Secrets for the Best Burgers

A great burger starts with the basics—good beef, simple seasoning, and proper cooking. While toppings and sauces can change with your mood, the foundation should always be solid. This guide breaks down the essential steps to making burgers that are juicy, flavorful, and consistently good. From shaping the patties to resting them the right way, each step plays a role in getting the texture and taste just right.

A hamburger with lettuce, cheddar cheese, tomato, onions, ham, and sauce in a sesame seed bun on a wooden board. Another burger is slightly visible beside it.

Table of Contents

How to Make the Best Burgers

Every component of a burger is important if you want a premium burger. I’ll go through each one below.

Ground Beef Ratio

For a burger that’s juicy and full of flavor, start with the right ground beef. Go for an 80/20 blend—this means 80% lean meat and 20% fat. That fat is essential. It keeps the meat moist while adding flavor, but it’s not so much that it turns greasy or chewy. Ground chuck is usually the best choice for this balance.

Seasoning

When it comes to seasoning, don’t overdo it. Salt and pepper are all you need for a classic burger. If you’re mixing anything into the beef, be gentle. Overworking the meat can make the burgers dense and tough, so mix just enough to combine and then stop.

Five burger patties cooking on a gas grill; a hand with tongs holds another patty over the grill. A metal pot with a lid sits on the side burner.

Best Burgers: Shaping the Patties

Shaping the patties takes a little care. Start by dampening your hands slightly so the meat doesn’t stick to your fingers. Divide the meat into equal portions, scoring it into four helps make sure every patty is the same size. That consistency makes them cook evenly. Shape each patty slightly wider than your bun. Then press a small dent into the center with your thumb. This keeps the burger from puffing up in the middle or shrinking too small for the bun.

Cold patties cook best. When you keep the meat chilled, the fat stays firm until it hits the heat, locking in more flavor. Once your patties are shaped, place them in the fridge while your skillet or grill preheats.

A gloved hand places raw beef patties on a hot grill, with steam rising as they cook.

Cooking Method

Grilling gives burgers great flavor, thanks to the char and slight smokiness. A cast iron skillet works fine too. No matter the method, only flip the burger once—let the first side sear for about 3 to 4 minutes, then turn it and finish cooking. And never press the patties down, or you’ll lose all the juices.

A hand holds a meat thermometer above burgers cooking on a charcoal grill, ensuring every patty reaches the perfect temperature for the Best Burgers.

Check for Doneness

Use a meat thermometer to check for doneness. The USDA recommends cooking burgers to 160°F, though some people prefer a lower temp. If you go for medium or medium-rare, know that it carries a higher food safety risk. Remove the burgers from the heat when they’re about 5 degrees shy of your target temperature—around 155°F—and let them finish cooking as they rest.

Resting

Resting the patties for 10 minutes makes a big difference. Set them on a wire rack and loosely cover with foil. This helps keep the bottoms from getting soggy and gives the juices time to redistribute. If you want to add cheese, lay it over the hot burgers as they rest—it melts nicely without needing to go back on the heat. Try cheddar, provolone, Swiss, or any cheese you like.

Six sesame seed hamburger buns, perfect for crafting the Best Burgers, are arranged in a horizontal line on a light gray surface.

Best Burgers Buns

Choose buns that can hold up to your burger. Brioche, potato, or sesame seed buns are great options. Toast them if you like—just place them cut side down on the grill for a minute.

Top your burger however you want—lettuce, tomato, onion, mayo, mustard, ketchup—it’s up to you. The base is solid; the rest is yours to build.

Sides to serve with the Best Burgers

Burgers are easy to build a meal around because they pair well with all kinds of sides. You can go classic with something crispy and salty, or mix it up with something fresh or tangy. Whether you’re grilling outside or making burgers on the stovetop, adding a good side or two makes the meal feel complete.

Here are five sides that go great with burgers. Click the underlined words for the recipes.

French fries or roasted potatoes– crispy, salty, and always a favorite
Coleslaw – adds an incredible crunch and some tang
Baked beans – sweet and savory with a smoky flavor
Potato salad – creamy and filling, a picnic staple
Grilled corn on the cob – simple, buttery, and great for summer meals

A close-up of food—featuring crispy bacon strips, caramelized onions, and a sesame seed bun—served on a white plate.

Best Burgers Conclusion

Once you’ve mastered the basics, making great burgers at home becomes quick and repeatable. Stick with quality meat, handle it gently, and pay attention to the cooking process. Letting the patties rest and using a quality bun makes a big difference, too. Whether you’re grilling on a summer evening or using a skillet indoors, these tips will help you make burgers that are well-cooked, juicy, and worth every bite.

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