As Memorial Day weekend unofficially launches summer, and with May being National Burger Month, the appetite for that sunshine symbol the juicy, expertly put-together burger cannot be denied. For a lot of Americans, grilling is not just a hobby but an endearing seasonal tradition, one that guarantees infinite fresh-off-the-grill treats in the coming months.
No matter whether you prefer a tried-and-true classic or a creative variation, the burger is an unlimited palette waiting to be explored. From smashed and griddled to flame-broiled and splurged upon, it is a year-round staple.
In celebration of National Burger Month, 44 top chefs from around the country are giving away their secret tips for burger perfection. This is not a recipe collection it’s an in-depth look at the “why” and the “how” of the great outcome every time, combining thorough testing with a dose of culinary science.
Patty Melts
Equipment
- 1 Medium Skillet
- 1 Large Skillet or Griddle
- 1 Mixing Bowl
- 1 Spatula
- 1 Chef’s knife
Ingredients
Main
- 1 stick butter
- 1 whole large onion halved and sliced
- 1 1/2 pounds ground beef
- 5 dashes Worcestershire sauce
- Salt and fresh ground black pepper
- 8 slices rye bread
- 8 slices Swiss cheese
Instructions
- In a medium skillet, melt 2 tablespoons of the butter over medium-low heat. Throw in the sliced onions and cook slowly until the onions are golden brown and soft, 20 to 25 minutes, stirring occasionally.
- In a medium bowl, mix together the ground beef, Worcestershire and some salt and pepper. Form into 4 patties.
- Melt 2 tablespoons of the butter in a separate skillet over medium heat. Cook the patties on both sides until totally done in the middle.
- Assemble the patty melts this way: Slice of bread, slice of cheese, hamburger patty, a quarter of the cooked onions, another slice of cheese and another slice of bread.
- On a clean griddle or in a large skillet over medium heat, melt 2 tablespoons of the butter and grill the sandwiches until golden brown. Remove the sandwiches and add the remaining 2 tablespoons butter to the skillet. Return the sandwiches to the skillet, flipping them to the other side. Cook until golden brown and crisp, and until the cheese is melted. Slice in half and serve immediately!
Notes
1. Selecting the Perfect Meat & Patty
The flesh is the essence of a fantastic burger, and cooks agree that an 80/20 ratio 80% flesh to 20% fat provides the perfect equilibrium. Frank Proto refers to it as “the really, really perfect ratio,” saying that not enough fat causes a burger to turn dry, while too much results in greasiness.
Quality counts as well. DuVal Warner suggests selecting the highest quality protein your budget can afford, Chef Kirby Farmer uses a coarse grind 70/30 mix, David Cox demands freshly ground USDA choice chuck beef, and Thomasina Miers likes well-marbled, grass-fed beef for taste and conscience.
Patty formation is just as critical. Proto shuns pre-formed patties and builds his own quarter-pound ones for consistent cooking. To achieve a thin, crispy morsel, most chefs adopt the “smash patty” technique. Cesar Zapata recommends pinching the center to avoid puffing, while Michael DeFonzo likes loosely assembled 6–7-ounce patties for bigger burgers. Some, such as Adrianne Calvo, believe in the “double smash” for peak crust and flavor.
2. Mastering the Sear
It takes high heat to attain a rich, caramelized crust. Brian Jupiter rejects slow-cooked burgers, emphasizing that it is the high heat that sears the meat and helps seal in juices. Nick Dixson does this using binchotan charcoal, whereas Adrianne Calvo explains searing patties with onions on a hot griddle.
In the kitchen, Proto employs a preheated stainless steel pan to lightly smoking point, with only enough oil to create a “ripply” surface. Kirby Farmer and Ryan Cunningham prefer cast iron for even heat retention. Outdoors, some chefs rely on traditional grills, while others include wood or pine in the mix for smoky flavor.
A one-size-fits-all rule: don’t press the patty. Pressing pushes out juices, although a gentle press will serve to pin down toppings.
Hot Spinach and Artichoke Dip
Equipment
- 1 Saucepan
- 1 Colander
- 1 Microwave-Safe Bowl Or small pot for gentle heating
- 1 Large Mixing Bowl
- 1 Spatula or Sturdy Spoon For mixing
Ingredients
Main
- 1 cup thawed chopped frozen spinach
- 1 1/2 cups thawed chopped frozen artichoke hearts
- 6 ounces cream cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/3 cup grated Parmesan
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
Instructions
- Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.
Notes
3. The Technique of Seasoning
Seasoning adds texture and flavor. Proto seasons just before cooking to prevent rubberiness, sprinkling from above for an even coat. Burgers require more salt than most anticipate in order to create that all-essential crust.
Chefs differ greatly in their seasoning habits. Maryam Ghaznavi only seasons with salt, garam masala, garlic, and fresh chilies. DuVal Warner seasons with just salt and pepper. Some add paprika, garlic powder, soy sauce, or Dijon mustard for complexity and browning. Austin Baker employs Yondu vegetable umami for added oomph.
4. Bun Perfection
The bun gives the sandwich its shape, texture, and taste, and almost all chefs are in consensus on one thing: it must be buttered and toasted. Maryam Ghaznavi demands generous buttering, while Sylvain Delpique is adamant about toasting Martin’s Potato Rolls with mayonnaise until they are golden.
Bun types vary from squishy potato roll to crunchy brioche. Brad Wise toasts buns on the grill, comparing it to pre-heating a plate. Others, such as Nick Dixson, employ steamed buns that blend with the burger in cooking. Light toasting is preferred so that juices can soak in without making the bun soggy.
Crispy Cornflake-Crusted Chicken Sliders
Equipment
- 1 Deep Cast-Iron Skillet Or a Dutch oven, suitable for deep frying
- 1 Candy/Deep-fry thermometer Crucial for monitoring oil temperature accurately
- 3 Medium Mixing Bowls For slaw, wet batter, and dry breading ingredients
- 1 Slotted Spoon For safely removing fried chicken from hot oil
- 1 Large Saute Pan For toasting slider buns
Ingredients
Main
- 3 tablespoons buttermilk
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream
- 1/2 teaspoon dried dill
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 2 tablespoons finely sliced chives
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- 3 to 4 turns freshly ground black pepper
- Pinch cayenne
- 1/2 head cabbage cored and finely sliced
- 4 tablespoons unsalted butter
- 6 cloves garlic minced
- 3 tablespoons minced flat-leaf parsley
- 3 cups canola oil
- 1 cup buttermilk
- 1/4 cup Sriracha sauce
- 2 cups all-purpose flour
- 2 teaspoons granulated garlic
- 2 teaspoons granulated onion
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 8 cups cornflakes crushed
- 24 ounces chicken tenders twelve 2-ounce tenders
- 12 slider buns split
- 2 Roma tomatoes sliced thin
- 1 small red onion sliced thin
Instructions
- For the buttermilk slaw: In a medium bowl, combine the buttermilk, mayonnaise, sour cream, dill, garlic powder, onion powder, paprika, chives, sugar, salt, pepper and cayenne. Whisk together until fully incorporated. Add the sliced cabbage and toss well. Cover and refrigerate.
- For the garlic butter: Melt the butter in a medium saucepan over medium heat. Add the garlic and cook until fragrant, 5 to 6 minutes. Stir in the parsley, then transfer the mixture to a small bowl and set aside.
- For the chicken sliders: Heat the canola oil in a deep cast-iron skillet until it reaches 350 degrees F on a candy thermometer.
- Combine the buttermilk and Sriracha in a medium mixing bowl and mix well. In another medium bowl, mix together the flour, granulated garlic, granulated onion, salt and pepper. Place the cornflakes in a third bowl. Dredge the chicken tenders in the seasoned flour, lightly pressing down on the tenders to give them a more even shape. Remove the chicken from the flour with your left hand and lightly dip them in the Sriracha buttermilk. Shake off excess buttermilk and, with your right hand, roll the tenders in the cornflake crumbs, pressing the crumbs into the tenders until they are completely breaded. Set the breaded tenders on baking sheet as you go.
- In two batches, fry the tenders until golden brown on both sides, 6 to 7 minutes. When done, use a slotted spoon to transfer them to paper towels to drain.
- Brush the slider buns on both sides with garlic butter. Toast the buns, buttered-side down, in a large saute pan over medium heat until golden brown, 30 to 45 seconds.
- To build the sliders, layer the bottom buns with a slice of red onion, a slice of tomato and a chicken tender. Top with buttermilk slaw and cover with the bun top. Arrange the finished sliders on a serving platter and serve immediately.
Notes
5. Building the Cheese Layer
Melted cheese is non-negotiable for many. American cheese is the top choice for its smooth melt, with Frank Proto preferring white American from the deli. Cheddar, Swiss, Pepper Jack, Gruyere, and even Roquefort also make appearances.
Timing is key most chefs add cheese immediately after flipping the burger. Some use steam to melt it evenly, while others tuck cheese inside the patty for a rich surprise.
6. The Flavor-Building Power of Onions
Onions bring flavor and texture, raw for pungency or caramelized for sweetness. Proto tops thinly sliced onions on the patty so they absorb juices. Others prefer sautéed mushrooms and onions, crispy shallots, or onion jam for intense flavor.
Others range from poaching onions in a savory broth to making bacon-onion jams for a sweet-salty kick.
The World’s Greatest Reuben
Equipment
- 1 Spice Grinder
- 1 Slow Cooker
- 1 Medium Bowl for dressing preparation
- 1 Flat top griddle or large skillet
- 1 Metal bowl for steaming and melting cheese
Ingredients
Main
- 3 tablespoons whole peppercorns
- 2 tablespoons whole coriander seeds
- 2 tablespoons whole mustard seeds
- 2 tablespoons turbinado or demerara sugar
- 6 bay leaves
- One 3- to 4-pound corned beef rinsed
- 3 tablespoons yellow mustard
- 4 cloves garlic smashed
- 2 to 3 quarts low-sodium chicken stock
- 1 cup mayonnaise
- 2 tablespoons hot giardiniera drained and minced
- 1 tablespoon ketchup
- 1 tablespoon sriracha
- 1 teaspoon Dijon mustard
- 1/4 teaspoon granulated garlic
- Kosher salt and freshly ground black pepper
- Unsalted butter for schmearing at room temperature
- 8 thick slices marble rye
- 16 slices aged Swiss
- 1 cup sauerkraut
Instructions
- For the slow cooker pastrami spiced corned beef: Place the peppercorns, coriander, mustard seeds, sugar and 3 bay leaves in a spice grinder and pulse until very coarse, 8 to 10 pulses. Coat the entire corned beef in the yellow mustard, then coat the entire corned beef with the ground spices.
- Place the corned beef in a slow cooker along with the garlic and remaining 3 bay leaves; pour the stock over it until just submerged. Set for 8 hours on low or 4 hours on high and cook until super fork-tender.
- Remove, tent with foil and rest for 30 minutes. Slice into pencil-thick slices (about 1/4-inch-thick) and set aside.
- For the 18,000 island dressing: In a medium bowl, combine the mayonnaise, giardiniera, ketchup, sriracha, mustard and granulated garlic. Season to taste with salt and pepper and set aside.
- Assemble the sandwich: Heat a flat top griddle to medium heat. Spread the butter on one side of each slice of bread. Place four pieces of bread buttered-side down on top of the griddle. Top with a slice of cheese on half of the bread slices. Allow to cook for a couple of minutes. On the opposite side of the griddle, add two to three pieces of corned beef in two piles. Top with some sauerkraut, a spoonful of the dressing and cheese. Top with a metal bowl and add a splash of water to melt the cheese. Allow to cook until everything is melty and warmed through, about 2 minutes. Once the cheese has melted on the corned beef as well as the bread slices, top the bread with the corned beef and sandwich the bread together. Repeat with the remaining slices of bread and ingredients to make four sandwiches total.
Notes
7. Providing Essential Acidity and Crunch
Acid and crunch prevent a burger from being heavy. Pickles are a classic Proto likes mini dills sliced into coins for reliable flavor without slippage. Others try banana peppers, kimchi, or jalapeño relish.
Lettuce provides cool crispness, with most chefs using shredded iceberg for even coverage. Tomatoes are still a favorite for freshness in spite of their slipperiness. Crispy textures such as fried shallots or onion strings provide pleasing texture.
8. The World of Unique Sauces
Sauces tie everything together, from simple ketchup-mayo blends to creative aiolis. Proto’s secret sauce is a 50/50 mix of ketchup and mayo, sometimes spiked with hot sauce. Sylvain Delpique uses roasted garlic aioli, and Tristen Epps favors gochujang aioli or honey mustard.
Bacon and onion jams bring richness, while marmalades and spicy relishes add contrast. Some chefs incorporate condiments directly into cooking for added depth.
9. Discovering Varied Toppings Outside the Norm
Outside traditional such as bacon whether crispy or thick-cut, chefs supplement with mushrooms, avocado aioli, fried cheese curds, onion rings, or even a sunny-side-up egg with pineapple and beetroot for a taste of Australia.
Street food-style toppings such as elote spread, with corn, mayo, queso fresco, paprika, and lime, add freshness and depth. The options are limitless, and the ideal burger is finally an issue of personal preference.
From choosing the meat to creative toppings, constructing the ultimate burger is a delight in precision, creativity, and the pleasure of good food. The chefs’ tips confirm that although each detail is important, the real secret is knowing the purpose of each element and personalizing it.
