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There is no end to the number of scrumptious hamburgers you can make, however here are 12 that will make your mouth water.

J. Kenji Lpez-Alt writes a column for The New York Times on food and science, and he develops recipes and appears in videos for NYT Cooking. He is likewise the creator and host of Kenji's Cooking Program on YouTube.

Credit ... Adam CentrellaAs an expert chef, food writer and cookbook author, I have actually spent the last 2 decades of my profession rigorously investigating and checking recipes, methods and widely accepted kitchen area knowledge to figure out the whys of cooking. Over this time, I've run numerous burger joints and even composed a regular monthly column for Serious Eats called the Hamburger Laboratory, in which I isolated and evaluated every possible variable that can affect the taste and texture of a hamburger.

Here are the most crucial ideas I've discovered for enhancing your burger experience, whether in the yard or the cooking area. Food Stylist: Simon Andrews.

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In bread, this can be a good idea, but with hamburgers, overhandling can produce an undesirable dense texture. (Integrating extenders, like eggs or breadcrumbs, or additional spices, like onions and herbs, also requires you to strain the meat and sidetrack from the beef flavor, so skip it.) Salting the beyond your patties keeps their texture loose and tender.

This is an excellent thing in sausages, which must have a firm texture, but with burgers, you want looseness. A hamburger ought to be tender, with plenty of pockets for juices and rendered fat to gather.

Freddy's Frozen Custard & Steakburgers

Browning your patties deeply makes the most of taste. Credit ... Ryan Liebe for The New York City Times. Food Stylist: Simon Andrews. Whether you're making a big burger on the grill or a crisp-edged smash hamburger on a frying pan, browning is taste, and high heat is essential. For thicker grilled or griddled hamburgers, wait till your pan or grill is hot before including the patties, and prepare them till they're well browned on both sides.

This takes full advantage of taste while preserving juiciness. Preparing your buns ahead of time lets you get to eating so much faster. Credit ... Bryan Gardner for The New York City Times. Food Stylist: Barrett Washburne. Don't let your patties relax on the cutting board (or even worse, a steam table). Hamburgers are at their finest fresh from the fire, before any juices have had a chance to drip out.

Smash BurgersCredit ... Ryan Liebe for The New York Times. Food Stylist: Simon Andrews. Diner BurgerCredit ... Ryan Liebe for The New York Times. Food Stylist: Simon Andrews. Thick Yard BurgerCredit ... Ryan Liebe for The New York City Times. Food Stylist: Simon Andrews. Follow,,, and.

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Updated May 7, 2026, 8:42 a.m. CTI have actually always been a hamburger fan. Maturing, I 'd gladly munch them down at sit-down restaurants and from the drive-thru coming home from gymnastics practice. I 'd squish the soft bun and let catsup dribble down the sides over my fingers. If there were any little melty American cheese leavings stuck on the wrapper, I 'd drag my french fries through them (I still do this).

Capture me on the right day and I might confess that a cheeseburger is my preferred food. Even if you do, it's likely we do not have the same concept of what makes the ideal burger.

Freddy's Frozen Custard & Steakburgers

I kept some old favorites, added some brand-new ones and continued to end the ones I understand people like but I just. don't. get. Yes, I know your favorite isn't there. Possibly we have different taste. Maybe I have not attempted your favorite hamburger yet. Possibly I'm out to get you (just kidding).

There's one ideal burg out there for everyone. Let me share with you what makes the best hamburger for me. Let's begin with the patty. Can I say I'm growing a little worn out of smashburgers? The finest ones miraculously remain juicy with just a tip of flaky char around the edges, but regrettably, most locations go too tough on the smash.

When I bite in, I require to see a little shimmer, some glistening from the beef and perhaps a little grease running down the sides. When I see a smashburger on the menu, I always go with a double patty. Smashburger or not, the patty must be burnt to assist secure the juices, but not too crusty.