that is the USDA figure for ground meat. Unlike a steak, mincing spreads surface bacteria through the whole patty, so the rare and medium temperatures that work for a whole steak don't apply here. Color is not a reliable signal: a patty can turn brown before it reaches 71°C, and the finger-press test only tells you how firm the meat is. An instant-read thermometer pushed into the side of the patty to the center is the one dependable check. Juiciness comes from 80/20 beef and not overworking it, not from a pink center. After removing from heat, rest the patty 2–3 minutes before putting it on the bun.