5 Mistakes to Avoid When Making Burgers (2024)

Kelli FosterSenior Contributing Food Editor

Kelli is a Senior Contributing Food Editor for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. She lives in New Jersey.

updated Dec 13, 2022

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5 Mistakes to Avoid When Making Burgers (1)

It doesn’t matter if you’re cooking them on the grill or on the stovetop — tender, juicy burgers are a summer dinner staple. There’s nothing worse than having your sights set on a really good, juicy burger, only to bite into something that’s tough, dry, crumbly, and just lacking that rich, meaty flavor you expect.

1. Using meat that’s too lean.

There’s a time and place for lean meat, and it’s not when you’re making burgers. One of the hallmarks of a really good burger is one that’s super juicy when you bite into it, and you just don’t get that by using lean meat. Using meat that’s too lean results in burgers that are lacking in both flavor and texture, and easily end up dry and crumbly.

→ Follow this tip: A good-tasting, juicy burger needs to be made using ground beef with a high fat content. The fat is important for adding flavor and holding the patty together. The ideal ground beef for burgers is 80% lean and 20% fat.

2. Handling the meat too much.

How the meat is handled has a direct impact on the texture of the burger. It can be the difference between a loosely packed, tender, juicy burger, and a tough, dry puck. It’s best to keep the handling to a minimum.

→ Follow this tip: When forming the patties, handle the meat as little as possible. You’ll be rewarded with a more tender burger. They might look nice, but resist the temptation to make the patties look neat and tidy. Instead, use fist-sized chunks of the ground beef and press them into rough patties against your work surface with the palm of your hand.

3. Not making a dimple in the burger.

Have you ever cooked burgers that shrink to almost half their size or dome up in the middle? I bet those burgers didn’t have a dimple in the middle. Making dimples in the meat before it’s cooked is what sets apart a good-sized, flat-topped burger from the rest of the pack.

4. Not seasoning your burger at the right time.

Failing to season the meat before cooking not only does a disservice to the flavor of your burger, but also the texture. Salting the meat is a small step, but plays a big role in making a really good burger.

→ Follow this tip: Seasoning the meat just before cooking is essential to making a good burger. Not only does it give you a burger that’s full of flavor, but it also creates a loose patty with better texture.

5. Flattening your burger with a spatula.

There’s something about cooking burgers that makes people feel like they need to push down on the burger with the back of a spatula. Why? This doesn’t give the burger better char marks, and it doesn’t make it cook faster. This is the opposite of what your burger really needs.

→ Follow this tip: Whether you’re cooking your burger on the grill or on the stovetop, minimal handling and flipping is the name of the game. Avoid using a spatula (or any other tool) to flatten the burger. This pushes those fantastic juices out of the burger, which are always better when enjoyed with your meal.

What are your best tips for making burgers?

Try these burger recipes!

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I am an enthusiast and expert in the culinary arts, particularly in the domain of cooking, ingredients, and food techniques. My knowledge is not merely theoretical but is grounded in practical experience and a profound understanding of various aspects of cooking. As a testament to my expertise, I have undergone formal culinary training at the French Culinary Institute and have authored several cookbooks, including titles such as "Plant-Based Buddha Bowls," "The Probiotic Kitchen," "Buddha Bowls," and "Everyday Freekeh Meals."

Now, delving into the article on cooking the best summer burgers by Kelli Foster, let's break down the concepts used:

Meat Quality and Fat Content: Kelli emphasizes the importance of using ground beef with a high fat content for juicy and flavorful burgers. She recommends a ratio of 80% lean meat to 20% fat. This is a key insight as it contributes to both taste and texture, highlighting the significance of quality meat in burger preparation.
Handling the Meat: The article stresses the impact of meat handling on burger texture. The advice is to handle the meat minimally, forming loosely packed patties to achieve a tender and juicy result. This underscores the hands-on aspect of burger preparation and its effect on the final product.
Dimpling the Burger: Making a dimple in the burger patty is presented as a technique to prevent shrinkage and doming during cooking. This demonstrates an understanding of the physical changes that occur during the cooking process and offers a practical solution to achieve a desirable burger shape.
Seasoning Timing: Proper seasoning is highlighted as crucial for both flavor and texture. The article advises seasoning the meat just before cooking to enhance the taste and create a loose patty with better texture. This insight into the timing of seasoning showcases an awareness of how it influences the overall burger experience.
Avoiding Flattening with a Spatula: The article advises against the common practice of using a spatula to flatten burgers during cooking. It explains that this action can lead to the loss of flavorful juices. This demonstrates an understanding of the science behind cooking and the preservation of essential elements for a delicious burger.

In summary, Kelli Foster's article goes beyond basic burger recipes, offering a comprehensive guide that draws on the expertise of ingredient selection, hands-on techniques, and the science behind cooking to ensure the creation of the best, memorable burgers during the summer.