Those who know me know that burgers are my favorite meal. So if you ask me what, for me, is the best burger, I simply answer that all burgers are the best burgers. 😎
Is there actually a best burger? I don't think so. A burger can be made with anything. It's a really broad topic.
I say that, but… concretely, there are 2 types of burgers. There is the simpler burger, which boils down to “2 buns, 1 patty seasoned with salt and pepper (or Texas BBQ Québec dry marinade 😉), ketchup”, which is phenomenal. Then there is its opposite: the complex burger. A burger in which you can put pretty much anything. What is important, in this case, is to balance the flavors well to enjoy a good burger. As you can imagine, there is no point in adding bacon to a burger if you don’t taste it. 🤷♂️
The best burger, ultimately, I believe can be very simple or very elaborate. What really matters is that it is tasty and that the flavors "fit" well together.
But there... I suspect that you are reading this article because you want to know how to create a "solid burger". 😜 So... I'll stop my blah blah and start sharing my knowledge.
The general composition
When it comes to making burgers, I think salt and pepper are a must. Fat is also very important. Making a burger with lean meat? Forget it. You absolutely need some fat to allow the meat to sizzle while cooking and stay juicy.
A fatty meat will give a certain quality to the burger that you won't get if you use a lean meat. Even in the case of a "smash burger", it is better to use a fatty meat. You want there to still be "life" in the patty.
Other than that, you can put whatever you want in your burger. Salt, pepper and fat, however, must be there.
The choice of meat
For me, a burger is always made with beef. There's no question about it. (And it's not because I've never tasted anything else! Salmon burgers, for example, I've already cooked and eaten several. It just doesn't reach the level of beef for me.) If I ever feel a little more "wild", I'll mix my meats. I'll combine, for example, ground brisket, ground flank steak and ground steak to get something really tasty. (I recommend you try this mix by the way, it's delicious.)
Of course, if you're feeling more adventurous, feel free to explore the different options available. I'm sticking with beef. (I'm also fine with you taking something else, it means there'll be more beef for me. 😜)
Otherwise, as for the meat to fat ratio in a meatball, it's more of a personal choice. Personally, when I select my package of meat, I always choose "medium lean" and I often go with a 75 (meat) / 25 (fat) ratio when I make my meatballs. (And, I assure you, everyone has always found it good!) Again, fat is important to me, so I may put more than other people.
The meatball itself
- The filling
Before putting their meatballs on the BBQ, some people like to add ingredients to their meat. I've never done it, but some people, in particular, will mix their meat with eggs. Often, they do this to make their meat more pliable so they can coat it with breadcrumbs (but, in my opinion, the reason they need to make their meat more "soft" is because they're using lean or extra-lean meat; a problem you won't have with fatty meat 😉). Since I've never tried this myself, I can't really judge, but all I can say is that if you don't eat eggs, putting them with your meat is a good way to incorporate them into your diet/life. (Because yes, eggs are important for your health. 😌)
There are others, who, on the contrary, add onions. To give more flavor, I think it's a good idea. It's like a "remix" of the Oklahoma smash burger.
In my case, I rather opt for salt or dry marinades (if I go with the 2nd option, I often use the Texas BBQ Québec dry marinade or theMontreal BBQ Québec ). Indeed, when I make a stuffed burger, I add some because it allows the meat to "bind" and hold better during cooking. It also brings more texture in the mouth when you bite into the patty. Seriously, it makes all the difference; it gives the impression of biting into a steak instead of ground meat.
Attention. I should point out that when I make a "smash burger", I don't add anything to my meat. Instead, I season it before cooking it (I'll tell you more about it below). ☝️
- The shape
As for the shape of the meatballs themselves, I would say make whatever you like. Personally, mine are always round (although, admittedly, the square ones at Wendy's were really "cool"... 🤔). They shouldn't be too flat or too big, though.
When I shape my meatballs, I pound them a little, but not too much. I do this because if they are too compact, they will be too stiff and will not be pleasant to eat. By pounding them just a little, the meat will fall apart more and be easier to knead. A "smash burger" meatball will also hold together well while being easy to crush.
And… if you ever wonder if you've packed your meat too much, try sticking one of your fingers inside. If it doesn't fit, you've handled it too much.
- The size
The thickness of a patty is a matter of choice. Personally, I think they can all be great. A big juicy burger, not too beaten, 1 inch thick, is "cool"; a stuffed burger 2 inches thick, is sick; and small "smash burger" style patties are really "hot". So you can let your creativity run wild at that level without any problem.
- Seasonings
If I don't put seasoning on my meat before I shape my meatballs, I add some just before I put them on the grill. I have 2 ways of doing this: if I go with the first one, I sprinkle dry rub on both sides of my meatballs, then I grill them on both sides; otherwise, I put my spice mix on 1 side of my meatballs, grill them, seasoned side down, then I season the other side while they sear. I then turn each meatball over so they grill on both sides.
Cooking
- The wood of choice
If you are using a pellet or charcoal BBQ to cook your burgers, I suggest you use a fuel made with oak wood . Oak is very American, and although burgers are not from here, it is the Americans who have developed them the most. Oak will therefore give a good American flavor to your creations.
- Cooking tips
Once your meatballs are all formed and your BBQ is ready, all that's left to do is cook your meats. You probably know a few cooking tricks, but I wanted to demystify a few with you.
First, there are people who say that you should press the center of the patty with your finger to reduce the chances of the meat puffing up too much in the center. Personally, I don't really do this, but I don't see any harm in doing it. Logically, I figure it must work, because it helps distribute the meat evenly across the entire surface of the patty.
Then, another tip that I see from time to time is to put an ice cube or add butter on the meat while it is cooking to make it juicy, moist and tender. Putting an ice cube, I don't think it's a good idea. I say that, because it seems to me that it would put water everywhere. Adding butter on the other hand, THAT speaks to me. 😜 Since the butter will flow over the meat as it melts, it will enhance its flavor. I think so, you will be on your way to glory if you do that. (By the way, if you want to try it, pretend you are putting a slice of cheese on your meatballs. That is to say, grill your meatball on both edges, transfer it to an indirect cooking zone, then add a knob of butter on top at the end of cooking. The butter will melt and make your meat delicious. 😉)
- The way to cook
As I mentioned above, when it comes time to cook the meatballs, all you have to do is grill them on both sides. Once that's done, let them reach the desired internal temperature by leaving them in the direct cooking zone, but lowering the heat. You can even turn them a few more times if you want.
Caution. If your meatballs are really thick, I recommend moving them to an indirect cooking zone after grilling. Ideally, though, I recommend avoiding having to place your meatballs there, because I find it dries out the meat a bit. When the meatballs are left in the direct cooking zone, their "juices" are still boiling inside, which keeps them nice and flavorful, unlike the other option. In short... once they're in place, let them cook until they reach the right internal temperature. (And when I say "desired internal temperature"/"good internal temperature," you want to aim for at least 160°F.)
One important thing to mention, though, is that it is very important not to flatten your patties directly on the grill of your BBQ. Seriously, this is the worst idea in the world. If you want to make a "smash burger," for example, smash the meat in a cast iron pan or skillet; not on the grill of your appliance. This way, the meat will not fall between the grates, the fat, "juices" and flavors will not escape from the meat, and there will be no risk of flashback.
The breads
- The selection
When we talk about burgers, we have no choice but to mention the buns too, because, let's face it, a patty on its own is not a burger. 🤪
I say that, but I don't eat bread... So in my burgers, it's meatballs that replace the bread. You're free to do like me, I think it's a very good option. 😎
If I had to recommend a type of bread, however, I would say that classic white breads are the "best". Otherwise, the soft ones with brioche or potatoes seem to do a very good job too. 👌
- Cooking
The important thing when baking bread (and I say this because a lot of people make this mistake) is to not put them on the top rack of your BBQ. Why? Because it makes them dry. What you want to do is put them in the direct cooking zone and let them grill for about 30 seconds/1 minute on each side, putting a little pressure on them so that they are crispy on the outside and soft on the inside. Ideally, you butter them on both sides beforehand too so that it is even better. 🥰
The assembly
As I mentioned at the very beginning, for me all burgers are good. So you can put whatever you want in it, in any order you want, as long as it's tasty. 😉 (For example, I'm a big fan of burgers with just ketchup in them. You can't go wrong with that. 😜)
If I had to tell you the essential elements to put in a burger (what I ask for when I order at A&W 😜), I would say that it must have: a patty, bacon (cooked to the "sweet spot" between quite fatty and crispy, mmmm 👌), "pickles" and mustard. In my opinion, all of these are "musts". 💯
Otherwise, I also talked about stuffed burgers earlier. For a winning combination, I really recommend putting pieces of lobster and avocado, a little capers and coriander, dry and crispy bacon bits, then parmesan cheese (or cream cheese, or even sharp cheddar if you're feeling more "wild") in your patty for an exceptional result. "Glaze" it all with Érable Pikanté BBQ Québec sauce and you'll see, your taste buds will go to heaven. 🙌
With that, I hope I've taught you some new things and inspired you to cook your burgers in a new way. 🍔
So I say to you “good BBQ” and “bon appétit”! 🔥