10 rules to (always ) follow for making the perfect burger

The perfect burger exists and is within everyone's reach! Naturally, the quality of the raw materials, i.e., the meat, the ingredients, and the sandwich, make a big difference between a good and an excellent hamburger.

But when it comes to the perfect hamburger, it is good to know that even the details must be managed with the utmost attention since perfection is hidden in the details. Then discover the 10 rules to follow (always!) to make a perfect hamburger: click on the arrows in the photo to continue reading.

We think like the great chef Anthony Bourdain who has always maintained that, in addition to the quality of the ingredients, a winning approach to cooking a hamburger is that of simplicity.

This means avoiding creating huge burgers, which are difficult to eat and keep in your hands!

The important thing when choosing the bread is that it is not too soft and spongy, as it would risk breaking easily by absorbing the liquids from the hamburger.

So opt for a type of bread that is soft but also compact.

Never underestimate this step: it's essential!

If you cook the bread in a non-stick pan without burning it but browning it, you will get a crunchy and much tastier hamburger.

A tip: only heat the inside, where the crumb is.

This is the central ingredient, the indisputable protagonist of the sandwich.

For this reason, always choose high-quality ground meat, and don't forget to ask your trusted butcher to grind it well.

Choose a burger mold slightly smaller than the size of the bun.

It's also essential that the burgers are all the same size.

Seasoning the meat will make a huge difference, both in terms of cooking quality and taste.

Season the ground beef only with salt and pepper for at least 1 hour before cooking. This will allow the meat to expel some of its juices. During cooking, a crust will form, which will keep the inside tender.

You can also add paprika or Tabasco if you like.

The ideal would be to prepare the hamburgers for the barbecue.

If this is impossible, you must cook them on a hot non-stick pan, without oil or seasonings.

If possible, use a meat thermometer, following this scheme according to the type of cooking desired:

• 120° F for rare
• 140° F for medium
• 150° F for medium-well
• 160° F for well-done

You don't have to prick the burgers with a fork to let their juices out; you would risk drying out the meat during cooking.

Alternatively, cover the pan with a lid.

As with many other dishes, there is also a classic (and winning!) composition for hamburgers.

Follow this golden rule when preparing the sandwich: add a slice of tomato and a lettuce leaf. Then a slice of not-too-thick onion, the cheese, and two pieces of cucumber for lovers of the genre.

Always add the cheese at the end of cooking so it doesn't become too liquid!

Choose a great classic: cheddar!

Don't venture with mustard, barbecue sauce, mayonnaise, or any sauce other than ketchup - the only significant American classic!