Classic Juicy Hamburger

A hamburger and a smash burger are two different dishes

Where the smash burger wins on crust, the classic hamburger wins on juiciness. A patty 2–2.5 cm thick gives you contrast: a dark seared exterior and a pink, juicy centre. A burger like this is closer to a steak than to fast food, and that is how the best steakhouses serve it, grinding their patties from steak trimmings.

The mince: coarse grind and 20% fat

The ideal hamburger mince is beef with about 20% fat, coarsely ground. If you can, ask the butcher to pass it once through a coarse plate, or grind chuck yourself. Fine supermarket mince also works, but handle it gently.

The golden rule is do not work the meat. Form the patty with light movements, just enough to hold its shape. The more you knead, the more myosin protein is pulled from the fibres and the springier, more sausage-like the patty becomes. For the same reason salt goes not into the mince but only onto the surface just before cooking.

The dimple in the centre

As it cooks, the protein contracts more around the edge and the patty puffs up into a ball. To keep it flat, press a shallow dimple into the centre with your thumb. Shape the patty 1–1.5 cm wider than the bun: it shrinks as it cooks.

Doneness temperature

For a juicy burger, trust a thermometer: 57–60 °C in the centre is medium, 63 °C medium-well. For a fully cooked burger (71 °C), mince with 20% fat will still stay juicy. After cooking, rest the patty for 3–4 minutes so the juices redistribute and do not run onto the plate at the first bite.

Vegetables and assembly

In a good hamburger each layer has a job: crisp iceberg adds freshness and acts as a barrier that keeps juice away from the bottom bun; a slice of ripe tomato brings acidity; raw onion adds bite; a pickle adds a vinegary note that cuts through the fat. Salt the tomatoes a minute before assembling to bring out their flavour.

The bun

Toast the bun cut side down in butter. The toasted surface repels moisture, so the bread does not go soggy. The bun should match the size of the cooked patty.

Grill or pan

On a grill the patty picks up smoky aroma; in a cast-iron pan it gets an even crust across the whole surface. In a pan you need high heat and 3–4 minutes per side; flip the patty only once and never press it with the spatula — you will squeeze out the juice.