The size of your patties matters: Bobby says burgers should be about 6 ounces each, formed loosely into 3/4-inch-thick patties. Make a deep indentation into the center of each burger, season with salt and pepper, and cook over high heat after the oil in your pan starts to shimmer. Once the first side is “golden brown and slightly charred” (figure about three minutes), flip your beef burger over and cook it until the other side matches it (a medium-rare burger will take about four minutes). If you’re using cheese, add it about one minute before reaching your “desired degree of doneness” and cover or tent it to facilitate melting.
Bobby tweaks his recipe a bit if you’re using ground turkey (90 percent lean) instead of ground chuck. And if you’re looking for more variations on your burger theme, you’ll find them here: Giada’s Beef Burgers with Mushrooms and Aioli adds an interesting topping twist. Or add curry flavor with Jenss Chang’s Malaysian Indian Curry-Spiced Beef Burgers; she shows Bobby how to make them here.
There are lots of ways you can get creative. And while Sam cautions against overdressing your patties — noting that fancy extras are no substitute for proper cooking technique — marrying burger basics and innovative ideas is bound to produce not just a better burger, but one that can take its place among the very best.
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