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There is no end to the number of tasty hamburgers you can make, however 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 also the creator and host of Kenji's Cooking Show on YouTube.

Credit ... Adam CentrellaAs an expert chef, food author and cookbook author, I've spent the last 20 years of my career carefully researching and evaluating recipes, methods and extensively accepted kitchen knowledge to find out the whys of cooking. Over this time, I have actually operated several hamburger joints and even composed a regular monthly column for Serious Consumes called the Hamburger Lab, in which I separated and tested every possible variable that can affect the flavor and texture of a hamburger.

However that does not mean you can't intend for something much better. Here are the most essential tips I have actually found for enhancing your burger experience, whether in the backyard or the kitchen area. Working ground beef excessive can trigger it to become thick. Credit ... Ryan Liebe for The New York City Times. Food Stylist: Simon Andrews.

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In bread, this can be a good thing, however with burgers, overhandling can produce an undesirable thick texture. (Including extenders, like eggs or breadcrumbs, or extra seasoning, like onions and herbs, also requires you to exhaust the meat and sidetrack from the beef taste, so skip it.) Salting the beyond your patties keeps their texture loose and tender.

This is an excellent thing in sausages, which need to have a firm texture, but with hamburgers, you want looseness. A hamburger ought to be tender, with plenty of pockets for juices and rendered fat to collect.

Freddy's Frozen Custard & Steakburgers

Whether you're making a big hamburger on the grill or a crisp-edged smash hamburger on a griddle, browning is taste, and high heat is key. For thicker grilled or griddled hamburgers, wait up until your pan or grill is hot before adding the patties, and prepare them until they're well browned on both sides.

This makes the most of taste while maintaining juiciness. Preparing your buns ahead of time lets you get to eating a lot quicker. Credit ... Bryan Gardner for The New York City Times. Food Stylist: Barrett Washburne. Don't let your patties relax on the cutting board (or even worse, a steam table). Hamburgers are at their best fresh from the fire, before any juices have actually had an opportunity to drip out.

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

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Upgraded May 7, 2026, 8:42 a.m. CTI've constantly been a burger enthusiast. Growing up, I 'd happily munch them down at sit-down dining establishments and from the drive-thru getting back from gymnastics practice. I 'd squish the soft bun and let ketchup 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 might admit that a cheeseburger is my favorite food. Actually, I may state that on most days. And you may state the same. However even if you do, it's likely we do not have the very 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 people like however I simply. Perhaps I haven't attempted your preferred hamburger. Possibly I'm out to get you (simply kidding).

Let me share with you what makes the best burger for me. Let's start with the patty.

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