How To Make The Perfect Burger (PHOTOS)

Crafting a classic burger is simple, right? But that doesn't mean it's easy. We've had too many dried-out discs of near-jerky to believe that burgers are a fool's game. Luckily, Jeff Weinstein, founder and owner of The Counter burger restaurants is here to save us from ever again eating a hockey puck at a summer barbecue. Read on for his top tips for making perfect burgers.

Main photo from wickenden, Flickr.

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Comments

[fifi lahkay]

11:24 PM on 05/20/2012

I started grinding my own meat and am having trouble getting the pattys to stick together--they fall apart. I've used both more and less fat, not handling it too much, etc. No dice.

Someone suggested using eggs to bind the meat, but I don't want a meatball. I've used chuck roast with its fat, used sirloin steak with added beef fat, ground it twice; nothing seems to work.

I only have one die for the grinder; I think it's a possibility that the meat isn't ground fine enough. If that's the case, I'll have to buy another die (the grinder which attaches onto my mixer had two die--both exactly the same).

Any help for me?

(sign me "not a fan of loose meat hamburgers")

[Runs With Scissors]

11:29 AM on 05/20/2012

Step 17: Make sure you have your health insurance fully paid up before eating.

[fbrinsley]

12:25 AM on 05/18/2012

yeah real simple recipe. cuz we all have liquide nitrogine lying around.

[Boissiere Parker]

04:13 PM on 05/17/2012

#1 tip for a good burger- Omit red meat...