Do you love cheeseburgers? If so, this blog post is for you! In today's post, we will discuss how to make the perfect burger at home. We will go over everything from the meat to the cheese to the bun. So whether you are a beginner or an expert in the kitchen, you will be able to follow these tips and create a delicious cheeseburger that is just right for you!
Everyone Has Different Opinions And That's Ok!
There's no such thing as the perfect burger that everyone will agree on. It's just not possible. For instance, some folks like their patty pure with just top-grade beef ... while others prefer a blend of meats and some even like to stick things like cheese, chunks of butter, garlic, or onions inside the meat to help imbue the patty with that extra level of flavor and texture.
One thing that we can all agree on though is that variety is good. While you might have your favorite way to make a burger, the opportunity to experiment with different types of meat can make dinner that much more interesting.
Our friends Holy Grail Steak Co. who we LOVE for their premium steaks and chops is now going deep into specialty premium burgers too. From Wagyu and Mangalitsa pork to our range of proprietary blends, this is the perfect way to taste your way through the world’s best burgers. While you can buy the patties individually, their Burger Lab Quarterly Subscription makes a great gift for any meat-loving man.
Cost is only $99 every three months and they send a box of 12 8oz burger patties (six of each type), along with recipe cards for inspiration so you don't get stuck in a rut.
What does your perfect cheeseburger look like? Here's how I like mine!
The Perfect Burger Patty
For me is made of 80/20 ground beef that's been lightly-seasoned with salt, pepper, and a little bit of garlic powder. While some people go cheap on the beef and cover it up with seasonings or by adding butter etc, I prefer a middle ground featuring a classic beef patty sourced from premium beef.
On a special occasion though, Holy Grail's Seasoned 50/50 Burger made with 50% Tajima American Wagyu Beef and 50% Heritage Kurobuta Pork is quite a treat since it offers the beefiness that I crave and the delicious juicy fatty burst of flavor that you just won't get from ground beef alone.
The Perfect Cheese For A Burger
If I'm going with my go-to classic beef burger, then it's all about yellow American cheese, melted, gooey, and dripping down the sides. While there are plenty of other cheeses out there that would be delicious on a burger, for me, it's gotta be American.
However, if you are making a special patty the hero then you almost don't need cheese to add an extra layer of fat and flavor. If you do want to experiment though, there are many kinds of cheese that will offer a more luxurious flavor and texture that will compliment the wagyu. These include: Goat Cheese, Monterey Jack, Gouda, and Pepper Jack. Each of these offers its own unique flavor profile and is strong enough to not get lost but also subtle enough to avoid overpowering the wagyu.
The Perfect Bun For A Burger
The bun is critical for a good burger since it's the foundation that everything else is built on. It needs to be sturdy enough to hold all the ingredients together but also soft enough so that you can bite into it without feeling like you're eating a brick. I prefer a buttery brioche bun or sometimes a Hawaiian roll to add a bit of sweetness.
Another important consideration for the bun is whether or not to toast it. Toasting the bun helps to add a little bit of crunch and prevents it from getting soggy from the juices of the burger patty.
What About Toppings On Your Cheeseburger?
There are endless possibilities when it comes to toppings for your burger. From the classic lettuce, tomato, and onion to more adventurous choices like avocado, bacon, or even a fried egg, the sky is the limit.
Personally though, once again my go-to is the classic American cheeseburger - lettuce, tomato, pickles, mustard, mayo, and ketchup. Anyone who knows me knows I'm addicted to ketchup on my burgers.
How to cook a burger - Grilled Or Pan Fried?
This final question is something where my preference can go either way. I used to be obsessed with grilled burgers and I still do like the delicious char flavor and flame-seared texture that only a grill can offer. However, in recent years I've gotten more talented with pan frying using a cast iron skillet and I'll never look back from here.
If I'm at a backyard BBQ, it's fun standing around a grill drinking beer and chatting with the guys. However, if I'm at home it is FAR easier to heat up the skillet and monitor the temperature precisely. Additionally, since the burger is quite literally frying in its own juices that makes it that much juicer!
No matter how you like your burger, I hope this guide has given you some ideas on how to make your perfect cheeseburger at home. Thanks for reading!
