by Brian Vandenbroek

Created on: November 23, 2009   Last Updated: September 01, 2010

It's easy to understand why burgers are as popular as they are in this country. There are few meals that are as easy to make. And for something so easy to prepare, burgers can be amazingly delicious. But what is it that makes the perfect burger? For me, cooking the perfect burger comes down to ingredients, technique, and creativity. With this article I'll outline how I use the trio of elements listed above to cook the perfect burger.

The most important factor in preparing any meal is using the best ingredients. Since burgers are made predominantly from ground beef, using the right kind of ground beef is important. For this, nothing beats the robust, beefy flavor of ground chuck. And since you want your burgers to be moist as well as flavorful, get ground chuck with 20% fat. Try not to get less, because your burgers won't be as moist and juicy. More, and they'll become greasy. I've found 18-20% fat to be just enough to keep the burgers moist and contribute to the richness of the final product.

Under technique, there are three things that help me create great burgers. First and foremost, mix any seasonings you use into the ground beef. Mixing in the seasonings before forming your burgers lets the patties be delicious and flavorful all the way through instead of just on the outside. Second, in addition to seasonings, mix an egg in with the ground beef. This helps bind the beef together so the burger holds its shape while it cooks. Finally, once you've formed your patty, form a depression in the center of your patty. This will help the burger keep its flat shape as it cooks instead of swelling up like a football.

Now its time to cook the burger. Ideally, you want a nicely caramelized exterior and a thoroughly cooked interior, which I've certainly had my share of trouble with. If you cook your burgers over medium high heat for about three minutes per side, this will give you a well cooked, nicely caramelized burger. Just don't make your patties more than 1.5-2 inches thick. One final note on cooking, do not press down on your burger patty as it cooks. You're not making the burger cook any faster, you're just squeezing out all the burger's natural juices, resulting in a dried out burger.

Finally, we come to creativity, which only serves to make any meal better. The first place to apply your creativity is to the burger itself. Who says you can only make your burgers from ground beef? There's nothing wrong with ground pork, bulk sausage meat, ground turkey, or

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