How to make 1% hamburger at Home

1. The Patty: It All Starts with the Meat

• Choose the Right Ground Meat: A blend of at least 80% lean and 20% fat is ideal. The fat is what keeps the burger juicy and flavorful. A common choice is ground chuck, which has a good fat-to-meat ratio and a rich flavor. Don't go for anything too lean, as it will result in a dry, dense patty.

• Handle the Meat Gently: Overworking the ground meat will make the patty tough and dry. The goal is to form the patties with as little handling as possible. Gently shape them into discs about ¾ to 1 inch thick.

• Don't Add Too Many Fillers: Skip the breadcrumbs and eggs. A simple patty only needs a good amount of salt and black pepper, mixed in just before cooking. This allows the flavor of the meat to be the star.

• Make an Indent: Press a small dimple (about the size of a thumbprint) into the center of each patty. This prevents the burger from puffing up into a dome shape during cooking, ensuring it cooks evenly and stays flat.

2. Seasoning: Don't Be Shy

• Season Just Before Cooking: Salt can draw moisture out of the meat, so for the juiciest burger, wait to season the patties until right before they hit the pan or grill.

• Season Generously: Don't be afraid to use a good amount of kosher salt and freshly cracked black pepper on both sides of the patty. This creates a flavorful crust.

3. Cooking: The Art of the Sear

• Hot Surface is Key: Whether you're using a skillet, a griddle, or a grill, make sure it's very hot before you place the patties on it. This creates a beautiful, caramelized crust (the Maillard reaction) that locks in flavor and moisture.

• Don't Press the Burger: Avoid pressing down on the patty with your spatula while it's cooking. This squeezes out all the delicious juices and fat, leaving you with a dry, flavorless burger.

• Flip Only Once: For the best results, resist the urge to constantly flip the burger. Cook it on one side until it's nicely browned and a crust has formed, then flip it once to finish cooking on the other side.

• Use a Thermometer: To ensure perfect doneness, use a meat thermometer.

  • Medium-Rare: 130–135°F (54–57°C)

  • Medium: 140–145°F (60–63°C)

  • Medium-Well: 150–155°F (65–68°C)

4. The Bun: The Foundation

• Choose the Right Bun: A good bun should be sturdy enough to hold all the ingredients without falling apart but soft enough to be enjoyable to eat. Brioche, potato, or sesame seed buns are popular choices.

• Toast It! This is a crucial, often overlooked step. Toasting the bun adds texture, flavor, and prevents it from getting soggy from the burger juices and condiments. You can toast it on the grill, in a pan with a little butter, or in a toaster.

5. Toppings and Condiments: Building the Flavor

• Fresh Vegetables: Use fresh, crisp lettuce, a ripe tomato slice, and thinly sliced red onion.

• Cheese: If you're making a cheeseburger, add the cheese slice a minute or two before the burger is finished cooking, so it has time to melt perfectly.

• Sauces: Ketchup, mustard, and mayonnaise are classics. For a richer flavor, consider a homemade sauce like a spicy aioli or a special burger sauce.