All posts in Tips and techniques

Smoking beef burgers adds deep, complex flavors that’ll transform your patties into restaurant-worthy creations. We recommend using hardwoods like hickory or oak, which complement beef’s natural richness without overpowering it….

When we cook a burger, high temperatures force muscle fibers to contract and push juices toward the center. Resting allows these fibers to relax and redistribute moisture throughout the patty….

Toppings and condiments enhance burgers through strategic flavor layering. We’ll find sharp cheddar’s umami compounds intensify beef’s savory notes, while acidic elements like pickles and tomatoes cut through fatty richness….

When selecting burger buns, we’ll want to match the density to our patty size – lighter buns for thinner patties (4-6 oz) and sturdier options for larger ones (8+ oz)….

For top-tier homemade burgers, we recommend starting with chuck as your base, offering an ideal 80/20 meat-to-fat ratio and rich beefy flavor. While chuck excels on its own, we’ve found…

Marinades play an essential role in elevating beef burger flavor through three key mechanisms. First, we’ve found that acidic components like vinegar or citrus juice break down protein structures, allowing…

Creating perfectly portioned burger patties starts with essential tools: a digital scale calibrated to 0.1-ounce accuracy, a 4-inch stainless steel ring mold, and a metal burger press with adjustable settings….

Temperature control makes or breaks burger quality and safety at every stage. We’ve found that proper cold storage at 40°F and pre-cooking temperatures of 35-40°F create the foundation for success….

To make exceptional burgers, we’ll help you dodge the most common mistakes. Start with ground beef containing 20% fat content, keeping the meat and equipment cold to prevent smearing during…

It is understood that a perfectly grilled burger requires more than just grilling techniques and seasoning – resting time plays an essential role in achieving juiciness. When we let our…