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There is no end to the variety of scrumptious burgers you can make, however here are 12 that will make your mouth water.

By J. Kenji Lpez-AltJ. Kenji Lpez-Alt composes a column for The New York Times on food and science, and he develops recipes and appears in videos for NYT Cooking. He is likewise the developer and host of Kenji's Cooking Show on YouTube. This video and article are part of, our series on kitchen area basics.

Credit ... Adam CentrellaAs an expert chef, food writer and cookbook author, I've spent the last twenty years of my profession carefully researching and testing recipes, methods and commonly accepted kitchen knowledge to figure out the whys of cooking. Over this time, I have actually operated several hamburger joints and even composed a regular monthly column for Serious Consumes called the Burger Laboratory, in which I isolated and tested every possible variable that can impact the flavor and texture of a burger.

But that doesn't imply you can't go for something better. Here are the most crucial pointers I have actually found for enhancing your hamburger experience, whether in the backyard or the cooking area. Working ground beef too much can trigger it to become thick. Credit ... Ryan Liebe for The New York City Times. Food Stylist: Simon Andrews.

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In bread, this can be a good idea, but with hamburgers, overhandling can create an undesirable thick texture. (Integrating extenders, like eggs or breadcrumbs, or extra seasoning, like onions and herbs, also requires you to overwork the meat and distract from the beef taste, so avoid it.) Salting the exterior of your patties keeps their texture loose and tender.

This is a great thing in sausages, which should have a firm texture, however with hamburgers, you desire looseness. A hamburger must be tender, with plenty of pockets for juices and rendered fat to gather.

Freddy's Frozen Custard & Steakburgers

Whether you're making a big burger on the grill or a crisp-edged smash burger on a frying pan, browning is flavor, and high heat is key. For thicker grilled or griddled hamburgers, wait till your pan or grill is hot before including the patties, and cook them till they're well browned on both sides.

This takes full advantage of flavor while preserving juiciness. Preparing your buns ahead of time lets you get to eating so much faster. Credit ... Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne. Do not let your patties relax on the cutting board (or worse, a steam table). Hamburgers are at their finest fresh from the fire, before any juices have actually had a possibility to drip out.

Food Stylist: Simon Andrews. Food Stylist: Simon Andrews. Food Stylist: Simon Andrews.

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Updated May 7, 2026, 8:42 a.m. CTI have actually always been a hamburger lover. Maturing, I 'd happily munch them down at sit-down dining establishments and from the drive-thru getting back from gymnastics practice. I 'd crush the soft bun and let ketchup dribble down the sides over my fingers. If there were any little melty American cheese leavings stuck on the wrapper, I 'd drag my french fries through them (I still do this).

Catch me on the right day and I might admit that a cheeseburger is my preferred food. Really, I may state that on the majority of days. And you might say the very same. However even if you do, it's likely we don't have the very same concept of what makes the best burger.

Freddy's Frozen Custard & Steakburgers

I kept some old favorites, included some new ones and continued to leave off the ones I understand people like however I simply. Possibly I haven't attempted your favorite burger. Perhaps I'm out to get you (simply kidding).

There's one perfect burg out there for everyone. Let me show you what makes the best burger for me. Let's begin with the patty. Can I say I'm growing a little sick of smashburgers? The finest ones amazingly remain juicy with simply a tip of flaky char around the edges, but sadly, a lot of places go too hard on the smash.

When I bite in, I need to see a little sparkle, some shining from the beef and possibly a little grease diminishing the sides. When I see a smashburger on the menu, I constantly opt for a double patty. Smashburger or not, the patty must be burnt to help secure the juices, however not too crusty.