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The Science of the Perfect Steakhouse Burger

From smashburgers to meatloaf, the most versatile beef in your kitchen.

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All Recipes

Grilled laap on a plate with tomatoes.
Easy
10 minutes
  • Created by: Dan Gertsacov
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Turkey and stuffing blended burger plated
Moderate
40 minutes
3.30 from 20 votes
  • Created by: Clint Cantwell
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Brat burger with cheese sauce on a pretzel bun
Moderate
25 minutes
3.39 from 18 votes
  • Created by: Clint Cantwell
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Mushroom and beef blended burger plated plated
25 minutes
4.26 from 51 votes
  • Created by: Clint Cantwell
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Pork satay sliders on a platter
Moderate
20 minutes
3.06 from 17 votes
  • Created by: Clint Cantwell
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Fried green tomato burger with comeback sauce
1 hour
3.64 from 38 votes
  • Created by: Clint Cantwell
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Jalapeno Cheddar burger.
Easy, Moderate
1 hour
3.78 from 31 votes
  • Created by: Clint Cantwell
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Bacon jam burger with corn
1 hour
3.95 from 58 votes
  • Created by: Clint Cantwell
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Umami bomb burger
Moderate
5 minutes
3.50 from 22 votes
  • Created by: Max Good
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Pimento cheese burger on plate with potato chips
Moderate
25 minutes
3.17 from 24 votes
  • Created by: Clint Cantwell
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Cajun rub.
Easy
4.02 from 73 votes
  • Created by: Meathead
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Kangaroo burger with a side of fries
Moderate
10 minutes
2.94 from 16 votes
  • Created by: Clint Cantwell
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Chicago hot dog
Easy
10 minutes
4.43 from 73 votes
  • Created by: Meathead
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Burger covered in sauce, sitting on a bun with lettuce and tomato
Easy
25 minutes
3.10 from 20 votes
  • Created by: Meathead
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smash burger.
10 minutes
3.79 from 38 votes
  • Created by: Meathead
Read more
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FAQ

What is the best fat ratio?
80/20 (80% lean) is the gold standard for a juicy burger.
Only salt the *outside* right before cooking to keep the texture tender.
FDA says 160°F, but many pros grind their own whole muscle to eat at 135°F.
Should I press the patty?

Quick Facts

Type:

Fatty Poultry

Best For:

Burgers, Meatloaf, Tacos

Temperature:

160°F (71°C) for food safety

Texture:

Granular, juicy, and savory

Flavor Pairings:

Worcestershire, Salt, Onion, American Cheese

Common Mistakes:

Over-handling the meat, which creates a rubbery texture.

Best Equipment:

Griddle (Flat Top) or Charcoal Grill

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