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There is no end to the number of delicious hamburgers you can make, but here are 12 that will make your mouth water.

J. Kenji Lpez-Alt writes a column for The New York Times on food and science, and he establishes dishes and appears in videos for NYT Cooking. He is likewise the creator and host of Kenji's Cooking Program on YouTube.

Credit ... Adam CentrellaAs an expert chef, food writer and cookbook author, I've spent the last 20 years of my profession rigorously investigating and testing recipes, strategies and extensively accepted kitchen knowledge to determine the whys of cooking. Over this time, I have actually operated numerous burger joints and even wrote a monthly column for Serious Eats called the Burger Laboratory, in which I separated and tested every possible variable that can impact the flavor and texture of a burger.

Here are the most essential pointers I have actually found for optimizing your hamburger experience, whether in the backyard or the kitchen. Food Stylist: Simon Andrews.

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In bread, this can be an advantage, but with hamburgers, overhandling can develop an unwanted thick texture. (Integrating extenders, like eggs or breadcrumbs, or extra flavoring, like onions and herbs, likewise forces you to overwork the meat and distract from the beef flavor, so avoid it.) Salting the beyond your patties keeps their texture loose and tender.

Food Stylist: Simon Andrews. Salt breaks down muscle proteins and helps them to connect up more quickly. This is a good thing in sausages, which must have a company texture, however with burgers, you want looseness. A hamburger ought to hurt, with a lot of pockets for juices and rendered fat to collect.

Freddy's Frozen Custard & Steakburgers

Whether you're making a huge burger on the grill or a crisp-edged smash burger on a griddle, browning is flavor, and high heat is crucial. For thicker grilled or griddled burgers, wait up until your pan or grill is hot before adding the patties, and cook them until they're well browned on both sides.

This makes the most of flavor while maintaining juiciness. Don't let your patties sit around on the cutting board (or even worse, a steam table). Hamburgers are at their finest fresh from the fire, before any juices have had an opportunity to drip out.

Smash BurgersCredit ... Ryan Liebe for The New York City Times. Food Stylist: Simon Andrews. Restaurant BurgerCredit ... Ryan Liebe for The New York City Times. Food Stylist: Simon Andrews. Thick Backyard BurgerCredit ... Ryan Liebe for The New York City Times. Food Stylist: Simon Andrews. Follow,,, and.

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Updated May 7, 2026, 8:42 a.m. CTI have actually always been a hamburger lover. Maturing, I 'd happily chew them down at sit-down restaurants and from the drive-thru coming home from gymnastics practice. I 'd squish the soft bun and let catsup 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).

Capture me on the ideal day and I may confess that a cheeseburger is my favorite food. Actually, I may say that on most days. And you might state the exact same. But even if you do, it's most likely we do not have the same concept of what makes the ideal hamburger.

Freddy's Frozen Custard & Steakburgers

I kept some old favorites, included some new ones and continued to leave off the ones I know individuals like however I just. Maybe I have not tried your preferred hamburger. Maybe I'm out to get you (simply joking).

There's one best burg out there for everyone. Let me share with you what makes the best burger for me. Let's begin with the patty. Can I state I'm growing a little worn out of smashburgers? The finest ones amazingly remain juicy with just a tip of flaky char around the edges, but sadly, the majority of places go too difficult on the smash.

When I bite in, I require to see a little sparkle, some shining from the beef and maybe a little grease running down the sides. When I see a smashburger on the menu, I constantly choose a double patty. Smashburger or not, the patty needs to be seared to assist lock in the juices, however not too crusty.