how do you make restaurant quality burgers at home

How do you season a burger before cooking?

If you’re going to make a restaurant–quality burger, the importance of salt cannot be overstated. Before cooking, generously season the exposed side of your burger with salt, and do the same once you’ve flipped the cooked burger to the other side. It’s important you season your meat immediately before cooking so the salt doesn’t draw out moisture.

How do I make a healthy Burger?

If possible, go to you butcher and ask them to make you a burger mix with a high proportion of fat and flavourful cuts. The stuff you buy in the supermarket is for slow cooked dishes like Bolognese and chilli con carne. If you use it in a burger it'll be tough, dry and flavourless. Don’t mix anything into the burger patty itself.

Are homemade burgers better than supermarket BBQ?

The only thing is, queues for the supermarket will be long and — with everyone celebrating the weekend at home — bbq meats and sides might be thin on the ground. The good news is, if you know how to make a good burger from scratch then homemade pattys are the best — and you're in control of exactly what's in them.

How do you keep a burger patty from getting tough?

Leave the patty plain, only season it with plenty of salt and pepper once it’s cooking, and put any other flavourings in the bun. Machine-pressed patties tend to be very tough. At home you can shape your patty gently so it stays tender and doesn’t tighten up and acquire the shape and texture of a tennis ball as it cooks.

Why are restaurant burgers so much better than homemade?

What gives? As it turns out, it's all about the kitchen tools. Most top-notch burger places use a flat-top griddle to cook their burgers. These griddles are set at a consistent temperature, one that allows the burgers to get a sear while cooking evenly on the inside, locking in the juices.

How do you make professional burgers?

1:314:06How To Make A Perfect Burger - YouTubeYouTubeStart of suggested clipEnd of suggested clipYou want to liberally salt the outside of the patties. Right before you cook them the only exceptionMoreYou want to liberally salt the outside of the patties. Right before you cook them the only exception would be if you're cooking the burgers immediately.

How do you make the best burger ever at home?

10 Tips for Better Burgers | The Food LabUse Freshly Ground Beef.Keep Everything Really Cold.Don't Futz With Your Meat.Do Not Salt Beef Until Patties Are Formed.Form Matters.Season Liberally.Flip Your Burger as Often as You Like.Use a Thermometer.More items...

How do you make gourmet burgers?

0:291:37Quick and easy gourmet burger recipe - YouTubeYouTubeStart of suggested clipEnd of suggested clipBeautiful kosher sea salt I like to add a little bit of panko to my burger mix to bind the meat allMoreBeautiful kosher sea salt I like to add a little bit of panko to my burger mix to bind the meat all together you can put a little bit of fresh oregano. We'll just do ground beef onions.

How do you make a hamburger taste like a restaurant?

How to make restaurant quality burgers at your backyard barbecueGet the right beef. (iStock) ... Keep everything cold. (iStock) ... Don't over work your meat. (iStock) ... Make uniform, evenly sized patties. ... Don't salt the meat...salt the patty. ... Season liberally, but don't go crazy on the spice mixture.

How do restaurants cook their burgers?

Restaurants tend to use flat top grills or griddles Many people associate cooking hamburgers with a barbecue grill. However, chances are if you love how a particular restaurant prepares their burgers, they're probably using a griddle or a flat-top grill.

What is the secret to juicy hamburgers?

More Tips for Making a Juicy BurgerKeep the meat mixture cold until you're ready to cook. ... Don't overwork the meat when making the patties. ... Use a burger mold or a lid to make uniform patties. ... Don't move the patties around too much while they cook. ... Slather on the sauce.

What does Gordon Ramsay put in his burgers?

Ramsay's burger includes bacon, cheddar cheese, Sriracha mayonnaise, and brioche buns....To whip up four of Ramsay's perfect cheeseburgers, you'll need:16 ounces ground beef.4 brioche buns.4-8 slices of bacon.4 slices cheddar cheese.2 egg yolks.1 frozen red chili.1 tomato (sliced)1 onion (sliced)More items...•

How does Gordon Ramsay make the perfect burger?

0:283:19Gordon Ramsay Makes an All American Burger - YouTubeYouTubeStart of suggested clipEnd of suggested clipStart off high heat turn it down and use the remaining heat in that pan to continue cooking thatMoreStart off high heat turn it down and use the remaining heat in that pan to continue cooking that burger beautifully you can see that the actual pate started to caramelize.

What makes an amazing burger?

Timothy Montgomery, Bay Street Biergarten: What makes a perfect burger is the flavor of the beef, and freshness of the bun, and toppings. A burger should develop a nice sear to trap all the juices inside. Pressing a burger releases all of its flavor and makes the burger dry and ends up crumbling.

What is the difference between a regular burger and a gourmet burger?

Any old restaurant can make a burger with lettuce, tomato, and cheese. But a gourmet burger, on the other hand, should have more than that. Some examples of gourmet toppings include grilled onions, sautéed mushrooms, and freshly sliced avocado.

What's in gourmet burger seasoning?

Ingredients. Salt, Onion, Spices, Garlic, Sugar, Chili Pepper, Rice Concentrate, Tomato Powder, Red Bell Pepper, Caramel Color, Natural Smoke And Grill Flavors, Paprika Extractives (Color) And Natural Flavor. Product formulation and packaging may change.

How do chefs make burgers?

How to Cook a Hamburger Like a ChefStart with the right meat. If you don't want your burger to taste terrible, you will want to avoid using terrible meat. ... Prepare early. ... Don't supersize your patty. ... Limit toppings. ... Skip basic charcoal. ... Avoid the "Over-Flip" ... Consider the bun.

How does Gordon Ramsay make the perfect burger?

0:283:19Gordon Ramsay Makes an All American Burger - YouTubeYouTubeStart of suggested clipEnd of suggested clipStart off high heat turn it down and use the remaining heat in that pan to continue cooking thatMoreStart off high heat turn it down and use the remaining heat in that pan to continue cooking that burger beautifully you can see that the actual pate started to caramelize.

What makes a burger a gourmet burger?

The Toppings Placed on the Burger Any old restaurant can make a burger with lettuce, tomato, and cheese. But a gourmet burger, on the other hand, should have more than that. Some examples of gourmet toppings include grilled onions, sautéed mushrooms, and freshly sliced avocado.

What is the secret to juicy hamburgers?

More Tips for Making a Juicy BurgerKeep the meat mixture cold until you're ready to cook. ... Don't overwork the meat when making the patties. ... Use a burger mold or a lid to make uniform patties. ... Don't move the patties around too much while they cook. ... Slather on the sauce.

2. Do NOT throw every spice in your spice rack on your burgers

Restaurants season with salt and pepper, occasionally a wee bit of garlic powder, but if you stick with the S & P you’re going to have a great burger. I like to use seasoned salt personally, which a lot of restaurants use, and I use fresh-cracked black pepper.

3. Do NOT press down on the burger!

I can not stress this one enough! Pressing down squishes out ALL the fat which will result in a dry burger. Most people press down to cook the beef faster (what’s the rush?) or to flatten out a puffy burger, use Bobby Flay’s trick, trust me.

4. Do NOT overcook your burger

A 1/4lbs burger only takes 3-5 minutes per side (depending on your cooking temperature). If your beef is fresh a little pink is okay, but if you prefer a fully cooked burger use a meat thermometer (if you cut in all the juices run out, and you’re back to the dry burger). The internal temperature of a burger should be 160˚F.

5. Rest your burger

Once the burger is cooked let it rest off the grill, lightly covered in tin foil for 2 minutes so the juices re-distribute.

A Recipe

Here are some links that will put some gourmet restaurant recipes at your fingertips, as well as some mid-range recipes and some simpler recipes for those without the inclination to go all out. That said, before you start swinging for the fences, here's what you should know about what all the great restaurant hamburgers have in common.

Transcendent Beef

Not just great beef — transcendent beef. You need customized ground beef. The greatest restaurants don't settle for ground up filet mignon, as terrific as that sounds. The top chefs aim for beef blends, such as "equal parts short rib and brisket with 20% fat." You need to elevate your game to make it in the burger big leagues.

Shape and Cook

Shape your patties by hand, and don't press and compact too firmly. In fact, you want to shape your patties gently. The fat in the beef needs room to roam. Whether to grill outside or fry in the skillet inside is up to you and the weather.

Nose Clips and Cheese

We're talking stinky cheese: Stilton, Gruyere, Roquefort, Blue Cheese, Brie, Camembert, Feta. This can be folded into the patty, sculpted into the center, or used as a topping.

Taking Time

Many well-appreciated cooks can slap together an edible hamburgers in 20 minutes. And that includes shopping. Not so at the Tyler Florence Wayfare Tavern Le Grand, which requires a custom blend of ground prime rib, brisket, skirt steak, and tenderloin; Nueske's applewood smoked bacon; and Cowgirl Creamery's triple-cream Mt. Tam cheese.

Great Buns

Here's the one ingredient many restaurant-quality recipes agree on: Brioche burger buns. These are firm, delicious buns that can control even the most challenging burgers. They can also be made at home if you are looking for a fresh brioche roll that will wow the audience.

Only the Best Toppings

A friend of mine drives to a larger town, 20 minutes away, where she makes three stops just to get the stuff to make a chicken sandwich. Or, should I say, a life-altering chicken sandwich.

Diner in Williamsburg is making one of Brooklyn's best burgers....and its not even on the menu

Welcome to Out of the Kitchen, our ongoing exploration of the people and relationships that built and sustain Andrew Tarlow’s Brooklyn restaurant mini-empire.

LEMON MAYONNAISE

2 large egg yolks 2 tablespoons fresh lemon juice, divided 1 cup grapeseed or vegetable oil Kosher salt

FRIES

Vegetable oil (for frying; about 8 cups) 3 pounds Yukon gold potatoes (about 8), cut into ¼" sticks Kosher salt

BURGER AND ASSEMBLY

2 pounds ground beef, preferably ground chuck (20% fat) Kosher salt, freshly ground pepper 4 slices aged white cheddar 4 soft brioche rolls, split, toasted Bibb lettuce and pickled red onion (click here for recipe; for serving)

LEMON MAYONNAISE

Whisk egg yolks and 1 Tbsp. lemon juice in a medium bowl. Whisking constantly, gradually drizzle in oil, drop by drop at first, until mayonnaise is thickened and smooth. Whisk in remaining 1 Tbsp. lemon juice; season with salt. Cover and chill.

FRIES

Fit a medium saucepan with thermometer; pour in oil to measure 2". Heat over medium-high heat until thermometer registers 350°. Working in 4 batches, fry potatoes, turning occasionally, until golden and tender, 6–8 minutes; transfer to a wire rack to drain.

BURGER AND ASSEMBLY

Meanwhile, prepare a grill for medium-high heat. (Alternatively, heat a cast-iron skillet over medium-high heat.) Divide meat into 4 portions and form into into 4" patties. Using your thumb, make a small indentation in the center to help keep the burger flat as it cooks. Season generously with salt and pepper.