Wondering how to make the best burgers? It’s the sear that brings flavor, the stack that adds structure and the balance that keeps every bite worth it. When the meat’s right and the layers make sense, you don’t forget it, and that’s the kind of burger people talk about; plus, a knockout burger is easier to make than you think.
What makes a great patty?
Beef is still the standard, and ground chuck is the most reliable and affordable option, according to Chef Jenn Allen, for its solid structure and strong flavor. At 80% lean and 20% fat, it’s fatty enough to stay juicy without falling apart or becoming greasy. Leaner cuts dry out fast, while higher-fat blends can be messy.
You don’t have to rely on beef for a tasty burger. Ground turkey or chicken works well, but you’ll need to add more flavor to get a standout burger. Add-ins like grated onion, olive oil or yogurt can help keep the patties from drying out, and add plenty of herbs to get the flavors you’re after.
Pork delivers a slightly sweet flavor, takes on seasoning easily and pairs well with spices like paprika or garlic. It cooks quickly and holds its shape well on a grill or in a pan.
Plant-based options have grown rapidly. Beyond Meat and Impossible patties mimic beef texture, but homemade blends of beans, lentils or mushrooms are catching on, too. You can now find various recipes for veggie burgers, including chickpea burgers and black bean burgers, online.
Why the cooking method matters
Even great meat falls short when you cook it the wrong way. The right method adds texture, locks in moisture and sets the tone for the rest of the burger. If you want to make burgers at home, cook them well, and don’t overdo it.
A cast-iron skillet brings even heat and a strong sear. Heat the pan over medium-high heat, oil it lightly, then cook the patties for four minutes per side. That builds a crisp edge and a juicy center. Lower the heat to finish cooking through. For ground beef, an internal temperature of 165 degrees Fahrenheit is recommended.
Broiling is a solid indoor option when grilling isn’t practical. Place patties close to the broiler and cook each side for three minutes, but adjust if the burgers are thicker. The direct heat builds a crust fast and gives you something close to that grill-style bite.
Griddles and flat tops are ideal for smash burgers. To make one, place a loosely packed ball of ground beef on a hot surface, press it flat with a spatula and cook for about two minutes. Flip once, add cheese if desired and cook for another minute.
Each method gives a different texture, but they all come down to high, steady heat and knowing when to flip or when to leave it alone.
Build the burger, layer by layer
The burger patty is only one-third of the equation for an outstanding burger. Choosing the right kind of bun can make or break your burger. Brioche brings softness and a hint of sweetness. Potato rolls hold up to juicy patties and saucy toppings without falling apart. No matter what you pick, toast it to add structure and keep sauces from turning the bun soggy.
The cheese and other toppings are the final part of your burger creation. Cheese should melt smoothly and match the flavor you’re going for. American cheese adds creaminess and melts in seconds. Sharp cheddar brings punch, while Gouda or blue cheese takes things in a bolder direction. Always add cheese while the patty’s hot so it softens right into the meat.
Toppings add balance and texture. Tomatoes bring acidity, lettuce gives crunch, while pickles and onions cut the richness. Sauces like mayo, mustard or aioli help hold everything together.
Today’s burger experience goes far beyond the patty, as toppings become a canvas for creativity and cultural fusion. A shift toward bigger, bolder flavors is on the rise: kimchi slaw, bacon jam or gochujang mayo. Global influences are showing up more often, too, like tzatziki on lamb or sambal paired with crisp veggies. It’s not just about flavor; it’s about contrast in every bite.
Burgers, still evolving
The heart of a great burger remains the same: a juicy patty, fresh bun and the right balance of textures and flavors. But what’s exciting is how the possibilities keep growing. From globally inspired toppings to inventive meat blends and plant-based options, burgers continue to evolve without losing their roots. They are easy to prepare and share, and fit well into any casual meal. Whether you keep it simple or try something new, a good burger always hits the spot.
Zuzana Paar is the visionary behind five inspiring websites: Amazing Travel Life, Low Carb No Carb, Best Clean Eating, Tiny Batch Cooking and Sustainable Life Idea. As a content creator, recipe developer, blogger and photographer, Zuzana shares her diverse skills through breathtaking travel adventures, healthy recipes and eco-friendly living tips. Her work inspires readers to live their best, healthiest and most sustainable lives.