Adding Olive Oil to Lean Ground Beef Reddit Hamburgers

What is the secret to good burgers made at home on the stove top?

I've never liked burgers at home, and I don't know what I'm doing wrong, so I'd love some tips to make them taste great.

Edit: This got way more popular than I thought it would. Thank you to everyone for your suggestions. Something I saw A LOT is: cast iron, brioche buns, toast the buns, make sure you use 80/20, SALT, Or msg, caramelized onions. I need to get a cast iron skillet ASAP.

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level 1

Don't neglect your bun. I began buttering it and grilling it a bit at the end of the burger cook. It took my pretty plain burger to the next level instantly.

level 2

Or buy/make brioche buns. They're the best for hamburgers IMO.

level 2

Mayo and butter like a grilled cheese is a hot move.

level 2

This is the one. Even a generic patty with a generic bun will instantly be elevated a couple of levels just by buttering and toasting the bun.

level 2

Idk I work at a burger joint and all we do is just toast the bun yet our burgers are fucking amazing. Idk if it's just the salt and pepper they put on or the cooks do something I don't know about when they make the patties but the patty alone carries the burger

level 2

I don't think the type of bread matters as much as it being quality bread, well toasted, with complementary condiments.

level 2

Cook the bun first to know the pan is sufficiently hot.

level 1

I find that the smashburger method works best at home. Use a heavy griddle or fry pan. I use cast iron, but carbon or stainless steel is fine, it just needs to be heavy so it holds a lot of heat. Weigh out your beef and roll into balls (I do 1/3 lb.). Heat the pan to medium-high heat (I don't find it helps to get it smoking hot). Put the burger ball in the pan and immediately smash it flat into the pan with a large spatula. You will likely want to hold the spatula with your non-dominant hand and then use something in your dominant hand, like a muddler or wooden spoon, to press the spatula down. Season the top liberally with salt and pepper. Flip when ready and season the first side with more salt and pepper. Meanwhile, butter and toast the bun. Melt the cheese directly onto the burger patty and serve on the toasted bun. I prefer minimal accoutrements--mayo (ideally homemade), pickles (also ideally homemade), and hot sauce.

level 2

I do a two layer smash burger (I use smaller balls of meat so the total is about the same). I spice the meat when it is raw and before rolled into a ball. Smash the two, flip, add cheese on them and weld the two together by stacking the cheese sides together. I use chedder on one and American processed cheese on the other. More crispy edges that way.

level 2

Rather than use a spatula, I prefer using a cast iron grill press.

level 2

This is definitely the way. I sometimes use the in-n-method as well and spread mustard on the topside so it gets a nice smokey/char taste. Important to not that it should be 80/20 or 75/25 and the better quality meat the better, best if you are able to grind your own.

Edit: happy cake day!

level 2

This! I also like to put black garlic on mine. You can get/make black garlic or buy the puree. It adds a sweet umami flavor to it. I usually mix it with mayo.

level 2

This reply is correct did not get the recognition it deserves

level 2

If you have a hard time with this, an alternate more beginner-friendly option is to place the ball in the pan and give it 30 seconds.

Then spin the ball so the "cooked" side is up then smash it. The tiny amount of cooked meat at the top helps your spatula/smasher not stick to the meat, and you're still smashing 99% uncooked meat so you're not losing any juices. It helps the whole thing kinda hold together.

level 2

How long do you find it usually takes per side?

level 1

Cast iron, piping hot, leave it till crusted. Remember to make the patties thin since they contract.

level 2

Dimple in the middle of the patty keeps it from turning into a meatball.

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Source: https://www.reddit.com/r/Cooking/comments/p48qwl/what_is_the_secret_to_good_burgers_made_at_home/

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