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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

beef going through a grinder
  • Created by: Meathead
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Cheeseburger with a brioche bun.
Difficult
45 minutes
3.04 from 32 votes
  • Created by: Meathead
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Cheeseburger and fries on wooden board.
Easy
40 minutes
4.18 from 118 votes
  • Created by: Meathead
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green chile cheeseburger.
10 minutes
3.14 from 23 votes
  • Created by: Meathead
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Grilled ground salmon burger with lettuce and tomatoes on a bun.
30 minutes
3.18 from 29 votes
  • Created by: Chef Ryan
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peeling red onion
Easy
10 minutes
3.65 from 56 votes
  • Created by: Meathead
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brigit binns
Moderate
45 minutes
3.64 from 44 votes
  • Created by: Meathead
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Burger with Big Mac Sauce and lettuce on bun on wooden board.
Easy
4.36 from 78 votes
  • Created by: Meathead
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smash-burger.
Easy
6 minutes
4.23 from 71 votes
  • Created by: Meathead
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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:

High-Collagen Primal

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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