How to Make the Perfect Hamburger: Grilled, Griddled or Roasted

Everyone knows how to make hamburgers - after all, what could be easier than shaping ground beef into a patty and throwing it in a pan? However, not all hamburgers are created equal - and if you've ever had a bad one, you know that a dry hamburger is about as appetizing as a hockey puck. Grilled, griddled or roasted, no matter what heat source you use, here are some hints to make sure your burgers come out perfectly juicy and delicious, every time!

The main ingredient in hamburgers is meat, so you need to make sure you're using the right meat for the job. The fat content of the ground beef will determine the flavor and juiciness of the finished burger, so be sure to choose ground beef that contains at least 20% fat. If your supermarket ground beef is too lean, you can add diced butter, bacon grease or ground-up raw bacon to increase the richness. For a special treat, grind your own meat, using fatty cuts like skirt steak, short ribs or brisket.

Seasoning the meat is the next issue. Beef needs salt, so be generous with it. Other seasonings, like pepper, herbs, garlic or steak sauce are optional, but salt is non-negotiable. For added moisture in the finished burger, include a small amount of liquid seasoning, such as Worcestershire sauce, soy sauce or red wine.

The next step is mixing and shaping the meat. Whether you like your hamburgers thin or thick, overworking and over-compressing the meat will result in a dry, dense burger - so be sure to be gentle with it when working in the seasonings. Also, when you shape your burgers, don't pack the meat together or squeeze it - shape it just enough so that it holds together. If you are planning to fry your burgers on a griddle, choose a thinner shape. For grilling or roasting, go with thick burgers (around an inch thick) and press an indentation into the center with your thumb for even cooking.

Hamburgers, like most beef, dry out if cooked much past medium. Fattier ground beef will stay juicier than lean, but in general, stick with medium or medium rare for the best results. A one inch thick burger should take about five minutes per side on a hot grill, whereas a thin patty may take only two minutes per side on a sizzling griddle. Roasting is a great method for indoor cooking - heat an oven-safe grill pan on high heat and sear thick burgers for 1-2 minutes on each side, then place pan in a 400 degree oven and roast for approximately 6-8 minutes, or until burgers are done as desired. Don't smash your burgers or flip them more than once - you'll lose juices and the tasty charred crust.

For those who prefer their hamburgers cooked medium well or well done, stuffed hamburgers are a great way to keep your burger from drying out. Make two thin patties and sandwich a mound of shredded cheese (any kind) in between them. Seal the patties together on the sides and sear the burger on the sides first (to seal in the cheese). Cook on a grill or in the oven until completely done. The meat may still be a bit dry, but with all that melted cheese oozing from the center, you'll never notice. Bon appétit!