4. THE FAT TO LEAN RATIO SHOULD BE 80 TO 20.
According to chef Jonathan Waxman of Barbuto NYC, 80 to 20 is the perfect ratio for leanness (80 percent) and fat content (20 percent). Executive chef Josh Keeler of Charleston’s 492 suggests not to overpack a burger or make it too dense. “I think you need to have air in your patties and a really nice crust,” he told Charleston Eater. But if you happen to like more fat in your burger, New York City-based Delmonico's chef Billy Oliva says to use a 76 to 24 ratio, resulting in a “juicer, more flavorful patty.”
5. THUMB-PRESS THE PATTIES BEFORE COOKING.
Burger maestro Bobby Flay—who has written several books on grilling—says once you shape the patties, use your thumb to make an indentation in the center of each burger. “This does two things,” Flay says. “One, it prevents flying saucer-shaped burgers—you know the ones I am talking about: all puffed up and bulging in the center. As the meat cooks and expands, the depression magically disappears, leaving you with beautifully shaped and cooked burgers.” The thumb-press also prevents the burger from shrinking up.
6. SUBSTITUTE A SKILLET FOR A GRILL.
You don’t necessarily have to use an outdoor grill to get a charred burger. The Chew host Michael Symon suggests using a skillet. “A grill is too difficult,” he told The New York Times. “A hot skillet is what you want.” Flay also prefers a skillet. “My favorite way to cook a burger indoors is on cast iron, either in a skillet or grill pan, or on a griddle,” he has said.
7. ONLY SEASON THE OUTSIDE OF THE MEAT.
According to Symon, it is best not to season the inside of the burger. Use only salt and pepper, and you can salt the meat before placing it on the grill. “You’re going to need more salt than you instinctively think,” Symon says. “There’s nothing wrong with salting the meat right before putting it on the grill, but what makes a burger extra juicy is when you season it ahead of time, giving it a minimum of two hours or a maximum of 12 hours.”
