Go Back

Perfect Burger

This recipe guides you through making a "perfect burger" using either ground chuck or turkey. Key steps include forming patties with a thumb depression, seasoning them well, and cooking on a grill, pan, or griddle to achieve a golden-brown, slightly charred exterior. Optional cheese is melted during the final minute, and the hot burgers are then served immediately on toasted buns.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 606.3 kcal

Equipment

  • 1 Grill or Cast Iron Skillet/Griddle For cooking the burgers evenly.
  • 1 Spatula For flipping the burger patties.
  • 1 Tongs Useful for handling hot items like buns or shifting patties.
  • 1 Basting Cover or Aluminum Foil To create steam and melt cheese effectively.

Ingredients
  

Main

  • 1 1/2 pounds ground chuck 80 percent lean or ground turkey (90 percent lean)
  • Kosher salt and freshly ground black pepper
  • 1 1/2 tablespoons canola oil
  • 4 slices cheese optional
  • 4 hamburger buns split; toasted, if desired

Instructions
 

  • Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
  • IF USING A GRILL: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
  • IF USING A GRILL PAN: Heat a grill pan over high heat on top of the stove. Cook the burgers as for a grill, above.
  • IF USING A SAUTE PAN OR GRIDDLE (PREFERABLY CAST IRON): Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
  • Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.
  • Sandwich the hot burgers between the buns and serve immediately.

Notes

For optimal flavor and texture, use 80/20 ground chuck; the fat renders beautifully, keeping the burger juicy. The thumb depression is key to prevent the patty from bulging and ensure even cooking. Season generously with kosher salt and freshly ground black pepper just before grilling – salt draws out moisture if applied too early. When cooking on a pan or griddle, ensure the oil shimmers before adding the patties for a perfect sear. For turkey burgers, always cook to an internal temperature of 165°F (74°C) for safety. Toasting the buns is a must; it adds a pleasant crunch and creates a barrier against any burger juices, preventing sogginess. Allow the cooked burgers to rest for a minute after removing from heat to redistribute juices.